The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese

This study investigated the effects of once‐a‐day (OAD) and twice‐a‐day (TAD) milking strategies on Cheddar cheese properties, within an Irish pasture‐based system. Cheese derived from OAD milk was more yellow, with significantly higher b* values and a significantly higher β‐carotene content. A significantly higher cheese yield also resulted from OAD milk. Compositional data were largely consistent with previously reported results, and no meaningful differences were found in texture, proteolysis, pH, volatile‐organic‐compounds and free‐fatty‐acid profile. Indications are that OAD milking does not negatively impact Cheddar quality, providing valuable insights for those considering milking frequency impacts on this key dairy product. Cheddar cheese nutrition and function were investigated in response to OAD and TAD milking. Cheese appeared to not be negatively impacted by OAD milking, and it is suggested that new opportunities within cheese manufacturing and nutrition might eventually be made possible as our knowledge of milking frequency science improves.