Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese

Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese

Milk was collected from three spring-calving herds, on different daily herbage allowances (DHA) of perennial rye-grass (16, 20 or 24 kg dry matter (DM)/cow for a 17 week period. On five occasions, at weekly intervals in the middle of the period, the three different milks were converted into low-mois...

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Veröffentlicht in:Journal of dairy research 1998-02, Vol.65 (1), p.23-30
Hauptverfasser: GUINEE, TIMOTHY P., MULHOLLAND, EDWARD O., MULLINS, CATHERINE, CORCORAN, MICHAEL O., CONNOLLY, JAMES F., BERESFORD, THOMAS, MEHRA, RAJ, O'BRIEN, BERNADETTE J., MURPHY, JOHN J., STAKELUM, GEAROID, HARRINGTON, DERMOT
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Biological and medical sciences
Cattle - physiology
Cheese - analysis
Chemical Phenomena
Chemistry, Physical
Female
Food industries
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Lactation
Lipids - analysis
Milk - chemistry
Milk and cheese industries. Ice creams
Milk Proteins - analysis
Nitrogen - analysis
Secale
Whey Proteins
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Zusammenfassung:Milk was collected from three spring-calving herds, on different daily herbage allowances (DHA) of perennial rye-grass (16, 20 or 24 kg dry matter (DM)/cow for a 17 week period. On five occasions, at weekly intervals in the middle of the period, the three different milks were converted into low-moisture part-skim Mozzarella cheese. Increasing the DHA resulted in significant increases in the concentrations of protein in the cheesemilk (P
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029997002665