A comparison of the effects of storage of raw milk at 2°C and 6°C on the yield and quality of Cheddar cheese

Abstract

The advantages of storing raw milk, which is to be used for Cheddar cheese manufacture, at 2°C rather than at 6°C was examined. Storage of milk at the lower temperature effectively reduced the level of psychrotroph growth, and after 4 days the psychrotroph counts in samples stored at 2°C were 100-fold lower than those found in samples stored at 6°C. There was no advantage in terms of cheese yield in storing milks at the lower temperature, but an overall improvement in cheese quality was noted in samples produced from milk stored at 2°C.