Abstract
Background: The cheese-making ability of milks varies due to its chemical composition and several factors related to good farming practices.Methods: Among these factors, the lactation stage was studied on a batch of 15 Prim’Holstein dairy cows under real production conditions at the experimental farm of the University of Mostaganem. The fresh milks produced were tested with simple criteria of chemical composition in protein rate, butyrous rate, mineral intake, on coagulation ability and cheese yield with a repeatability spread over 3 months. Result: The results indicated that the lactation stage has a significant effect, on the composition of milk, especially in terms of protein and mineral richness and on its ability to coagulate. In addition, the urea dosage showed a deficiency in the food ration of digestible nitrogen to the herd directly influenced the protein mass of milk and consequently on the technological processing times and cheese yields.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
