Correlations Between Coagulation Properties of Milk and Cheese Yielding Capacity and Cheese Composition

Abstract

On a monthly basis, approximately 4 L of milk were collected from each of 53 Holstein cows during the morning milking for one entire lactation. Subsamples of milk were analyzed by a forma-graph for coagulating properties which were expressed as rennet clotting time, rate of firming and curd firmness. Cheese yielding capacity, gross composition of resulting cheese, and losses of milk components in the whey were also determined. Partial correlation coefficients between coagulating properties and cheese yield, cheese composition and milk components in whey were calculated. All three formagraphic parameters were correlated (p<.01) with 37% moisture-adjusted yield with coefficients of –.23, –.29, and .29 respectively. Cheese fat and protein, either when corrected or uncorrected for moisture content, were associated with rennet clotting time, rate of firming, and curd firmness. Faster rate of coagulation and firmer curd were correlated (P<.01) with a decrease in losses of milk fat, protein, and total solids in whey.