Abstract
SUMMARYInterrelationships between concentrations of constituents of forages in diets fed to the cows, milks and cheeses, rennet coagulation properties of milks, manufacturing methods and the grades and textural properties of the cheeses produced by four farmhouse producers of Cheshire cheese were studied during the period December 1982 to June 1983. Many intercorrelations occurred in concentrations of constituents of the milks and ultrafiltrates. Rennet coagulation properties were related to concentrations of many of the constituents of the milks and forages in the diet. Many interrelationships in parameters of cheese texture and components of cheese composition were observed. Compositions and texture of the final cheeses were generally not related to the composition of the milks used in their manufacture.
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