Seasonal variations in the characteristics of milk fat and the whipping properties of cream

Abstract

This study investigated the seasonal variations in the fatty acid composition and the melting behaviour of milk fat and the whipping properties of cream in New Zealand. Major changes in the fatty acid composition from early to mid-season were consistent with those reported during the early stage of lactation, whereas some of these changes reverted from mid-to late season. The milk fat globule size was largest in the early season while the solid fraction of milk fat was largest in the mid-season (P < 0.001), both of which were associated with the fatty acid composition. The whipping properties of cream were most desirable during the early season, with the shortest whipping time and the highest firmness of the whipped cream (P < 0.05). The fat globule size and protein content of the cream may have played the most important roles in affecting its whipping properties over the seasons.