Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Hasitha Priyashantha,Annika Höjer,Maud Langton,Åse Lundh,Mårten Hetta,Monika Johansson,Sabine Sampels,Shishanthi Jayarathna,Karin Hallin Saedén

doi:10.3390/dairy2030027

Hasitha Priyashantha, Annika Höjer + Show 7 more

Open Access

https://doi.org/10.3390/dairy2030027

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Abstract

The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.

Highlights

The process of cheese making and the characteristics of the resulting cheese are associated with the composition and properties of the raw milk used
The principal component analysis (PCA) loading plot suggested that the differences were mainly related to the fat and protein content, casein micelle size, Somatic cell count (SCC), and proportions of saturated or unsaturated fatty acids in the milk (Figure 1B)
The monthly variation in the milk quality attributes investigated in this study is shown in Table 1, which presents the average values for the silo milk at the dairy plant during each month

Summary

Introduction

The process of cheese making and the characteristics of the resulting cheese are associated with the composition and properties of the raw milk used. An in-depth understanding of the variation in raw milk quality and of factors contributing to this variation is important for assessing the suitability of raw milk for cheese making. The composition and properties of raw milk vary with numerous management and animalrelated factors, e.g., feeding, milking practices, genetics, lactation, cow health status, and occasionally seasonality [1]. The concept of “seasonal variation” is well documented in the literature and has been shown to be associated with calving pattern, feed, and climate conditions [1,2,3]. The effect of seasons on milk quality attributes has been demonstrated by many researchers across the globe for different dairy farming systems, e.g., seasonal calving and pasture-based

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