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

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

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 si...

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Bibliographic Details
Main Authors: Hasitha Priyashantha, Monika Johansson, Maud Langton, Sabine Sampels, Shishanthi Jayarathna, Mårten Hetta, Karin Hallin Saedén, Annika Höjer, Åse Lundh
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Dairy
Subjects:
cheese maturation
seasonality
raw milk quality
cheese making
fatty acids
Online Access:https://www.mdpi.com/2624-862X/2/3/27

Internet

https://www.mdpi.com/2624-862X/2/3/27

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