Effect of milk coagulation properties of herd bulk milks on yield and composition of Emmental cheese

Agricultural and Food Science in Finland

Volumn 8, Issue 4-5, 1999, Pages 411-422

  Ikonen, Tuna ^c   Ruottinen, Outi ^c   Syväoja, Eeva Liisa ^a   Saarinen, Kimmo ^a   Pahkala, Eero ^b   Ojala, Matti ^c  

^a VALIO LTD   (Finland)

^b FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^c NONE

Author keywords

Cheese; Cheese composition; Cheese whey; Cheese making; Coagulation properties; Non coagulation

Indexed keywords

FRIESIA;

EID: 0033262348     PISSN: 12390992     EISSN: None     Source Type: Journal    
DOI: 10.23986/afsci.5638     Document Type: Article

References (34)

1. Aleandri, R., Schneider, J.C. & Buttazzoni, L.G. 1989. Evaluation of milk for cheese production based on milk characteristics and Formagraph measures. Journal of Dairy Science 72: 1967-1975.
2. Berg, G. van den 1993. Genetic polymorphism of κ-casein and β-lactoglobulin in relation to milk composition and cheesemaking properties. In: Proceedings of a IDF Seminar Cheese yield & factors affecting its control, Cork, Ireland, pp. 123-133.
3. Bovenhuis, H., Arendonk J.A.M. van & Korver S. 1992. Associations between milk protein polymorphisms and milk production traits. Journal of Dairy Science 75: 2549-2559.
4. Bynum, D.G. & Olson, N.F. 1982. Influence of curd firmness at cutting on Cheddar cheese yield and recovery of milk constituents. Journal of Dairy Science 65: 2281-2290.
5. Davoli, R., Dall'Olio, S. & Russo, V. 1990. Effect of κ-casein genotype on the coagulation properties of milk. Journal of Animal Breeding and Genetics 107: 458-464.
6. Erhardt, G. 1989. κ-kaseine in Rindermilch -Nachweis eines weiteren Allels (κ-CnE) in verschiedenen Rassen. Journal of Animal Breeding and Genetics 106: 225-231.
7. Grandison, A. 1986. Causes of variation in milk composition and their effects on coagulation and cheese-making. Dairy Industry International 51: 21-24.
8. -, Anderson, S.M., Ford, G.D., Newell L. & Lyon-Smith, P. 1985. Effect of variation in the composition of milk supply on the composition and quality of farmhouse Cheshirecheese. Journal of Dairy Research 52: 573-586.
9. Ikonen , T., Ahlfors, K., Kempe, R., Ojala, M. & Ruottinen, O. 1999a. Genetic parameters for the milk coagulation properties and prevalence of non-coagulating milk in Finnish dairy cows. Journal of Dairy Science 82: 205-214.
10. -, Ojala, M. & Ruottinen, O. 1999b. Associations between milk protein polymorphism and first lactation milk production traits in Finnish Ayrshire cows. Journal of Dairy Science 82: 1026-1033.
11. -, Ojala, M. & Syväoja, E.-L. 1997. Effects of composite casein and β-lactoglobulin genotypes on renneting properties and composition of bovine milk by assuming an animal model. Agricultural and Food Science in Finland 6: 283-294.
12. -, Ruottinen, O., Erhardt, G. & Ojala, M. 1996. Allele frequencies of the major milk proteins in the Finnish Ayrshire and detection of a new κ-casein variant. Animal Genetics 27: 179-181.
13. Jakob, E. & Puhan, Z. 1992. Technological properties of milk as influenced by genetic polymorphism of milk proteins-a review. International Dairy Journal 2: 157-178.
14. Kefford, B., Christian, M.P., Sutherland, B.J., Mayes, J.J. & Grainger, C. 1995. Seasonal influences on Cheddar cheese manufacture: influence of diet quality and stage of lactation. Journal of Dairy Research 62: 529-537.
15. Lawrence, R.C., Johnston, K. & Honoré, C. 1993. Cheese yield, quality and profitability. In: Proceedings of a IDF Seminar Cheese yield & factors affecting its control, Cork, Ireland, p. 529-538.
16. Lucey, J. & Kelly, J. 1994. Cheese yield. Journal of the Society of Dairy Technology 47: 1-14.
17. Martin, B., Chamba, J.F., Coulon, J.B. & Perreard, E. 1997. Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese. Journal of Dairy Research 64: 157-162.
18. Marziali, A.S. & Ng-Kwai-Hang, K.F. 1986a. Relationships between milk protein polymorphisms and cheese yielding capacity. Journal of Dairy Science 69: 1193-1201.
19. -& Ng-Kwai-Hang, K.F. 1986b. Effects of milk composition and genetic polymorphism on cheese composition. Journal of Dairy Science 69: 2533-2542.
20. Mayer, H.K., Ortner, M., Tschager, E. & Ginzinger, W. 1997. Composite milk protein phenotypes in relation to composition and cheesemaking properties of milk. International Dairy Journal 7: 305-310.
21. Mitchell, G.E., Fedrick, I.A. & Rogers, S.A. 1986. The relationship between somatic cell count, composition and manufacturing properties of bulk milk. 2. Cheddar cheese from farm bulk milk. Australian Journal of Dairy Technology 41: 12-18.
22. Nsofor, L. M. 1989. Syneresis and cheese yield of bovine milk with different chymosin coagulation properties. Journal of Food Science and Technology 26: 359-361.
23. Okigbo, L.M., Richardson, G.H., Brown, R.J. & Ernstrom, C.A. 1985. Variation in coagulation properties of milk from individual cows. Journal of Dairy Science 68: 822-828.
24. Outinen, M., Tossavainen, O., Syväoja, E.-L. & Korhonen, H. 1995. Chromatographic isolation of κ-casein macropeptide from cheese whey with a strong basic anion exchange resin. Milchwissenschaft 50: 570-574.
25. Puhan, Z. & Jakob, E. 1993. Genetic variants of milk proteins and cheese yield. In: Proceedings of a IDF Seminar on Cheese yield & factors affecting its control, Cork, Ireland, p. 111-122.
26. Riddell-Lawrence, S. & Hicks, C.L 1989. Effect of curd firmness on stirred curd cheese yield. Journal of Dairy Science 72: 313-321.
27. s2- and ic-casein from bovine milk. Milchwissenschaft 47: 563-566.
28. -& Korhonen, H. 1994. Determination of colostral immunoglobulins by gel filtration chromatography. International Dairy Federation Bulletin no 9404, Brussels, Belgium.
29. Tervala, H.-L., Antila, V. & Syväjärvi, J. 1985. Factors affecting the renneting properties of milk. Meijeritieteellinen Aikakauskirja XLIII 1: 16-25.
30. th World Congress on Genetics Applied to Livestock Production, Armidale, Australia. 23: 459-462.
31. Tong, P.S., Vink, S., Farkye, N.Y. & Medrano, J.F. 1993. Effect of genetic variants of milk proteins on the yield of Cheddar cheese. In: Proceedings of a IDF Seminar on Cheese Yield & Factors Affecting its Control, Cork, Ireland, p. 179-187.
32. th Annual Meeting of the European Association for Animal Production, Zurich, Switzerland, G6.11: 64.
33. Walsh, C.D., Guinee, T., Harrington, D., Mehra, R., Murphy, J., Connolly, J.F. & Fitzgerald, R.J. 1995. Cheddar cheesemaking and rennet coagulation characteristics of bovine milks containing κ-casein AA or BB genetic variants. Milchwissenschaft 50: 492-496.
34. Zehren, V.L. 1993. Factors that affect yield over which cheese plant has control. In: Proceedings of a IDF Seminar Cheese yield & factors affecting its control, Cork, Ireland, p. 245-260.