Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK

Food Chemistry

Volumn 158, Issue , 2014, Pages 216-223

  Chen, Biye ^a   Lewis, Michael J ^a   Grandison, Alistair S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chemical composition; Milk; Physical properties; Seasonal variation

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

CHEMICAL COMPOSITIONS; FOAMING ABILITY; MILK; PHYSICOCHEMICAL PROPERTY; QUALITY OF PRODUCT; RENNET CLOTTING TIME; SEASONAL TRENDS; SEASONAL VARIATION;

PHYSICAL PROPERTIES;

ALCOHOL; FAT; PROTEIN;

ARTICLE; BLOOD CLOTTING TIME; CHEMICAL COMPOSITION; DAIRY PRODUCT; FOAMING; FOOD PROCESSING; MILK; PHYSICAL CHEMISTRY; PHYSICAL PHENOMENA; SEASONAL VARIATION; UNITED KINGDOM; VISCOSITY; ANIMAL; BOVINE; CHEMISTRY;

ANIMALS; CATTLE; DAIRY PRODUCTS; GREAT BRITAIN; MILK;

EID: 84896526073     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.118     Document Type: Article

References (42)

1. AOAC Moisture in dried milk Official methods of analysis 727.05 18th ed. 2005 AOAC International USA
2. M.A. Augustin, and P.T. Clarke Skim milk powders with enhanced foaming and steam-frothing properties Dairy Science and Technology 88 2008 149 161
3. M. Berg, M.D. Rasmussen, and M.O. Nielsen Changes in the freezing point of blood and milk during dehydration and rehydration of lactating cows Journal of Dairy Science 88 2005 3174 3185
4. M.S. Chavez, L.M. Negri, M.A. Taverna, and A. Cuatrin Bovine milk composition parameters affecting the ethanol stability Journal of Dairy Research 71 2004 201 206
5. B.Y. Chen, A.S. Grandison, and M.J. Lewis Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilization Journal of Dairy Science 95 2012 1057 1063
6. DairyCo. Market information, supply & production, 2013. URL http://www.dairyco.org.uk/market-information/supply-production/ composition-and-hygiene/uk-milk-composition/ Accessed 04.04.2013.
7. D.T. Davies, and J.C.D. White The relation between the chemical composition of milk and the stability of the caseinate complex: II. Coagulation by ethanol Journal of Dairy Research 25 1958 256 266
8. T.G. Devold, M.J. Brovold, T. Langsrud, and G.E. Vegarud Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle - Effect of milk protein polymorphism and different feeding regimes International Dairy Journal 10 2000 313 323
9. 2+ on the heat stability and other characteristics of low-heat skim milk powder International Dairy Journal 19 2009 386 392
10. F. Fernandez-Martin Influence of temperature and composition on some physical properties of milk and milk concentrates. II. Viscosity Journal of Dairy Research 39 1972 75 82
11. P.F. Fox, and P.L.H. McSweeney 3rd ed. Advanced dairy chemistry, vol. 1, proteins 2003 Kluwer Academic/Plenum Publishers London
12. G. Gambini, G.B. Castagnetti, and G. Losi Influence of somatic cell count and heat treatments on milk foam formation and stability Industrie Alimentari 34 1995 247 252
13. P.C. Garnsworthy, L.L. Masson, A.L. Lock, and T.T. Mottram Variation of milk citrate with stage of lactation and de novo fatty acid synthesis in dairy cows Journal of Dairy Science 89 2006 1604 1612
14. P. Giaccone, M. Todaro, and M.L. Scatassa Factors associated with milk urea concentrations in Girgentana goats Italian Journal of Animal Science 6 2010 622 624
15. M. Glantz, T.G. Devold, G.E. Vegarud, H. Lindmark Månsson, H. Stålhammar, and M. Paulsson Importance of casein micelle size and milk composition for milk gelation Journal of Dairy Science 93 2010 1444 1451
16. H. Grimley, A. Grandison, and M. Lewis Changes in milk composition and processing properties during the spring flush period Dairy Science and Technology 89 2009 405 416
17. A. Harris, P. Tong, S. Vinkl, J. Izeol, and R.J. Jimenez-Flores Effects of seasonal and regional variations in milk components on the buffering capacity of milk in California Journal of Dairy Science 85 2002 289
18. J.M.L. Heck, H.J.F. Van Valenberg, J. Dijkstra, and A.C.M. Van Hooijdonk Seasonal variation in the Dutch bovine raw milk composition Journal of Dairy Science 92 2009 4745 4755
19. M. Henno, M. Ots, I. Jõudu, T. Kaart, and O. Kärt Factors affecting the freezing point stability of milk from individual cows International Dairy Journal 18 2008 210 215
20. C. Holt, and D.D. Muir Natural variations in the average size of bovine casein micelles. II. Milk samples from creamery bulk silos in south west Scotland Journal of Dairy Research 45 1978 347 353
21. T. Huppertz Foaming properties of milk: A review of the influence of composition and processing International Journal of Dairy Technology 63 2010 477 488
22. IDF Milk: Determination of total phosphorus content by the spectrometric method International Dairy Federation standard no. 42B 1990 IDF Brussels, Belgium
23. I. Jõudu, M. Henno, T. Kaart, T. Püssa, and O. Kärt The effect of milk protein contents on the rennet coagulation properties of milk from individual dairy cows International Dairy Journal 18 2008 964 967
24. M.K. Keogh, P.M. Kelly, A.M. O''Keeffe, and J.A. Phelan Studies of milk composition and its relationship to some processing criteria: II. Seasonal variation in the mineral levels of milk Irish Journal of Food Science and Technology 1982 13 27
25. M. Klinkon, T. Zadnik, and M. Nemec The impact of breeding, breed, successive lactation, stage of lactation, season and somatic cell count on basic milk components Slovenian Veterinary Research 37 2000 197 208
26. J.A. Lucey Formation and physical properties of milk protein gels Journal of Dairy Science 85 2002 281 294
27. K.G. Marinovaa, E.S. Bashevaa, B. Nenovaa, M. Temelskaa, A.Y. Mirarefib, and B. Campbellb et al. Physico-chemical factors controlling the foam ability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates Food Hydrocolloids 23 2009 1864 1876
28. D.J. McMahon, R.J. Brown, G.H. Richardson, and C.A. Ernstrom Effects of calcium, phosphate, and bulk culture media on milk coagulation properties Journal of Dairy Science 67 1984 930 938
29. J.J. Murphy, and B. O'Brien Quality milk for processing? The production technology Proceedings of national dairy conference 1997 Teagasc Dublin 54 83
30. B. O'Brien, R. Mehra, J.F. Connolly, and D. Harrington Seasonal variation in the composition of Irish manufacturing and retail milks: 1. Chemical composition and renneting properties Irish Journal of Agricultural and Food Research 38 1999 53 64
31. B. O'Brien, R. Mehra, J.F. Connolly, and D. Harrington Seasonal variation in the composition of Irish manufacturing and retail milks: 4. Minerals and trace elements Irish Journal of Agricultural and Food Research 38 1999 87 99
32. N. On-Nom, A.S. Grandison, and M.J. Lewis Measurement of ionic calcium, pH, and soluble divalent cations in milk at high temperature Journal of Dairy Science 93 2010 515 523
33. A.J. Pastorino, C.L. Hansen, and D.J. McMahon Effect of pH on the chemical composition and structure-function relationships of Cheddar cheese Journal of Dairy Science 86 2003 2751 2760
34. F. Pinkerton, and I.I. Peters Conductivity, per cent lactose, and freezing point of milk Journal of Dairy Science 41 1958 392 397
35. M. Rajčević, K. Potočnik, and J. Levstek Correlations between somatic cells count and milk composition with regard to the season Agriculturae Conspectus Scientificus (ACS) 68 2003 221 226
36. A. Rao, and S. Mishra An assessment of the nutritional profile of milk in different seasons and locations in Varanasi through modern laboratory techniques Indian Journal of Preventive and Social Medicine 41 2010 237 239
37. F. Salaün, B. Mietton, and F. Gaucheron Buffering capacity of dairy products International Dairy Journal 15 2005 95 109
38. G.H. Schmidt, and L.V. Vleck Principles of dairy science 1974 WH Freeman and Company USA
39. R. Scott, R.R.K. Robinson, and R.A. Wilbey Cheese making practice 3rd ed. 1998 Springer
40. D.I. Shew New monograph on UHT milk, document 133 1981 IDF Bulletin Brussels pp. 115-121
41. W.F. Shipe The freezing point of milk. A review Journal of Dairy Science 42 1959 1745 1762
42. Tsioulpas, A. (2005). Role of minerals on casein micelle stability of bovine milk. (Ph.D. thesis). Reading University.