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Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese

Published online by Cambridge University Press:  01 February 1998

TIMOTHY P. GUINEE
Affiliation:
National Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
EDWARD O. MULHOLLAND
Affiliation:
National Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
CATHERINE MULLINS
Affiliation:
National Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
MICHAEL O. CORCORAN
Affiliation:
National Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
JAMES F. CONNOLLY
Affiliation:
National Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
THOMAS BERESFORD
Affiliation:
National Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
RAJ MEHRA
Affiliation:
National Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
BERNADETTE J. O'BRIEN
Affiliation:
Dairy Husbandry Department, Research and Development Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
JOHN J. MURPHY
Affiliation:
Dairy Husbandry Department, Research and Development Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
GEAROID STAKELUM
Affiliation:
Dairy Husbandry Department, Research and Development Centre, Teagasc Moorepark, Fermoy, Co. Cork, Irish Republic
DERMOT HARRINGTON
Affiliation:
Data Systems Department, Teagasc, 19 Sandymount Avenue, Dublin 4, Irish Republic

Abstract

Milk was collected from three spring-calving herds, on different daily herbage allowances (DHA) of perennial rye-grass (16, 20 or 24 kg dry matter (DM)/cow for a 17 week period. On five occasions, at weekly intervals in the middle of the period, the three different milks were converted into low-moisture part-skim Mozzarella cheese. Increasing the DHA resulted in significant increases in the concentrations of protein in the cheesemilk (P<0·05) and cheese whey (P<0·02). The moisture-adjusted cheese yield increased significantly (P<0·01) on raising the DHA from 16 to 24 kg grass DM/cow. DHA had no significant effects on any of the gross compositional values of the cheese (although moisture and fat-in-DM levels tended to decrease and increase respectively with increasing DHA). The hardness of the uncooked cheese and functionality of cooked cheese (i.e. melt time, flowability, stretch and viscosity) were not significantly influenced by DHA over the 115 d ripening period at 4°C.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 1998

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Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese
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