Published online by Cambridge University Press: 27 March 2009
Manufacturing properties and quality of Cheddar, Wensleydale and Cheshire cheeses made either with milk from cows treated with Sometribove, methionyl bovine somatotropin (BST), or with milk from untreated control cows were compared.
The source of milk did not affect manufacturing properties in terms of processing time. Renneting times for Cheddar cheese made from control milk and that made from milk produced by cows treated with BST were 57 and 55 min, respectively. Corresponding values for Wensleydale and Cheshire cheeses were 50 and 53 min and 49 and 46 min, respectively. The source of milk did not influence cheese composition in terms of moisture, fat, protein and salt. When cheeses were submitted to the National Grading Service, those made from milk produced by BST-treated cows were indistinguishable from those made from control milk. The total points scored (maximum 100) for Cheddar, Wensleydale and Cheshire cheeses made with milk from control and BST-treated cows were 89 and 88, 85 and 85, and 86 and 86, respectively.