A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows

• Published in: Journal of dairy research Vol. 71; no. 1; pp. 51 - 57
• Main Authors: Auldist, Martin J, Johnston, Keith A, White, Nicola J, Fitzsimons, W Paul, Boland, Michael J
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.02.2004
• Subjects: Animal productions; Animals; Biological and medical sciences; breed; Caseins - analysis; Cattle; Cheddar cheese; Cheese - analysis; cheesemaking; Chemical Phenomena; Chemistry, Physical; Coagulation; conjugated linoleic acid; Dairy cattle; dairy cows; Dairy products; dairy protein; early lactation; Female; Food industries; Fundamental and applied biological sciences. Psychology; Jersey; kappa-casein; Lactation; Linoleic Acids, Conjugated - analysis; Lipids - analysis; Milk; Milk - chemistry; Milk and cheese industries. Ice creams; milk fat; Milk Proteins - analysis; Phenotype; prediction; protein composition; Seasons; Solids; Species Specificity; spring; standardized milk; tanks; Terrestrial animal productions; Ultrafiltration; Vertebrates; κ-casein AB phenotype; Cheddar cheese; standardized milk; breed; κ-casein AB phenotype; Vertebrata; Mammalia; Cheesemaking; Capacity; Dairy cattle; Coagulation; Dairy industry; Dairy product; Chemical composition; Artiodactyla; Ungulata; Milk
• ISSN: 0022-0299; 1469-7629
• DOI: 10.1017/S0022029903006575

Twenty-nine multiparous cows of each of the Jersey and Friesian breeds, all κ-casein AB phenotype, were grazed together and managed identically. On three occasions during 10 d in spring (early lactation), milk was collected from all cows at four consecutive milkings and bulked according to breed. On a separate occasion, milk samples were also collected from each cow at consecutive a.m. and p.m. milkings to form one daily sample per cow. The bulked milks (800–1000 l per breed on each occasion) were standardized to a protein[ratio ]fat (P[ratio ]F) ratio of 0·80, and 350 l from each breed was made into Cheddar cheese. The solids content of the remaining Friesian milk was then increased by ultrafiltration to a solids concentration equal to that of the Jersey milk. This solids-standardized Friesian milk and a replicate batch of P[ratio ]F standardized Jersey milk were made into two further batches of Cheddar cheese in 350-l vats. Compared with Friesian milk, Jersey milk had higher concentrations of most milk components measured, including protein, casein and fat. There were few difference in milk protein composition between breeds, but there were differences in fat composition. Friesian milk fat had more conjugated linoleic acid (CLA) than Jersey milk fat. Jersey milk coagulated faster and formed firmer curd than Friesian milk. Concentrations of some milk components were correlated with coagulation parameters, but relationships did not allow prediction of cheesemaking potential. Jersey milk yielded 10% more cheese per kg than Friesian milk using P[ratio ]F standardized milk, but for milks with the same solids concentration there were no differences in cheese yield. No differences in cheese composition between breeds were detected. Differences in cheesemaking properties of milk from Jerseys and Friesians were entirely related to the concentrations of solids in the original milk.