Once-daily milking in late lactation: milk and cheese quality

Milking dairy cows only once daily in late lactation increases the physiological changes in milk composition compared to 'normal' milk. Milk fat and protein contents are considerably higher, coagulation properties are deteriorated, plasminogen and plasmin concentrations are higher and pH i...

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Bibliographic Details
Published inAgrarforschung (Bern) Vol. 11; no. 7
Main Authors Schaeren, W, Sollberger, H, Muenger, A.,Agroscope Liebefeld-Posieux, Eidgenoessische Forschungsanstalt fuer Nutztiere und Milchwirtschaft (ALP), Bern (Switzerland)
Format Journal Article
LanguageGerman
Published 01.07.2004
Subjects
CALIDAD
CHEESE
CHEESEMAKING
CHOIX DE LA DATE
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
COW MILK
DAIRY COWS
DURACION DE LA LACTANCIA
DUREE DE LA LACTATION
ELECCION DE LA EPOCA
EXPERIMENTACION
EXPERIMENTATION
FABRICACION DEL QUESO
FABRICATION FROMAGERE
FROMAGE
LACTATION DURATION
LAIT DE VACHE
LECHE DE VACA
MILKING
ORDENO
PROXIMATE COMPOSITION
QUALITE
QUALITY
QUESO
TIMING
TRAITE
VACAS LECHERAS
VACHE LAITIERE
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Summary:Milking dairy cows only once daily in late lactation increases the physiological changes in milk composition compared to 'normal' milk. Milk fat and protein contents are considerably higher, coagulation properties are deteriorated, plasminogen and plasmin concentrations are higher and pH is slightly increased. In spite of this critical transformation properties, up to 50% of such milk in processed milk did not lead to a impaired quality of Emmental cheese. It can be concluded that potential problems with the transformation of milk from cows milked only once daily in late lactation can be compensated by mixing it with 'normal' milk.
Bibliography:2004100122
L01
ISSN:1022-663X