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Potential influence of herd and animal factors on the yield of cheese and recovery of components from Sarda sheep milk, as determined by a laboratory bench-top model cheese-making

Cipolat-Gotet, Claudio and Cecchinato, Alessio and Pazzola, Michele and Dettori, Maria Luisa and Bittante, Giovanni and Vacca, Giuseppe Massimo (2016) Potential influence of herd and animal factors on the yield of cheese and recovery of components from Sarda sheep milk, as determined by a laboratory bench-top model cheese-making. International Dairy Journal, Vol. 63 , p. 8-17. ISSN 0958-6946. Article.

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DOI: 10.1016/j.idairyj.2016.07.013

Abstract

Individual milk samples from 169 Sarda sheep were collected to characterise the cheese-making potential through the use of a laboratory bench-top model cheese-manufacturing procedure. As the milk samples were not standardised before processing, the data collected at laboratory level fully reflected the great variability of milk from individual animals. The average cheese yield traits of fresh cheese, cheese dry matter and water retained in cheese (as percentages of the milk processed) were 20.6%, 10.1% and 10.6%. The average milk fat and protein recoveries in the curd were 94.0% and 76.7%, respectively. The values for daily production of curd and curd dry matter per sheep were 0.41 kg d−1 and 0.20 kg d−1, respectively. The cheese yield and cheese-related traits were mainly affected by the nutrient content of the milk and the individual effects of the stage of lactation and daily milk yield, respectively, but also by a large individual variation.

Item Type:Article
ID Code:11465
Status:Published
Refereed:Yes
Uncontrolled Keywords:Sarda sheep milk, cheese-making, lactation, daily milk yield
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/19 Zootecnica speciale
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Medicina Veterinaria
Publisher:Elsevier
ISSN:0958-6946
Deposited On:19 Oct 2016 16:03

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