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Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK

Chen, B., Lewis, M. and Grandison, A. (2014) Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK. Food Chemistry, 158. pp. 216-223. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2014.02.118

Abstract/Summary

The composition and physical properties of raw milk from a commercial herd were studied over a one year period in order to understand how best to utilise milk for processing throughout the year. Protein and fat levels demonstrated seasonal trends, while minerals and many physical properties displayed considerable variations, which were apparently unrelated to season. However, rennet clotting time, ethanol stability and foaming ability were subject to seasonal variation. Many significant interrelationships in physico-chemical properties were found. It is clear that the milk supply may be more suited to the manufacture of different products at different times of the year or even on a day to day basis. Subsequent studies will report on variation in production and quality of products manufactured from the same milk samples described in the current study and will thus highlight potential advantages of seasonal processing of raw milk.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:36075
Publisher:Elsevier

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