Accessibility navigation

Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality

Bland, J. H., Grandison, A. S. and Fagan, C. C. (2015) Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality. Journal of Dairy Science, 98 (1). pp. 1-8. ISSN 0022-0302

Text - Accepted Version
· Please see our End User Agreement before downloading.


It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.3168/jds.2014-8433


The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100% Jersey milk in Holstein-Friesian milk in a 100-L vat. Actual, theoretical, and moisture-adjusted yield increased linearly with percentage of Jersey milk. This was also associated with increased fat and protein recoveries and lower yield of whey. The composition of whey was also affected by the percentage of Jersey milk, with lower whey protein and higher whey lactose and solids. Cutting time was lower when Jersey milk was used, but the cutting to milling time was higher because of slower acidity development. Hence, overall cheesemaking time was not affected by the use of Jersey milk. Using Jersey milk increased cheese fat content in autumn, winter, and spring and decreased cheese moisture in spring and summer. Cheese protein, salt, and pH levels were not affected. Cheese was analyzed for texture and color, and it was professionally graded at 3 and 8 mo. The effect of Jersey on cheese sensory quality was an increase in cheese yellowness during summer and a higher total grading score at 3 mo in winter; no other difference in cheese quality was found. The study indicates that using Jersey milk is a valid method of improving Cheddar cheese yield.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:38483
Uncontrolled Keywords:Jersey, Cheddar, cheese yield, cheese quality


Downloads per month over past year

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation