Abstract/Summary

The impact of blending on milk composition and properties is subject to controversy on whether the effect is additional or not. The effects of blending Jersey and Holstein-Friesian milk on composition and coagulation properties were investigated. Milk from herds of Jersey and Holstein-Friesian cattle was collected and blended (0-100% Jersey milk at 10% intervals) (n=55).Including Jersey milk resulted in a positive non-additive effect in fat globule volume mean diameter D(4.3) and a negative non-additive effect in casein micelle size. Coagulation time decreased quadratically when Jersey milk was added and curd firmness and firming rate increased quadratically.