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Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese

¹ Wisconsin Center for Dairy Research, and
² Department of Food Science University of Wisconsin, Madison 53706
³ University of Wisconsin Agriculture Research Station, Spooner 54801

Corresponding author: W. L. Wendorff; e-mail: wlwendor{at}wisc.edu.

A hard-pressed, brined cheese was produced from frozen ovine milk collected in February, May, and August. Solids in the milk decreased as the season progressed. This was a result of high solids in early-lactation milk and low solids in August milk because of hot weather and poorer quality pastures. Casein as a percentage of true protein and the casein to fat ratio were higher in May and August milk. Fat in the cheese from February milk was higher and total protein was lower than in May and August. Milk, whey, and press whey composition were influenced by season and followed the trends of milk composition. Fat recovery in the cheeses ranged from 83.2 to 84.2%. Protein recovery in the cheeses was not affected by season. Cheese yield from February milk was higher than from May and August milk and was a result of higher casein and fat in the milk.

Key Words: hard-pressed cheese • ovine • stage of lactation • cheese yield

Abbreviation key: AM = milk from ewes in August, FM = milk from ewes in February, MM = milk from ewes in May.