The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese

Abstract

This study investigated the effects of once-a-day (OAD) and twice-a-day (TAD) milking strategies on Cheddar cheese properties, within an Irish pasture-based system. Cheese derived from OAD milk was more yellow, with significantly higher b* values and a significantly higher β-carotene content. A significantly higher cheese yield also resulted from OAD milk. Compositional data were largely consistent with previously reported results, and no meaningful differences were found in texture, proteolysis, pH, volatile-organic-compounds and free-fatty-acid profile. Indications are that OAD milking does not negatively impact Cheddar quality, providing valuable insights for those considering milking frequency impacts on this key dairy product.