SEASONAL INFLUENCES ON CHEDDAR CHEESE MANUFACTURE - INFLUENCE OF DIETQUALITY AND STAGE OF LACTATION

The influence of diet duality and stage of lactation on Cheddar cheese moisture and yield were segregated and the effects of other potential variables (cow breed, milk protein genotype, age and level of mastiti s) were minimized. An experiment was conducted using milk of cows in m id lactation or late lactation fed on high or low quality diets. Incre ased moisture in cheese was largely due to the influence of cow diet. Milk from cows given high quality diets produced lower moisture cheese . Cheese yield was influenced by diet and stage of lactation. Cows in late lactation fed on high quality diets always gave milks yielding th e most cheese. Fat and protein recovery in cheese was not influenced b y diet or stage of lactation. The results suggest that low quality die ts may induce changes in the complex interactions of milli proteins an d other components that affect cheesemaking.