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A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows



A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows



Journal of Dairy Research 71(1): 51-57



Twenty-nine multiparous cows of each of the Jersey and Friesian breeds, all kappa -casein AB phenotype, were grazed together and managed identically. On three occasions during 10 d in spring (early lactation), milk was collected from all cows at four consecutive milkings and bulked according to breed. On a separate occasion, milk samples were also collected from each cow at consecutive a.m. and p.m. milkings to form one daily sample per cow.

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Accession: 004015863

Download citation: RISBibTeXText

PMID: 15068067

DOI: 10.1017/s0022029903006575


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