Effect of summer season on quality of raw milk used for cheese production
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Abstract
In this study, statistical control on milk fat and protein rates of raw milk obtained from the summer months performed for determination of suitability to quality cheese production standards. The protein and fat rates was compared with the announced standards of raw milk used in quality cheese making using one-sample t test. Raw milk fat rates for summer season (3.46, 3.68, 3.44% for June, July and August, respectively) were compatible with reference values of quality cheese making process standards from raw milk (fat, min. 3.2%). Similarly, protein rates (3.32, 3.34, 3.33% for June, July and August, respectively) were suitable for desirable quality (protein, min. 3.3%) in cheese making. According the findings in our study, fat rates of raw milk in all summer months were favorable for quality cheese production. Similar to fat results, protein rates were suitable for desirable quality in cheese making. Milk containing high fat and protein is more favorable in terms of flavor of cheese and economic gain of producers.
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