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Suitability of protein/fat ratio of conventional raw milk from Autumn Season to production of different cheese types

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Research Paper 01/07/2018
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Suitability of protein/fat ratio of conventional raw milk from Autumn Season to production of different cheese types

Alirıza Şahin, Murat Çimen
J. Bio. Env. Sci.13( 1), 237-240, July 2018.
Certificate: JBES 2018 [Generate Certificate]
Key: AutumnCheddarLimburgerMilkMozzarella

Abstract

This study was performed to research the suitable of protein/fat (P/F) rate in milk collected from autumn season to various cheese making. The P/F level for autumn season was compared with the different cheese reference values. The P/F ratio of milk collected from this period was suitable for Limburger cheese making. Whereas, P/F levels in this research were not acceptable for standards of Cheddar and Mozzarella cheese types. According to research findings, Limburger cheese can be made for autumn season, unfortunately Cheddar and Mozzarella cheese is not suitable for this period. The findings show the importance of P/F rate in conventional milk obtained from different seasons to quality production for suitable cheese varieties.

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