Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

Variability in milk composition and physicochemical properties impact both manufacturing process performance the end-use functionality of cheese. Such variability may be attributed to seasonal calving patterns, production systems, breed, weather feed type significantly impacts concentrations macro- microconstituents ultimately cheese quality. This article reviews technological approaches (e.g., standardisation protocols calcium addition), predictive strategies models for coagulation curd cutting time, in-line sensors), used mitigate effects changes their on efficacy Cheddar manufacturing.