Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

The monthly variation in raw dairy silo milk was investigated and related to the ripening time of resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat protein content being lowest August (4.19 3.44 g/100 g, respectively). Casein micelle size largest (192–200 nm) December–February smallest (80 August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, fatty acid were significantly month. Overall sensory texture scores mainly influenced by plasmin plasminogen activity, indicating importance native systems. Recently, concepts based on differentiated use products have been suggested. For type, there might be little gain from such approach. quality characteristics used for making had effect our study. contrast hypothesis, we conclude that as long meets certain minimum criteria, are only weak associations between required development aroma cheese. To find answers behind observed time, studies effects process parameters needed.