Effect of Seasonal variation on the composition and properties of raw milk

The composition and physical properties of raw milk from a commercial herd were studied 8 over a one year period in order to understand how best to utilise milk for processing 9 throughout the year. Protein and fat levels demonstrated seasonal trends, while minerals and 10 many physical properties displayed considerable variations, which were apparently unrelated 11 to season. However, rennet clotting time, ethanol stability and foaming ability were subject to 12 seasonal variation. Many significant interrelationships in physico-chemical properties were 13 found. It is clear that the milk supply may be more suited to the manufacture of different 14 products at different times of the year or even on a day to day basis. Subsequent studies will 15 report on variation in production and quality of products manufactured from the same milk 16 samples described in the current study and will thus highlight potential advantages of 17 seasonal processing of raw milk. 18