Yield of acid curd cheese produced from cow's milk from different lactation periods

Acta Sci Pol Technol Aliment. 2017 Apr-Jun;16(2):149-156. doi: 10.17306/J.AFS.0468.


Background: Milk production intensification has led in many countries, including Poland, to increased milk yields per cow. A higher milk yield resulted in changes in cow productivity, including extended lactations. There is a paucity of information on the quality of milk harvested during the last months of lactations exceed- ing 10 months. Production capacity cheese (“cheese expenditure”) is an important parameter of providing   a recovery as much as the possible components of the milk processed are dry substances, which in turn af- fects the economics of production. The aim of the study was to determine the influence of the lactation period (from standard lactation; extended lactation phase) on the performance of the acid curd cheese. the relation- ship between total protein content and acidity of fresh milk collected in two separate periods of lactation on the yield of acid cheese was also evaluated.

Methods: The study included 1384 samples of milk collected from Polish Holstein-Friesian cows, the Black-White variety. The basic chemical composition of fresh milk and acid-curd cheese produced in the laboratory were analyzed. The cheese milk yield was evaluated on the basis of the quantity of the re- sulting curd mass.

Results: According to our estimates, under laboratory conditions an average of 100 kg of milk per cow in population produced an estimated 20.1 kg of curd cheese. The basic chemical composition of raw milk, which was diverse in terms of the period of lactation, showed a higher dry matter, fat and protein content in milk acquired during the extension phase of lactation compared to the milk of standard lactation. It has been found that the lower titratable acidity of fresh milk appeared with a higher yield of cheese curd. This difference was between 1.76 kg (with milk from cows milked during the extended lactation phase) to 2.72 kg from 100 kg of cheese milk (milk with the standard lactation). Thus, the optimum level of titratable acidity of milk for cheese yield is 6.0–7.5°SH.

Conclusions: Most samples with the highest yields of acid curd cheese (>20%) were obtained from the milk from collected in the period from day 306 till the end of lactation (60.54%).

Keywords: acid curd cheese; cow's milk; lactation period; milk acidity.

MeSH terms

  • Animals
  • Cattle
  • Cheese*
  • Dietary Fats / analysis
  • Female
  • Food Handling
  • Lactation*
  • Milk / chemistry*
  • Milk Proteins / analysis
  • Poland


  • Dietary Fats
  • Milk Proteins