Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality

The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100% Jersey milk in Holstein-Friesian milk in a 100-L vat. Actual, theoretical, and moisture-adjusted yield increased linearly with percentage of Jersey milk. This was also associated with increased fat and protein recoveries and lower yield of whey. The composition of whey was also affected by the percentage of Jersey milk, with lower whey protein and higher whey lactose and solids. Cutting time was lower when Jersey milk was used, but the cutting to milling time was higher because of slower acidity development. Hence, overall cheesemaking time was not affected by the use of Jersey milk. Using Jersey milk increased cheese fat content in autumn, winter, and spring and decreased cheese moisture in spring and summer. Cheese protein, salt, and pH levels were not affected. Cheese was analyzed for texture and color, and it was professionally graded at 3 and 8 mo. The effect of Jersey on cheese sensory quality was an increase in cheese yellowness during summer and a higher total grading score at 3 mo in winter; no other difference in cheese quality was found. The study indicates that using Jersey milk is a valid method of improving Cheddar cheese yield.