Download Report

Jersey Milk
An effective way of improving
Cheddar cheese yield and profitability
Constant Cheese Quality
•
•
•
•
•
Cheese composition fully met food quality standards
Cheese fat increased in autumn, winter and spring (maximum increase 18%)
Cheese moisture decreased in spring and summer (maximum decrease 8%)
Cheese protein, salt or pH levels were not modified
Cheese colour was yellower in a few batches of cheese, still overall no noticeable
difference was found either by graders or instrumental colour analysis
• Cheese texture was not affected by the inclusion of Jersey milk as determined both by
instrumental analysis and grading
• Cheese grading scores both at 3 & 8 months were not affected by the inclusion of Jersey
milk and the cheese produced on a commercial scale was sold between 8 & 15 months
• Consumers who tried mild Cheddar cheese made with up to 25% Jersey milk were not
able to detect any differences
“…up to 35% increase in cheese yield
with no noticeable impact on quality, leading to
a significant increase in manufacturing profitability”
Financial Benefit
• Profit was increased when Jersey milk was included. The higher cheese yield always
outweighing the higher milk price
• Cheese yield was the most important factor determining the level of additional profits
while change in cheese price and milk price had a small impact, thus not putting the
profitability by using Jersey milk at risk
• Using high inclusion of Jersey milk reduces fluctuations in additional profit due to
change in cheese yield
up to 35%
more yield
Ease of Blending and Processing
• The recommended blending amount is the highest possible level of Jersey milk due to
the important increase in yield and profitability and the lack of detrimental effect on
cheese quality
• No change in processing was found to be necessary
For more information contact: 01363 776623 [email protected]
For more information:
• Jersey Milk for Cheddar Cheese Production Project scientific articles
J.H. Bland, C.C. Fagan & A.S. Grandison. Effect of blending Jersey and Holstein-Friesian milk on Cheddar Cheese Processing, Composition and
Quality. Journal of Dairy Science. Under review.
J.H. Bland, C.C. Fagan & A.S. Grandison. Estimation of the Financial Benefit of using Jersey milk at Different Inclusion Rate for Cheddar
Cheese production using Partial Budgeting. Under review
Reference
(1) Capper, J. L.; Cady, R. A. J. Dairy Sci. 2012, 95, 165–176.
(2) International Food Standards. Codex Alimentarius Standard for Cheddar cheese 263-1966 A-6- 1978, Rev.1-1999, Amended 2003
www.codexalimentarius.net/web/standard_list (accessed Apr 24, 2014).
T
he Jersey breed has a lower milk yield than Holstein-Friesians
cows however, the milk has a higher fat, protein and casein
content. In addition, this breed is well known for its increased
longevity, higher fertility and lower feed and water requirements per
unit of body weight.
The Jersey Milk for Cheddar Cheese Project
This study should remove any concerns about the effect which Jersey milk could
have on Cheddar cheese texture or flavour – also demonstrating the Jersey milk
attributes in a mature product.
In addition to the beneficial effect on cheese yield, using Jersey milk was also
shown to reduce the carbon footprint and environmental impact of Cheddar
cheese production.
An in-depth review of the compositional qualities of Jersey and Holstein milk was
completed. This led to a better understanding of the effects of inclusion of Jersey
milk into the standard milk supply to different levels on Cheddar cheese production,
the process can be optimized, leading to benefits and financial gains to both cheese
makers by increasing cheese yield and Jersey farmers by increasing milk demand.
The project has been carried out by the University of Reading and sponsored by
the following organisations:
Pocock
Memorial
Trust
Julie Bland, Reading University
PhD student who completed the study
UK
Jerseys
40%
Increase in Cheddar cheese yield
Hilmar is one of the biggest producers of
Cheddar cheese in the world, processing
over 9.5 million litres of milk per day; and
using 30% Jersey milk in their California site
and 55% Jersey milk at their Texas site.
30%
Effect of including Jersey milk
in Holstein-Friesian milk on
Cheddar cheese yield 24.5%
35%
17.5%
20%
14.0%
10.5%
10%
7.0%
3.5%
0%
0% 10% 20% 30% 40% 50% 60% 70% 80%
The cheese making
Percentage Jersey Milk
process mirrored that
of Lye Cross Farm by
using non-standardized milk, starter cultures.
90% 100%
Additional commercial trials were performed at Lye Cross Farm to ensure the result
from the pilot scale conformed to what would be found commercially.
All cheeses were analysed for yield, composition and sensory quality - the latter
was evaluated by instrumental analysis of colour and texture, professional graders
and sensory test using 280 consumers in total.
Higher Cheddar Cheese Yield*
•
•
•
•
Increased yield throughout the year (up to 35%)
Constant increase throughout the year
Increased fat recovery (up to 30%)
Increased protein recovery (up to 13%)
*Based on both pilot and commercial trial using unstandardized milk with an
average Holstein-Friesian milk composition of 3.94% fat and 3.15% protein and
Jersey milk composition of 5.43% fat and 3.74% protein.
Additional profit (Pence per Litre of milk)
Hilmar Cheese Company, an inspiration
to the Jersey breed, worldwide.
From
the
base
research
Cheddar
cheese was produced
using a wide range
of inclusion rates of
Jersey into HolsteinFriesian every month
over a one year period
in the University pilot
plant.
12.00
10.00
Additional profit bought
by the use of Jersey milk
3.89
8.00
4.92
6.00
3.94
4.00
2.00
9.84
2.95
1.97
0.98
0.00
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Percentage Jersey Milk