The impact of seasonal calving systems with varying pasture allowance on Cheddar cheese composition, nutritional quality, and ripening characteristics

Mark Timlin ¹, André Brodkorb ², Niamh Harbourne ³

¹Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland D04 V1W8; Food for Health Ireland, University College Dublin, Dublin 4, Ireland D04 V1W8.
²Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; Food for Health Ireland, University College Dublin, Dublin 4, Ireland D04 V1W8.
³School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland D04 V1W8.
⁴School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 K8AF.
⁵Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996.
⁶Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 P302; School of Biological, Earth and Environmental Sciences, University College Cork, Cork, Ireland T23 N73K.
⁷Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 P302.
⁸School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland D04 V1W8; Food for Health Ireland, University College Dublin, Dublin 4, Ireland D04 V1W8.
⁹Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618, Tallinn, Estonia.
¹⁰Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 P302; Teagasc, Environmental Research Centre, Johnstown Castle, Wexford, Ireland Y35 Y521.

⁰Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland D04 V1W8; Food for Health Ireland, University College Dublin, Dublin 4, Ireland D04 V1W8.

Journal of Dairy Science +

|

August 9, 2024

View abstract on PubMed

Summary

Increasing pasture in cow diets and lactation stage significantly impacts Cheddar cheese

Area Of Science

Food Science and Technology
Dairy Science
Nutritional Biochemistry

Background

Cow diet composition, specifically pasture proportion, can influence milk's nutritional profile.
Lactation stage is a known factor affecting milk composition and cheese-making properties.

Purpose Of The Study

To investigate how lactation stage (early, mid, late) and dietary pasture proportion (high, medium, none) affect Cheddar cheese quality.
To analyze the impact on fatty acid profiles, protein composition, and ripening characteristics.

Main Methods

Standardization of milk fat and protein for pilot-scale Cheddar cheese production.
Analysis of fatty acid profiles using partial least squares discriminatory analysis.
Quantification of casein variants (ρ-κ-CN, α<sub>s2</sub>-CN, α<sub>s1</sub>-CN, β-CN) and proteolysis indices.

Main Results

Diet significantly altered cheese fatty acid profiles, with high pasture diets (GRS) yielding cheese richer in unsaturated and omega-3 fatty acids.
Lactation stage had a greater influence than diet on cheese ripening, indicated by higher primary proteolysis in late lactation cheese.
Specific casein proportions and free amino acid levels were significantly affected by lactation stage.

Conclusions

Increasing pasture allowance in dairy cow diets enhances the nutritional quality of Cheddar cheese, particularly its fatty acid composition.
Lactation stage plays a crucial role in cheese ripening and protein breakdown, independent of dietary effects.
Dietary strategies and lactation management can be optimized to produce Cheddar cheese with tailored nutritional and sensory properties.

Keywords:

biomarkers cheese ripening lipolysis pasture-fed total mixed ration

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