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Asian Journal of Dairy and Food Research, volume 39 issue 4 (december 2020) : 286-290

Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria

H. Tahlaiti, A.A. Dahou, S.N. Rechidi, A. Homrani
1Experimental farm of Hassi-Mamèche, Laboratory of Sciences and Technics of Animal Production, Faculty of Nature and Life Sciences, Abdelhamid Ibn Badis University, Mostaganem, Algeria.
Cite article:- Tahlaiti H., Dahou A.A., Rechidi S.N., Homrani A. (2020). Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria. Asian Journal of Dairy and Food Research. 39(4): 286-290. doi: 10.18805/ajdfr.DR-190.

ABSTRACT

Background: The cheese-making ability of milks varies due to its chemical composition and several factors related to good farming practices.
Methods: Among these factors, the lactation stage was studied on a batch of 15 Prim’Holstein dairy cows under real production conditions at the experimental farm of the University of Mostaganem. The fresh milks produced were tested with simple criteria of chemical composition in protein rate, butyrous rate, mineral intake, on coagulation ability and cheese yield with a repeatability spread over 3 months. 
Result: The results indicated that the lactation stage has a significant effect, on the composition of milk, especially in terms of protein and mineral richness and on its ability to coagulate. In addition, the urea dosage showed a deficiency in the food ration of digestible nitrogen to the herd directly influenced the protein mass of milk and consequently on the technological processing times and cheese yields.

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