Kefford B, Christian M P, Sutherland B J, Mayes J J, Grainger C
Department of Agriculture, Dairy Research Institute, VIC, Australia.
J Dairy Res. 1995 Aug;62(3):529-37. doi: 10.1017/s0022029900031228.
The influence of diet quality and stage of lactation on Cheddar cheese moisture and yield were segregated and the effects of other potential variables (cow breed, milk protein genotype, age and level of mastitis) were minimized. An experiment was conducted using milk of cows in mid lactation or late lactation fed on high or low quality diets. Increased moisture in cheese was largely due to the influence of cow diet. Milk from cows given high quality diets produced lower moisture cheese. Cheese yield was influenced by diet and stage of lactation. Cows in late lactation fed on high quality diets always gave milks yielding the most cheese. Fat and protein recovery in cheese was not influenced by diet or stage of lactation. The results suggest that low quality diets may induce changes in the complex interactions of milk proteins and other components that affect cheesemaking.
对切达干酪水分和产量的饮食质量及泌乳阶段的影响进行了区分，并将其他潜在变量（奶牛品种、乳蛋白基因型、年龄和乳腺炎程度）的影响降至最低。使用处于泌乳中期或后期的奶牛的牛奶进行了一项实验，这些奶牛分别喂食高质量或低质量的日粮。奶酪中水分增加主要归因于奶牛饮食的影响。喂食高质量日粮的奶牛所产牛奶制成的奶酪水分含量较低。奶酪产量受饮食和泌乳阶段的影响。处于泌乳后期且喂食高质量日粮的奶牛所产牛奶制成的奶酪产量总是最高。奶酪中的脂肪和蛋白质回收率不受饮食或泌乳阶段的影响。结果表明，低质量日粮可能会引发影响奶酪制作的乳蛋白和其他成分复杂相互作用的变化。
