Once-daily milking in late lactation: milk and cheese quality

Milking dairy cows only once daily in late lactation increases the physiological changes in milk composition compared to „normal“ milk. Milk fat and protein contents are considerably higher, coagulation properties are deteriorated, plasminogen and plasmin concentrations are higher and pH is slightly increased. In spite of this critical transformation properties, up to 50% of such milk in processed milk did not lead to a impaired quality of Emmental cheese. It can be concluded that potential problems with the transformation of milk from cows milked only once daily in late lactation can be compensated by mixing it with “normal” milk.