A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows.

Twenty-nine multiparous cows of each of the Jersey and Friesian breeds, all kappa-casein AB phenotype, were grazed together and managed identically. On three occasions during 10 d in spring (early lactation), milk was collected from all cows at four consecutive milkings and bulked according to breed. On a separate occasion, milk samples were also collected from each cow at consecutive a.