The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.

Background: The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk.       In effect, the proportions of these ingredients affect production efficiency and quality of cheese.

Yield of acid curd cheese produced from cow's milk from different lactation periods.

Background: Milk production intensification has led in many countries, including Poland, to increased milk yields per cow. A higher milk yield resulted in changes in cow productivity, including extended lactations. There is a paucity of information on the quality of milk harvested during the last months of lactations exceed- ing 10 months.