QUANTIFICATION OF BUTTER AND COTTAGE CHEESE FROM MILK OF DIFFERENT CATTLE BREEDS

Abstract

This study aimed to determine the quantity of butter and cheese produced from
a liter of milk and to derive the relationship between fat and SNF in the production of butter
and cottage cheese. A total of 69 samples each of raw milk, butter and cheese were collected.
The mean fat and SNF content were recorded highest in Jatsham and lowest in Holstein
Friesian. A significant difference (p<0.05) in the milk composition was observed with
exception to water content between the breeds of cattle. The overall mean cottage cheese yield
recorded from 5 ltr of milk is 506.01±97.71g, 454.01±88.08g, 403.5±13.39g, 414.3±70.40g
and 519.84±78.83g for Jersey cross, Holstein Friesian, Nublang/Thrabum, Brown Swiss and
Jatsham respectively. Similarly, the mean butter yield is 240.73±69.58g, 147.36±35.20g,
278.35±38.68g, 200.02±50.43g and 357.54±63.79g for Jersey cross, Holstein Friesian,
Nublang/Thrabum, Brown Swiss and Jatsham respectively. A significance difference (p<0.05)
was observed in cheese and butter production among the different breeds of cattle. A strong
positive and significant correlation is observed between the fat percent and butter production
among the different breeds of cattle. A weak positive correlation is observed between SNF and
cottage cheese yield among the different breeds of cattle. Based on current study it is
concluded that Jatsham produced the highest cottage cheese and butter followed by Nublang
and Jersey cross. To further increase and enhance the quality of dairy products, it is
recommended to improve the technical aspects of milk processing methods with improved
technology.