The impacts of a typical dairy cow crossbreeding strategy on cheddar cheesemaking efficiency, nutrition and quality

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dc.contributor.authorPage, Richard M.en
dc.contributor.authorTobin, John T.en
dc.contributor.authorKilcawley, Kieran N.en
dc.contributor.authorMannion, David T.en
dc.contributor.authorHoran, Brendanen
dc.contributor.authorO'Mahony, James A.en
dc.contributor.authorO'Callaghan, Tom F.en
dc.contributor.authorLamichhane, Prabinen
dc.contributor.funderTeagascen
dc.date.accessioned2025-05-13T08:54:29Z
dc.date.available2025-05-13T08:54:29Z
dc.date.issued2025en
dc.description.abstractCrossbreeding can be utilised in animal husbandry to increase genetic diversity and improve health and fertility in the next generation. In dairy herd management, a common strategy involves crossbreeding Jersey (JE) cows with Holstein-Friesians (HF), resulting in Jersey-Holstein-Friesian (JFX) progeny. This study investigated the impact of these genotypes on processing efficiency and product quality within Cheddar manufacturing. Raw JFX cows’ milk had significantly higher protein (+5.68%) and fat (+13.20%) than HF cows, but no significant differences in coagulation properties or cheese yield resulted. All cheese manufactured had macro-compositions within the range of expected values for Cheddar, with no meaningful differences in texture, proteolysis, pH, volatile organic compounds and fat profile. From a due-diligence perspective, it was not evident from any of the analyses performed that JFX phenotypes cause practical negative impacts to the cheesemaking ability of milk or adversely influence final cheese quality. Furthermore, cheese derived from JFX milk was more yellow in colour, with significantly higher b* values, which is indicative of preferable sensory and nutritional quality. en
dc.description.sponsorshipTeagasc (Futuremilk2025 grant number: 1412; Walsh Scholarship)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleide70013en
dc.identifier.citationPage, R. M., Tobin, J. T., Kilcawley, K. N., Mannion, D. T., Horan, B., O'Mahony, J. A., O'Callaghan, T. F. and Lamichhane, P. (2025) 'The impacts of a typical dairy cow crossbreeding strategy on Cheddar cheesemaking efficiency, nutrition and quality', International Journal of Dairy Technology, 78(2), p.e70013 (13pp). https://doi.org/10.1111/1471-0307.70013en
dc.identifier.doi10.1111/1471-0307.70013en
dc.identifier.issn1364727Xen
dc.identifier.issued2
dc.identifier.journaltitleInternational Journal of Dairy Technologyen
dc.identifier.urihttps://hdl.handle.net/10468/17464
dc.identifier.volume78
dc.language.isoenen
dc.publisherJohn Wiley and Sons Incen
dc.rights© 2025, The Author(s).International Journal ofDairy Technologypublished by John Wiley& Sons Ltd on behalf ofSociety ofDairy Technology.This is an open accessarticle under the terms ofthe Creative CommonsAttribution-NonCommercial-NoDerivs License, whichpermits use anddistribution in anymedium, provided theoriginal work is properlycited, the use is non-commercial and nomodifications oradaptations are made.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCheeseen
dc.subjectDairy crossbreedingen
dc.subjectDairy manufacturingen
dc.subjectDairy production phenotypesen
dc.subjectInbreeding depressionen
dc.subjectJersey-Holstein-Friesianen
dc.titleThe impacts of a typical dairy cow crossbreeding strategy on cheddar cheesemaking efficiency, nutrition and qualityen
dc.typeArticle (peer reviewed)en
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