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Milking less often gives Cheddar more color
Consumers prefer yellower or even almost orange Cheddar over pale white varieties. It is not without reason that the so-called red Cheddar is usually the most expensive. To obtain the desired color, B-carotene is often added, but it can also be done differently, according to research by the University of Cork and the Irish Teagasc.
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The key to this lies in adjusting the frequency of milking. The vast majority of Irish dairy farmers simply milk twice a day. The entire business rhythm has been adjusted accordingly. However, switching to a rhythm of milking once a day has major consequences for, among other things, the color of the Cheddar that is produced using the milk from these companies. This Cheddar automatically takes on a more yellow color, without using added carotene. This is because milking once a day increases the B-carotene content by 31%.
Thicker milk, fewer kilos
The milk from companies where milking takes place once a day has more deviations in composition. The milk is 'thicker' than milk from companies that milk twice a day. This is especially visible as the end of lactation comes closer. The disadvantage of milking less often is that fewer kilos of milk are produced and farmers have to take into account a lower income.
On the other hand, dairy farmers have more freedom in their daily rhythm and can therefore possibly earn more income in a different way. In Ireland there are now around 200 dairy farmers who milk their cows once a day. A slightly larger group milks three times every two days. The vast majority of Irish dairy farmers milk twice a day.