Jersey milk brings benefit to cheese making process

摘要

Demand for Jersey milk could be on the rise if the recommendations of a new study are implemented across the UK.University of Reading doctoral researcher, Julie Bland, blended Jersey milk with milk from black-and-whites and found the Channel Island contribution significantly increases Cheddar cheese yields and bolsters profit by almost lOppl.Her research has been undertaken in collaboration with Alvis Brothers' Lye Cross Dairy in Somerset and has tested the optimum rate of Jersey milk inclusion.And although Miss Bland says there is no reason why Cheddar could not be made with 100% Jersey milk, Peter Alvis says it is likely the dairy would use 25% in acommercial situation.