Regardless of temperature, cold storage modified the relationship
between Ca and P and paracasein in rennet-induced
curds. It seems that such modifications cannot be restored by
warming up the milk before cheese making. The content of
minerals in the curd markedly affect its rheology in the early
phase of cheese making, influencing the regular development of
the biochemical process that take place in cheese during
ripening.
At lower temperature (4e6 and 8e10 C), both microbial
counts and creaming aptitude are similar to starting raw milk.
However, an impairment of rennet coagulation aptitude was
evident, particularly when raw milk is stored at 4e6 C. On
the basis of these observations, storage at the farm at
a temperature of 8e10 C, for a period not longer than 24 h, is
recommended.