The composition and physical properties of raw milk from a commercial herd were studied over a 1 year
period in order to understand how best to utilise milk for processing throughout the year. Protein and fat
levels demonstrated seasonal trends, while minerals and many physical properties displayed considerable
variations, which were apparently unrelated to season. However, rennet clotting time, ethanol stability
and foaming ability were subject to seasonal variation. Many significant interrelationships in
physico-chemical properties were found. It is clear that the milk supply may be more suited to the manufacture
of different products at different times of the year or even on a day to day basis. Subsequent
studies will report on variation in production and quality of products manufactured from the same milk
samples described in the current study and will thus highlight potential advantages of seasonal processing
of raw milk.