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Closing the knowledge gap: PhD student鈥檚 research aims to help cheese product development

Posted 25 February 2021

Millie Preece is researching how milk from different dairy cattle breeds affect the cheese making process and maturation.

As the agri-food chain continues to become more sustainable, developing new food products with locally sourced ingredients is growing in popularity.

In order to achieve new product development however, research must be undertaken to understand the viability of the idea. Closing a knowledge gap within product development is Millie Preece’s aim with her PhD study.

Currently in her first year, Millie is undertaking a series of mini projects to develop the relevant skills for her overall study. Working with the Midlands Integrated Biosciences Training Partnership (MIBTP) and Lecturer in Food Science & Technology, Dr Paraskevi Paximada, she is investigating how milk from different dairy cattle breeds affect the cheese making process and maturation.

The aim of Millie’s research is to investigate the differences between the milk composition between breeds, their cheese making ability, and produce final analysis of the cheese, including organoleptic properties (the senses experienced when eating).

Talking about her research, Millie said: “The project will have a great academic benefit but also a personal one.

“After completing my PhD, my long term goal is to set up a cheese business on my family farm. In discussing what breed would produce the best cheese and have a unique selling point, this project seemed an ideal opportunity to look at four different cattle breeds and investigate their cheese making qualities.

“The project will help me to build my skills making cheese and analytical testing ready for my PhD, but on a personal level the project may help choose what breed of cow I milk at home in the future.”

Millie will be studying cheese made from Jersey, Ayrshire, Dairy Shorthorn and the Holstein-Friesian milk. Shorthorn or Ayrshire cattle breeds have not been studied extensively in regard to their cheesemaking ability, nor has the research been performed in the United Kingdom - a unique opportunity for Millie to provide insight where there is a knowledge gap in the sector.

Dr Paraskevi Paximada, Millie’s supervisor, commented: “In cheese making, the quality and composition of the milk depends on the quality of cheese produced. The milk composition depends on the breed, nutrition, and time in lactation of the animal - this composition of the milk could affect its cheese making ability.

“The constituents of the milk also influence the cheese curd and cheese yield which is important for cheesemakers – the more curd and product produced compared to whey and waste is most beneficial.

“This mini-project will give artisan cheesemakers and researchers a better understanding on how milk from different breeds affect the cheese properties and structure.”

Millie shared a prediction of her project results, saying: “Compared to the other three breeds, I think that the Jersey cow will definitely have a higher fat content which may influence the creaminess of the cheese.

“I’m hoping I’ll be able to find some interesting differences and, even if I don’t, that could lead to the potential for further research. It’ll be an interesting activity to see what differences there are between breeds.”

Having graduated from Harper Adams in 2019 studying BSc (Hons) Food and Consumer Studies, Millie’s project continues to engage with the agri-food industry so she can share her passion with others. She said: “We all need to eat so the food sector is hugely important to the UK and the rest of the world.

“In the UK, especially following Brexit, I think it’s even more important that we promote British agriculture and produce our own food to become more self-sufficient as a country. I think that the global pandemic has helped many local producers and businesses as more individuals have turned to buying produce locally. This is reducing our carbon footprint and benefiting the agricultural economy; I think this will provide additional opportunities for new businesses to grow and others to develop.

“I believe that more promotion on sustainable UK agriculture and education in schools and colleges focussing on local food production is really important and would benefit the food sector. After all we’ve been producing food to survive for hundreds of years… they didn’t have a Tesco back in the Middle Ages!”

Millie has just begun her project which will conclude in April 2021. She is enjoying the challenge and looking forward to working with Harper academics as she embarks on her PhD journey.