Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses

Abstract

-Forty-two multiparous dairy cows of 3 different breeds (Holstein, Montbéliarde and Tarentaise) were divided into 2 groups (A and B) according to β-and κ-casein genetic variants, and were fed 3 floristically different types of hay (cocksfoot, rye-grass-rich and native mountain grassland hay) according to a 3 × 3 Latin-square design. The milk produced by these cows was used to make Saint-Nectaire-type cheese, using identical and controlled cheesemaking techniques. The cheeses made from cocksfoot diet milk had higher pH (P < 0.01), lower fat in dry matter (P < 0.05), more elastic texture and a strong cellar odour (P < 0.1). The cheeses produced from the milk of cows fed native mountain grassland hay exhibited a slightly gritty and yellower body, and had a pronounced vinegar and cabbage odour. Rheological analysis confirmed the beneficial effect of the B variant of β-and κ-caseins on milk rennet clotting ability. This effect did not seem to affect the cheeses because they could not be distinguished by any of their sensory characteristics.

Relationships between ruminant management and sensory characteristics of cheeses: a review

“…In another study, 42 Holstein, Montbéliarde and Tarentaise cows were distributed into two groups according to the genetic variants of β and κ-caseins. The beneficial effect of variant B on the rheological properties of milk was again confirmed although it had no repercussion on the physico-chemical or sensory characteristics of the Saint-Nectaire cheeses made with the corresponding milk samples [118].…”

Once-a-day milking of Holstein and Montbéliarde cows for 7 weeks in mid-lactation

“…The series of samples of individual milk taken in the last week of the experiment for additional analyses (see above) was preceded by an identical series of analyses in the pre-experimental period, and extended by assay of lactose (infrared spectrophotometry), pH measurement (after 14 h or 24 h at 48C) and, for TAD cows, FFA assay at evening milkings (after 14 h at 48C). The processing variables rennet clotting time, curd firming time required to achieve 20 mm firmness and curd firmness after 30 min were evaluated using a Formagraph apparatus (Foss Electric, Hillerød, Denmark), according to the method proposed by McMahon and Brown (1982) as described in Verdier-Metz et al (2000). Individual milking durations (i.e.…”

Effect of grass-silage vs. hay diet on the characteristics of cheese: interactions with the cheese model

“…Coagulation properties (rennet clotting time, curd firming time required to achieve 20 mm firmness and curd firmness after 30 min) were also evaluated, using a Formagraph apparatus according to the method proposed by McMahon and Brown [21] as described in Verdier-Metz et al [29].…”

“…The fat content of the cheeses was measured by butyrometric method [17]. Total nitrogen (TN), water-soluble nitrogen (WSN) and phosphotungstic acid soluble nitrogen (PTSN) were measured using the methods described by Ardö [4].The measurements of the curd colour of cheeses were detailed in Verdier-Metz et al [29].…”