Influence de la mammite sur la composition de la matière azotée des laits de quartiers et sur les dosages de matière azotée par la méthode noir amido et l'appareil Infra Red Milk Analyser

Grappin, R.; Jeunet, R.; Roguinsky, M.; Coulon, Fabiano Koff

doi:10.1051/lait:197049821

Cited by 12 publications

(9 citation statements)

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“…3). As expected, a slight but significant influence of mastitis on accuracy has been found by Grappin et al (1970) and Waite and Smith (1972). For instance, on quarter milk samples, an increase of 1 log somatic cell count increases the Amido Black result by a relative 0.47% (Grappin et al, 1970 …”

Section: Instrumentationsupporting

confidence: 67%

Milk protein analysis

Ribadeau‐Dumas¹,

Grappin

1989

Lait

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Summary -After a short description of bovine milk proteins, the various methods of current or potential use for detecting and determining them in dairy products are reviewed. This includes, first, the determination of total protein from nitrogen analysis, dye-binding capacity, infra-red spectrometry and amino acid analysis. The methods that allow determination of sorne milk protein fractions of interest (whole casein, whey proteins,~-Iactoglobulin) are then given. They include the Aschaffenburg-Rowland procedure, dye-binding and infra-red methodologies. A description of the various methods (electrophoresis, column chromatography, immunochemical or enzymatic tests), that can be used for detecting and individually quantitating the various caseins and whey proteins is presented. Finally, sorne applications of various analytical procedures to the analysis of different classes of dairy products are given.

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Section: Instrumentationsupporting

confidence: 67%

Milk protein analysis

Ribadeau‐Dumas¹,

Grappin

1989

Lait

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“…La nature de l'étude ne permet cependant pas de savoir s'il s'agit d'une association fortuite, et dans la négative, quels sont les facteurs réelle-ment responsables de la qualité des fromages, mais suggère que des pratiques associées à une faible intensification de la conduite alimentaire des animaux peuvent conduire à des produits plus typés. L'objectif de cette étude était de mettre en évidence une association éventuelle entre les conditions d'alimentation des animaux et les caractéristiques sensorielles du fromage saint-nectaire fermier, comme le suggèrent les nombreuses observations empiriques des fromagers [17] et les travaux récents entrepris dans différentes conditions sur ce sujet [12]. Au vu des résultats, il n'est pas possible d'affirmer que le mode de conservation des fourrages conditionne de manière systématique les caractéristiques des fromages.…”

Section: Discussion Et Conclusionunclassified

Variabilité des caractéristiques des fromages saint-nectaire fermiers : relations avec la composition du lait et les conditions de production

Agabriel¹,

Coulon

Journal³

et al. 1999

Lait

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-Effect of milk composition and herd management conditions on the characteristlcs of farmhouse saint-nectaire cheese. This study was performed in 23 farms producing raw milk saint-nectaire cheeses, chosen on their good processing ability. Chemical and sensory analysis were do ne on 67 cheeses made in these farms during winter. Important variability of chemical and sensory characteristics was observed between cheeses. Six main groups of cheeses were, identified, based on sensory characteristics, texture and flavour descriptors being the most discriminant. Chemical and bacteriologica1 characteristics of milk were not very different between groups. Differences between groups were associated either to processing parameters (type of starters) or feeding conditions of the cows (concentrate proportion in the diet). The type of roughage (hay vs fermented roughage) was not different between groups of cheeses. © Inra/Elsevier, Paris.

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“…These factors are particularly important in the case of labelled products (Protected Designation of Origin [PDO], Protected Geographical Indication [PGI], etc. ), where any raw material modification during processing is restricted or prohibited and close links with milk production conditions are claimed to be the basis for the "terroir" notion [12]. Studies on the effects of animals' characteristics or feeding provide a large number of original data, recently reviewed by Coulon et al [9].…”

Section: Introductionmentioning

confidence: 99%