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

Agabriel, Claire; Coulon, J. B.; Journal, Chantal; Sibra, Cécile; Albouy, Hélène

doi:10.1051/lait:1999325

Cited by 10 publications

(10 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The other chemical and sensory characteristics of the cheeses did not differ between the two treatments. This experimental result was confirmed by farm reports [1]. These studies showed that when forage preservation was adequate and the corresponding diets were properly designed, the preservation mode per se had a limited effect on the sensory characteristics of cheeses, except paste colour.…”

Section: Effect Of the Type Of Diet And Grass Preservation Methodssupporting

confidence: 72%

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

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

Self Cite

154

120

View full text Add to dashboard Cite

-This review summarises the last 10 years' knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow's breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses issued from milk differing by the genetic variant of β-casein (in dairy cows) or α s1 -casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sensory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory properties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by comparison with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage. Conversely, major differences in sensory characteristics were observed between cheeses made with milk produced by cows fed winter diets (based on hay and grass silage) or turned to pasture in the spring. Several recent experiments showed a significant effect of grass' botanical composition on cheese texture and flavour. Those effects are due to the presence in milk of specific molecules or structures directly induced by feeding (carotenes and terpenes) or produced by the animals (plasmin, fatty acids and casein micellar structures) according to their genetic or physiological characteristics or under the effect of specific diets. Milk / cheese / sensory characteristic / feeding / genetic characteristicRésumé -Effets des facteurs de production sur les caractéristiques sensorielles des fromages : une revue. Cette revue fait le point sur les connaissances acquises au cours des 10 dernières années sur les relations entre les facteurs de conduite des animaux (génétiques, physiologiques et alimentaires) et la qualité sensorielle des fromages. Chez la vache, avec des fabrications au lait entier, la race peut modifier les caractéristiques de texture des fromages. Cet effet est lié essentiellement aux différen-ces de composition chimique des laits et donc de gras/sec des fromages. Au sein d'une même race, des différences importantes de texture et de goût ont été observées en fonction des variants généti-ques de la caséine β (espèce bovine) et surtout α s1 (espèce caprine). Le stade physiologique n'a un effet marqué sur la couleur, la texture et le goût qu'en tout début ou en toute fin de lactation. En revanche, les mammites ont un effet négatif important sur les caractéristiques sensorielles des fromages. L'utilisation d'ensilage de maïs conduit toujours à des fromages plus blancs, et parfois à des différences de flaveur. Lorsqu'elle est correctement réalisée, la conservation de l'herbe sous forme * Corresponding author:...

show abstract

Section: Effect Of the Type Of Diet And Grass Preservation Methodssupporting

confidence: 72%

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

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

Self Cite

154

120

View full text Add to dashboard Cite

show abstract

“…Niveau de signification : * P < 0,05 ; ** P < 0,01 ; ns : non significatif. However, the observations made by Agabriel et al [3] showed differences between farmhouse Saint-Nectaire cheeses according to the feeding conditions of the cows: an important variability in cheesemaking conditions, less controlled than in our experiment, could be one of the reasons for the observed differences.…”

Section: Effect Of Genetic Variantscontrasting

confidence: 80%

“…The uncooked pressed cheeses, like the Saint-Nectaire-type cheese used in our study, do not appear to be the best models to enhance the significant effects of diet. 3 Residual standard deviation. 4 After partial skimming.…”

Section: Effect Of Genetic Variantsmentioning

confidence: 99%

See 1 more Smart Citation

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

Verdier‐Metz¹,

Coulon

Pradel³

et al. 2000

Lait

Self Cite

View full text Add to dashboard Cite

-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.

show abstract

“…These characteristics are of particular importance, especially when cheeses are made from small quantities of milk derived from a single herd in the case of farm products [1]. The objective of this study is divided into two parts.…”

Section: Introductionmentioning

confidence: 99%

Contribution to the Assessment of Suitability to Cheese Processing of Milk of Some Bovine Breeds (Prim'holstein, Montbeliarde, Flechvieh, Brown of Atlas) in the Region of Algiers

2017

IJSR

View full text Add to dashboard Cite

Abstract:In order to reduce the import bill for milk, the government has opted to import dairy cows known for their high milk performance. The objective of the study is to evaluate the performance of these breeds in their new environment by comparing some chemical characteristics of the raw milk and the corresponding curd, as well as those of the brown Atlas present in the same farm. Then, evaluate recovery rates of Total Dry Extract (TSE) and Fat (MG) as well as ash in the curd. In this study, we looked at a dairy cattle farm in Algiers. It contains the aforementioned races. The selected heads were at the same number and stage of lactation. They received the same food. Our results show that Atlas Brown cows produce significantly higher fat and EST milk. That the curd of the Prim'Holstein cows and the Atlas Brown is richer in MG. That the Montbéliarde cows produce a milk with a ratio MG / Proteins of the most interesting curd, which translates into a good consistency of the curd. This ratio predisposes this breed to a better cheese processing ability.

show abstract

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

Cited by 10 publications

References 9 publications

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

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

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

Contribution to the Assessment of Suitability to Cheese Processing of Milk of Some Bovine Breeds (Prim'holstein, Montbeliarde, Flechvieh, Brown of Atlas) in the Region of Algiers

Contact Info

Product

Resources

About