Yield and sensory properties of cheese made with milk from Holstein or Montbéliarde cows milked twice or once daily

Abstract

The aim of this study was to evaluate the milk properties and the yield and sensory properties of Cantal cheese made with milk from Holstein or Montbéliarde cows milked once or twice daily. Sixty-four grazing cows [32 Holstein (H) and 32 Montbéliarde (M) cows] in the declining phase of lactation (157 d in milk) were allocated to 1 of 2 equivalent groups milked once daily (ODM) or twice daily (TDM) for 7 wk. The full-fat raw milk collected during 24 h from the 4 groups of cows (M-TDM, M-ODM, H-TDM, and H-ODM) was pooled and processed into Cantal cheese 4 times during the last 4 wk of the experimental period. In all, 16 cheeses were made (2 milking frequencies x 2 breeds x 4 replicates) and analyzed after a ripening period of 15 and 28 wk. The results showed that for both breeds, the pooled milk content of fat, whey protein, casein, total protein, and phosphorus as well as rennet clotting time and curd firming time were significantly higher with ODM cows, whereas the casein-to-total protein ratio was lower, and lactose, urea, calcium, and free fatty acids contents of milk remained unchanged. The acidification and draining kinetics of the cheese as well as cheese yields and the chemical and rheological properties of the ripened cheese were not significantly modified by milking frequency. For both breeds, the cheeses derived from ODM cows had a slightly yellower coloration but the other sensory attributes, except for pepper odor, were not significantly affected by milking frequency, thereby demonstrating that ODM does not have an adverse effect on the sensory properties of Cantal cheese. Compared with that of Holstein cows, milk from Montbéliarde cows resulted in a higher cheese yield (+1.250 kg/100 kg of milk) and ripened cheeses with lower pH, dry matter, calcium, sodium chloride, and water-soluble nitrogen concentrations. These cheeses had also a less firm and more elastic texture, a more acidic taste, and a yogurt/whey aroma.

Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

“…The cheese sensory properties were assessed by a panel of 10 expert assessors who performed routine sensory analyses of Cantal cheese. The selection and training of panellists was as described by Martin et al (2009). In the test, the panellists gave an intensity score between 0 and 10 for 32 attributes (8 for odour, 9 for aroma, 4 for taste, 5 for texture and 6 for appearance).…”

“…Some of the samples were immediately stored at À20 C until analysis. Milk pH and urea content together with total bacterial and coliform counts were assessed in fresh milk as detailed in Martin et al (2009). The free fatty acid (FFA) content was measured by the copper soap method (Jellema et al, 1991).…”

“…I, R and C milk were partially skimmed to standardize the fat-to-protein ratio at 1:10. Cheesemaking was performed as previously described by Martin et al (2009). In each vat, the milk was heated to 33 C and inoculated with 0.2 g of a lyophilized, mesophilic starter culture (Flora Danica Direct, Chr.…”

“…Indeed, interactions between ripening time and milk production conditions (such as farming system, animal feeding and grazing system) have been shown by Agabriel et al (2004) and Martin, Pomiès, Pradel, Verdier-Metz, and Rémond (2009).…”

Dry period length in Montbéliarde cows and its association with selected production and functional characteristics

“…The popularity of this breed is due to such traits as high milk production, high content of protein and fat, good fertility, longevity (24 % of cows live for 5 lactations) and easy calving (Trela 2003, Walsh et al 2008, Koç 2011. The composition of the milk (high frequency of kappa-casein variant B) makes it suitable for the production of high-quality cheeses (Agabriel et al 2001, Martin et al 2009). Cattle of this breed are also distinguished by their meat performance (Chládek et al 2005, Gołębiewski & Brzozowski 2011.…”