Effet de la teneur en matière utile du lait sur le rendement fromager

International audienc

Relationship between milk fat and protein contents and cheese yield

The relation between the useful material content (protein+fat content) of milk and cheese yield was analyzed on 189 manufactures of pressed uncooked cheeses. These manufactures were realized under controlled conditions in the same experimental cheese dairy, within the framework of eight different experiments, from milks of high hygienic quality (cows free of clinical mastitis) partially skimmed so as to have a fat/protein ratio of 1.15. The fat+protein content of manufactured milks varied from 55 to 85 g$\cdot$kg$^{-1}$. The relation between fat+protein content and cheese yield was linear for this wide range of variation. Fat+protein content accounted for 77% of fresh yield and 87% of dry matter yield variability. Once the effect of fat and protein contents have been taken into account, other milk parameters (pH, $\kappa$-casein variants) may have a significant effect on cheese yield, but in a marginal way.Effet de la teneur en matière utile du lait sur le rendement fromager. La relation entre la teneur en matière utile (taux protéique + taux butyreux) du lait et le rendement fromager a été analysée sur 189 fabrications de fromages à pâte pressée non-cuite. Ces fabrications ont été réalisées en conditions contrôlées dans une même fromagerie expérimentale dans le cadre de 8 essais différents, à partir de laits de haute qualité hygiénique (issus de vaches indemnes de mammites cliniques) partiellement écrémés de manière à avoir un rapport TB/TP de 1.15. La teneur en matière utile des laits mis en fabrication a varié de 55 à 85 g$\cdot$kg$^{-1}$. Sur cette large plage de variation, la relation entre la teneur en matière utile et le rendement fromager a été linéaire. La teneur en matière utile du lait explique à elle seule 77 % du rendement frais et 87 % du rendement en matière sèche. Une fois pris en compte la teneur en matière utile du lait, d'autres caractéristiques du lait (pH, variants de la caséine kappa) peuvent modifier le rendement fromager, mais de manière marginale

Effets conjoints du régime et de la pasteurisation sur les caractéristiques sensorielles du fromage Cantal

National audienc

Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses

4 tablesInternational audienc

Etude du lien entre terroir et produit dans le cas des fromages AOC : influence de la composition floristique des fourrages sur les caractéristiques chimiques et sensorielles des fromages affinés

National audienc

Influence of the calf presence during milking on dairy performance, milk fatty acid composition, lipolysis and cheese composition in Salers cows during winter and grazing seasons

In PressThe milking of Salers cows requires the presence of the calf. The removal of the calf would simplify the milking routine, but it could also modify the milk yield and the milk and cheese composition. Therefore, the aim of this experiment was to evaluate the effect of calf presence during milking during sampling period (winter or grazing periods), on dairy performance, milk fatty acid (FA) composition, lipolysis and cheese yield and composition. Nine and 8 Salers lactating cows were milked in the presence (CP) or absence (CA) of their calves respectively. During winter, the cows were fed a hay-based diet and then they only grazed a grassland pasture. Calf presence during milking increased milk yield and milk 16:0 concentration and decreased milk fat content and milk total odd- and branched-chain FA (OBCFA) concentrations. Calf presence only increased initial lipolysis in milk collected during the winter season. Milk from CP cows compared to CA cows resulted in a lower cheese yield and ripened cheeses with lower fat content. Milk from the grazing season had lower saturated medium-chain FA and OBCFA concentrations and higher 18:0, cis-9-18:1, trans-11-18:1 and cis-9, trans-11-CLA concentrations than that from the winter season. Initial milk lipolysis was higher in the winter than in the grazing season. These variations could be due to seasonal changes in the basal diet. Furthermore, the effect of calf presence during milking on milk fat composition was lower than that on dairy performance, cheese yield and composition. Removing the calf during the milking of Salers cows seems feasible without a decrease in milked milk, and with a positive effect on cheese yield and fat content, under the condition that we are able to select cows having the capacity to be milked easily without the calf

Effet des systèmes de production sur les caractéristiques sensorielles du fromage de Cantal AOC

National audienc

Terpene profiles in Cantal and Saint-Nectaire cheese made from raw or pasteurised milk

National audienc