Hostname: page-component-76fb5796d-45l2p Total loading time: 0 Render date: 2024-04-26T15:38:58.470Z Has data issue: false hasContentIssue false
  • English
  • Français

Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses

Published online by Cambridge University Press:  22 May 2009

C. Hurtaud ,
J. L. Peyraud ,
G. Michel ,
D. Berthelot  and
L. Delaby
C. Hurtaud*
Affiliation:
INRA UMR 1080 Production du Lait, F-35000 Rennes, France Agrocampus Ouest UMR 1080 Production du lait, F-35000 Rennes, France
J. L. Peyraud
Affiliation:
INRA UMR 1080 Production du Lait, F-35000 Rennes, France Agrocampus Ouest UMR 1080 Production du lait, F-35000 Rennes, France
G. Michel
Affiliation:
INRA Experimental Farm, UE 326, Le Pin-au-Haras, Borculo, F-35590 Saint-Gilles, France
D. Berthelot
Affiliation:
INRA UMR 1080 Production du Lait, F-35000 Rennes, France Agrocampus Ouest UMR 1080 Production du lait, F-35000 Rennes, France
L. Delaby
Affiliation:
INRA UMR 1080 Production du Lait, F-35000 Rennes, France Agrocampus Ouest UMR 1080 Production du lait, F-35000 Rennes, France
*
†E-mail: Catherine.Hurtaud@rennes.inra.fr
Get access

Abstract

This study investigates the effects of two feeding systems and two dairy cow breeds on milk yield and composition, physical and sensorial properties of Camembert and Pont-l’Evêque cheeses. The experiment consisted of a 2 × 2 factorial arrangement of treatments. A low energy grass diet with only 15% of concentrate (LowGS) was compared with a high-energy maize silage diet with 30% concentrate (HighMS). Thirty-four Holstein (Ho) and 34 Normande (No) cows in early lactation were assigned to one of two feeding systems for a 6-week period. Cows on the LowGS feeding system had lower milk yield, fat and protein content. In both feeding systems, No cows had lower milk yields but higher milk protein contents than Ho cows. The LowGS feeding system altered milk fatty acid (FA) composition by reducing saturated FA. Breed had only a small impact on milk FA. Concerning milk coagulating properties, only the firmness was reduced by the LowGS feeding and the Ho breed. The effects of breed and feeding system on the protein content of cheeses were more marked in Camembert cheese than in Pont-l’Evêque cheese. However, the Camembert cheese from Ho-LowGS was, in fact, characterized especially by lower protein content. LowGS feeding system and No breed produced more yellow cheeses. Feeding systems had limited effects on the firmness of Camembert and Pont-l’Evêque cheeses measured by penetrometry. In sensory analysis, Ho breed and LowGS feeding produced a Camembert cheese with a more melting texture in the mouth due to the increase of spreadability index and of proteolysis. The type of cheese also had an influence: the effects were more important on Camembert cheese than on Pont-l’Evêque cheese. Only the Ho-LowGS treatment produced a very specific Camembert cheese different from the others. The feeding systems and breed of dairy cow have no determinant effect on PDO (protected designation of origin) Camembert and Pont-l’Evêque cheeses, especially regarding taste. In this kind of trial, despite the effects of feeding systems and breed on milk composition, the role of cheese ripening and microbiology appears to be of considerable importance.

Keywords

dairy cowfeedingbreedcheese
Type
Full Paper
Information
animal , Volume 3 , Issue 9 , September 2009 , pp. 1327 - 1338
Copyright
Copyright © The Animal Consortium 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Bauchart, D, Duboisset, F 1983. Utilization of glass capillary columns for milk fatty acids analysis (in French). Cahier des Techniques de l’INRA 1, 37–46.Google Scholar
Bugaud, C, Buchin, S, Hauwuy, A, Coulon, JB 2002. Flavour and texture of cheeses according to grazing type: abundance cheese (in French). Productions Animales 15, 31–36.CrossRefGoogle Scholar
Calderon, F, Chauveau-Duriot, B, Martin, B, Graulet, B, Doreau, M, Nozière, P 2007. Variations in carotenoids, vitamins A and E, and color in cow’s plasma and milk during late pregnancy and the first three months of lactation. Journal of Dairy Science 90, 2335–2346.CrossRefGoogle Scholar
Chilliard, Y, Ferlay, A, Doreau, M 2001. Dietary control of milk fat nutritional quality in the dairy cow: trans, and polyunsaturated fatty acids, and conjugated linoleic acid (in French). INRA Productions Animales 14, 323–335.CrossRefGoogle Scholar
Chiofalo, V, Maldonato, R, Martin, B, Dupont, D, Coulon, JB 2000. Chemical composition and coagulation properties of Modicana and Holstein cows’ milk. Annales de Zootechnie 49, 497–503.CrossRefGoogle Scholar
Choisy, C, Desmazeaud, M, Gripon, JC, Lamberet, G, Lenoir, J 1997. Biochemistry of cheese maturing (in French). In Le Fromage (ed. Tec et Doc), pp. 86–153. Tec & Doc, Paris, France.Google Scholar
Colin, O, Laurent, F, Vignon, B 1992. Relations between soft cheese yields variations and milk composition or coagulation parameter variations (in French). Le Lait 72, 307–319.CrossRefGoogle Scholar
Coulon, JB 1997. Effet de la nature des fourrages sur les caractéristiques physico-chimiques et organoleptiques du fromage (in French). Fourrages 152, 429–436.Google Scholar
Coulon, JB, Delacroix-Buchet, A, Martin, B, Pirisi, A 2004. Relationships between ruminant management and sensory characteristics of cheeses: a review. Le Lait 84, 221–241.CrossRefGoogle Scholar
Coulon, JB, Hurtaud, C, Rémond, B, Vérité, R 1998. Factors contributing to variation in the proportion of casein in cows’ milk true protein: a review of recent INRA experiments. Journal of Dairy Research 65, 375–387.CrossRefGoogle ScholarPubMed
Coulon, JB, Rémond, B 1991. Variations in milk output and milk protein content in response to the level of energy supply to the dairy cow. A review. Livestock Production Science 29, 31–47.CrossRefGoogle Scholar
Couvreur, S, Hurtaud, C, Delaby, L, Peyraud, JL 2004. Effect of haylage or maize silage based diets with or without energy restriction on milk fat properties. In Proceeding of the 20th General Meeting of the European Grassland Federation (ed. A Lüscher, B Jeangros, W Kessler, O Huguenin, M Lobsige, N Millar and D Suter), pp. 1142–1143. 21–24 June 2004, Luzern, Switzerland.Google Scholar
Couvreur, S, Hurtaud, C, Lopez, C, Delaby, L, Peyraud, JL 2006a. The linear relationship between the proportion of fresh grass in the cow diet, milk fatty acid composition, and butter properties. Journal of Dairy Science 89, 1956–1969.CrossRefGoogle ScholarPubMed
Couvreur, S, Hurtaud, C, Peyraud, JL 2006b. Milk fat globule size and fatty acid composition variability in dairy cows (in French). Rencontres autour des Recherches sur Ruminants 13, 301–304.Google Scholar
Couvreur, S, Hurtaud, C, Marnet, PG, Faverdin, P, Peyraud, JL 2007. Composition of milk fat from cows selected for milk fat globule size and offered either fresh pasture or a corn-silage based diet. Journal of Dairy Science 90, 392–403.CrossRefGoogle ScholarPubMed
Delaby, L, Faverdin, P, Michel, G, Disenhaus, C, Peyraud, JL 2009. Effect of different feeding strategies on lactation performance of Holstein and Normande dairy cows. Animal 3, 891–905.CrossRefGoogle ScholarPubMed
Delacroix-Buchet, A, Lefier, D, Nuyts-Petit, V 1993. κ-casein polymorphism and milk rennet coagulation ability (in French). Le Lait 73, 61–72.CrossRefGoogle Scholar
Dillon, P, Buckley, F, O’Connor, P, Hegarty, D, Rath, M 2003. A comparison of different dairy cow breeds on a seasonal grass-based system of milk production. 1. Milk production, live weight, body condition score and DM intake. Livestock Production Science 83, 21–33.CrossRefGoogle Scholar
Ferlay, A, Martin, B, Pradel, P, Coulon, JB, Chilliard, Y 2006. Influence of grass-based diets on milk fatty acid composition and milk lipolytic system in Tarentaise and Montbéliarde cow breeds. Journal of Dairy Science 89, 4026–4041.CrossRefGoogle ScholarPubMed
Froc, J, Gilibert, J, Daliphar, T, Durand, P 1988. Composition and cheese making ability from Friesian and Normandy cows. 1/ Breeding effects (in French). INRA Productions Animales 1, 171–177.CrossRefGoogle Scholar
Grosclaude, F 1988. The genetic polymorphism of the main bovine lactoproteins. Relationships with milk yield, composition, and cheese yielding capacity (in French). INRA Productions Animales 1, 5–17.CrossRefGoogle Scholar
Hoden, A, Coulon, JB 1991. Regulating the composition of milk: influence of nutritional factors on the quantity and the fat and protein content of milk (in French). INRA Productions Animales 4, 361–367.CrossRefGoogle Scholar
Hoden, A, Coulon, JB, Dulphy, JP 1985. Influence of feeding on milk composition. 3. Effects of dietary diets on milk fat and protein contents (in French). Bulletin Technique CRZV Theix INRA 62, 69–79.Google Scholar
Houssin, B, Forêt, A, Chesnais, F 2002. Effect of the winter diet (corn vs. grass silage) of dairy cows on the organoleptic quality of butter and camembert cheese. In Proceeding of the 19th General Meeting of the European Grassland Federation (ed. JL Durand, JC Emile, JC Huyghe and G Lemaire), pp. 572–573. 27–30 May 2002, La Rochelle, France.Google Scholar
Hurtaud, C, Buchin, S, Martin, B, Verdier-Metz, I, Peyraud, JL, Noël, Y 2001. Milk quality and consequences on quality of dairy products: some techniques of measure in dairy cows trials (in French). Rencontres autour des Recherches sur Ruminants 8, 35–42.Google Scholar
Hurtaud, C, Delaby, L, Peyraud, JL 2002. Evolution of milk composition and butter properties during the transition between winter-feeding and pasture. In Proceeding of the 19th General Meeting of the European Grassland Federation (ed. JL Durand, JC Emile, JC Huyghe and G Lemaire), pp. 574–575. 27–30 May 2002, La Rochelle, France.Google Scholar
Hurtaud, C, Lemosquet, S, Rulquin, H 2000. Effect of graded duodenal infusions of glucose on yield and composition of milk from dairy cows. 2. Diets based on grass silage. Journal of Dairy Science 83, 2952–2962.CrossRefGoogle ScholarPubMed
Institut National de la Recherche Agronomique (INRA) 1989. Ruminant nutrition: recommended allowances and feed tables (ed. R Jarrige). John Libbey, London, UK.Google Scholar
Journet, M, Chilliard, Y 1985. Influence of feeding on milk composition. 1. Fat content: general factors (in French). Bulletin Technique CRZV Theix INRA 60, 13–23.Google Scholar
Lawless, F, Stanton, C, L’Escop, P, Devery, R, Dillon, P, Murphy, JJ 1999. Influence of breed on bovine milk cis-9, trans-11-conjugated linoleic acid content. Livestock Production Science 62, 43–49.CrossRefGoogle Scholar
Lucas, A, Rock, E, Chamba, JF, Verdier-Metz, I, Brachet, P, Coulon, JB 2006. Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest. Le Lait 86, 21–41.CrossRefGoogle Scholar
Macheboeuf, D, Coulon, JB, D’Hour, P 1993. Effect of breed, protein genetic variants and feeding on cows’ milk coagulation properties. Journal of Dairy Research 60, 43–54.CrossRefGoogle Scholar
Martin, B, Coulon, JB 1995. Milk production and cheese characteristics. II. Influence of herd milk characteristics and cheesemaking methods on farmhouse French Reblochon cheese’s characteristics (in French). Le Lait 75, 133–149.CrossRefGoogle Scholar
Martin, B, Verdier-Metz, I, Buchin, S, Hurtaud, C, Coulon, JB 2005. How the nature of forages and pasture diversity influence the sensory quality of dairy livestock products? Animal Science 81, 205–212.CrossRefGoogle Scholar
Michalski, MC, Camier, B, Briard, V, Leconte, N, Gassi, JY, Goudédranche, H, Michel, F, Fauquant, J 2004. The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese. Le Lait 84, 343–358.CrossRefGoogle Scholar
Michalski, MC, Gassi, JY, Famelart, MH, Leconte, N, Camier, B, Michel, F, Briard, V 2003. The size of native milk fat globules affects physico-chemical properties of Camembert cheese. Le Lait 83, 131–143.CrossRefGoogle Scholar
Nozière, P, Graulet, B, Lucas, A, Martin, B, Grolier, P, Doreau, M 2006. Carotenoids for ruminants: from forages to dairy products. Animal Feed Science and Technology 131, 418–450.CrossRefGoogle Scholar
Piacère, A, Douguet, M 2008. Results of milking control of bovine and caprine species (campaign 2007) (in French) (ed. Institut de l’Elevage), France.Google Scholar
Remeuf, F, Cassin, V, Dervin, C, Lenoir, J, Tomassone, R 1991. Relationships between physico-chemical characteristics of milks and their cheese-making properties (in French). Le Lait 71, 397–421.CrossRefGoogle Scholar
Rémond, B 1985. Influence of feeding of dairy cow milk composition. 2. Protein content: general factors (in French). Bulletin Technique CRZV Theix INRA 62, 53–67.Google Scholar
SAS 2005. SAS/STAT users guide. Release 9.1. SAS Institute Inc., Cary, NC, USA.Google Scholar
Schaar, J 1984. Effect of κ-casein genetic variants and lactation number on the renneting properties of individual milks. Journal of Dairy Research 51, 398–406.CrossRefGoogle Scholar
Schroeder, GF, Delahoy, JE, Vidaurreta, I, Bargo, F, Gagliostro, G, Muller, LD 2003. Milk fatty acid composition of cows fed a total mixed ration or pasture plus concentrates replacing corn with fat. Journal of Dairy Science 86, 3237–3248.CrossRefGoogle ScholarPubMed
Verdier-Metz, I, Coulon, JB, Pradel, P, Viallon, C, Berdagué, JL 1998. Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses. Journal of Dairy Research 65, 9–21.CrossRefGoogle ScholarPubMed
Verdier-Metz, I, Martin, B, Pradel, P, Coulon, JB 2002. Combined effect of the breed and the type of forage on the cheese characteristics: interaction with the cheese-making used (in French). Rencontres autour des Recherches sur Ruminants 9, 355–358.Google Scholar
Verdier-Metz, I, Martin, B, Pradel, P, Albouy, H, Hulin, S, Montel, MC, Coulon, JB 2005. Effect of grass-silage vs. hay diet on the characteristics of cheese: interactions with the cheese model. Le Lait 85, 469–480.CrossRefGoogle Scholar
Vertès, C, Hoden, A, Gallard, Y 1989. Effect of nutritional level on composition and cheese making quality of milk from Holstein and Normandy cows (in French). INRA Productions Animales 2, 89–96.Google Scholar