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How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

Published online by Cambridge University Press:  09 March 2007

B. Martin ,
I. Verdier-Metz ,
S. Buchin ,
C. Hurtaud  and
J. -B. Coulon
B. Martin*
Affiliation:
Unité de Recherches sur les Herbivores, INRA, F-63122 Saint Genès Champanelle, France
I. Verdier-Metz
Affiliation:
Unité de Recherches Fromagères, INRA, Rue de Salers, F-15000 Aurillac, France
S. Buchin
Affiliation:
Unité de Recherches en Technologie et Analyses Laitières, F-39800 Poligny, France
C. Hurtaud
Affiliation:
Unité Mixte de Recherches INRA-Agrocampus Rennes Production du lait, F-35590 Saint-Gilles, France
J. -B. Coulon
Affiliation:
Unité de Recherches sur les Herbivores, INRA, F-63122 Saint Genès Champanelle, France
*
† E-mail: bmartin@clermont.inra.fr
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Abstract

Abstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in sensory characteristics were observed between cheeses made with milk produced by cows on winter diets (based on hay and grass silage) or turned out to pasture in the spring. Conversely, preserving grass as silage, by comparison with hay, has no major effect on cheese sensory characteristics, except on colour, the cheese being yellower with grass silage. Several recent experiments have shown a significant effect of grass botanical composition on cheese texture and flavour. These effects are due to the presence in milk of specific molecules directly introduced by feeding (carotenes, terpenes) or produced by the animals (plasmin, fatty acids) under the effect of specific diets.

Keywords

biodiversitycheesesgrasslandsmilksensory evaluation
Type
Research Article
Information
Animal Science , Volume 81 , Issue 2 , October 2005 , pp. 205 - 212
Copyright
Copyright © British Society of Animal Science 2005

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