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

Abstract

This study was performed in 23 farms producing raw milk saint-nectaire cheeses, chosen on their good processing ability. Chemical and sensory analysis were done on 67 cheeses made in these farms during winter. Important variability of chemical and sensory characteristics was observed between cheeses. Six main groups of cheeses were identified, based on sensory characteristics, texture and flavour descriptors being the most discriminant. Chemical and bacteriological characteristics of milk were not very different between groups. Differences between groups were associated either to processing parameters (type of starters) or feeding conditions of the cows (concentrate proportion in the diet). The type of roughage (hay vs fermented roughage) was not different between groups of cheeses. © Inra/Elsevier, Paris.