Effect of forage type and cow breed on the characteristics of matured Saint-Nectaire cheeses

Abstract

Dairy cows belonging to 3 different genetic types (Holstein, Montbéliarde and Tarentaise) were fed, according to a 3 x 3 latin square experimental design, 3 different types of forage (ryegrass silage, cocksfoot regrowths and maize silage). The proportion of concentrate in the diet, and the energy and nitrogen contents were similar between all 3 feeding treatments. The milk yielded by these cows was used in the manufacture of Saint-Nectaire cheeses, under controlled technology manufacturing conditions which were identical from one production to another. Cheeses manufactured from grass silage milk have a more yellow curd than cheeses made from cocksfoot regrowth or maize silage milk. Cocksfoot regrowth milk cheeses are more sticky and less firm than the others; they achieve a global score which is 0.6 to 1 point higher (P < 0.05) than those of other cheese types. Cheeses manufactured from milk yielded by Montbéliarde and Tarentaise cows were better rated than those made from Holstein milk. The various reasons for these differences are discussed in relation to the chemical composition of the feeds. © 1995 Elsevier/INRA.