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

Dairy cows belonging to 3 different genetic types (Holstein, Montbliarde 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 ail 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 regrowlh or maize silage milk. Cocksfoot regrowlh 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 Montbliarde 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. 1Verdier et al leur moindre fermet; ils obtiennent une note globale suprieure de 0,6 1 point (P < 0,05) celles des autres types de fromages. Les fromages raliss partir du lait de vaches Montbliardes et Tarentaises ont t mieux nots que ceux raliss partir du lait de vaches Holstein. Les diffrentes origines de ces carts sont discutes en relation avec la composition chimique des aliments. fromage / Saint-Nectaire / race de vache / nature des fourrages / caractristique sensorielle