title: Yield and sensory properties of cheese made with milk from Holstein or Montbeliarde cows milked twice or once daily.
abstract: The aim of this study was to evaluate the milk properties and the yield and sensory properties of Cantal cheese made with milk from Holstein or Montbéliarde cows milked once or twice daily. Sixty-four grazing cows [32 Holstein (H) and 32 Montbéliarde (M) cows] in the declining phase of lactation (157 d in milk) were allocated to 1 of 2 equivalent groups milked once daily (ODM) or twice daily (TDM) for 7 wk. The full-fat raw milk collected during 24 h from the 4 groups of cows (M-TDM, M-ODM, H-TDM, and H-ODM) was pooled and processed into Cantal cheese 4 times during the last 4 wk of the experimental period. In all, 16 cheeses were made (2 milking frequencies x 2 breeds x 4 replicates) and analyzed after a ripening period of 15 and 28 wk. The results showed that for both breeds, the pooled milk content of fat, whey protein, casein, total protein, and phosphorus as well as rennet clotting time and curd firming time were significantly higher with ODM cows, whereas the casein-to-total protein ratio was lower, and lactose, urea, calcium, and free fatty acids contents of milk remained unchanged. The acidification and draining kinetics of the cheese as well as cheese yields and the chemical and rheological properties of the ripened cheese were not significantly modified by milking frequency. For both breeds, the cheeses derived from ODM cows had a slightly yellower coloration but the other sensory attributes, except for pepper odor, were not significantly affected by milking frequency, thereby demonstrating that ODM does not have an adverse effect on the sensory properties of Cantal cheese. Compared with that of Holstein cows, milk from Montbéliarde cows resulted in a higher cheese yield (+1.250 kg/100 kg of milk) and ripened cheeses with lower pH, dry matter, calcium, sodium chloride, and water-soluble nitrogen concentrations. These cheeses had also a less firm and more elastic texture, a more acidic taste, and a yogurt/whey aroma.
authors.affiliation: INRA, UR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France. bmartin@clermont.inra.fr
authors.forename: B
authors.initials: B
authors.lastname: Martin
authors.forename: D
authors.initials: D
authors.lastname: Pomiès
authors.forename: P
authors.initials: P
authors.lastname: Pradel
authors.forename: I
authors.initials: I
authors.lastname: Verdier-Metz
authors.forename: B
authors.initials: B
authors.lastname: Rémond
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D003612:Dairying / Q000379:methods*; D005223:Fats / Q000032:analysis; D005260:Female; D005511:Food Handling / Q000379:methods; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007774:Lactation; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis; D009812:Odorants / Q000032:analysis; D012677:Sensation; D012903:Smell; D013649:Taste; D013997:Time Factors
chemical_list: D005223:Fats; D008894:Milk Proteins