Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

International Dairy Journal

Volumn 21, Issue 10, 2011, Pages 815-822

  Coppa, M ^a,b   Verdier Metz, I ^c   Ferlay, A ^a   Pradel, P ^d   Didienne, R ^c   Farruggia, A ^a   Montel, M C ^c   Martin, B ^a  

^a UMR1213 HERBIVORES   (France)

^b UNIVERSITY OF TURIN   (Italy)

^c CEMAGREF   (France)

^d UE 1296 Unité Expérimentale des Monts d'Auvergne   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CONTINUOUS MODE; GRAZING SYSTEMS; ROTATIONAL MODES; SENSORY PROPERTIES;

AGRICULTURE; FATTY ACIDS; ISOMERS;

LANDFORMS;

EID: 79960360738     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.04.006     Document Type: Article

References (36)

1. AFNOR Sensory analysis. Methodology. Triangle test. Standard NF V 09-013 1983, Association Française de Normalisation, La Plaine St-Denis, France.
2. Agabriel C., Martin B., Sibra C., Bonnefoy J.C., Montel M.C., Didienne R., et al. Effect of dairy production system on the sensory characteristics of Cantal cheeses: a plant-scale study. Animal Research 2004, 53:221-234.
3. Aufrère, J., & Michalet-Doreau, B. (1983). In vivo digestibility and prediction of digestibility of some by-products. In EEC seminar EUR 8918 EN on feeding value of by-products and their use by beef cattle (pp. 25-35). Melle-Gontrode, Belgium.
4. Bosset J.O., Jeangros B., Berger T., Bütikofer U., Collomb M., Gauch R., et al. Comparaison de fromages à pâte dure de type Gruyère produits en région de montagne et de plaine. Revue Suisse d'Agronomie 1999, 31:17-22.
5. Buchin S., Martin B., Dupont D., Bornard A., Achilleos C. Influence of the composition of Alpine highland pasture on the chemical and rheological and sensory properties of cheese. Journal of Dairy Research 1999, 66:579-588.
6. Bugaud C., Buchin S., Noël Y., Tessier L., Pochet S., Martin B., et al. Relationship between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pasture. Lait 2001, 81:593-607.
7. Carpino S., Horne J., Melilli C., Licitra G., Barbano D.M., Van Soest P.J. Contribution of native pasture to the sensory properties of Ragusano cheese. Journal of Dairy Science 2004, 87:308-315.
8. Chen S., Bobe G., Zimmermann S., Hammond E.G., Luhman C.M., Boylston D., et al. Physical and sensory properties of dairy products from cows with various milk fatty acid composition. Journal of Agriculture and Food Chemistry 2004, 52:3422-3428.
9. Collins Y.P., McSweeney P.L.H., Wilkinson M.G. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 2003, 13:841-866.
10. Collomb M., Bütikofer U., Sieber R., Jeangros B., Bosset J.O. Correlations between fatty acids in cows' milk fat produced in the lowland, mountain and highlands of Switzerland and botanical composition of the fodder. International Dairy Journal 2002, 12:661-666.
11. Coppa M., Farruggia A., Pradel P., Lombardi G., Martin B. An improved grazed class method to estimate species selection and dry matter intake by cows at pasture. Italian Journal of Animal Science 2011, 10:58-65.
12. Coppa M., Ferlay A., Monsallier F., Verdier-Metz I., Pradel P., Didienne R., et al. Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures. Journal of Dairy Science 2011, 94:1132-1145.
13. Cornu A., Rabiau N., Kondjoyan N., Verdier-Metz I., Pradel P., Tournayre P., et al. Odour-active compound profiles in Cantal-type cheese: effect of cow diet, milk pasteurization and cheese ripening. International Dairy Journal 2009, 19:588-594.
14. Dewhurst R.J., Shingfield K.J., Lee M.R.F., Scollan N.D. Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems. Animal Feed Science Technology 2006, 131:168-206.
15. Ferlay A., Agabriel C., Sibra C., Journal C., Martin B., Chilliard Y. Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain area. Dairy Science Technology 2008, 88:193-215.
16. Fox P.F., Law J., McSweeney P.L.H., Wallace J. Biochemistry of cheese ripening. Cheese: Chemistry, physics and microbiology 1999, Vol. 1:389-438. Aspen Publishers Inc., Gaithersburg, MD, USA. 2nd ed. P.F. Fox (Ed.).
17. Grappin R., Rank T.C., Olson N.F. Primary proteolysis of proteins during ripening: a review. Journal of Dairy Science 1985, 68:531-540.
18. Hurtaud C., Peyraud J.L., Michel G., Berthelot D., Delaby L. Winter feeding systems and dairy cow breed have an impact on milk composition and flavor of two Protected Designation of Origin of French cheeses. Animal 2009, 3:1327-1338.
19. Jellema A., Anderson M., Heeschen W., Kuzdal-Savoie S., Needs E.C., Suhren G., et al. Determination of free fatty acids in milk and milk products. Bulletin of International Dairy Federation, no. 265 1991, International Dairy Federation, Brussels, Belgium.
20. Kirstensen D., Hedgegaard R.V., Nielsen J.H., Skibsted L.H. Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet. Journal of Dairy Research 2004, 71:46-50.
21. Leiber F., Kreuzer M., Nigg D., Wettstein H.R., Scheeder M.R.L. A study on the causes for the elevated n-3 fatty acids in cows' milk of Alpine origin. Lipids 2005, 40:191-202.
22. Lopez C., Briard-Bion V., Menard O., Rousseau F., Pradel P., Besle J.M. Phospholipid, sphingolipid, and fatty acid composition on the milk fat globule membrane are modified by diet. Journal of Agriculture and Food Chemistry 2008, 56:5226-5236.
23. Martin B., Pomiès D., Pradel P., Verdier-Metz I., Rémond B. Yield and sensory properties of cheese made with milk from Holstein or Montbéliarde cows milked twice or once daily. Journal of Dairy Science 2009, 92:4730-4737.
24. Martin B., Verdier-Metz I., Buchin S., Hurtaud C., Coulon J.B. How does the nature of forages and pastures diversity influence the sensory quality of dairy livestock products?. Animal Science 2005, 81:205-212.
25. Moio L., Dekimpe J., Etievant P., Addeo F. Neutral volatile compounds in the raw milks from different species. Journal of Dairy Research 1993, 60:199-213.
26. Mottram D.S. Flavour formation in meat and meat products: a review. Food Chemistry 1998, 62:415-424.
27. Noël Y., Ardö Y., Pochet S., Hunter A., Lavanchy P., Luginbühl W., et al. Characteristics of protected denomination of origin cheeses: relationships between sensory texture and instrumental data. Lait 1998, 78:569-588.
28. Piergiovanni L., Volonterio G. Effect of surface microflora on some characteristics of Provolone cheese. Industria del Latte 1978, 14:41-55.
29. Ratomahenina R., Chabalier C., Galzy P. Concerning Sporendonema casei Desmazieres. Latte 1994, 19:616-617.
30. Rowland S.J. The determination of the nitrogen distribution in milk. Journal of Dairy Research 1938, 9:42-46.
31. Sweeney R.A., Rexroad P.R. Comparison of LECO FP-228 " nitrogen determinator" with AOAC copper catalyst Kjeldahl method for crude protein. Journal of the Association of Official Analytical Chemists 1987, 70:1028-1030.
32. Tornambé G., Cornu A., Verdier-Metz I., Pradel P., Kondojoyan N., Figueredo G., et al. Addition of pasture plant essential oil in milk: influence on chemical and sensory properties of milk and cheese. Journal of Dairy Science 2008, 91:58-69.
33. Urbach G. Effect of feed on flavor in dairy foods. Journal of Dairy Science 1990, 73:3639-3650.
34. Verdier-Metz I., Buchin S., Hurtaud C., Bérodier F., Pradel P., Montel M.C., et al. L'effet de l'alimentation des vaches sur les caractéristiques sensorielles des fromages varie selon les types de technologie (pâte molle, pressée ou pressée demi-cuite). Proc. 16émes Rencontres autours des Recherches sur les Ruminants 2009, 135-138. INRA, Paris, France. INRA, Institut de l'Elevage (Eds.).
35. Verdier-Metz I., Coulon J.B., Pradel P., Viallon C., Albouy H., Berdagué J.L. Effect of botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheese. Lait 2000, 80:360-370.
36. Vlaeminck B., Fievez V., Cabrita A.R.J., Fonseca A.J.M., Dewhurst R.J. Factors affecting odd-and branched-chain fatty acids in milk: a review. Animal Feed Science and Technology 2006, 131:389-417.