Effect of feeding and breed of dairy cows on Saint-Nectaire cheese making

Abstract

The purpose of this study, composed of 4 successive trials, was to analyse the related effects of different diets (based on hay, grass silage or pasture) and breeding factors (Friesian or Montbeliarde breed) on cheese making quality. The cheese manufactured was Saint- Nectaire cheese, a traditional French cheese. Fresh and ripe cheese yield were directly associated with differences in milk composition (mainly protein content) between breed and between diets. The highest cheese yield was obtained with hay diet and pasture diet compared to grass silage diet, and with Montbeliarde cows compared with Friesian cows. Breed has no great influence on ripe cheese quality. Cheese flavour remained unchanged between diets. Grass silage diet increased cheese openness and early blowing frequency but improved springiness and yellow color of the cheeses. The simple criteria used in this study to characterize cheese evolution during ripening were insuffisant to establish relations between fresh and ripe cheese quality. Nethertheless, they showed the importance of the cheese ripening room.