Characterization of the milk of two local breeds of cows: the Bretonne Pie Noir and the Froment du Léon

Abstract

Despite a clear resurgence of interest, technical references on systems promoting local Breton breeds are almost non-existent. Both breeders and restaurant owners are interested in the specificity of products from local breeds. While their quality is empirically recognized, it has never been precisely described. Farmers are wondering about the intrinsic qualities of dairy products (cheese capacity, creaminess of milk…), their organoleptic qualities, and more generally, the notion of overall product quality, to which are obviously associated production practices. The objective of this participatory research project was to improve our understanding of milk qualities of local breeds of dairy cows in their various components: intrinsic qualities but also nutritional and technological qualities. Samples of tank milk associated with surveys were carried out on farms participating in the project on different breeds of cows (6 in Bretonne Pie Noir and 4 in Froment du Léon). We took samples over 3 periods: April, July and November 2017. We characterized the milks at the biochemical and technological levels. The milk of Bretonne Pie Noir and Froment du Léon is richer in protein and fat than the milk of the main French cows. Protein variants are also quite characteristic of these breeds. This gives them particular technological properties, such as better cheese-making capacity, but also a poorer ability to resist to heat treatments. These milks are also yellower which results from higher concentrations of β-carotene and riboflavin, without this being completely systematic. The particular characteristics of milk from local breed cows deserves to be better valued and put forward in short marketing circuits.