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Effect of grass-silage vs. hay diet on the characteristics of cheese: interactions with the cheese model

2005; EDP Sciences; Volume: 85; Issue: 6 Linguagem: Inglês

10.1051/lait

1297-9694

Isabelle Verdier‐Metz, Bruno Martin, Philippe Pradel, Hélène Albouy, Sophie Hulin, Marie‐Christine Montel, Jean-Baptiste Coulon,

Agriculture Sustainability and Environmental Impact

Twenty-eight multiparous dairy cows were divided into 2 groups: one group (S) was fed a ray-grass silage diet and the other one (H) a hay-based diet.The milk produced by these cows was used to make Saint-Nectaire-type cheese on one day and Cantal cheese on the following day, using identical, controlled cheesemaking techniques for each model.The S cheeses, regardless of the model, had higher fat (P < 0.01) and fat in dry matter (P < 0.05) contents but lower total nitrogen content (P < 0.001) and exhibited a more yellow tone.The differences in sensory characteristics were more pronounced in Cantal cheeses: H cheeses had more "butter" and "grass" odours, "citrus fruits" -"hay" -"hazelnut" aromas and more persistent flavour than S cheeses, which showed more "alcohol" odour, "chemical" aroma and had a less "melting", "mellow" texture.The dietary effect was greater with Cantal cheese because of a diet / cheese model interaction.grass silage / hay / milk / cheese / sensory characteristic