A5056956130- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Agriculture and Rural Development Research
- Milk Quality and Mastitis in Dairy Cows
- Ruminant Nutrition and Digestive Physiology
- Genetic and phenotypic traits in livestock
- Culinary Culture and Tourism
- Gut microbiota and health
- Agriculture Sustainability and Environmental Impact
- Fermentation and Sensory Analysis
- French Urban and Social Studies
- Horticultural and Viticultural Research
- Nuts composition and effects
- Protein Hydrolysis and Bioactive Peptides
- Animal Diversity and Health Studies
- African Botany and Ecology Studies
- Nutritional Studies and Diet
- Food composition and properties
- Phytoestrogen effects and research
- Animal Nutrition and Physiology
- Food Industry and Aquatic Biology
- Rangeland Management and Livestock Ecology
- Botany and Plant Ecology Studies
- Hops Chemistry and Applications
- Nutrition, Health and Food Behavior
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2018-2025
VetAgro Sup
2022-2025
Université Clermont Auvergne
2022-2025
Unité Mixte de Recherche sur les Fromages
2020
Institut National de la Recherche Agronomique
1999-2015
The diversity of the microbial community on cow teat skin was evaluated using a culture-dependent method based use different dairy-specific media, followed by identification isolates 16S rRNA gene sequencing. This combined with direct molecular approach cloning and study highlighted large bacterial that may be found skin, where 79.8% clones corresponded to various unidentified species as well 66 identified species, mainly belonging those commonly in raw milk (Enterococcus, Pediococcus,...
Abstract This review summarizes the recent developments in understanding of relationships between diet animals and sensory quality dairy products. Feeding cattle with maize silage by comparison hay or grass leads to whiter firmer cheeses butter sometimes differences flavour. Major characteristics were observed made milk produced cows on winter diets (based silage) turned out pasture spring. Conversely, preserving as silage, hay, has no major effect cheese characteristics, except colour,...
De facon a etudier la relation entre les conditions de production du lait et teneurs en composes d'interet nutritionnel dans le fromage, il est necessaire savoir quelle mesure variabilite composition fromage depend celle d'origine. Les effets respectifs transformation fromagere sur ont donc ete etudies reelles considerant quatre technologies fromageres differentes. caracteristiques nutritionnelles l'origine sont soumises grandes variations partie dues l'espece animale (vache vs. chevre). Mis...
de niveau recherche, publiés ou non, émanant des établissements d'enseignement et recherche français étrangers, laboratoires publics privés.
In European countries, silage-free feeding is an ancient tradition and has a particularly positive reputation among consumers. the present study, we compared grass-based forages from same plot conserved as hay or silage fed fresh either on pasture indoors, evaluated differences in sensory properties of milk uncooked pressed cheese. All herbage first cut grassland dominated by perennial ryegrass was harvested day preserved silage. The regrowth used for strip grazing green indoors. Balanced...
The relation between the useful material content (protein+fat content) of milk and cheese yield was analyzed on 189 manufactures pressed uncooked cheeses.These were realized under controlled conditions in same experimental dairy, within framework eight different experiments, from milks high hygienic quality (cows free clinical mastitis) partially skimmed so as to have a fat/protein ratio 1.15.The fat+protein manufactured varied 55 85 g .kg -1 .The linear for this wide range...
The composition and sensory characteristics of matured cheeses are controlled by a number factors, among which the type feed is important. influence feeding can be reflected presence in terpenes sesquiterpenes, compounds typically indicating their vegetable origin (Mariaca et al . 1997). Indeed, several investigators have already established that these could characterize forage even to specific geographical location. Dumont & Adda (1978), (1981), Guichard (1987), Bosset (1994) Moio...
The aim of this correlational study was to: (1) characterize the composition cow's milk farmhouse cheeses in terms average contents and variability fatty acids, retinol, α-tocopherol, folate, β-carotene, xanthophylls, calcium, phosphorus, magnesium, potassium, zinc, sodium chloride total antioxidant capacity (TAC) (2) identify herd characteristics feeding practices associated with differences cheese composition.Three hundred six pressed cheeses, produced under real management conditions...
Forty-two multiparous dairy cows of three different breeds (Holstein, Montbéliarde and Tarentaise) were fed on the same type forage (natural grassland) preserved in form either hay (H) or silage (GS), according to a changeover design (two 4 week periods). The proportion concentrate diet energy nitrogen contents similar both treatments. milk produced by these was used for manufacture Saint-Nectaire cheeses, under controlled identical cheesemaking technological conditions. More cheese with H...
Abstract Terpene profiles in cheese can be considered a ‘ terroir ’ fingerprint as the information contained it should enable pastures on which animals were fed to recognised. Yet certain elasticity of signature must taken into account when determining authentication strategies, since products acknowledged containing common may have undergone procedures, such making and milk pasteurisation, that could potentially altered their terpene profiles. In this study, Cantal Saint‐Nectaire‐type...
Over the recent years, various teams of INRA centre Clermont Ferrand/Theix have tried to develop analytical techniques recognise dairy cows’ feeding. The consist in identifying and measuring components milk or cheese, which could directly indirectly originate from feed be used trace type forage eaten by cows. Those are terpenes, carotenes fatty acids. purpose this paper is synthesise data obtained trials discuss efficiency pertinence each compound family according context. Terpene profiles...
Forty-two multiparous dairy cows of 3 different breeds (Holstein, Montbéliarde and Tarentaise) were divided into 2 groups (A B) according to βand κ-casein genetic variants, fed floristically types hay (cocksfoot, rye-grass-rich native mountain grassland hay) a × Latin-square design.The milk produced by these was used make Saint-Nectaire-type cheese, using identical controlled cheesemaking techniques.The cheeses made from cocksfoot diet had higher pH (P < 0.01), lower fat in dry matter 0.05),...
Twenty-eight multiparous dairy cows were divided into 2 groups: one group (S) was fed a ray-grass silage diet and the other (H) hay-based diet.The milk produced by these used to make Saint-Nectaire-type cheese on day Cantal following day, using identical, controlled cheesemaking techniques for each model.The S cheeses, regardless of model, had higher fat (P < 0.01) in dry matter 0.05) contents but lower total nitrogen content 0.001) exhibited more yellow tone.The differences sensory...
In dairy cattle, teat disinfection at the end of milking is commonly applied to limit colonization milk by pathogenic microorganisms via canal. The post-milking products used can irritate skin and unbalance its microbial population. Our study aimed assess impact different on balance communities cows in their milk. For 12 weeks each operation, three groups seven Holstein pasture received either a chlorhexidine gluconate-based product (G) or hydrocolloidal water-in-oil emulsion (A), no (C)....