Effect of lactation stage on the cheesemaking properties of milk and the quality of Saint-Nectaire-type cheese

Abstract

Two groups of eight multiparous cows with different calving periods (November or February) were managed in the same way during lactation. During four 4 week experimental periods distributed over 12 months, the cows were fed on a diet composed of hay and concentrate (70:30) in a restricted and controlled amount which varied according to their lactation stage, so as to cover the animals' requirements correctly. The animals' average lactation stage varied according to period from 26 to 298 d. Milk from each group was processed on two occasions during each period to make Saint-Nectaire-type cheese; the cheesemaking conditions were the same throughout. Lactation stage had an important effect on milk fat, protein and calcium contents but not on the casein: protein ratio or phosphorus content. The milk pH and the urea content were higher in late lactation. The calcium concentration of milk was higher in late lactation but the soluble fraction was higher in early lactation. Despite higher protein contents, the maximal firmness of the coagulum of late-lactation milk was not different from that of early or mid-lactation milks. pH was higher in cheeses from late-lactation milks compared with those from early and mid-lactation milks. Cheeses from early lactation milks were more yellow than the others and had a lower dry matter fat content. In sensory analysis the odour of cheeses from early and late-lactation milks was less pleasant than that of those from mid-lactation milks. Cheeses from late-lactation milks were more melting and less firm than those from early or mid-lactation milks. Their taste was more intense and more persistent. At tasting, they were less appreciated than the others. These differences were linked to increased proteolysis in the cheeses made with late-lactation milks.