“…The increase in feeding level led to an increase in milk protein (+0.13 and +0.17%) and casein (+0.09 and +0.15%) and improved the cheesemaking properties of the milk, especially the rate of gel firming. The (Wiktorsson, 1979;Gordon, 1980;Broster and Thomas, 1981;Remond, 1985;Leaver, 1988), accompanied by a positive effect on protein content and a negative effect on the fat content (Emery, 1978;Rook, 1979; Thomas and Chamberlain, 1984;Hoden et al, 1985;Sutton, 1989; (Vertes and Hoden, 1989;Vertes et al, 1989;Garel and Coulon, 1990;Laurent et al, 1992;Colin et al, 1993 (Malossini et al, 1990(Malossini et al, , 1992, the current research examined the effects of the forage:concentrate ratio. The effects of all the diets used in the entire series of trials on the casein and mineral content and the milk's cheesemaking qualities were also considered.…”