Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

Abstract

-The aim of this correlational study was to: (1) characterize the composition of cow's milk farmhouse cheeses in terms of average contents and variability in fatty acids, retinol, α-tocopherol, folate, β-carotene, xanthophylls, calcium, phosphorus, magnesium, potassium, zinc, sodium chloride and total antioxidant capacity (TAC) and (2) identify herd characteristics and feeding practices associated with differences in cheese composition. Three hundred and six farmhouse pressed cheeses, produced under real herd management conditions throughout the year, were collected. The conditions of milk production were identified beforehand by means of surveys. The farmhouse cheese was characterized by a high variability in composition. The nature of the basic fodder ration (pasture vs. preserved forages, in particular) explained a great part of the variability in the fat-soluble components in the cheese. The cheese fat was richer in C4:0, C18:0, cis-9 C18:1, trans-11 C18:1, cis-9, trans-11 C18:2 (CLA), β-carotene, xanthophylls, retinol, α-tocopherol and TAC and poorer in C10:0, C14:0 and C16:0 with the pasture-based rations compared with the preservedforage-based rations. In the grazing period, it was the poorest in C6:0 to C14:0, β-carotene and retinol and the richest in cis-9 C18:1, C18:2 n-6 and C18:3 n-3 with the alpine pasture. It was higher in trans-11 C18:1, CLA, β-carotene and xanthophylls and lower in C16:0 with a first-use pasture compared with a pasture of higher use rank. A higher percentage of concentrate was associated with higher levels of C14:0 and C16:0 and lower levels of trans-11 C18:1, CLA, C18:2 n-6, C18:3 n-3, xanthophylls and retinol. In the indoor feeding period, the cheese fat was the poorest in trans-11 C18:1, CLA, C18:3 n-3 and β-carotene with the maize-based rations, while the vitamin A and E supplementation was associated with higher retinol and α-tocopherol contents, respectively. Herd characteristics did not markedly affect the cheese composition, except the breed. In particular, Abondance and Montbéliarde breeds were associated with higher CLA percentage in the cheese than the * Corresponding author (通讯作者): jbc@clermont.inra.frArticle published by EDP Sciences and available at http://www.edpsciences.org/lait or http://dx

Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain area

“…These data agree with previous ones [33]. In our study, energy expenditure in walking during the grazing period, when grass allowance may be decreasing, may have induced an increase in the proportion of stearic acid in milk due to body fat mobilisation [8].…”

“…4), as reported by Dhiman et al [19] and Couvreur et al [15] for C18:3n-3 and c9t11-CLA. These data agree with several studies that have found elevated concentrations of C18:3n-3, c9t11-CLA and EPA in Alpine milks and dairy products [12,18,33]. Our farms at higher altitude had higher proportions of permanent grassland forages in the diet (i.e.…”

“…1 and Tab. III) that milks from the grazing period contained less saturated FA (C8:0 to C16:0), and more C18:0, cis-and trans-C18:1, c9t11-CLA, non-conjugated isomers of C18:2, and C18:3n-3 than those from the winter feeding period with grassland forages, in agreement with experimental data [7,20] and with Swiss, German and French data obtained on cheeses or butters produced in summer and in winter [11,27,33,39].…”

“…However, the influence of the pasture seems to vary according to the growth stage and the botanical composition of the grass [12]. These observations made in experimental conditions have been confirmed at the level of commercial herds [33]. Nevertheless, there are very few reports on the year-round evolution of tanker milk mixtures collected from several herds.…”

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

“…Vitamin A is partially influenced by both the original milk composition and the cheese-making process (Lucas et al 2006c). Given that carotenoids and retinol are fat-soluble, they mainly behave like milk fat.…”