EFFECT OF FORAGE TYPE AND COW BREED ON THE CHARACTERISTICS OF MATUREDSAINT-NECTAIRE CHEESES

Daily cows belonging to 3 different genetic types (Holstein, Montbelia rde and Tarentaise) were fed, according to a 3 x 3 latin square experi mental design, 3 different types of forage (ryegrass silage, cocksfoot regrowths and maize silage). The proportion of concentrate in the die t, and the energy and nitrogen contents were similar between all 3 fee ding treatments. The milk yielded by these cows was used in the manufa cture of Saint-Nectaire cheeses, under controlled technology manufactu ring conditions which were identical from one production to another. C heeses manufactured from grass silage milk have a more yellow curd tha n cheeses made from cocksfoot regrowth or maize silage milk. Cocksfoot regrowth milk cheeses are more sticky and less firm than the others, they achieve a global score which is 0.6 to 1 point higher (P < 0.05) than those of other cheese types. Cheeses manufactured from milk yield ed by Montbeliarde and Tarentaise cows were better rated than those ma de from Holstein milk. The various reasons for these differences are d iscussed in relation to the chemical composition of the feeds.