03950naa a2200241 a 450000100080000000500110000800800410001902400500006010000160011024501650012626000090029152031960030065000110349665000160350765300220352365300170354565300270356265300130358970000160360270000160361870000150363477300590364915163942026-03-20       1995    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1051/animres:199504052DOI1 aHURTAUD, C.  aAppréciation de l'aptitude fromagère des laits de vaches individuels. Tests d'aptitude fromagère et rendement fromager de fabrication.h[electronic resource]  c1995  aPrincipales caracteristiques de composition chimique et d'aptude fromagere des laits reconstitues et des laits de vaches individuals standardises en matiere grasse; Variabilite dans le temps des parametres technologiques des laits reconstitues; Liaisons entre les redements fromages et les parametres de cogulation au Formagraph pour les laits reconstitues et les laits individuels de vache standardises en matire grasse (valeurs ajustees de l'effet ''periode''); Relations entre les parametres d'aptitude fromagere et la teneur en caseines du lait (valeurs ajustees de l'effet ''periode''); Comparaison des caracteristiques de coagulation entre le lait ecreme et le meme lait standardise en maitieres grasses;Liaisons entre le rendement fromager de fabrication en frais, la teneur en caseines, le rendement fromager de laboratoire en frais et les parametres d'aptitude a la coagulation pour les laits individuels de vaches standardises en matiere grasse (avec ou sans ajustement de l'effet ''periode''). Summary: Prediction of cheese yielding efficiency of individual milk of dairy cows. Correlation with coagulation parameters and laboratory curd yield. The objectives of this experiment were 1) to test the reliability of coagulation measured by Formagraph and laboratory cheese yields used in milks of individual cows, 2) to determine their correlations with the real production of Camemberts; 3) to study the influence of milk fat on coagulating properties and 4) to determine the correlations between cheese yielding efficiency and milk composition (particularly casein content). Coagulation properties were measured on 4 nonsuccessive days on reconstituted skim milk with true nitrogen contents ranging from 28 to 34 glkg and on skimmed or fat standardized milk samples from individual cows with true nitrogen contents ranging from 28 to 36 glkg. Repeatability of cheese capacity is quite important, especially for coagulating properties of milk determined by Formagraph (variation coefficients of 5% for cheese yields and 10 to 15% for coagulation measured by Formagraph). Milk fat has no effect on coagulation parameters measured with Formagraph. Among tests of cheese capacity, laboratory cheese yield (x) made with a small quantity of milk (30 ml) gives a good indication of pilot cheese yield (y): y = 0.18 x + 9.08, SE = 0.66, r2 = 0.72 for fat standardized cow milk samples. As in previous studies, the casein content of milk had no effect on rennet clotting time, was negatively related to the time of firming (k20) and positively related to firmness (a30) and cheese yield. In conclusion, in spite of variability, laboratory cheese yields give the best estimates of real cheese yields. Among the Formagraph parameters of coagulation, firmness (a30) gives a rather good approximation of real cheese yield. The best way to take this variability into consideration in feeding trials would be the choice of an experimental design as Latin square or of a control milk. With no adjustment of repeated time effects, laboratory cheese yield is the best way to predict the real cheese yield of Camembert. With adjustment of repeated time effects, casein content is the best parameter.  aCasein  aCheese milk  aCheese production  aCheese yield  aCoagulation properties  aCow milk1 aRULQUIN, H.1 aDELAITE, M.1 aVERITE, R.  tAnnales de Zootechniegv. 44, n. 4 , p. 385-398, 1995.