Study on the relationship between the characteristics of grass and those of milk, cream, and L'Etivaz or Gruyere cheese. 1. Project presentation
1997
Jeangros, B. (Station federale de recherches en production vegetale de Changins (RAC), Nyon (Switzerland)) | Troxler, J. | Conod, D. | Scehovic, J. | Bosset, J.O. | Buetikofer, U. | Gauch, R. | Mariaca, R. | Pauchard, J.-P. | Sieber, R.
The present paper describes the outlines, goals, procedures, study sites, and techniques adopted for a study on the relationship between grass (raw material), milk or cream (intermediate product), and ripened L'Etivaz or Gruyere cheese (final product). The main goal was to test whether highland grass, with a diversified botanical composition, produces a more flavourful cheese than lowland grass. Besides, our study focussed on the particularities of highland cheese production using open wood fires to warm up the milk. Four production sites were studied during the summer of 1995, from the beginning of June to mid-September. The selected sites were similar in their production methods (with exception of milk heating), but differed in the botanical composition of the pastures. Twelve observations were carried out at each site. Each observation consisted in: botanical composition of pastures; grass chemical composition; milk and cream chemical composition; ripened cheese chemical composition, and ripened cheese sensory properties. This paper also describes the soil characteristics, meteorological conditions, characteristics of the pastures and cow herds as well as the cheese manufacturing method used at each site. The ripening conditions, identical for all the cheeses produced, the sampling methods, as well as the chemical, biochemical, and physical analyses are also mentioned. The results of this multidisciplinary study will be the subject of a series of forthcoming articles
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