Effect of production systems on sensory characteristics of PDO Cantal cheese

Abstract

Characteristics of ripened cheeses depend on a great number of factors linked both to cheese-making technology and to chemical and microbiological composition of raw milk. These characteristics themselves depend on genetic factors (dairy species, breed, genetic variants), health status and physiological stage, and also dietary factors (type of diet, grass preservation method, grass botanical composition) (Coulon et al. (2004).

Keywords

• production system, Cantal PDO cheese, sensory characteristics, feeding