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IVES 9 IVES Conference Series 9 Relation entre les caractéristiques des fromages d’Appellation d’Origine Contrôlée et les facteurs de production du lait

Relation entre les caractéristiques des fromages d’Appellation d’Origine Contrôlée et les facteurs de production du lait

Abstract

Les fromages d’Appellation d’Origine Contrôlée (AOC) représentent un enjeu économique important pour la filière laitière (11 % des fromages produits en France sont des fromages d’AOC, et dans certaines régions de montagne, cette proportion dépasse 50 %). Les spécificités de ces fromages et leurs liaisons avec les caractéristiques du terroir constituent un système complexe où interagissent en particulier la technologie fromagère et les caractéristiques des laits (composition chimique en particulier). Ces dernières dépendent elles-mêmes des caractéristiques des animaux (origine génétique, facteurs physiologiques, état sanitaire) et de leur mode de conduite (alimentation, hygiène, traite…) (fig. 1). L’influence de ces facteurs de production (alimentation et type d’animal en particulier) sur les caractéristiques des fromages est fréquemment mise en avant par les fromagers, sur la base d’observations empiriques. Il existe cependant très peu de travaux expérimentaux sur le sujet, en raison, entre autres, de la difficulté de séparer correctement les effets propres de ces facteurs d’amont de ceux liés à la technologie fromagère. Dans le cas des fromages d’AOC, pour lesquels les possibilités de modifier les caractéristiques du lait au cours de la fabrication sont limitées voire interdites, cette approche est particulièrement importante puisqu’une des justifications de l’AOC est justement sa relation au terroir dont certains facteurs de production sont des éléments essentiels. Les travaux entrepris depuis quelques années dans ce domaine, en relation étroite avec la profession, visent à fournir des éléments objectifs d’évaluation des effets de certains de ces facteurs de production. Cela nécessite de maîtriser correctement la technologie fromagère utilisée. Dans ce texte nous donnerons quelques exemples de travaux effectués sur l’effet de la nature des fourrages offerts aux vaches (première partie) ou de la nature de la microflore du lait (seconde partie) sur les caractéristiques de fromages fabriqués dans des conditions technologiques identiques ou voisines.

DOI:

Publication date: April 11, 2022

Type: Poster

Issue: Terroir 1996

Authors

J.B. COULON, I. VERDIER, B. MARTIN, R. GRAPPIN

INRA, Laboratoire Adaptation des Herbivores aux Milieux, 63122 St Genès Champanelle
INRA, Laboratoire de Recherches Fromagères, route de Salers, 15000 Aurillac
GIS Alpes du Nord, 11 rue Métropole, 73000 Chambéry
INRA, Station de Recherche en Technologie et Analyses Laitières, 39800 Poligny

Tags

IVES Conference Series | Terroir 1996

Citation

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