Cécile Bord

Feeding dairy cow with alternative forage may have different effects on cheese properties according to the cheese type

Amandine Rousset, Matthieu Bouchon, Delphine Neumeister, Cécile Bord et autres

Session 26. Enhancing the quality of animal-derived foods via animal nutrition

fr (code pays fourni par la source)

Adaptation strategies to manage summer forage shortages improve animal performance and better maintain milk and cheese quality in grass- versus corn-based dairy systems

Matthieu Bouchon, B. Martin, Cécile Bord, Anne Ferlay et autres

In semi-mountainous grass-based dairy systems, summer droughts frequently reduce grass availability, with implications for animal performance as well as milk and cheese quality.The objective of our study was to investigate the effect of a simulated summer forage shortage in a traditional semi-mountainous …

Maroc, fr (code pays fourni par la source)

Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds

Cécile Bord, Louis Lenoir, Julie Benoit, Delphine Guérinon et autres

In this work, the aim was to characterize and differentiate two Protected Designation of Origin (PDO) semi-hard French cheese categories (Salers and Cantal cheeses) by focusing on their sensory, biochemical and volatile characteristics. A total of twelve cheeses, including six Cantal and …

fr (code pays fourni par la source)

Diversité botanique et bactérienne des prairies: quel lien avec la qualité sensorielle des fromages au lait cru de type Cantal ?

Elisa Manzocchi, Bruno Martin, Cécile Bord, Matthieu Bouchon et autres

International audience

ch, fr (code pays fourni par la source)

How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?

Imène Ferroukhi, Jessica A. Dominguez, Cécile Bord, Delphine Guérinon et autres

The impacts of salt reduction by NaCl sprinkling and NaCl substitution with 25% calcium lactate on the quality of blue cheese were evaluated. Sprinkling reduced sodium content by 35% and substitution reduced sodium content by 47%. The salt‐reduced cheeses had a higher …

fr (code pays fourni par la source)

TANDEM : Flux microbiens au sein d’une chaîne alimentaire

Anne‐Laure Abraham, Juliette Bloor, Céline Delbès, Annick Bernalier Donadille et autres

International audience

fr (code pays fourni par la source)

Exploring alternative salting methods to reduce sodium content in blueveined cheeses

Imène Ferroukhi, Cécile Bord, René Lavigne, Christophe Chassard et autres

Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes

Christian Coelho, Cécile Bord, Karine Fayolle, Cindy Bibang et autres

rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking. Gentian flavored goat cheeses (MCGC and JGC) were elaborated …

fr (code pays fourni par la source)

Effect of salt reduction or partial substitution with calcium lactate on the quality of a blue-veined cheese

Imène Ferroukhi, Cécile Bord, Christophe Chassard, Julie Mardon

fr (code pays fourni par la source)

Sensory and Chemical Keys to Differentiate Cantal and Salers Pdo Uncooked Cheeses

Cécile Bord, Julie Benoit, Delphine Guérinon, Louis Lenoir et autres

Effect of Salt Reduction or Partial Substitution with Calcium Lactate on the Quality of a Blue-Veined Cheese During Ripening

Imène Ferroukhi, Cécile Bord, Christophe Chassard, Julie Mardon

Exploring alternative salting methods to reduce sodium content in blue-veined cheeses

Imène Ferroukhi, Cécile Bord, René Lavigne, Christophe Chassard et autres

fr (code pays fourni par la source)