Isabelle Verdier-Metz

TL;DR: This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products and shows a significant effect of grass botanical composition on cheese texture and flavour.

TL;DR: In this article, the relation entre the conditions de production du lait and the teneurs en composes d'interet nutritionnel dans le fromage is discussed.

TL;DR: The transfer of monoterpenes and sesquiterpenes from forages into milk fat was stud- ied in a group of cows fed successively with forages containing high and low amounts of these sub- stances as mentioned in this paper.

TL;DR: This study highlighted the large diversity of the bacterial community that may be found on teat skin, where 79.8% of clones corresponded to various unidentified species as well as 66 identified species, mainly belonging to those commonly found in raw milk.

TL;DR: In this article, the authors compare milk fatty acid profile and texture and appearance of Cantal cheeses obtained from cows grazing two different upland grasslands: a highly diversified pasture (74 species) of area 12.5 ha managed under continuous mode (C), and a weakly diversified, pasture-fed pasture (31 species), of area 7.7 ha (R).