Coagulation properties and composition of milk from cows fed grass with different amounts of concentrates

Grasslands represent an important resource for milk production in many alpine European regions. Therefore, the aim of this study was to evaluate (1) the impact on milk composition and cheese-making properties of feeding regimes based on high but different dietary proportions of fresh grass during the vegetation period, and (2) to quantify changes due to seasonal variation. Three feeding regimes were tested: (C-0) full-time grazing plus mineral supplementation only, (C-low) partial grazing, fresh grass fed indoors with low concentrate level across the lactation, and (C-high) partial grazing, fresh grass fed indoors with a higher level of concentrate across the lactation. Milk from four, three and four cows (regimes C-0, C-low and C-high, respectively) was sampled during four periods in 2015 and analysed with a Lattodinamografo for various traits describing cheese-making properties. Gross constituent composition and cell counts in the milk were measured via mid-infrared spectroscopy. Milk composition and cheese-making properties were not affected by the feeding regime. However, there were significant interactions of sampling month and regime in the measured traits.