Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
Pôle Fromager AOP Massif Central, F-15000 Aurillac, France.
Animal. 2021 Jul;15(7):100264. doi: 10.1016/j.animal.2021.100264. Epub 2021 Jun 5.
There are time-tested assessments for the environmental and economic aspects of sustainability. Its societal aspect has mainly been approached through the assessment of animal welfare. However, the intrinsic quality of milk is seldom taken into account. We developed a participatory construction method for the overall assessment of intrinsic milk quality in its different dimensions (sensory, technological, nutritional and health), according to the fate of the raw milk. Two assessment models were developed, for semi-skimmed standardized ultra-high temperature (UHT) milk and for pressed uncooked non-standardized raw milk cheese. They were constructed by a participatory approach involving experts in the dairy sector with the aim to obtain a diagnostic tool that could be used in the field to help farmers to manage the quality of their milk (by prioritizing improvements on major problems). They were shaped from prerequisite specifications (limited costs and time of application, desire to obtain a transparent tool with all the steps kept visible) and current technical and scientific knowledge. They were based on indicators obtained from raw bulk tank milk analyses (30 for UHT milk and 50 for cheese assessments), which were then aggregated into criteria, principles, dimensions and overall intrinsic quality at farm level. The assessment models had parts in common, for example, same four dimensions, common indicators for health and nutritional dimensions. They also had process-specific features: units chosen, criteria, indicators and weightings in relation to the final product specifications. For instance, sensory and technological dimensions are more complex and preponderant in the cheese assessment (three principles for cheese vs one for UHT milk in both dimensions). Another example is the lack of microbial pathogens (as potential health risk for consumer) in the UHT milk assessment because of pasteurization. The assessment models then underwent a sensitivity analysis and an application in 30 farms in indoor and grazing periods to finally obtain overall UHT milk and cheese quality scores at a 1-year level. The tool was found to be applicable at farm level. However, we observed low overall quality scores with a narrow dispersion, characteristic of a severe evaluation. Even so, the assessment models showed up seasonal differences of the UHT milk and cheese quality at both overall and dimensional levels. In the light of new scientific knowledge and future quality objectives, these are adaptable to other dairy products allowing for their specific features.
已有经过时间验证的方法来评估可持续发展的环境和经济方面，其社会方面主要通过评估动物福利来体现。然而，牛奶的内在质量却很少被考虑。我们根据原料奶的命运，开发了一种参与式构建方法，用于全面评估不同维度（感官、技术、营养和健康）的内在牛奶质量。根据该方法，我们开发了两种评估模型，一种用于半脱脂标准化超高温（UHT）奶，另一种用于未经压制的非标准化生奶奶酪。这些模型是通过参与式方法构建的，涉及乳制品行业的专家，旨在获得一种可在现场使用的诊断工具，帮助农民管理牛奶质量（通过优先解决主要问题来改进）。这些模型是根据前提规范（应用的有限成本和时间、获得所有步骤可见的透明工具的愿望）和当前技术和科学知识来塑造的。它们基于从原料罐奶分析中获得的指标（UHT 奶的 30 个指标和奶酪评估的 50 个指标），然后将其汇总为农场层面的标准、原则、维度和整体内在质量。评估模型有一些共同之处，例如，相同的四个维度、健康和营养维度的共同指标。它们也具有特定过程的特征：与最终产品规格相关的单位选择、标准、指标和权重。例如，在奶酪评估中，感官和技术维度更加复杂和重要（两个维度中奶酪有三个原则，而 UHT 奶只有一个）。另一个例子是，由于巴氏杀菌，UHT 奶评估中没有微生物病原体（因为这对消费者来说是潜在的健康风险）。然后，评估模型进行了敏感性分析，并在室内和放牧期间的 30 个农场进行了应用，最终获得了 1 年水平的 UHT 奶和奶酪整体质量评分。该工具被发现可在农场层面应用。然而，我们观察到整体质量评分较低，分散度较窄，这表明评估较为严格。即便如此，评估模型还是在整体和各个维度上显示了 UHT 奶和奶酪质量的季节性差异。根据新的科学知识和未来的质量目标，这些模型可以适应其他乳制品，考虑到它们的具体特征。
