Grasslands

Aromatic and microbiological signature of natural grasslands

Aromatic and microbiological signature of natural grasslands

Multiple studies carried out at INRAE Auvergne Rhône-Alpes have demonstrated that there is such a thing as a “grazing effect” on the sensory properties and quality of milk, cheese, butter and meat...

...Due to progress in microbiological analysis tools, research now explores the impact of grassland plant diversity on the animal’s microbiota. As it turns out, the link to its area of origin is important for cheese as well!

Read the article on the INRAE website

Modification date: 28 August 2023 | Publication date: 28 August 2023 | By: JS