Novalait is proud to have supported a research project that contributed to the establishment of a reserved designation for cheeses made from Canadian breed cows in the spring of 2016. Currently, six Quebec cheeses have obtained the reserved designation. These cheeses are made from the milk of ten farms raising Canadian breed cows.
The research team set out to identify the technological and microbiological characteristics of milk from different breeds, using genomics. The project was led by Université Laval researcher Steve Labrie from 2012 to 2015. The definition of these characteristics has made it possible to associate the genetics of the Canadienne cow with the manufacture of specialty cheeses.
The results of the research project showed that milk from herds of Canadienne cows is characterized by high levels of components (protein, fat, minerals) compared with other breeds. Canadienne milk also has a longer curdling time than milk from the other breeds sampled. Calcium concentration in Canadienne milk is also much higher. These characteristics provide specific cheese-making aptitudes.
This reserved designation makes it easier to differentiate high-value-added Quebec products such as specialty cheeses, and above all to promote the know-how of Quebec dairy producers and processors.
