Yield and sensory properties of cheese made with milk from Holstein or Montbéliarde cows milked twice or once daily

Cheese pH, dry matter, and yield (expressed in kg of cheese/100kg of milk and in kg DM of cheese/100kg of milk) for Holstein (H) and Montbeliarde (M) cows milked once daily (ODM) or twice daily (TDM) measured at 4h (pressed curd), 28h (pounded curd), 34h (molding), 58h (placing in cellar), 15 wk and 28 wk after the rennet addition. ■=H-TDM; □;=M-TDM; ●=H-ODM; ○=M-ODM; *, **, ***P-values for the breed effect are <0.05, 0.01, and 0.001, respectively; P-values for milking frequency and the interaction breed×milking are >0.05.