{"id":2699,"date":"2023-07-06T10:04:10","date_gmt":"2023-07-06T08:04:10","guid":{"rendered":"https:\/\/normandiemaine.cerfrance.fr\/arad2\/?p=2699"},"modified":"2023-11-30T19:02:57","modified_gmt":"2023-11-30T18:02:57","slug":"exploitation-laitiere-avec-transformation-fromagere-en-hollande","status":"publish","type":"post","link":"https:\/\/normandiemaine.cerfrance.fr\/arad2\/exploitation-laitiere-avec-transformation-fromagere-en-hollande\/","title":{"rendered":"Exploitation laiti\u00e8re avec transformation"},"content":{"rendered":"\n

D\u00e9couverte d\u2019une exploitation laiti\u00e8re avec transformation dans les polders hollandais<\/h1>\n\n\n\n

Suite au voyage d’\u00e9tude r\u00e9alis\u00e9 en juin 2023, nous vous pr\u00e9sentons l’exploitation laiti\u00e8re de la famille Kool localis\u00e9e \u00e0 Stolwijk (en Hollande)<\/a> qui y r\u00e9alise de la transformation fromag\u00e8re. <\/p>\n\n\n\n

Une production de lait d\u00e9di\u00e9e \u00e0 la transformation fromag\u00e8re<\/h2>\n\n\n\n

Un passage de 120 \u00e0 330 vaches laiti\u00e8res <\/h3>\n\n\n\n

Leo KOOL s\u2019est install\u00e9 en 2015 apr\u00e8s ses parents sur une ferme de 120 vaches laiti\u00e8res. Il a de suite achet\u00e9 30 ha de terres pour pouvoir augmenter le troupeau. Pour cela, en plus de l\u2019achat du terrain (en moyenne 46 000 \u20ac pour un hectar dont 15% de la surface sont des canaux), il a d\u00fb acheter un quota de phosphate (prix d\u2019achat \u00e0 50\u20ac pour 100 kg de phosphore).<\/p>\n\n\n\n

Aujourd\u2019hui, il a 330 vaches laiti\u00e8res, 110 ha d\u2019herbe en propri\u00e9t\u00e9. En compl\u00e9ment, il ach\u00e8te 50 ha d\u2019ensilage d\u2019herbe et 25 ha d\u2019ensilage de ma\u00efs. De fin avril \u00e0 min ao\u00fbt les vaches p\u00e2turent sru 30 ha d\u2019herbe. Cinq coupes d\u2019ensilage d\u2019herbe et six \u00e0 sept coupes d\u2019affouragement sont r\u00e9alis\u00e9es par an. En moyenne, les prairies de raygrass et de tr\u00e8fle violet produisent 11 \u00e0 12 tMS\/ha\/an. Ses sols tourbeux avec un pH de 5,2 ne permettent que la culture d\u2019herbe. En hiver, la ration se compose de :<\/p>\n\n\n\n

    \n
  • 9 kg d\u2019ensilage d\u2019herbe, <\/li>\n\n\n\n
  • 3 kg d\u2019ensilage de ma\u00efs,<\/li>\n\n\n\n
  • 1,5 kg de pulpe de betterave surpress\u00e9e, <\/li>\n\n\n\n
  • son de bl\u00e9,<\/li>\n\n\n\n
  • concentr\u00e9 de production.<\/li>\n<\/ul>\n\n\n\n

    Le b\u00e2timent<\/h3>\n\n\n\n

    Le b\u00e2timent est lumineux et ventil\u00e9, avec des logettes sur \u00ab composts \u00bb issus de la s\u00e9paration de phase.<\/p>\n\n\n\n

    Pour pouvoir construire le b\u00e2timent dans cette r\u00e9gion de polders, il a fallu construire des fondations en enfon\u00e7ant des poteaux de 17 m\u00e8tres de profondeur tous les deux m\u00e8tres pour \u00e9viter les fissures. Des panneaux solaires sont install\u00e9s sur tous les toits.<\/p>\n\n\n\n

    \"D\u00e9couverte<\/figure><\/div>
    \"\"<\/figure><\/div><\/div><\/div><\/div>\n\n\n\n

    Il y a cinq robots de traite dont un est d\u00e9di\u00e9 au d\u00e9but de lactation. En moyenne, les vaches se font traire trois fois par jour. La production laiti\u00e8re est de 32-33 kg \/ VL \/ j pour un co\u00fbt alimentaire de 90 \u00e0 100 \u20ac \/ 1 000 litres en \u00e9t\u00e9 et 110-120 \u20ac \/ 1 000 litres en hiver.<\/p>\n\n\n\n

    Une valorisation du lait par la transformation fromag\u00e8re depuis deux g\u00e9n\u00e9rations<\/h2>\n\n\n\n

    Son grand p\u00e8re a d\u00e9marr\u00e9 l\u2019activit\u00e9 de transformation afin de mieux valoriser le lait. Cela permet aujourd\u2019hui une valorisation du lait \u00e0 740 \u20ac \/ 1 000 litres. Aux Pays Bas, cela reste peu fr\u00e9quent car seulement 1,5% des fermes transforment leur lait en fromage. La coop\u00e9rative Campina ach\u00e8te les fromages du type gouda. Elle va les affiner durant deux \u00e0 neuf mois, puis les vendre en grandes et moyennes surfaces (GMS) ou \u00e0 l\u2019export.<\/p>\n\n\n\n

    La fromagerie valorise 3,2 millions de litres de lait par an et produit 380 tonnes de fromages par an. En effet, pour faire 1 kg de gouda, il faut 8,5 litres de lait. Deux fabrications par jour, trois jours par semaine ont lieu avec deux \u00e9quipes de deux personnes (sa femme et trois salari\u00e9s) qui se relaient. Le lait est pasteuris\u00e9. Les recettes de fabrication utilis\u00e9es sont celles de la coop\u00e9rative. Il existe deux tailles de fromage : 8 ou 16 kg. Les fromages sont ensuite pass\u00e9s en saumure entre 40 et 72 heures selon leur poids puis affin\u00e9s \u00e0 la ferme pendant deux semaines.<\/p>\n\n\n\n

    \"Transformation<\/figure>\n\n\n\n

    Leo KOOL envisage d\u2019investir dans une m\u00e9thanisation pour utiliser l\u2019\u00e9nergie pour la fromagerie qui pour le moment utilise des pellets de bois.<\/p>\n","protected":false},"excerpt":{"rendered":"

    D\u00e9couverte d\u2019une exploitation laiti\u00e8re avec transformation dans les polders hollandais<\/p>\n","protected":false},"author":4,"featured_media":2702,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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