Quality of Minas fresh cheese made with milk from F1 Holstein/Zebu cows fed diets with different sources of nitrogen compounds

Ana Cássia Rodrigues De Aguiar,Luciana Albuquerque Caldeira,Vicente Ribeiro Rocha Júnior,Silvio Humberto Cardoso De Almeida Filho,José Reinaldo Mendes Ruas,Flávio Pinto Monção,Paulo Roberto Silveira Pimentel,Marco Túlio Parrela De Melo

doi:10.1590/1808-1657000192015

Ana Cássia Rodrigues De Aguiar, Luciana Albuquerque Caldeira + Show 6 more

Open Access

https://doi.org/10.1590/1808-1657000192015

Copy DOI

Abstract

ABSTRACT: This study aimed to evaluate yield, fatty acid profile, physical, chemical and sensory composition of Minas fresh cheese made with milk from cows fed diets containing different sources of nitrogen compounds (soybean meal, urea, sunflower meal and detoxified castor bean meal). Eight F1 Holstein/Zebu cows with average production of 20 kg milk corrected to 3.5% fat day-1 were distributed in two 4 × 4 Latin squares, consisting of four treatments (diets), four animals and four experimental periods. Cheese was produced on the last day of each experimental period. The physical and chemical composition, yield and texture of cheese were similar between diets. The used diets influenced the concentration of fatty acid C11:0, which was higher for diets with soybean meal and sunflower meal; C18:2 C9-T11 (CLA) was higher for diets with urea, soybean meal and sunflower meal and C20:3 for diets with soybean meal and urea. For the other saturated, monounsaturated and polyunsaturated fatty acids, differences were not detected. Different sources of nitrogen compounds in the diet for cows with average production of 20 kg milk corrected to 3.5% fat day-1 have no effect on the physical or chemical composition, yield, as well as acceptance of Minas fresh cheese. However, it can influence the fatty acid profile in the cheese fat.

Highlights

MATERIAL AND METHODSThe factors that influence cheese quality include physical and chemical characteristics and composition of the raw material, which, in turn, are greatly influenced by the nutrition of the cow (EIFERT et al, 2006; FERNANDES et al, 2008; NUDDA et al, 2014; SILVA et al, 2007).Sources of non-protein nitrogen (NPN), such as urea, have a lower cost per unit of nitrogen and are a viable alternative for replacing traditional protein sources
According to AQUINO et al (2009), the use of NPN can alter the composition of the milk protein, influencing the industrial processing of the raw material, since the true protein and casein contents have a direct influence on cheese production
The goal of the present study was to evaluate the yield, the fatty acid profile, and the physical, chemical and sensorial composition of Minas fresh cheese made with milk from F1 Holstein/Zebu cows fed with diets containing different sources of nitrogen compounds

Summary

Introduction

Sources of non-protein nitrogen (NPN), such as urea, have a lower cost per unit of nitrogen and are a viable alternative for replacing traditional protein sources. The addition of cakes and meals from the agroindustry in the feed for dairy cows has influenced the milk composition (LUNA et al, 2008). In this context, with the biofuel policy, we can expect a greater availability of agroindustrial by-products, assuming an economically important role, basically in the form of inputs for animal feed

Objectives

Results

Conclusion