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QUALITY OF MILK AND MINAS FRESHCHEESE OF PASTURE COWS SUPLEMENTTED WITH LICURI CAKE
This is study aimed to determine the best level of licuri cake for the diets of pasture dairy cows. This was done by the evaluating the quality of milk and Minas frescalcheese. Eight crossbreed cows were distributed in four Latin Square simultaneously, on the Farm of Federal University of Bahia (UFBA), Brazil, in August to October, during 2012. The concentrated feeding consisted of soybean meal, ground corn, mineral salt, ammonia, urea, and licuri cake at 0, 20, 40, and 60% dry matter.
Contents of fat, protein, lactose, total solids and solids not fat in milk and cheese were not affected (P> 0.05) by licuri cake in the diet (Table 1).
The decrease in the yields of components in the milk is related to the low energy content of the diet and low intake of dry matter. Furthermore, the amounts of fat and protein vary according to race, climate, management, and other factors.
The percentage of milk fat had lower values in cows that had given birth at a younger age. In the summer months, the fat content (3.41 to 3.49%) was lower than in the winter months (around 3.7%).
Table 1 - Fat content , crude protein, lactose in milk and cheese, and total solids (TS) solid not fat (SNF) in milk from cows on pasture supplemented with licuri cake.
Variable |
Levels of Licuri cake (% DM) |
SEM1 |
Value – P |
||||
0 |
20 |
40 |
60 |
Linear |
Quadratic |
||
Fat (%) |
2,22 |
2,31, |
2,38 |
2,77 |
0,306 |
0,0696 |
0,4645 |
Protein (%) |
3,11 |
3,11 |
3,11 |
3,09 |
0,060 |
0,8501 |
0,9560 |
Lactose (%) |
4,63 |
4,63 |
4,64 |
4,62 |
0,042 |
0,9256 |
0,8643 |
TS (%) |
10,92 |
11,00 |
11,07 |
11,44 |
0,296 |
0,0802 |
0,4745 |
SNF (%) |
8,69 |
8,68 |
8,68 |
8,67 |
0,082 |
0,8567 |
0,9655 |
Minas freshcheese |
|||||||
Fat (%) |
17,20 |
18,22 |
19,12 |
18,41 |
0,298 |
0,1835 |
0,2528 |
Protein (%) |
23,64 |
27,33 |
22,96 |
23,55 |
0,058 |
0,3821 |
0,1973 |
pH |
6,45 |
6,40 |
6,47 |
6,40 |
0,754 |
0,6322 |
0,7385 |
Humidity (%) |
59,94 |
57,19 |
58,78 |
57,86 |
0,054 |
0,1544 |
0,2123 |
1SEM = standard error of mean.
The cheeses were, on average, 18.2% fat and 58.4% moisture. Cheeses of this study can be classified as lean and high humidity.
The licuri cake included in the concentrate until 60% of cows grazing did not alter the parameters of milk quality and frescal cheese.
Keywords:
byproduct, supplement, ruminant nutrition