Different protein sources in concentrate feed for dairy cows affect cheese-making properties and yield.

Autor:	Olsen MA; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway. Electronic address: martine.andrea.olsen@nmbu.no., Ferneborg S; Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway., Vhile SG; Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway., Kidane A; Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway.
Jazyk:	angličtina
Zdroj:	Journal of dairy science [J Dairy Sci] 2023 Aug; Vol. 106 (8), pp. 5328-5337. Date of Electronic Publication: 2023 Jun 01.
DOI:	10.3168/jds.2022-22662
Abstrakt:	Soybean meal (SBM) is a commonly used protein source in feed. Yeast microbial protein could be used as a substitute for SBM, but its effect on cheese-making properties and yield is not known. Norwegian Red dairy cows (n = 48) in early or mid lactation were divided in 3 groups and fed a ration consisting of grass silage and concentrate, where the concentrates were barley based but with different additional protein sources. These were: completely barley based with no additional protein source (BAR), additional protein from SBM, or additional protein from yeast (Cyberlindnera jadinii; YEA). The SBM and YEA concentrates had a higher protein content than the barley concentrate. Four batches of cheese were made from pooled milk from each of the 3 groups of dairy cows. Milk samples were collected 5 times during the experiment. Milk from cows fed BAR concentrate showed inferior cheese-making properties (lower casein content, longer renneting time, lower content of phosphorus, and lower cheese yield) compared with SBM and YEA concentrates. Overall, SBM or YEA bulk milk had similar cheese-making properties, but when investigating individual milk samples, YEA milk showed better coagulation properties. (© 2023, The Authors. Published by Elsevier Inc. and Fass Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).)
Databáze:	MEDLINE
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