Hattem, H. (2008). YIELD, COMPOSITION AND SOME PROPERTIES OF MILK AND SOFT CHEESE AS AFFECTED BY UTILIZATION OF ZINC METHIONINE IN COWS FEEDING.. Journal of Food and Dairy Sciences, 33(12), 8599-8606. doi: 10.21608/jfds.2008.125195
H. E. Hattem. "YIELD, COMPOSITION AND SOME PROPERTIES OF MILK AND SOFT CHEESE AS AFFECTED BY UTILIZATION OF ZINC METHIONINE IN COWS FEEDING.". Journal of Food and Dairy Sciences, 33, 12, 2008, 8599-8606. doi: 10.21608/jfds.2008.125195
Hattem, H. (2008). 'YIELD, COMPOSITION AND SOME PROPERTIES OF MILK AND SOFT CHEESE AS AFFECTED BY UTILIZATION OF ZINC METHIONINE IN COWS FEEDING.', Journal of Food and Dairy Sciences, 33(12), pp. 8599-8606. doi: 10.21608/jfds.2008.125195
Hattem, H. YIELD, COMPOSITION AND SOME PROPERTIES OF MILK AND SOFT CHEESE AS AFFECTED BY UTILIZATION OF ZINC METHIONINE IN COWS FEEDING.. Journal of Food and Dairy Sciences, 2008; 33(12): 8599-8606. doi: 10.21608/jfds.2008.125195
YIELD, COMPOSITION AND SOME PROPERTIES OF MILK AND SOFT CHEESE AS AFFECTED BY UTILIZATION OF ZINC METHIONINE IN COWS FEEDING.
Dairy Chemistry Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza.
Abstract
Twelve lactating Friesian cows with body weight of 450 to 550 kg and 2nd to 5th lactation season were used after 8weeks of calving in a complete switch-back design with three treatments and three successive experimented periods; each period consisted of 28days. The first 14 days of each period were considered as transition period followed by 14days as test period.
Cows in the first group were fed control ration (G1) consisted of 35% concentrated feed mixture, 40% fresh berseem and 25% rice straw without or with supplementation with 5g zinc methionine/head /days (G2) or with 10g zinc methionine/ head /days (G3).The attained results revealed an increase in milk yield, total solids, fat total protein, casein nitrogen and whey protein nitrogen contents in milk (G2) and solid not-fat, lactose, non-casein nitrogen, non-protein nitrogen, total volatile fatty acid and ash contents in milk (G3). On the other hand, zinc increased in (G2) and (G3) compared with the control. Minerals contents of milk were not affected by zinc methionine supplementation. Clotting time was decreased while curd tension and curd syneresis increased in milk of (G3) treatment, whereas cheese yield, total solids, fat, recovery of fat and protein in (G3) and (G2) were also increased. The organoleptic properties were insignificantly from the different treatments.
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