Factors affecting milk yield compostion and cheese yield [Sudan]

Three factorial experiments were carried out to study the effect of protein source, breed and species on milk composition and cheese yield. In experiment l, five crossbred cows were randomly assigned to each of four treatments with different protein source, namely, sunflower seed cake, cotton seed cake, sesame seed cake and groundnut cake. The animals received isonitrogenous rations with 13.8.90 crude protein, the cotton seed cake treatment resulted in higher milk yield (19.0 kg/day) followed by sunflower seed cake (18.4 kg/day) and the lowest yield resulted from feeding groundnut cake (17.7 kg/day). Weekly samples were collected and analysed for different components 25 kgs of milk from each treatment were taken three times for cheese making (start-mid-final). The heighest cheese yield resulted from using sunflower seed cake (18.4) followed by sesame seed cake (17.8) cotton seed cake was the lowest (17). There was a significant difference in fat content (P0.01) and total solids (P0.01) while there was no significant difference in protein content. In experiment 2. eighteen cows from three different breeds (local, crossbred and friesian) were used in a (3x1) factorial design. Animals received the same ration. Milk sampling, milk analysis and cheese making were as in experiment l. There was a significant difference in milk composition among the different breeds (P0.0). The milk protein content did not differ across the breeds, while there was a significant difference in fat content and total solids (P0.0). There was no significant difference in cheese yield was obtained from the milk collected from local breed (17.2) followed by crossbred (17.0) and the lowest yield resulted from friesian (16.9). Experiment 3 involved the use of 15 animals from (cattle, sheep and goats) in a (3x1) factorial design. Animals received the same feeding and managment milk sampling, milk analysis and cheese making were as in experiment l. There was signifcant difference (P0.0) in milk compostion among species. The heighest cheese yield was from sheep milk (26.1) followed by cattle milk (17.9), and the lowest yield was from goats milk (14.8)