%0 Journal Article
%T Inclusion of Yeast Cultures (<i>Saccharomyces cerevisiae</i>) to Dairy CowsĄŻ Urea-Treated Rice Straw Diets Improves Mozzarella Cheese Processing and Yield
%A Stephen Odera
%A Olivier Basole Kashongwe
%A Patrick Muliro Simiyu
%A Bockline Omedo Bebe
%J Food and Nutrition Sciences
%P 1107-1116
%@ 2157-9458
%D 2020
%I Scientific Research Publishing
%R 10.4236/fns.2020.1112078
%X This research paper addresses the hypothesis that adding yeast cultures
(Saccharomyces cerevisiae) to urea-treated cereal crop residues could improve
milk composition to the level of milk produced on pastures for the manufacture
of Mozzarella cheese. In three equal groups, Nine Friesian cows were randomly
assigned to three treatment diets in a completely randomized design. The
treatments were pasture (P), urea treated rice straw (UTRS), and urea treated
rice straw with yeast inclusion (UTRS + Y). Urea inclusion was at 3.8% of the
dry matter to treat rice straw, while yeast culture inclusion was 10 g/cow/day.
The experimental period was 21 days, with 14 days of adaptation. Data analysis
used general linear model procedure of SAS, fitting diet as a fixed effect and
milk composition, syneresis, curd firmness and cheese yield as the response
variables. Milk produced on UTRS diet yielded (p < 0.05) the highest fat
content (4.79%) and the lowest density (1016.37 Kg·m-3) and casein-to-fat ratio (0.51). Yeast inclusion in the diet (UTRS + Y)
significantly improved milk density (1022.68 Kg·m-3) with marginal reduction in milk fat content (4.53%). In cheese making,
milk produced on URTS diets had
%K Urea
%K Yeast
%K Crop Residues
%K Milk Composition
%K Cheese Yield
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=106079