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October 12, 2025Journal of Dairy Research

Physicochemical composition, sensory attributes, and economic analysis of Minas Frescal cheese from grazing dairy cows supplemented with different levels of cassava root silage

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Authors

CCCláudia Siqueira CaldasUniversidade Federal Rural da AmazôniaJVJulián Andrés Castillo VargasState University of Vale do AcaraúRMRafael MezzomoUniversidade Federal Rural da Amazônia

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Overview

Observational analysis shows enhanced protein levels and cheese production in grazing dairy cows, suggesting profitability improvement through cassava root silage supplementation.

Key Points

  • Cheese production increased by 0.73 kg per animal per day with cassava root silage supplement.
  • Including cassava root silage improved protein levels in Minas Frescal cheese significantly.
  • Grazing dairy cows supplemented with cassava root silage showed higher gross revenue by 3.49 US dollars per animal per day.
  • Replacing ground corn with cassava root silage did not affect the physicochemical characteristics or sensory attributes of the cheese.

Cite This Study

Caldas et al. (2025) studied this question.

synapsesocial.com/papers/68ebabe3155248a327effa96https://doi.org/10.1017/s0022029925101015
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Also Consider

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  1. 1Effect of replacing corn silage with alternative silages on quality, fatty acids and volatile compounds of Italian semi-hard raw milk cheese2026
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  3. 3Effect of carbohydrate source on energy-nitrogen balance and methane emissions in lactating dairy cows2024
  4. 4Impact of corn silage or corn silage plus protein supplementation on the ingestive and rumination behaviours, ruminal fermentation characteristics and efficiency of grazing dairy cows2024 · 1 citations
  5. 5Cocoa byproduct inclusion in dairy sheep diet: Effects on sensory, volatile, and antioxidant properties of cheese2024 · 5 citations