Nutritional Evaluation of Moringa Oleifera Leaves in Feeding Dairy Cattle on White Cheese Technological Properties

. HE goal of this research was to investigate how the impacts of added moringa dry leaves (MOL) to dairy cattle rations on white cheese (MWC) technological properties. Fifteen Friesian cows were divided into 3 equal groups and fed their nutritional requirement according to their milk production. The first group was served as a control without added moringa (T1), the second and third groups were fed with added 40g and 60g moringa/ head / day (T2and T3), respectively. Milk was obtained from the experimental cows after 30 days from feeding. The results indicated that cheese yield and contents of fat, total nitrogen (TN) and water soluble nitrogen (WSN) were higher significantly (P<0.05) for T3 than other treatments in fresh and at the end of the storage period. Total volatile fatty acids were almost similar the values in all treatments. Total plate counts of bacteria (TBC) were decreased being 9.67, 8.46, and 7.49 (log cfu / g) for cheese in T1, T2, and T3, respectively. Escherichia coli ( E. coli ) count was not detected in any treatment. The minerals content of cheese in T3 were increased in phosphorus and calcium. The cheese made from cow’s milk in T3 were recorded the highest value of α-Linolenic (omega3, n-3) unsaturated fatty acids. Organolepetical properties of cheese in T3 were significantly higher , preferred and more acceptable than the other treatments. So, the present results indicated that adding MOL for dairy cattle ration resulting in a rise in the nutritional value of the cheese received.