Corn gluten feed as a replacement for conventional concentrate in diets for lactating cows: impact on milk and cheese quality

This study evaluated the impact of replacing soybean, wheat, and corn brans with corn gluten feed (CGF) in diets containing “Orelha de Elefante Mexicana” forage cactus on pasteurized whole milk physicochemical characteristics and artisanal the physicochemical, microbiological, and sensory properties of artisanal cheese. Eight Holstein cows were used, each weighing about 503 ± 31.4 kg and producing 20 kg of milk per day, in a double Latin square design with four diets: 100 % conventional concentrate (CC); 66 % CC and 33 % CGF; 33 % CC and 66 % CGF, and 100 % CGF. We collected milk samples twice a day for testing. The results showed no significant effect (P > 0.05) of CGF on the overall properties of milk, but there was a quadratic effect was observed for crude protein content (P = 0.0425) and a reduction in titratable acidity (P = 0.0245) with the substitution. Notably, artisanal cheese moisture content significantly decreased (P < 0.05) at 33 % and 66 % CGF substitutions, reaching 60.09 % and 58.38 %, respectively. All cheese samples complied with microbiological standards, and sensory evaluation revealed significant differences (P < 0.05) in moisture and flavor. The highest purchase intention was observed for the 33 % CGF substitution (P < 0.0001). Overall, replacing conventional concentrate with CGF at 33 % and 66 % levels can improve profitability without negatively affecting milk or cheese quality, benefiting the dairy industry.