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

This study evaluated the effects of replacing ground corn with cassava root silage (CRS) in the supplement of grazing dairy cows on production yield, physicochemical characteristics, sensory attributes, and profitability of Minas Frescal cheese. Ten primiparous Girolando cows, with a mean weight of 373.45 ± 63.55 kg, a mean milk production of 12.48 ± 1.58 kg/d, and 76 days of lactation, were distributed into two 5 × 5 Latin squares. The animals were placed in the following five treatments: I, grazing without supplementation (WOS); II to V, grazing receiving 5 kg of dry matter (DM) of supplement without CRS (0 g/kg DM CRS) and with 260, 520 and 780 g/kg DM of CRS. Inclusion level of CRS did not affect (P > 0.067) physicochemical characteristics, sensory attributes, and production yield of cheese. However, cheese produced from supplemented animals had greater levels of protein (P = 0.025) and individual cheese production (kg of cheese/animal/day; P < 0.001) compared to WOS animals. Finally, the inclusion of CRS at up to 520 g/kg DM maximized cheese production by 0.73 kg of cheese/animal/day and gross revenue by 3.49 US$/animal/day, compared to WOS animals. In conclusion, replacement of ground corn with CRS in the supplement of dairy cows did not impact physicochemical characteristics and sensory attributes of Minas Frescal cheese. In addition, inclusion of CRS at up to 520 g/kg DM replacing ground corn in the supplement may be a suitable strategy for enhancing the profitability of Minas Frescal cheese production.