Twenty lactating buffaloes divided in 4 groups (5 animals each) were used to evaluate the effects of somatotropin (bST) and monensin (M) on the yield and quality of buffalo milk and Tallaga cheese made from the obtained milk. The first group was fed the basic ration (C); The 2nd was fed the basic ration and injected with bST; the 3rd was fed the basic ration with 4 g M/day/animal and the 4th group was fed on the 3rd group but was injected two weeks before parturition up to 6 months after parturition with bST every two wks. The milk yield and composition were followed. Pooled milk from each group was used in the manufacture of Tallaga cheese. The obtained cheese was analysed chemically and its organoleptic properties were assessed monthly during cooled storage up to 3 months. The dry matter intake, increased significantly (p<0.05) and milk yield was significantly higher (p<0.01) in animals treated with bST. The fat, Total Solids (TS) Total Protein (TP), Solids Not Fat (SNF) and lactose contents were significantly higher in milk from 2nd and 4th groups compared to 1st and 3rd groups. The calculated efficiencies of milk yield/DMI, 4% FCM yield/DMI were improved (p<0.05) in group II (bST) compared with the other three groups. The yield, fat%, fat/DM%, salt, acidity, TVFA s and SN/TN% of Tallaga cheese made from group 1 milk (control) were better than those of the other three groups, however, organoleptic properties, TP% and TP/DM% of group IV (bST+M) were generally better than those of the other three groups. TS was higher in group 3 (M), tyrosin and tryptophan were higher in group 2 (bST). Storage period significantly affected sensory properties (p<0.05) showing the best quality after three months of storage and, also, affected cheese composition (TS, fat, TVFA s, tyrosine, tryptophan, TCC, SN and SN/TN).
S.A.H. Abo El-Nor , Mona A.M. Abd El-Gawad and M.H. Abd El-Salam , 2007. Effect of Somatotropin and Monensin on the Yield and Quality of Milk and Tallaga Cheese from Egyptian Buffaloes. International Journal of Dairy Science, 2: 58-65.