Effect of dietary supplementation with methionine on cheese-making properties

Abstract

The present research is part of a larger project aimed to investigate the effects of diets low in protein, devoid of soybean and supplemented with industrially-produced amino acids on milk production and cheese-making properties. These objectives aim, through an increased utilization of alfalfa, to reduce environmental pollution and to eliminate soybean, often GM, from the diets of animals used in the dairy production.

Keywords

• low protein diets, protected methionine, cheese-making, milk production