International Journal of Sciences: Basic and Applied Research
Abstract
This experiment was conducted in two localities in Gezira state, Sudan. The objective of the experiment was to investigate; the effect of grazing cattle on genetically modified cotton crop residues (designated as Bt-CCR) on milk and cheese chemical composition and sensory characteristics. The results revealed that, there was significant differences (P<0.01) between milk produced from grazing on Bt and on non- Bt CCR. With exception of fat, all other milk components were significantly (P<0.01) higher in milk produced from grazing on Bt CCR. Also the same trend was found in cheese produced from Bt milk. In sensory evaluation of milk, consistency, flavor, taste and overall assessment were significantly better in non Bt milk. While there was no significant difference in sensory characteristics between the cheese produced from Bt and non-Bt milk. It was concluded that, grazing on Bt CCR significantly affect milk and cheese chemical composition but only sensory characteristics in milk. However, more investigation to elucidate these reasons is needed
