Impact of Hydroponic Green Fodder: A Comparative Study on the Quality of Fresh Cheese

This article present an analysis of the effect of utilizing hydroponic green fodder (HGF) on the quality of fresh cheese produced from cow’s milk. HGF serves as alternative to conventional feed, cultivated within controlled environments to enhance water efficiency and expedite freed production. The study compares the quality of fresh cheese produced from HGF-fed cows with that from cows fed on conventional forage. Multiple parameters, including chemical composition, fat profile, non-fat solids, density, protein content, cryoscopic point, lactose levels, and PH, were evaluated. The results indicate a positive effect on the quality of fresh cheese derived from HGF-fed cows in comparison to the ones fed with conventional feed. Specifically, HGF-fed cow’s milk yielded cheese with higher levels of health-beneficial non-fat solids. In addition, HGF-based cheese exhibited lower coliform bacteria counts and garnered greater sensory acceptance among consumers. The findings of this study underscore the potential of HGF as a viable alternative to conventional forage, offering not only superior cheese quality but also increased water usage efficiency and reduced dependence on climatic factors, thereby contributing to more sustainable and efficient dairy production practices.