The effect of the addition of anise to the Holstein cattle in the locally yoghurt and cheese
Authors: Alsamarai W , Al-Mosway A , Shwail M , Al- Qudsi N 
Published: March 2020

This experiment was conducted in the animal field of the Department of Animal Husbandry at the College of Agriculture/ University of Baghdad and used 9 cows Holstein after the highest milk production period 2-4 months, which were divided randomly to three groups of each group 3 cows. The first group was fed on a control diet that consisted of concentrated feed without adding. The second group was fed on a control diet plus 30% anise untreated. The third group was fed a control diet plus 30% anise treated with formaldehyde for protect it from degradable in rumen. Milk from these cows was used Manufacture of yoghurt and jellies N White soft Iraqi after conducting chemical tests for him. The results of the experiment indicated that the addition of anise resulted in a clear increase in the ratio of total solids, which included protein, fat and lactose for milk produced from cows fed on the diet added to the anise, and the increase was more in milk produced from cows fed on a diet added to the unused anise. The results of the chemical tests conducted for these treatments showed no significant differences in corrective acidity and pH values ​​between the three treatments after one day of production. The acidity of all the treatments increased with a decrease in pH by the storage period at ± 2 °C. (7) to reach 0.98- 1.059 after 7 days The results of pH of the fat also showed no significant differences between the values ​​of this characteristic of the three treatments at the beginning of manufacturing, but there was a significant increase in all treatments after seven days of storage cooled at 7 m, Science The differences in the value of the pH of the fat were not significantly between transactions. When the soft white cheese was processed, it was observed that the time of milk coagulation in the control treatment was within the optimal limits for coagulation and the incidence was 45 minutes for full coagulation, while the milk in the dry anise treatment took 40 minutes to coagulate either in the treatment of anise treated with formaldehyde. It was 55 minutes. This may be due to the increase in total solids, including protein, in the treatment of dry anise milk and its reduction in the treatment of the aniseed milk used in formaldehyde. The percentage of humidity in the treated anise plant increased to 68% compared to 63% in dry anise treatment, which was less than the control treatment (65%), while the fat percentage was lower in the last two treatments with a percentage of 24% Control which was 25%. When we observe the percentage of reflux, we find that the highest percentage of filtration was in the treatment of aniseed milk treated with formaldehyde, reaching 15%. Producers of yoghurt and soft cheese produced from the milk produced chemical, microbial and sensory properties that exceeded the treatment of control throughout the refrigerated product maintenance period, which lasted for 7 days. It is concluded from the experiment that adding anise to the feed provided to the cows contributed to improving the quality of the milk produced more than the anise treated with formaldehyde. The use of milk produced in the manufacture of milk and soft white Iraqi cheese contributed to improve the qualities of these products and prolong the life of the reservoir