Researchers wanted to know if changing what dairy cows eat would change the cheese they make. They fed 15 cows three different types of plant-based feed over several months and made cheese from the milk each time. When cows ate sorghum plants instead of corn, the cheese had more healthy fats and different flavors. The cheese looked and felt different too, with different colors and textures. This study shows that what farmers feed their cows really does affect the final cheese—making it potentially healthier and more flavorful.
The Quick Take
- What they studied: Does feeding dairy cows different types of silage (preserved plant feed) change the quality, taste, and healthiness of the cheese they make?
- Who participated: 15 lactating dairy cows were studied over three separate 21-day periods, with each cow eating a different type of feed during each period. The cows were fed balanced diets with the same nutrition levels, just different plant sources.
- Key finding: Cheese made from milk of cows eating sorghum silage had higher amounts of healthy monounsaturated fats compared to cheese from cows eating corn silage. The cheese also had different colors, textures, and flavor compounds depending on what the cows ate.
- What it means for you: If you buy cheese, the type of feed given to dairy cows may affect the cheese’s nutritional value and taste. Farmers might be able to make healthier, better-tasting cheese by choosing different animal feeds, though more research is needed to confirm these benefits matter for human health.
The Research Details
This was a controlled experiment where researchers carefully managed exactly what 15 dairy cows ate. Each cow went through three different feeding periods lasting 21 days each, with 12-day breaks between periods to let the cows adjust. During each period, the cows ate one of three different types of silage (preserved plant feed): regular corn silage, a mixture of sorghum and soy, or just sorghum. All three diets had the same amounts of protein and energy—the researchers only changed the type of plant. At the end of each period, they collected milk and made cheese wheels that aged for 60 days before testing.
The researchers chose this design because it allowed them to compare the same cows eating different feeds, which makes it easier to see if the feed actually caused differences in the cheese. By keeping everything else the same (nutrition levels, cow breed, farm conditions), they could focus on just the plant type.
This research design is important because it shows cause-and-effect relationships. When you use the same cows and change only one thing (the type of feed), you can be more confident that any differences in the cheese came from the feed change, not from other factors. This is stronger evidence than just comparing cheeses from different farms where many things are different.
The study was published in a peer-reviewed scientific journal, meaning other experts reviewed it before publication. The researchers used careful measurements and tested the cheese multiple times. However, the study only included 15 cows, which is a relatively small number. The results are interesting but would be stronger if repeated with more cows and on different farms. This is exploratory research that opens new questions rather than definitive proof.
What the Results Show
The amount of cheese made from the milk was the same no matter what the cows ate—about 7% of the milk weight became cheese. The basic composition of the cheese (water content and minerals) also stayed similar across all three diets.
However, the type of feed made big differences in other ways. Cheese from cows eating sorghum silage had the highest fat content at 30.08%, compared to the other diets. This higher fat content is important because fat carries flavor and some nutrients. The color of the cheese changed based on diet, with corn silage producing the most vibrant color, while the sorghum-based diets produced less colorful cheese.
The most significant finding was about healthy fats. Cheese from cows eating sorghum silage had more monounsaturated fats—the type of fat considered healthier for your heart. The researchers also discovered that the flavor compounds in the cheese (the chemicals that create taste and smell) changed depending on what the cows ate. This was the first time anyone had carefully studied these flavor compounds in this type of Italian cheese.
Cheese from cows eating sorghum silage had lower protein content (25.29%) compared to the other diets. The physical properties of the cheese—how firm it was and how it felt—changed based on the diet. Cows eating corn silage produced cheese with the best physical properties, while sorghum-based diets produced softer cheese. These texture changes could affect how people enjoy eating the cheese and how it performs in cooking.
Previous research has shown that cow diet affects milk composition, but this is one of the first studies to carefully examine how different silage types affect the detailed quality of aged cheese. Most previous work focused on fresh milk or simpler cheese types. This research adds new information by looking at a traditional Italian semi-hard cheese and examining both the healthy fat profile and the flavor compounds—aspects that hadn’t been studied together before in this context.
The study only included 15 cows, which is a small number. Results from a small group might not apply to all dairy farms or all cow breeds. The study was done in one location under controlled conditions, so results might be different on other farms with different climates or management practices. The researchers only tested one type of cheese, so we don’t know if these findings apply to other cheese varieties. Additionally, while the study shows that diet changes the cheese’s composition, it doesn’t prove that these changes actually make the cheese healthier or better-tasting to people who eat it.
The Bottom Line
Based on this research, dairy farmers may want to consider using sorghum or sorghum-soy silage if they want to produce cheese with higher healthy fat content. However, this is preliminary evidence (confidence level: moderate). Farmers should be aware that this change will also affect cheese color and texture, which might matter to their customers. More research is needed before making large-scale changes to feeding practices.
Dairy farmers and cheese makers should pay attention to this research if they’re interested in improving their cheese’s nutritional profile or creating unique flavors. Cheese consumers who care about healthy fats might be interested in seeking out cheese from farms using these alternative feeds. People with specific dietary goals related to fat intake should note that this research suggests a potential benefit, but more human studies are needed to confirm it matters for health.
If a farm switched to sorghum silage, the changes in cheese composition would likely appear in the next batch of cheese made—within weeks. However, seeing any health benefits from eating this cheese would require longer-term consumption and would vary based on individual diet and health status.
Want to Apply This Research?
- Track the type of cheese you eat and note the source/farm when available. Rate the taste and texture on a simple 1-5 scale. Over time, you could compare your ratings for cheese from different sources to see if you notice differences in flavor or satisfaction.
- If using a nutrition app, you could add a note when logging cheese about whether it’s from a farm using alternative silage feeds (if that information is available on the label). This helps you track whether you’re getting more monounsaturated fats from your cheese choices. Look for labels mentioning sorghum or alternative feed sources.
- Over 2-3 months, track your total fat intake and specifically note monounsaturated fat content when eating cheese. If you switch to cheese from farms using sorghum silage, monitor whether you notice any changes in how you feel, your energy levels, or your digestion. Keep notes on taste preferences to see if you develop preferences for cheese from different feed sources.
This research shows that cow feed affects cheese composition, but it does not prove that eating this cheese provides health benefits to humans. The study was conducted in controlled laboratory conditions with a small number of cows and has not been tested in real-world farm settings or in human nutrition studies. Before making dietary changes based on this research, consult with a healthcare provider or registered dietitian, especially if you have specific health conditions or dietary restrictions. This information is for educational purposes and should not replace professional medical advice.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.