Abstract

This experiment was conducted in EL Nesheeshiba, Goat Research Center, University of Gezira Wad Medani Sudan. The objective of the experiment was to investigate; the effect of feeding goats on Bt cotton seed cake on cheese chemical composition and sensory characteristics. The results revealed that, there was significant differences (P< 0.01) between cheese produced from feeding on Bt and Non-Bt cotton seed cake. With exception of acidity protein and ash were significantly (P< 0.01) higher in cheese produced from milk goats fed on Bt cotton seed cake. Fat and total solid were significantly higher Non- Bt cotton seed fed goats. While there was no significant difference in sensory characteristics (color, flavor, taste and texture) between the cheese produced from Bt and Non-Bt milk. It was concluded that, feeding on Bt cotton seed cake significantly affect cheese chemical composition but not the sensory characteristics.