FACTOR AFFECTING THE CO
MPOSITION OF MILK
Milk composition is economically important to milk producers and producers and processors and nutritionally important to consumers.
the composition of milk marketed nationally has been rather constant over the last 15 years, averaging 3.6 percent fat, 3.2 percent protein , and 4.8 percent lactose .
factor affecting milk composition such as breed, health, management practice, environment, genetic variation within breed, and diet are then reviewed.
breed/genetics
between and within breeds, fat varies the most and lactose the least. the repeatability from one location to another for the percentage of constituents in milk is quite high, an average of 0.67(gaunt, 1980). repeatability of milk fat percentage for holsteins is 0.76. other breeds appear to have a similar repeatability.
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