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The effect on the percentage composition of the milk of (a) variations in the daily volume and (b) variations in the nature of the diet

Published online by Cambridge University Press:  27 March 2009

William Taylor  and
Alfred D. Husband
William Taylor
Affiliation:
From the Rowett Research Institute, Aberdeen.
Alfred D. Husband
Affiliation:
From the Rowett Research Institute, Aberdeen.
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Extract

The study of lactation has almost always been undertaken from one of two very diverse points of view, the physiological and the commercial. The chief aim of the physiologist has been to determine, either the origin of the various constituents of the milk and the method of their elaboration, or the extent to which internal secretions affect the flow of milk by their initiation, inhibition or stimulation of milk secretion. From the commercial or agricultural point of view, on the other hand, the chief interest has centred round the problem of the production of butter fat, and a very large number of experiments have been conducted to determine by what method of feeding a cow could be caused to give the maximum yield of milk with the highest percentage of fat.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 12 , Issue 2 , April 1922 , pp. 111 - 124
Copyright
Copyright © Cambridge University Press 1922

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References

REFERENCES

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