Hostname: page-component-77c89778f8-9q27g Total loading time: 0 Render date: 2024-07-19T01:53:21.787Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of stage and number of lactation on the yield and composition of cow's milk

Published online by Cambridge University Press:  01 June 2009

J. A. F. Rook  and
R. C. Campling
J. A. F. Rook
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
R. C. Campling
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

The effects of stage of lactation and of age on milk and composition yield of cows kept under controlled conditions of feeding and management were investigated. Two groups each of 3 Friesian heifers were used: one group (A) was given a daily diet of 18 lb hay and concentrates at the rate of 3·8 lb/10 lb of milk and kept on experiment throughout the first 3 lactations; a second group (B) was given the same amount of hay and a constant daily amount of concentrates of 10·7 lb and was kept on experiment throughout the 1st lactation only.

The total yields of milk and peak yields for the 1st lactation were similar in both groups. In all the cows, fat content was high early and late in lactation and varied little throughout the mid-lactation period. With cows of group A, the content of solids-not-fat declined until about the 5th week of lactation and then remained steady until a marked rise occurred late in lactation. With cows of group B, however, the content of solids-not-fat was at a minimum between the 5th and 10th weeks of lactation and then increased progressively until late lactation when a more marked rise occurred. Lactose content increased rapidly in the first few days of lactation and then remained constant for several months, eventually declining late in lactation. Characteristic changes were also observed in the contents of total protein, and of the various protein fractions, and of the major minerals of milk.

The concentrations of all major constituents in milk secreted from the 2nd–5th months of lactation tended to decrease from lactation to lactation.

The results are discussed in relation to the development of knowledge of the changes in milk composition throughout lactation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 1 , February 1965 , pp. 45 - 55
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Azarme, E. (1938). J. Dairy Res. 9, 121.CrossRefGoogle Scholar
Bailey, G. L. (1952). J. Dairy Res. 29, 89.Google Scholar
Barry, J. M. & Rowland, S. J. (1953). Biochem. J. 54, 575.CrossRefGoogle Scholar
Bartlett, S. (1934). J. Dairy Res. 5, 113.Google Scholar
Becker, R. B. & Arnold, P. T. D. (1935). J. Dairy Res. 18, 389.Google Scholar
Bonnier, G., Hansson, A. & Jarl, F. (1946). Acta agric. suec. 2, 159.Google Scholar
Crowther, C. (1905). J. agric. Sci. 1, 149.CrossRefGoogle Scholar
Crowther, C. & Ruston, A. G. (1911). Trans. Highl. agric. Soc. Scot. 23, 93.Google Scholar
Drakeley, T. J. & White, M. K. (1927). J. Agric. Sci. 17, 118.Google Scholar
Eckles, C. H. & Shaw, R. H. (1913). Bull. U.S. Bur. Anim. Ind. no. 155.Google Scholar
Garrett, O. F. & Overman, O. R. (1940). J. Dairy Sci. 23, 13.Google Scholar
Ingle, H. (1902). Trans. Highl. Soc. Scot. 14, 284.Google Scholar
Parrish, D. B., Wise, G. H., Hughes, J. S. & Atkeson, F. W. (1948). J. Dairy Sci. 31, 889.Google Scholar
Parrish, D. B., Wise, G. H., Hughes, J. S. & Atkeson, F. W. (1950). J. Dairy Sci. 33, 457.CrossRefGoogle Scholar
Provan, A. L. (1956). Variations in the composition of milk from individual animals and herds. Rep. Milk Mktg Bd.Google Scholar
Ragsdale, A. C. & Turner, C. W. (1922). J. Dairy Sci. 5, 22.Google Scholar
Richmond, H. D. (1899). Dairy Chemistry. London: Charles Griffin & Co. Ltd.Google Scholar
Rook, J. A. F. (1961). Dairy Sci. Abstr. 23, 251.Google Scholar
Rook, J. A. F. & Line, C. (1961). Brit. J. Nutr. 15, 109.Google Scholar
Slyke, L. L. Van (1908). J. Amer. chem. Soc. xxx (7), 1166.Google Scholar
Speir, J. (1905). Trans. Highl. agric. Soc. Scot. 17, 182.Google Scholar
Tocher, J. F. (1925). Variations in the Composition of Milk. London: H.M.S.O.Google Scholar
Voigtländer, K. H. (1963). Arch. Tierzucht, 6, 186.Google Scholar
Waite, R., White, J. C. D. & Robertson, A. (1956). J. Dairy Res. 23, 65.Google Scholar