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Interaction of factors which influence the extent of lipolysis during milking and storage of raw milk

Published online by Cambridge University Press:  01 June 2009

Eric C. Needs ,
Malcolm Anderson  and
Steven V. Morant
Eric C. Needs
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
Malcolm Anderson
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
Steven V. Morant
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
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Summary

The effect of aeration and agitation during milking on free fatty acid (FFA) levels in raw milk was investigated by comparing (a) a dual vacuum system with a ‘round the barn’ installation and (b) a claw piece requiring high air bleed with conventional claw pieces. Reduced milk transfer pressure resulted in a reduction in lipolysis of 54%, while high air bleed led to a 21% increase. FFA values were related to milk yield, stage of lactation and to a lesser extent the incidence of mastitis. These relationships were largely independent of the type of milking equipment. Fat content and somatic cell count did not affect the level of lipolysis. Increases in FFA due to activation by added blood serum were strongly related to the initial FFA concentrations.

Type
Original Articles
Information
Journal of Dairy Research , Volume 53 , Issue 2 , May 1986 , pp. 203 - 210
Copyright
Copyright © Proprietors of Journal of Dairy Research 1986

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References

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