composition
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Farmers are paid for market milk by volume, provided the milk meets
minimum standards of composition-not less than 3.2 per cent fat and
11.75 per cent total solids, on a weight to weight basis. There is no
minimum requirement for levels of solids-not-fat or protein. Manufacturing
milk is bought on its yield of fat and protein.
Milk composition
Milk from Friesian-Holstein cattle typically contains 87.5 per cent water
and 12.5 per cent total solids. The ranges in composition of milk solids
are: fat, 3.2 to 4.6 per cent; protein, 2.8 to 3.5 per cent; lactose, 4.2 to 4.8
per cent and minerals 0.6 to 0.8 per cent.
Breeding
Since the stage of lactation affects the percentage and yields of protein
and fat, you need detailed herd test data to select cows for breeding or
culling purposes.
Stage of lactation
The composition of milk varies with the stage of lactation. Cows that calve
in good condition produce milk with a high fat and protein content during
early lactation. The percentages of both fat and protein decline during the
first six to eight weeks of lactation, then progressively rise after the cow
becomes pregnant to reach their highest levels in late lactation.
Age
Although fat and protein contents decrease with increasing age, these
changes are small. Since the age structure of a herd is not readily
changed, the age composition of the herd is unlikely to contribute
significantly to herd variation in milk composition.
Seasonal conditions
Mastitis
Clinical and subclinical mastitis decrease milk yield and so reduce fat and
protein yields.
Nutritional factors
Level of feeding
The effects of condition score at calving on fat and protein percentage are
small.
If feed intake is increased during early lactation, milk yield will increase
with consequent increases in fat and protein yields. As intake increases,
the percentage of milk fat will decline, but protein percentage will
increase slightly.
Protein production in well fed herds is rarely below 3.2 per cent, but in
poorly fed herds it can fall to 2.8 per cent.
Diet quality
Trial I Trial 2
Kiku Ryegr Ryegr Clove
yu ass ass r
Milk yield
13.4 19.4 16.5 18.9
(L/day)
Milk Fat (%) 3.7 3.5 3.7 3.5
Milk Fat
0.51 0.70 0.59 0.69
kg/day
Protein % 2.9 3.2 3.0 3.2
Protein
0.40 0.64 0.51 0.62
kg/day
The increase in fat yield is caused by an increase in milk yield only, since
the percentage of milk fat actually declines. increases in both milk yield
and percentage protein cause the increase in protein yield.
Concentrates
Feeding lupins also results in increases in milk fat and protein yields.
Unlike the cereal grains, lupins do not reduce the fat percentage when
they are fed as a supplement to cattle.
The cow generally uses protein supplements as a source of energy rather
than a supply of protein to the udder. Providing there is sufficient protein
in the total diet, feeding protein supplements will result in a similar
increase in protein percentage as feeding a similar amount of energy from
cereal grain.
If the protein content of the total diet is low, feeding protein supplements
increases the energy content of the total diet by increasing the
digestibility of the total diet. As a result, the protein percentage of the
milk is increased.
Milk production and milk protein content will increase when an energy
deficiency is corrected.
When concentrates are fed, the degree of processing can affect the fat
percentage of the milk. Grains need only be cracked to allow sufficient
digestion. Over-processing can reduce the fat percentage of the milk.
Fibre
If the milk fat percentage has dropped, but the protein percentage has
remained constant, more fibre is needed in the total diet. This is best
provided by feeding hay. However, cattle need only small quantities of
hay (2 to 3 kg/cow/day)when they are grazing good quality pasture.
Summary
To increase fat and protein yields by feeding, increase the energy intake
of the cow by
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