ISSN 2398-2993      

Manipulating the composition of milk via diet

obovis
Contributor(s):

Alastair Macrae

Eoin Ryan


Introduction

  • Butterfat and protein concentrations in milk can both be significantly affected by nutrition.
  • Nutritional problems may be identified by examination of milk quality, eg using milk recording data available through milk recording organizations such as DHI.
  • Butterfat and protein levels may be manipulated by dietary methods, to increase the milk price paid to farmers based on constituent contracts, eg cheese production.

General factors affecting milk solids

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Butterfat

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Milk protein

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Manipulation of milk fatty acid content

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Further Reading

Publications

Refereed Papers

  • Recent references from PubMed and VetMedResource.
  • Toral P G, Monahan F J, Hervás G, Frutos P & Moloney A P (2018) Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities. Animal (s2), s272-s281. doi: 10.1017/S1751731118001994. PubMed.
  • Jenkins T C & Harvatine K J (2014) Lipid feeding and milk fat depression. Vet Clin North Am Food Anim Pract 30 (3), 623-642. doi: 10.1016/j.cvfa.2014.07.006. PubMed
  • Jenkins T C & McGuire M A (2006) Major advances in nutrition: impact on milk composition. J Dairy Sci 89 (4), 1302-1310 PubMed.
  • Chamberlain T (1996) Manipulation of milk protein content in dairy cows. In Practice 18 (4), 163-167. DOI: 10.1136/inpract.18.4.163. VetMedResource.

Other sources of information

  • Chamberlain A T & Wilkinson J M (1996) Feeding the Dairy Cow. Chalcombe Publications.

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