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507. Variations in the fat content of milk throughout the milking process

Published online by Cambridge University Press:  01 June 2009

W. G. Whittlestone
W. G. Whittlestone
Affiliation:
Ruakura Animal Research Station, Department of Agriculture, Hamilton, New Zealand
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Extract

The various theories commonly used to explain the increasing fat content of cow's milk with stage of milking are examined and found inadequate. It is suggested that the trends in fat content as a cow is being milked may be explained by the clustering of the fat globules and the consequent partial filtering out of the clusters as the milk flows from the gland. Evidence for clustering of fat in cow's milk at body temperature is presented and the application of the theory to the sow discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 2 , June 1953 , pp. 146 - 153
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

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References

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