Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system
Hasitha Priyashantha, Åse Lundh, Annika Höjer, Gun Bernes, David Nilsson, Mårten Hetta, Karin Hallin Saedén, A.H. Gustafsson, Monika Johansson
Abstract
/mL and 0.83 mmol/100 g of fat, respectively). Type of farm influenced milk gel strength, with milk from farms with predominantly SH cows showing the lowest gel strength (65.0 Pa), but not a longer rennet coagulation time. Effects of dairy farming system (e.g., dominant breed, milking system, housing, and herd size) on milk quality attributes indicate a need for further studies to evaluate the in-depth effects of farm-related factors on milk quality attributes.
Topics & Concepts
MilkingBreedRaw milkDairy farmingAgricultural scienceAgricultureDairy industryDairy cattleAnimal scienceComposition (language)Automatic milkingBiologyFood scienceMilk productionLactationIce calvingEcologyPhilosophyGeneticsPregnancyLinguisticsMilk Quality and Mastitis in Dairy CowsProbiotics and Fermented FoodsGenetic and phenotypic traits in livestock