Effects of Milking at Unequal Intervals for a Complete Lactation on Milk Yield and Composition

Ormiston, E.E.; Spahr, S.L.; Touchberry, R.W.; Albright, J.L.

doi:10.3168/jds.s0022-0302(67)87679-3

Cited by 16 publications

(3 citation statements)

References 11 publications

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“…Greater milk fat yield per hour in cows milked in MP compared with those milked in AMS might be related to more evenly spaced milking intervals. Effects of regular milking intervals on milk yield and milk fat yield are well established (Ormiston et al, 1967). Further research on this issue is warranted.…”

Section: Milk Yield Per Hour Milk Fat Content and Milk Fat Yield Per Hourmentioning

confidence: 99%

Milk Quality and Automatic Milking: Fat Globule Size, Natural Creaming, and Lipolysis

Abeni

Degano

Calza

et al. 2005

Journal of Dairy Science

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Thirty-eight Italian Friesian first-lactation cows were allocated to 2 groups to evaluate the effect of 1) an automatic milking system (AMS) vs. milking in a milking parlor (MP) on milk fat characteristics; and 2) milking interval (< or =480, 481 to 600, 601 to 720, and >720 min) on the same variables. Milk fat was analyzed for content (% vol/vol), natural creaming (% of fat), and free fatty acids (FFA, mEq/100 g of fat). Distribution of milk fat globule size was evaluated to calculate average fat globule diameter (d(1)), volume-surface average diameter (d(32)), specific globule surface area, and mean interglobular distance. Milk yield was recorded to calculate hourly milk and milk fat yield. Milking system had no effect on milk yield, milk fat content, and hourly milk fat yield. Milk from AMS had less natural creaming and more FFA content than milk from MP. Fat globule size, globular surface area, and interglobular distance were not affected by milking system per se. Afternoon MP milkings had more fat content and hourly milk fat yield than AMS milkings when milking interval was >480 min. Milk fat FFA content was greater in AMS milkings when milking interval was < or =480 min than in milkings from MP and from AMS when milking interval was >600 min. Milking interval did not affect fat globule size, expressed as d32. Results from this experiment indicate a limited effect of AMS per se on milk fat quality; a more important factor seems to be the increase in milking frequency, generally associated with AMS.

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Section: Milk Yield Per Hour Milk Fat Content and Milk Fat Yield Per Hourmentioning

confidence: 99%

Milk Quality and Automatic Milking: Fat Globule Size, Natural Creaming, and Lipolysis

Abeni

Degano

Calza

et al. 2005

Journal of Dairy Science

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“…The literature abounds with reports related to the composition of bovine milk (Ormiston et al. , 1967; McDowell, 1972; Cerbulis & Ferrell, 1976; Barnes et al.…”

Section: Introductionmentioning

confidence: 99%

Cheddar whey processing and source: I. Effect on composition and functional properties of whey protein concentrates¹

Haque

2003

Int J of Food Sci Tech

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Cheddar whey (RW), from either a Jersey (J) or a mixed herd (M), was used to observe the effect of source (WSr) on the composition and functionality of whey products. To observe the effect of whey processing, J-and M-RW were dehydrated by four processes (WPr): (i) UF and vacuum-evaporation (VE) followed by lactose crystallization (C) and spray-drying (SD); (ii) VE followed by C and SD; (iii) UF and VE followed by SD without C and (iv) UF followed by SD without C. Moisture, crude fat, ash, calcium and crude protein were analysed. The emulsifying activity index (EAI), emulsion stability (ES), thermostability, oil-holding capacity and solubility (SO) were determined. Both WPr and WSr affected these properties of whey and whey protein concentrate (WPC). Mean EAIs of J-and M-RW were similar but significantly increased by UFVECSD and UFVESD treatment, respectively, to 171 and 174 m 2 g )1 for J, and to 107 and 143 m 2 g )1 for M. The ES of RW and pasteurized whey was significantly different based on WSr. Jersey whey showed better SO than M whey. Thermostability of WPCs was significantly increased when VE was a component of WPr. The J-whey apparently had higher ash content, although this was decreased by UF treatment, calcium content was significantly increased. Moisture content of WPC was also WPr dependent, being more than twice higher for UF-treated WPC compared to VE-treated WPC. Though both parameters influenced powder functionality, WPr appeared to have a dominant affect in terms of SO and TS, and appeared crucial for EAI and ES.

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“…These studies also confirm that estimates based on morning records are more accurate than those based on evening ones. Interval between successive milkings is the factor that has the highest influence on the quantity of milk yield milked in the morning or in the evening (Ormiston et al, 1967;Putnam and Gilmore, 1969;Everett and Wadel, 1970;Shook et al, 1973;DeLorenzo and Wiggans, 1986;Trappmann et al, 1998;Kawahara et al, 2000). There are several ways in which milking interval could be taken into account, e.g.…”

Section: Descriptive Statisticsmentioning

confidence: 99%

Methods for estimation of daily and lactation milk yields from alternative milk recording scheme in Holstein and Simmental cattle breeds

Gantner

Jovanovac

Klopc̆ic̆

et al. 2009

Italian Journal of Animal Science

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The aim of this study was to compare different statistical methods for the estimation of daily and 305-day lactation milk, fat and protein yields of Holstein and Simmental cattle breeds using an alternative milk recording scheme. Data included 6,824 individual test-day milk yield records collected according to the A4 milk recording method on 668 cows reared on 15 family farms. Daily milk, fat and protein yields were estimated using several statistical methods with regard to breed. The 305-day lactation yields were calculated from estimated daily yields using the Test Interval Method. The correlation between estimated and true yields, as well as the mean difference among estimated and true yield were used as the evaluation criteria for estimation methods. The linear regression of daily to partial milk, fat and protein yields while taking into account the interval between successive milkings was shown to be the most accurate model for estimating daily values, either from morning or evening records. The simple doubling of morning or evening records overestimated and underestimated the daily yields, respectively. When 305-day lactation milk, fat and protein yields were compared no difference between evaluated methods were found. Also, a separate estimation of daily and 305-day lactation yields according to breeds did not result in increased estimation accuracy

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Effects of Milking at Unequal Intervals for a Complete Lactation on Milk Yield and Composition

Cited by 16 publications

References 11 publications

Milk Quality and Automatic Milking: Fat Globule Size, Natural Creaming, and Lipolysis

Milk Quality and Automatic Milking: Fat Globule Size, Natural Creaming, and Lipolysis

Cheddar whey processing and source: I. Effect on composition and functional properties of whey protein concentrates¹

Methods for estimation of daily and lactation milk yields from alternative milk recording scheme in Holstein and Simmental cattle breeds

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Effects of Milking at Unequal Intervals for a Complete Lactation on Milk Yield and Composition

Cited by 16 publications

References 11 publications

Milk Quality and Automatic Milking: Fat Globule Size, Natural Creaming, and Lipolysis

Milk Quality and Automatic Milking: Fat Globule Size, Natural Creaming, and Lipolysis

Cheddar whey processing and source: I. Effect on composition and functional properties of whey protein concentrates1

Methods for estimation of daily and lactation milk yields from alternative milk recording scheme in Holstein and Simmental cattle breeds

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Cheddar whey processing and source: I. Effect on composition and functional properties of whey protein concentrates¹