Multivariate factors influence production of milk and composition


Wan Park*

A lot of variables influence the composition of milk in mammalian species. Milk yield and composition vary by species, food, breed, season, location, individual animals within a breed, lactation stage, parity, environmental circumstances, feeding and management practises, and so on. Goat milk is comparable to cow milk in terms of fundamental makeup. Caprine milk has an average total solids content of 12.2%, with 3.5% protein, 3.8% fat, 4.1% lactose, and 0.8% ash. Cow milk has less protein, fat, and ash, as well as more lactose, than goat milk. The total solids, fat, and protein contents of milk are high in early lactation, decline fast and reach a low during the second to third months of lactation, and then increase towards the end of lactation, according to the milk production curve of ruminant species. As a result of this occurrence, the amount of milk yield and the concentration levels of these components in the milk have an inverse connection. Between cow, goat, and human milks, there are no substantial variations in total solids or caloric values. The percentage of energy obtained from lactose, fat, and protein differs significantly.

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