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Mljekarstvo : journal for dairy production and processing improvement, Vol. 44 No. 2, 1994.

Review article

Feeding and milk quality

Darko Grbeša orcid id orcid.org/0000-0002-4463-1221 ; Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Dubravka Samaržija orcid id orcid.org/0000-0001-5577-4992 ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb

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Abstract

Effect of feeding factors influencing the quality of milk is described. The highest content of milk fat depends on content and length of forage and on optimal acetate (Cg) to propionate (C3) ratio in diet. The first should be over 40%, the second minimum 0.6 cm and the third 2.5 - 3:1. In ad libitum system of feeding or feeding cows on pasture, by grass and leguminous silage if proteins quality in ration is good the addition of concentrates or molasses may increase content of proteins in milk. Vitamin E and Se, vitamin A and ß-carotene as well as Zn have significant effect on reduction of somatic cells. Feeding cows 2-4 hours before or after milking when using food-stuff capable of damaging milk taste and odour indirectly helps to improve its sensory properties.

Keywords

cow; feeding; milk quality

Hrčak ID:

95161

URI

https://hrcak.srce.hr/95161

Publication date:

7.6.1994.

Article data in other languages: croatian

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