Factors Affecting Milk Composition of Lactating Cows - FSA4014
نویسنده
چکیده
Nutrition or dietary influences readily alter fat concentration and milk protein concentration. Fat concentration is the most sensitive to dietary changes and can vary over a range of nearly 3.0 percentage units. Dietary manipulation results in milk protein concentration changing approximately 0.60 percentage units. The concentrations of lactose and minerals, the other solids constituents of milk, do not respond predictably to adjustments in diet.
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