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115. Factors affecting Milk and Butterfat Secretion. I. Varlations in Fat Weight, Fat Percentage, and the Amount of Fat in the Milk Required to make a Given Weight of Butter

Published online by Cambridge University Press:  01 June 2009

Elizabeth O. Whetham  and
John Hammond
Elizabeth O. Whetham
Affiliation:
School of Agriculture, Cambridge.
John Hammond
Affiliation:
School of Agriculture, Cambridge.
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Extract

1. The ratio of the weight of fat in the milk required to make 1 lb. of butter has been taken to indicate the size of the fat globule in the milk, and so the type of “ cream line ” produced.

2. The Dairy Show records have been analysed from this standpoint, and variations in the above ratio studied together with variations in milk yield, fat yield and fat percentage. The effects considered are those between breeds and within breeds, the latter including milk yield, period of lactation and ageof cow.

3. With a constant milk yield the fat percentage does vary between breeds, but not to the same extent as it does when no account is taken of the differences in average yield of the different breeds; the same applies tothe fat: butter ratio, i.e. size of fat globule. The effect of equal increases of milk yield on the butter:fat ratio is much greater between breeds than it is within any one breed.

4. It is suggested that the size of the fat globule is determined by two factors: (a) the rate of butterfat formation by the cell, which varies with breed and stage of lactation, and (b) the rate of milk secretion which affects the size of the globules by the rate at which they are washed out from the cell.

Type
Original Articles
Information
Journal of Dairy Research , Volume 6 , Issue 3 , September 1935 , pp. 320 - 339
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

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