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184. The milk of the goat under English conditions

Published online by Cambridge University Press:  01 June 2009

Frank Knowles  and
J. E. Watkin
Frank Knowles
Affiliation:
East Anglian Institute of Agriculture, Chelmsford
J. E. Watkin
Affiliation:
East Anglian Institute of Agriculture, Chelmsford
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Extract

An account has been given of observations made for over two years on the composition of the milk of the breeds of goat distributed throughout Great Britain. The average percentages of fat and solids-not-fat in the milk of the breeds, together with their standard errors, are recorded. The frequency with which evening and morning samples fell within specified limits of these constituents is indicated for each breed, and diagrammatically for all goats. Detailed analyses of the milk of each breed are given, with the maximum and minimum values encountered and the standard errors of the average figures. Comparison is made of the composition of the milk of the goat with that of the cow. The effect of stage of lactation on yield of milk and on percentages of fat and solids-not-fat are shown by means of curves. the effect of age on the yield and composition of milk is indicated. The average yields per lactation for each breed, based upon the records of animals officially recorded during the last ten years are noted.

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 2 , May 1938 , pp. 153 - 165
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

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References

REFERENCES

(1) The British Goat Society Yearbook, 1938. Headley Bros.Google Scholar
(2) The British Goat Society Yearbook, 1938. Headley Bros.Google Scholar
(3) Davies, (1936). The Chemistry of Milk, p. 19. Chapman and Hall.Google Scholar
(4) Cranfield, Griffiths & Ling, (1927). J. agric. Sci. 17, 62.CrossRefGoogle Scholar
(5) Knowles, & Watkins, (unpublished data from 95 samples ranging from 0·156 to 0·063).Google Scholar
(6) Davies, (1936). The Chemistry of Milk, p. 19. Chapman and Hall.Google Scholar
(7) Davies, (1936). The Chemistry of Milk, p. 111. Chapman and Hall.Google Scholar
(8) Bergman, & Turner, (1937). J. Dairy Sci. 20, 37–45.Google Scholar