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568. The rate of secretion of milk and fat*

Published online by Cambridge University Press:  01 June 2009

G. L. Bailey ,
P. A. Clough  and
F. H. Dodd
G. L. Bailey
Affiliation:
National Institute for Research in Dairying, University of Reading
P. A. Clough
Affiliation:
National Institute for Research in Dairying, University of Reading
F. H. Dodd
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. The effects of variations in the length of the milking interval and of the preceding milking interval were measured for five cows.

2. The yield of milk increased with the lengths and decreased with the square of the lengths of the milking interval and of the previous milking interval.

3. The yield of fat increased with the length of the milking interval and the length of the preceding milking interval and decreased with the square of the length of the milking interval.

4. The biological implications of each of the mathematical terms are discussed.

5. The effect of the preceding interval was through a direct carry-over of residual milk and also by an effect on the metabolic rate of the alveoli throughout the following interval.

6. The rate of secretion of both milk and fat declined with increasing milking interval; there was evidence that the rate of decline for the milk was greater than that for the fat, for the fat percentage of the milk tended to increase.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 1 , February 1955 , pp. 22 - 36
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

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