HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Castillo, L. S. Articles by Turk, K. L. Search for Related Content PubMed Articles by Castillo, L. S. Articles by Turk, K. L.

Factors Affecting Chloride Content and Relationship of Chloride, Protein, and Solids-Not-Fat in Guernsey Milk

Departments of Animal Husbandry and Dairy Industry Cornell University, Ithaca, New York

ABSTRACT

A total of 725 milk samples from 133 Guernsey cows was analyzed for their content of chloride, total protein, milk fat, and solids-not-fat. The chloride content increased as lactation and age advanced. Weighted means for chloride content were 0.079 ± 0.0004 for first and second lactations combined, 0.102 ± 0.0016 for third and fourth lactations, and 0.116 ± 0.0020 for fifth to eleventh lactations. The changes, with a trend upward in chloride content, from the first to the tenth month of lactation in each group, respectively, were 0.074 to 0.085, 0.080 to 0.128, and 0.096 to 0.136%. The protein and solids-not-fat content also increased as the lactation period progressed. Seasonal trends were more evident in total protein and solids-not-fat percentage than in chloride content. Total protein was relatively more important than chloride content as a possibility to use for improving the accuracy of lactometric determination for solids-not-fat.