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 Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Schultz, L. H. Search for Related Content PubMed PubMed Citation Articles by Schultz, L. H.

Changes in Nutritional Value Mediated by the Cow^1,2,

Department of Dairy Science, University of Wisconsin, Madison 53706

ABSTRACT

Introduction

Marked advances in the last 25 yr in genetics, physiology, nutrition, and management have resulted in a change in the average yearly production per cow in the U.S. from 2,414 kg of milk containing approximately 4% fat in 1950 to 4,670 kg of milk with approximately 3.65% fat in 1972. Part of this change is due to a shift in the breed makeup of our national dairy herd in the direction of larger numbers of Holsteins. Although we do not have accurate information on the solids-not-fat (SNF) and protein content of this milk, it has been estimated that it contains about 8.5% SNF and 3.2% protein (12). In the last 15 yr, increases in milk production have been almost linear with an increase of about 118 kg per cow per year. The product produced is one of excellent nutritional value which can be processed readily into various products to meet specific needs.

Composition of milk varies between breeds, between herds within a breed, and between individual cows within a herd.

¹ Prepared for symposium at the annual meeting of the American Dairy Science Association, Pullman, Washington, June 27, 1973.

² Contribution from the College of Agricultural and Life Sciences, University of Wisconsin, Madison.