Influence of Bovine Somatotropin on the Compositlon and Manufacturing Properties of Milk

¹ Ecole Nationale Supérieure d'Agronomie, et des Industries Alimentaires Productions Animales, lnstitut National de la Recherche Agronomique, 2 Avenue de la Forêt de Haye BP 172, F-54505 Vandoeuvre, France
² Lilly Research Centre Limited, Erl Wood Manor Windlesham, Surrey, GU 20 6PH England
³ Lilly France S.A., Department Elanco, 203 Bureaux de la Colline, F-92213 Saint Cloud, France

Three studies (84, 140, and 200 d) were performed to examine the effect of injecting dairy cows with various doses (0, 320, 640, or 960 mg/28 d; 0 or 640 mg128 d; 0, 320 mg/14 d, or 320 or 640 mg128 d) of bST on milk production, composition, and manufacturing properties. Mean bST response among studies on milk production varied from 0 (trial 1) to 7.3% (trial 2) and from 8.5 to 14.2% (mal 3) in relation to feeding conditions. Neither milk fat nor protein percentages in milk at time of maximum response were affected by the use of bST. Distribution of casein and protein in the whey was not affected by the treatments at any time. The nature of fatty acids varied more with time after injection than with bST doses. Neither coagulation time, standard curd firmness, nor soft or pressed cheese yields were affected by the treatments.

Key Words: bovine somatotropin • cows • milk composition

Submitted on July 23, 1991
Accepted on February 24, 1992

This article has been cited by other articles:

				T. D. ETHERTON and D. E. BAUMAN Biology of Somatotropin in Growth and Lactation of Domestic Animals Physiol Rev, July 1, 1998; 78(3): 745 - 761. [Abstract] [Full Text] [PDF]