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Effect of the sampling device on fat and protein variation in cow milk samples obtained for official milk recording

R. Fouz^*, E. Yus, M. L. Sanjuán and F. J. Diéguez^,,1

^* Africor Lugo, Ronda de Fingoi, 117, 27002, Spain
Institute of Food Analysis and Research (Animal Health and Epidemiology Unit), and
Anatomy and Animal Production Department, Veterinary Faculty of Lugo, Santiago de Compostela University, Campus Universitario, 27002 Lugo, Spain

¹ Corresponding author: franciscojavier.dieguez{at}usc.es

The paper was designed to assess the effect of the type of milk meter used by dairy farms for official milk testing to obtain individual milk samples for fat and protein determination. This study was performed in 2006 in Galicia, which is Spain’s main dairy cattle region; data were collected from 2,149 Holstein cow farms enrolled for official milk recording. Findings indicate that the milk sampling system used has a substantial effect on the fat contents recorded for individual milk samples. Such variation could arise from poor functioning of the equipment, inadequate mixing of the milk portion from which the sample is obtained, or from the nonproportionality of the sample. Samples obtained from only one point in the milk line may not be representative of all the milk produced. The most significant differences are observed in the percentage of fat, whereas differences in percentage of protein are smaller. The sampling method used should, but does not always, provide a representative sample of the milk from a single milking.

Key Words: milk recording • sampling • fat • protein