Hostname: page-component-848d4c4894-p2v8j Total loading time: 0.001 Render date: 2024-05-31T03:20:48.724Z Has data issue: false hasContentIssue false
  • English
  • Français

507. Variations in the fat content of milk throughout the milking process

Published online by Cambridge University Press:  01 June 2009

W. G. Whittlestone
W. G. Whittlestone
Affiliation:
Ruakura Animal Research Station, Department of Agriculture, Hamilton, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

The various theories commonly used to explain the increasing fat content of cow's milk with stage of milking are examined and found inadequate. It is suggested that the trends in fat content as a cow is being milked may be explained by the clustering of the fat globules and the consequent partial filtering out of the clusters as the milk flows from the gland. Evidence for clustering of fat in cow's milk at body temperature is presented and the application of the theory to the sow discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 2 , June 1953 , pp. 146 - 153
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Crowther, C. (1915). Rep. Brit. Ass. (Section M), p. 779.Google Scholar
(2)Johansson, I. (1949). Proc. XIIth Int. Dairy Congr. (Section 1), p. 171.Google Scholar
(3) Unpublished observations.Google Scholar
(4)Whittlestone, W. G. (1952). J. Dairy Res. 19 (2), 127.CrossRefGoogle Scholar
(5)Espe, D. (1946). Secretion of Milk, p. 93. Iowa State College Press.Google Scholar
(6)Eisenreich, L. & Mennicke, V. (1950). Arb. Ber. SÜddtsch. Vers. u. Forsch. Anst. Milchw. Weihenstephan, 1, (2), 104.Google Scholar
(7)Richardson, K. C. (1947). Brit. med. Bull. 5 (2–3), 1099.CrossRefGoogle Scholar
(8)Linzell, J. L. (1952). J. Anat., Lond., 86 (1), 49.Google Scholar
(9)Gaines, W. L. (1915). Amer. J. Physiol. 38 (2), 285.CrossRefGoogle Scholar
(10)Hammond, J. (1936). Vet. Rec. 16 (17), 519.Google Scholar
(11)Swanson, E. W. & Hinton, S. A. (1951). J. Dairy Science 34 (5), 419.CrossRefGoogle Scholar
(12)Turner, C. W. (1933). Physiology and Biochemistry of Milk Secretion, p. 17, Dairy Husbandry Department, University of Missouri.Google Scholar
(13) Unpublished observations.Google Scholar
(14)Waller, H. (1943). Lancet, 244, 71.Google Scholar
(15)Dodd, F. H. & Foot, A. S. (1948). Agriculture, Lond., 55 (6), 238.Google Scholar
(16)Rahn, D. & Sharp, P. F. (1928). Physik der Milchwirtschaft, p. 51.Google Scholar
(17)Dunkley, W. T. & Sommer, H. H. (1944). Res. Bull. Wis. agric. Exp. Sta. no. 151.Google Scholar
(18)Espe, P. (1944). Res. Bull. Wis. agric. Exp. Sta. no. 151. p. 94.Google Scholar
(19)Whittlestone, W. G. (1952). J. Endocrinol. 8, 89.CrossRefGoogle Scholar
(20)Whittlestone, W. G. (1951). N.Z. J. Sci. Tech., Section A, 32 (5), 1.Google Scholar