Fat content is high immediately after calving but soon begins to fall, and continues to do so for 10 to 12 weeks, after which it tends to rise again until the end of the lactation. Solids-not-fat content is usually highest during the first 2 to 3 weeks, after which it decreases slightly. The fat, lactose and protein contents of milk vary according to stage of lactation.It then decreases again gradually as lactation progresses. The milk production of cows increases after calving, to reach a maximum (peak) level during the second month of lactation.Normally, SNF content varies little even if the intervals between milkings vary. If cows were milked at 12-hour intervals the variation in fat content between milkings would be negligible, but this is not practicable on most farms. The fat content of milk varies considerably between the morning and evening milking because there is usually a much shorter interval between the morning and evening milking than between the evening and morning milking.Where the milking intervals are uneven, the cows give less milk after the shorter interval, but this milk will have a higher fat content. ![]() Interval between milkings/Number of milkings per day.The potential fat content of milk from an individual cow is determined genetically, as are protein and lactose levels. Individuality – each animal yield milk of a composition that is characteristic of that animal.There is a common tendency, within breeds, for high producing cows to produce milk with a low fat content. Zebu cows can give milk containing up to 7% fat. ![]() Dairy cattle: Jersey and Guernsey breeds give milk of higher fat and protein content than Shorthorns and Friesians. Milkfat percentage is partly a hereditary characteristic, and this causes the difference in average fat percentage between different breeds.
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