Document Type

Article

Journal/Book Title/Conference

Economic Research Institute Study paper

Volume

78

Issue

6

Publisher

Utah State University

Publication Date

5-1-1978

Rights

Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact the Institutional Repository Librarian at digitalcommons@usu.edu.

First Page

1

Last Page

26

Abstract

Research has demonstrated that the average composition of producer milk in the United States is approximately 3.7 percent butterfat, 8.7 percent nonfat solids, and 87.6 percent serum (water). The combination of these three components varies by cow, age of cow, month of lactation, season of the year, herd, breed, and feeding program. Nonfat solids consist of l actose, protein, and minerals. Minerals and lactose are quite constant in milk. Most of the variability in nonfat solids is caused by protein fluctuation. It goes up and down with butterfat but not by the same amount. On the average, for each 1 percent change in fat, protein changes about 0.4 percent. For individual cows there are variations to this rule.

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