Abstract
A survey started in May 1967 to obtain information on the composition of Alberta milk was carried through to the end of April 1969. It provided one year's results on the composition of monthly samples from six herds (3 Holstein, 2 Guernsey and 1 Ayrshire), and two years' results on monthly bulk samples from six areas in the Province. The following averages were observed for percentages of protein, fat and solids-not fat, and for freezing point (-°C): Holstein: 3.249, 3.641, 8.606, 0.5398; Ayrshire: 3.396, 3.841, 8.839, 0.5369; Guernsey: 3.696, 4.890, 9.244, 0.5412; bulk milk samples (overall); 3.229, 3.585, 8.532, 0.5388.Variations by centre and by season are reported for the bulk milk samples and, where possible, comparisons are made with results from recent Manitoba and Ontario studies. Correlation coefficients and regression equations for constituents in the bulk milk samples were as follows: protein and fat 0.24, Y=+0.17X; solids-not-fat and protein 0.19, Y=7.96+0.18X; solids-not-fat and fat 0.435, Y=7.41+0.31X.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian Institute of Food Technology Journal/Journal de l'Institut canadien de technologie alimentaire
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
