Abstract
The aim of the study was to evaluate the effect of the stage of lactation and production season on fat dispersion in the milk of cows of different breeds. A total of 738 milk samples were analysed, including 196 from Polish Black-and-White Holstein-Friesian cows, 168 from Jersey cows, 185 from Polish Red cows, and 189 from White-Backed cows. Milk samples were collected individually from each cow in two production seasons, i.e. spring/summer (May-July) and autumn/winter (December-March). Three stages of lactation were distinguished: ≤120 days, 121 to 200 days, and >200 days. The percentage content of fat and its dispersion (expressed as the mean surface area, circumference and mean diameter of fat globules) were determined. The stage of lactation and the production season (linked to the feeding season) were found to strongly influence the content and dispersion of milk fat. As lactation progressed, the fat content of the milk and its dispersion increased. A significant (p≤0.01) decrease was noted in the mean diameter and surface area of the fat globules. The fat globules obtained in the initial stage of lactation were the largest (≤120 days – 2.90 μm). The milk produced in the autumn/winter season had higher fat content and the mean size of the fat globules was significantly (p≤0.01) greater.
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