Milk compositional ranges and trends

Abstract

The effects of breed, stage of lactation, age and seasonality on the compositional quality of milk are discussed. The Jersey breed has the highest fat and protein contents, 51.9 and 38.5 g/kg milk, respectively, followed by the Guernsey breed, with 46.4 and 36.3 g/kg milk. The British Holstein has the lowest fat and protein contents, at 37.3 and 32.0 g/kg milk, respectively, whilst the Ayrshire is intermediate between the Channel Island and the Friesian and Holstein breeds. The range of fat within a breed may be over 20 g/kg milk. The variation in protein content is less than this value but may be over 10 g/kg milk. Lactose values vary less than those for fat and protein. Mean lactose values are 45.5 g/kg, with a range from 41.0 to 50.0 g/kg milk.The protein content of milk is high in early lactation, falls rapidly to reach a minimum at approximately 6 weeks after calving, increases slowly to 6 months after calving and then increases rapidly to the end of lactation. The fat content of milk is also high in early lactation and falls to a minimum between the 6th and 10th weeks of lactation. It then rises in a manner similar to protein. Converse changes occur with lactose: the content is low in colostrum and increases to twice its initial value within the 1st week. It remains steady until the 5th or 6th week of lactation, after which it declines slowly and then more rapidly towards the end of lactation.The fall in the fat content of milk from the 1st to the 5th lactation is progressive and of the order of 2 g/kg milk. Solids-not-fat content declines by approximately 4 g/kg. This fall in solids-not-fat is largely a fall in lactose; the change in protein content is small. In Friesian herds, a decrease in average lactose content from 46.9 to 44.7 g/kg milk from 1st to 3rd lactation and over has been observed.The average fat content of bulk milk in England and Wales is highest in October and November and lowest in May and June. The protein content of milk falls to a low level in March, rises rapidly during April and May and shows a slight fall in July, followed by an increase until October, when a progressive fall occurs during the winter months. The lactose content of milk does not vary as much as protein, with values being 0.5 g/kg higher in June and 0.8 g/kg lower in September than the overall average.