The Effect of Interruption of Milking on the Protein Fractions of Milk

Abstract

Summary The effect of interruption of milking for a period of 10 days on the casein, globulin, albumin and non-protein nitrogen content of milk has been studied in seven cows. The per cent casein was found not to change, while the per cents of globulin, albumin and non-protein nitrogen of milk were significantly increased by interrupting milking. Total globulin was not altered, but the total amounts of casein, albumin and non-protein nitrogen in the postinterruption milk were significantly less than those in the milk obtained before interruption. The per cent of the total nitrogen as casein was decreased, the per cent of the total nitrogen as albumin and as globulin was increased and the per cent of the total nitrogen as non-protein nitrogen was unchanged by interruption of milking.