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(II) Due to the genetic differences between individuals, different individuals in the same breed or breed of cattle have great differences in the quality of milk produced even under the same environmental conditions.
(C) The practice of raising cattle at the age, parity and lactation stage shows that milk cows' milk fat percentage and milk protein rate are slightly decreased with increasing age and parity. Pre-lactating milk volume increased, milk fat percentage and fat-free solid body rate decreased; milk volume decreased during lactation period, and milk fat rate and fat-free solid-solidity rate increased.
(IV) Feed and feeding management factors 1. Dairy cows have too much dietary concentrate, and crude feeds are seriously inadequate. In order to pursue a high milk yield, the amount of concentrated feed is increased too much for dairy cows, and insufficient crude feed results in a decrease in ruminal acetic acid production and a decrease in milk fat percentage. In practice, the optimum diet should contain 5 kg of hay. In the diet, if straw is used instead of 40% of hay, milk yield and milk fat percentage can be significantly reduced. It is recommended that milk cows produce 1 kilogram of milk per kilogram, and the fine material should not exceed 300 grams. The “material-for-milk†production method not only results in the waste of concentrates, increases the cost of raising the cows, but also affects the breeding of cows, which can easily lead to cancer acidosis, rumen retardation, etc., and reduce the benefit of cattle breeding.
2. The type of roughage is single and the quality is poor. Many dairy farmers give their dairy cows a diet mainly in the form of silage + concentrate or wheat straw + concentrate. Moreover, silage due to poor preservation of secondary fermentation and mold deterioration phenomenon, resulting in decreased quality of silage, dairy cow intake decreased, thus affecting milk production and milk quality.
3. The dietary crude protein content decreased, resulting in a decrease in the milk protein rate. When the crude protein content of diets decreased from 17% to 9%, crude protein decreased by 1% and milk protein decreased by 0.2%.
4. The feeding and management environment of dairy cows is poor. The relative humidity of the barn is greater than 90%, and the milk fat percentage will fall by 0.16% to 0.18%. If the ambient temperature is too high, the milk fat percentage will also decrease. When the weather is good in winter, exercise for dairy cows can increase the milk fat rate by 0.17% to 0.24%. Due to poor sanitation conditions, dairy cows suffer from mastitis and the synthesis of milk ingredients is significantly reduced, resulting in a marked reduction in fat and fat-free solids; due to unbalanced feed intake, poor body condition, feeding of deteriorating feed, etc. Insufficient supply of nutrients for conversion into raw milk ingredients results in a drop in milk fat percentage and thinning of milk.
5. The milking technique is incorrect. Poor preparatory work for milking, incorrect vacuum of the milking machine, and the number of pulsations are not only affecting milk production but also affecting the increase of milk fat percentage.
The factors that affect the thick milk
(1) Beef breeds and breeds Each breed and breed of cattle is formed under certain natural climate and socio-economic conditions. Therefore, all breeds have their own inherent genetic characteristics and certain economically favorable traits. Therefore, the quality of milk is relatively low. Big difference.
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