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Seasonal and Regional Differences in the Composition of Cows' Milk in South Dakota Yee Jeng-Jung

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Seasonal and Regional Differences in the Composition of Cows' Milk in South Dakota Yee Jeng-Jung South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Agricultural Experiment Station Technical Bulletins SDSU Agricultural Experiment Station 1978 Seasonal and Regional Differences in the Composition of Cows' Milk in South Dakota Yee Jeng-Jung Kenneth Spurgeon Follow this and additional works at: http://openprairie.sdstate.edu/agexperimentsta_tb Recommended Citation Jeng-Jung, Yee and Spurgeon, Kenneth, "Seasonal and Regional Differences in the Composition of Cows' Milk in South Dakota" (1978). Agricultural Experiment Station Technical Bulletins. 51. http://openprairie.sdstate.edu/agexperimentsta_tb/51 This Article is brought to you for free and open access by the SDSU Agricultural Experiment Station at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Agricultural Experiment Station Technical Bulletins by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. Contents Historical. 3 Materials and methods . 5 Results and discussion .. 6 Gross composition of South Dakota milk .. 6 Total solids. 7 Fat ..... 7 Total protein . 7 Casein ... 10 Whey protein ... 10 Solids-not-fat .. 10 Lactose . 11 Ash . 11 Ca 1ci um . 11 Magnesium . 12 Phosphorus. 12 Citric acid .... 12 Casein/fat ratio. 12 Relationship between fat and solids-not-fat, fat and total protein, and fat and total solids in South Dakota milk ...... 15 Seasonal variations of cheese yield in two South Dakota plants 15 Seasonal variations of nonfat dry milk yield in three South Dakota p1 ants. 16 Summary . 17 References. 18 Published in accordance with an Act passed in 1881 by the 14th Legislative Assembly, Dakota Territory, establishing the Dakota Agricultural College and with the Act of re-organization passed in 1887 by the 17th Legislative Assembly, which established the Agricultural Experiment Station at South Dakota State University. File: 4.6--1 ,000 printed at estimated 44¢ each--6-78mb--2351A. 2 Seasonal and Regional Differences in the Composition of Cows' Milk in South Dakota Jeng-Jung Yee and K. R. Spurgeon Department of Dairy Science The composition of cows' milk, ment and stockholders have become very including both the fat and solids-not­ concerned. Dairy and food science depart­ fat (SNF) content, is known to vary over ments in other states of the North rather broad ranges. Breed and indi­ Central region have indicated that dairy viduality of the cow are the major plants in those states have had similar factors influencing this, but many other experiences in that milk composition factors are also known to exert their does not always fit the average values influence. heretofore reported. If this should be true throughout the country, the However, it has generally been reliability of the values derived by observed that compensation or comple­ Jacobson (15) or other workers for the menting occurs when the milk of cows is relationship between fat and other milk mixed together, so that the composition constituents, which are the basis for of milk from a herd will tend toward computing milk percent SNF from the averages or nonns. This effect is even percent fat in milk, may no longer be more marked as the milk from two or more valid. Hence there is a definite herds is commingled. need for data on composition of milk currently being produced in the United Payment for milk on the basis of fat States. content has been the common practice for many decades. When the practice started An investigation was conducted to it was a logical approach, as the determine in detail the characteristic principal product made from milk was composition of milk from various parts of butter. However, milk currently is used South Dakota during the four seasons of for many other purposes besides butter­ the year and at the same time to provide making, so there has been a progressive more information which might affirm or movement to aive consideration to SNF of refute a need for updating the Jacobson milk when the price of milk is formula (15) and/or other formulas for established. computing milk SNF content from the milk fat percentage. Very logically the fat and/or SNF content will affect the yield of manu­ factured dairy products made from a given supply of milk. The Dairy Science Department at South Dakota Hi stori ca 1 State University has received reports of lower than average product yields in In reviewing the composition of some dairy plants in the state. Such milk from the various breeds in Canada low product yields have occurred most and the USA, Armstrong (2) concluded often during summer months. that the average composition of milk from each of the major dairy breeds Lower product yields result in lower seemed to show increases in both fat economic returns to the processing plants and SNF over the period from 1900 to and eventually and inevitably to the 1957. However, in the last quarter producers as well. Consequently, manage- century the per capita consumption of 3 i --------- --- - ________ __J milk fat has decreased markedly in the known formulas for computing SNF content USA (4) as people have become calorie from the fat percentage is based on conscious and animal fats have been relationships published in 1936 by purported to cause atherosclerosis. At Jacobson (15). His values were based on the same time increasing emphasis has averages from analyses of over 100,000 been placed on high milk production milk samples and indicated a certain, per cow. As a result of selective though not direct, relationship breeding in accordance with these trends, between fat and SNF contents of milk. the solids content of milk has decreased. In comparing the results of a 1971 In 1961 Nickerson (24) found the nationwide survey by Wilcox et al (32) on fat to SNF correlation values fell the composition of milk of the principal within the expected range. However, dairy breeds with the 1945 data of Labuschagne (18) reported that no Overman (26) (Table 1), it is evident reliable relationship bet,<Jeen fat and Sfff that there were marked decreases in SNF could be found in analyses of 7,500 herd percentages of the five breeds during milk, 3,400 bulk milk, and 750 individual that 25-year period. milk samples. Hoover et al (11) stated in 1971 Szijarto et al (31) analyzed weekly that in the preceding 15 years the milk samples from 24 selected dairy national average fat content of milk had plants in Ontario for protein for a declined from 3.86% to 3.68%. Schultz period of 12 months. During eight of the (29) in 1974 reported that marked months the casein percentage in the advances in the last 25 years in genetics, milk protein was significantly below the physiology, nutrition, and management normal historical value. Low casein had resulted in a change in the average levels are of special importance to the milk fat content from 4% in 1950 to 3.65% cheese industry; for unless the milk is in 1972. It has recently been estimated standardized to increase the casein that milk produced in the USA contains content, cheese yields anticipated on the about 8.5% SNF and 3.2% protein (14). basis of normal casein content will not Harding and Royal (7) cited similar be achieved. average values of 3.69% fat, 8.60% SNF, and 3.25% protein in milk produced in Hansen et al (8) reported in 1976 England and Wales during the period 1947 no consistent relationship of fat to SNF to 1970. content in composite milk samples taken monthly for a one-year period from 16 Formulas relating the SNF content of processing plants in eight different milk to its fat content have been used regions of North Carolina. Significant for nearly a century to compute one value regional differences were found in the from the other (22). One of the better content of fat; SNF; and vitamins A, 81, Table 1. Typical composition of milks of the principal dairy breeds.* Fat Protein SNF Total Solids ----1945 1971 1945 1971 1945 1971 1945 1971 -------------------------%----------------------------- Jersey 5.08 5.13 3.78 3. 80 9.45 9.21 14.53 14 .39 Guernsey 5.05 4.87 3.90 3.62 9.60 9. 01 14.65 13.94 Brown Swiss 3.85 4.16 3.48 3.53 9.28 8.99 13 .13 13.20 Ayrshire 4. 03 3.99 3.50 3.34 9.00 8.52 13. 03 12.55 Holstein 3.41 3.70 3.32 3 .11 8.87 8.45 12.28 12.19 * From the data of Ovennan (26), 1945, and Wilcox, Gaunt, and Farthing (32), 1971. 4 and s2. Moreover they found seasonal value was multiplied by the factor 6.38 differences in the content of lactose, to obtain protein percentage. fat, and vitamins in the mi~k. The milk protein content, however, did not vary Fat content. Fat content was significantly with region or season. detennined using A/S Foss Electric Milko­ Tester MK II. Duplicate determinations were run on each sample, and the tester was calibrated by use of the Babcock test ( 3). 1aterials and Methods Total solids content. The total solids content was determined by the Sampling standard oven-drying method (3) of the ~1hile the primary goal was to Association of Official Analytical detennine the characteristic composition Chemists (A.O.A.C.). of milk produced in South Dakota, it was Solids-not-fat content. The SNF desired also to find the manner in which content was computed as the difference certain major factors influenced vari­ between total solids content and the fat ations in that composition.
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