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The effect of varying the interval between milkings on milk secretion

Published online by Cambridge University Press:  01 June 2009

J. V. Wheelock ,
J. A. F. Rook ,
F. H. Dodd  and
T. K. Griffin
J. V. Wheelock
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. A. F. Rook
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
F. H. Dodd
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
T. K. Griffin
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

The effect of 6-, 12-, 18-, 24-, 30- and 36-h milking intervals on milk secretion has been investigated. The effect of the previous milking intervals was eliminated by interposing a recovery period consisting of 12-h milking intervals between the experimental intervals. Bias due to the carry-over of residual milk was reduced by removing the residual milk at the end of each milking, after an injection of oxytocin.

The rate of secretion of milk and of the individual constituents decreased curvilinearly, with duration of the interval, but the degree of curvilinearity differed between constituents. The rates of decrease were in the following increasing order: sodium, chloride, fat, whey proteins, casein N, water, non-protein N, lactose and potassium. The effects of the treatments persisted for some time after the end of the experimental intervals, but the original rates of secretion were regained by the end of the recovery period. The differing effects on the secretion of individual constituents resulted in increases in the concentrations of sodium, chloride and whey proteins in the milk and decreases in those of lactose and potassium.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 2 , June 1966 , pp. 161 - 176
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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