Factors affecting Composition of Milk

Here are the key factors affecting the composition of milk in domestic animals, along with brief discussions:

1. Species

   • Different species produce milk with distinct compositions tailored to their offspring's needs. For example, buffalo milk is high in fat (7-8.5%), while horse milk is low in fat (1-2%) and high in lactose (6-6.5%).

2. Breed

   • Within a species, breeds vary in milk composition. For instance, Jersey cows produce milk with higher fat (5-6%) compared to Holstein cows (3.5-4%), due to genetic differences.

3. Stage of Lactation

   • Milk composition changes over the lactation cycle. Colostrum (early milk) is rich in protein and antibodies, while later milk increases in lactose and fat. Mid-lactation typically balances these components.

4. Diet and Nutrition

   • The animal’s feed impacts milk quality. High-energy diets increase fat content, while protein-rich feeds boost protein levels. Poor nutrition can reduce overall milk solids.

5. Age and Parity

   • Older animals or those with multiple lactations may produce milk with slightly lower fat and protein due to physiological wear, though this varies by individual health.

6. Health and Disease

   • Conditions like mastitis reduce lactose and increase salts (e.g., sodium), altering taste and composition. Healthy animals produce more consistent milk.

7. Environmental Factors

   • Temperature, humidity, and stress affect milk yield and composition. Heat stress often lowers fat and protein content as energy is diverted from milk production.

8. Milking Frequency and Technique

   • Frequent milking can dilute fat content (as fat is higher at the end of milking), while incomplete milking may leave richer milk in the udder.

9. Season

   • Seasonal changes in forage quality and climate influence milk. For example, spring grass may increase fat and protein compared to dry winter feed.

10. Genetics

    • Beyond breed, individual genetic traits influence milk solids. Selective breeding can enhance desired components like fat or protein.