乳牛における牛乳クエン酸濃度および乳成分との関係 [in Japanese] Milk Citric Acid Levels and its Relations to Other Milk Constituents in Dairy Cows [in Japanese]
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To clarify the milk citric acid level and its relations to milk quality in dairy cows, monthly milk samples were taken for 1 year from lactating dairy cows (165 and 348 samples from primiparous and multiparous, respectively) in 2 dairy farms, and citric acid and other milk constituents were measured. The mean and range of milk citric acid levels were 0.15 and 0.09-0.24%. There were many cases of higher citric acid levels in the early postpartum period, however, there was no difference in citric acid levels between primiparous and multiparous cows. In cases where citric acid concentrations were lower than 0.15%, milk lactose level was lower in the many samples. Relative fat and relative protein to citric acid levels (fat/citr. and protein/citr.) showed higher positive correlations than the relations between fat and protein levels, though no clear relations were observed between milk citric acid and fat or protein levels.
- Nihon Chikusan Gakkaiho
Nihon Chikusan Gakkaiho 69(4), 381-386, 1998-04-25
Japanese Society of Animal Science