Periodic omission of dairy cow milkings: II. Effect on the composition and processing properties of herd milk

Abstract

SummaryForty-five Friesian cows were assigned to one of 3 milking management treatments: (1) cows milked 14 times weekly, (2) cows milked 13 times weekly (Wednesday morning milking omitted) and (3) cows milked 12 times weekly (Tuesday evening and Wednesday morning milkings omitted). The trial continued for 12 months.Milking omission led to compositional changes in herd milk similar to those described for subclinical mastitis, including increases in pH, chloride level and cell count. Alterations in processing properties consistent with these changes were encountered. Heat stability and curd firmness were affected by extending the milking interval, but the magnitude and direction of the effects varied.Where only one milking was omitted weekly, herd milk arriving at cheese or powdered-milk factories would not be expected to cause any serious technical difficulties. Omission of 2 consecutive milkings a week would cause processing difficulties where milk was to be condensed or dried, since the maximum heat stability obtained by pH adjustment was reduced.