Topic 59

Question 1

Milk fat content

Answer 1

Fat soluble vitamins A, D, E, K; Jersey - high fat; TG5 (thyroglobulin); DGAT1; Leptin

usually btw 3.5-7.5% (cow, goat, sheep)

Question 2

Milk quality

Answer 2

1 - low somatic cell conc (if high - inflammation ex mastitis)
2 - milk must be good quality to make good casein - not been influenced by bakteria etc (cheese production)