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Updated: Jan 28, 2026
07:38
Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
Published on: December 16, 2015
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Variability and Interrelationship of Various Herd Milk Components 1
Journal of Food Protection
|March 7, 2019
Summary
Milk fat is the most variable component, followed by protein and total solids. Non-protein nitrogen significantly impacts protein analysis, suggesting "true" protein measurement for milk pricing.
Area of Science:
- Dairy Science
- Analytical Chemistry
Background:
- Milk composition varies significantly between herds.
- Milk pricing schemes often consider milkfat and other components.
- Accurate protein analysis is crucial for fair milk pricing.
Purpose of the Study:
- To analyze herd milk composition variability.
- To investigate interrelationships between milk components.
- To evaluate the impact of non-protein nitrogen on protein analysis for milk pricing.
Main Methods:
- Analysis of herd milk samples (n=99) collected in November 1978.
- Measurement of milkfat, protein, total solids, lactose, and solids-not-fat (SNF).
- Quantification of non-protein nitrogen (NPN) as a percentage of total nitrogen using the Kjeldahl procedure.
Main Results:
- Milkfat exhibited the highest coefficient of variability, followed by protein, total solids, lactose, and SNF.
- Non-protein nitrogen averaged 4.36% of total nitrogen, with a coefficient of variation of 15.18%.
- NPN significantly influences total nitrogen measurements.
Conclusions:
- Milkfat is the most variable milk component.
- Non-protein nitrogen is a significant factor in protein determination via Kjeldahl method.
- Milk pricing involving protein should consider "true" protein (total nitrogen - NPN) for accuracy.
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