Milk Stability: Physicochemical and Performance Parameters in Highly Technified Holstein and Jersey Herds

Area of Science:

• Dairy Science
• Animal Science
• Food Chemistry

Background:

• Low milk stability leads to significant economic losses for farmers and the dairy industry.
• Milk instability can result in increased milk rejection and compromise effective heat treatment processes.

Purpose of the Study:

• To evaluate milk ethanol stability in Holstein and Jersey breeds.
• To investigate the relationship between milk stability, acidity, and physicochemical traits.

Main Methods:

• Analyzed titratable acidity, ethanol test results, and ionized calcium concentration (iCa).
• Assessed milk chemical composition, milk production, parity, and body condition score.
• Compared milk characteristics and performance parameters in high-genetic-value herds.

Main Results:

• High milk stability (>80% v/v) was observed in both Holstein and Jersey breeds.
• Milk production and composition were similar across low, medium, and high stability milk.
• Increased parity, days in milk, iCa, and acidity (Holstein), and total solids (Jersey) correlated with less stable milk.
• Ionized calcium was identified as the primary factor linked to reduced milk stability in both breeds.

Conclusions:

• Ionized calcium and acidity are key factors influencing milk stability, particularly in Holstein cows.
• Despite identified factors, overall milk stability remains high in well-managed Holstein and Jersey herds.
• Understanding these factors can help mitigate economic losses associated with milk instability.