milk urea nitrogen (mun) of dairy cows was determined in relation to breed. a total of forty (40) pabna and red chittagong dairy cattle each of twenty (20) were selected to know the milk composition, nutritional status and milk urea nitrogen. live weight of pabna cattle (187±14 kg) was higher than that of red chittagong cattle (174±4 kg). in pabna cattle milk yield (4.94 kg), minerals (0.15%) a...

Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, and then diafiltered to reduce lactose to 2.1% and 0.9%. Total protein con ten t was maintained at approximately 17%. A ponion of the sk im milk was condensed in a rising film evaporator to 14.7% protein and 15.7 % lactose . All concentrates were spray dried at 120 to 125 °C inlet air temperature a...

Background: The current study had been conducted to understand the impact of breed as well season and stage lactation on various milk constituents viz. freezing point, SNF, pH, lactose, protein, fat electric conductivity Sahiwal Kankrej cows maintained at LRS”Livestock Research Station”, College Veterinary Animal Science, RAJUVAS, Bikaner, Rajasthan. Methods: Milk samples from 45 each were coll...

some factors affecting crude protein balance (cpb), as a measure of efficiency, were studied using 2824 records of 501 lactating holstein cows. the cpb (kg d-1) was calculated as crude protein (cp) intake (kg) minus cp yield (kg). two different statistical methods including principal components (pcs) and general linear model analyses were used to study the effects of different factors. crude pr...

whey contains more than half of total solids present in the original milk, which includes 20% of the proteins, most of the lactose, minerals and water soluble vitamins. in this study, selective separation of whey components by aphron flotation (separation of ultrafine particles by micro-bubbles) has been investigated. it has been shown that it is possible to recover valuable components of whey ...

Milk is an important food substance and has a complex polydisperse system. The main components of milk consist lactose, protein, lipids. Mineral substances vitamins are also present in as minor nutrients. Lactose known sugar the only carbohydrate it consists glucose galactose. content lactose varied according to types. Moreover, most energy source during first years human life, providing almost...