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Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows

✍ Scribed by A. Wedholm; L.B. Larsen; H. Lindmark-Månsson; A.H. Karlsson; A. Andrén

Book ID
117977065
Publisher
American Dairy Science Association
Year
2006
Tongue
English
Weight
235 KB
Volume
89
Category
Article
ISSN
0022-0302

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Dairy cows in early or mid-lactation were offered naked oatsor barley-based concentrates in addition to ad libitum access to grass silage in a continuous design experiment of 10 weeks duration. Concentrates were formulated on an isonitrogenous basis and contained either 500 g barley or 565 g naked o