Dairy Chemistry And Biochemistry

70 DAIRY CHEMISTRY AND BIOCHEMISTRY

5.0

• 0
  L.
  2
  4.0

3.0

0 10 20 30 40 50

Week of lactation

Figure 3.2 Typical changes in the concentrations of fat (O), protein (m) and
bovine milk during lactation.

4.6 -

4.4 -

4.2 -

4.0 -

3.8 -

3.6 -

3.4 -

lactose (0) in

JFMAMJJASOND

Month

Figure 3.3 Seasonal changes in the fat content of bovine milk in some European countries:
(Denmark (O), Netherlands (O), United Kingdom (O), France (U), Germany (A), Ireland (A)
(From An Foras Taluntais, 1981.)