Generally, diets which cause low milk fat test also cause sore feet (laminitis), acidosis and feed intake problems. Normal milk fat percentages also reflect good rumen and cow health. Because current milk pricing formulas emphasize milk fat and protein, maintaining milk fat and protein tests provides an economic advantage. Lactose is usually 4.6–4.8 percent for all breeds minerals (ash) average.

Normal values for milk fat typically range from 3.7 percent (Holstein) to 4.9 percent (Jersey) milk protein ranges from +3.1 percent (Holstein) to 3.8 percent (Jersey). Milk solids components include fat, protein, lactose and minerals. To achieve these goals, producers must feed to increase production of milk with maximum levels of milk fat and protein. Proper feeding management of dairy herds can both improve the economy of production and provide a healthier cow. Feeding Strategies to Maximize Milk Solids.Rick Grant, President, Miner Agricultural Research Institute The shelf life analysis indicated it to be a good vehicle for developing symbiotic yogurt.This NebGuide describes feeding guidelines to increase milk fat and protein production. Reducing the acidity and enhancing the flavor of the yogurts could improve the overall acceptability.Ĭonclusion: The results indicated that the low fat buffalo milk yogurt are a rich source of nutrients and are nutritionally preferable to cows’ milk yogurts. During refrigerated storage, the probiotic Lactobacillus acidophilus was viable (>1×106 CFU/g) for the first two weeks, while Bifidobacterium spp. and Lactobacillus casei remained viable during the entire ten weeks. The symbiotic low fat buffalo milk yogurts evaluated in this study contained higher amounts of protein, carbohydrates, and calcium than similar yogurts manufactured with cows’ milk. The average mineral contents of calcium, phosphorous, potassium, magnesium, sodium, and zinc in the milk were 1798.89, 1216.76, 843.72, 337.20 and 7.48 mg/kg, respectively, and remained steady throughout the year. Prototype yogurts were manufactured commercially and samples of the yogurt prototypes were analyzed for physicochemical and microbiological properties and for the survivability of probiotics during ten weeks of storage. Methods: During a one-year cycle, physicochemical and mineral contents of buffalo milk were analyzed. To analyze functionality, symbiotic low fat buffalo milk yogurt prototypes (plain and blueberry) were developed using a commercial starter containing probiotics. Data collected in this study can be useful for the manufacture of a wide variety of specialty dairy products such as symbiotic buffalo milk yogurt. While typical average milk compositions are readily available, information on seasonal variation in chemical composition of buffalo milk is limited -especially in the Northeastern region of the United States.

Background: Water buffalos are the second most widely available milk source in countries around the world.

Compositions of milk