1994Journal of Dairy ResearchRequires access

Effect of milking interval on secretion rate and composition of camel milk in late lactation

Muhammad A. Alshaikh, Mahmoud S. Salah

Open publisher page 38 citations

Abstract

The effect of milking interval on secretion rates of milk and milk constituents was studied in four milking camels during late lactation. An interval of 4 h produced the highest milk secretion rate compared with 8, 12 and 16 h intervals, and rates tended to decline with increasing milking intervals. Secretion rates of organic (lactose, SNF, fat and protein) and inorganic milk constituents (sodium, potassium, calcium and magnesium) generally followed similar patterns of decreasing secretion with increasing milking intervals. Many of the values for different intervals were significantly different.

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The effect of milking interval on secretion rates of milk and milk constituents was studied in four milking camels during late lactation. An interval of 4 h produced the highest milk secretion rate compared with 8, 12 and 16 h intervals, and rates tended to decline with increasing milking intervals. Secretion rates of organic (lactose, SNF, fat and protein) and inorganic milk constituents (sodium, potassium, calcium and magnesium) generally followed similar patterns of decreasing secretion with increasing milking intervals. Many of the values for different intervals were significantly different.

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Available abstract

The effect of milking interval on secretion rates of milk and milk constituents was studied in four milking camels during late lactation. An interval of 4 h produced the highest milk secretion rate compared with 8, 12 and 16 h intervals, and rates tended to decline with increasing milking intervals. Secretion rates of organic (lactose, SNF, fat and protein) and inorganic milk constituents (sodium, potassium, calcium and magnesium) generally followed similar patterns of decreasing secretion with increasing milking intervals. Many of the values for different intervals were significantly different.

Key concepts: Milking, Lactose, Lactation, Milk secretion, Secretion rate, Animal science, Composition (language), Secretion

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