Article Text

Farm Animal Practice
Manipulation of milk protein content in dairy cows
  1. Tom Chamberlan

    Tom Chamberlain graduated from Bristol University in 1984. After initially working there as a lecturer in preventive medicine, he spent some time in cattle practice in the south of England. He then moved to the department of agriculture at Reading University where his interests were in ruminant nutrition and preventive medicine schemes, developing software and CPD courses for cattle practitioners. In 1994, he left Reading to work in cattle practice in Somerset.


AS a result of market forces and producer constraints most dairy farmers are wanting to increase milk protein while maintaining, or depressing, butterfat composition. This article discusses ways of raising the milk protein content through nutritional means.

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