Cows’ milk composition and regularities of fat, protein and lactose synthesis

Abstract

Changes in fat, protein and lactose content in cows’ milk depending on several factors were studied.  Common patterns of synthesis of the milk major components are under consideration on the basis of those changes. The syntheses of lactose and casein have no close connection. Increased milk yield during lactation dominant and its decrease in late lactation are accompanied by a noticeable change of lactose concentration in the milk. The volume of milk produced is determined by the amount of lactose synthesized in the mammary gland.