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Effect of nutrition on the qualitative characteristics of milk

Effect of nutrition on the qualitative characteristics of milk

Informatore Agrario 52(37): 27-31

The effect of different forages with different amounts of non-structural carbohydrates (NSC) and crude protein (CP) on the composition and the rheological characteristics of milk was studied in Friesian cows on 28 farms in Verona. The farms were divided into 4 groups according to the type of forage used (hay exclusively or mainly grass silage, maize silage or both). Milk was sampled during January, February and March 1994.

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