Comparison between automatic and conventional milking systems for milk coagulation properties and fatty acid composition in commercial dairy herds

Abstract

The aim of this study was to investigate the effect of milking dairy cows using conventional milking parlour (CMP) and automatic milking system (AMS) on milk coagulation properties and fatty acid (FA) composition. Milk coagulation traits were rennet coagulation time, curd-firming time and curd firmness. Data consisted of 10,476 individual milk samples collected from 918 Holstein–Friesian cows in 8 herds: four herds milked cows using a CMP and four using an AMS. A linear mixed model was used to investigate sources of variation for milk yield, traditional quality traits, coagulation properties and FA profile. On average, cows from AMS produced 1 kg/d more milk than cows from CMP. Rennet coagulation time was slightly longer (+1.2 min) and free FA content was greater (+0.16 mmol/100 g milk fat) in milk from cows milked in AMS than CMP. Overall, the milking system did not affect the FA concentration of milk. Results of the present study suggest that AMS can be adopted without detrimental effects on milk features.

Keywords

• Fatty acid
• mid-infrared spectroscopy
• milk acidity
• milk technological trait
• milking system