NITROGEN COMPOSITION AND TECHNOLOGICAL PROPERTIES OF COWS MILK IN RELATION TO TYPE AND LEVEL OF CONCENTRATE SUPPLEMENTATION

Nitrogen composition and technological properties of cow's milk in rel ation to type and level of concentrate supplementation. Thirty-two cow s were used in a latin square design to compare 2 types of concentrate , either starchy or fibrous, at 2 levels (2.3 kg variation in concentr ate) given with maize silage. pH, micellar size and mineral content we re unaffected by nature or level of concentrate. Nitrogen protein and casein contents were significantly higher with starchy concentrates bu t milk casein profiles showed only minor variations. Technological pro perties of milk did not vary. The variability in micellar size was wea kly dependent on composition but micellar size was significantly corre lated with coagulation time and curd firmness.