Table 2 Mean milk composition and milk processability for HMF, MMF and LMF herds

Milk Composition

 Milk fat (%)

4.18^a

3.61^b

3.08^c

 Milk protein (%)

3.66^a

3.45^b

3.43^b

 Milk lactose (%)

4.56

4.55

4.56

 MUN (mg/dL)

20.77

21.80

21.77

 Milk casein (%)

2.91^a

2.72^b

2.70^b

 SCC (‘000 cells)

106

133

105

 Cheddar cheese yield (kg/100 kg milk)

10.69^a

9.56^b

8.76^c

Milk Processability

 Milk pH

6.69

6.6

6.65

 Milk rennet coagulation time (min)

2.80

3.40

2.90

 Milk Ethanol Stability (%)

84.8

82.4

82.8