librarian
Well-known member
I have been trying to get information on the butterfat content in Galloway milk.
Seems like this would be a research topic for some college type.
There does seem to be correlation between high butterfat and marbling, marbling being heritable at something like 0.40, and I wonder if the butterfat heritability is similar. Interesting that the fat particles in the Galloway milk, like those in the muscle, are fine and diffuse. ( in this one remote example, anyway)
https://books.google.com/books?id=txc3AQAAIAAJ&pg=PA405&dq=galloway+milk&hl=en&sa=X&ei=IDiNVMaeNMyIsQT7iYDoAw&ved=0CDkQ6AEwBQ#v=onepage&q=galloway%20milk&f=false
p 405
In my personal experience for the last twenty years, I find Galloways equal as butter-producing animals to any of the beef breeds, writes Mr. R. B. Carus, of Michigan. Some of them are extraordinary milkers. One of our cows, Rosy 4th, is an extra milker. She has given through the milking season a trifle over forty pounds per day, for three months, and at one of the institutes held here, it showed six per cent, butter-fat. This was a winter test. Mollie Jane 2d is an unusually good milker. I kept a daily record of her milk at the same time, and her milk was tested with Babcock tester. She showed seven and one-fourth per cent. butter-fat; the daily yield of milk of forty-two and one-half pounds. Their feed was wild hay and two pints meal, equal parts of corn and oats, and thirty pounds of beets. There is another cow in the neighborhood, but not recorded, which makes on an average two pounds per day during the summer. This I consider good. I also find that the fat particles are very fine, as a rule requiring a little longer time for the cream to rise, and after you have secured what you can by the common method of standing from twelve to thirty-six hours the milk is still rich. I have never seen a can or a jar of poor milk from the Galloway. I have been told by a friend of mine that the milk of the Galloway was the best of any he knew for feeding infants. The butter seems quite firm in texture, standing the heat of summer, keeping in form without melting or having an oily appearance. It has always recommended itself to our customers.
http://encyclopedia2.thefreedictionary.com/Butterfat+Content
Butterfat content is expressed in percentage. The average fat content of milk from various animal species is as follows (in percent): cows, 3.9; goats, 4.3; sheep, 7.2; swine, 5.9; water buffaloes, 7.7; zebus, 7.0; yaks, 6.8; camels, 5.0; horses, 1.8; asses, 1.4; and reindeer, 18.7. The butterfat content is a breed character, the highest being in Jersey cows (5–6 percent) and the lowest in Holstein-Friesian cows (3.35–3.75 percent). The butterfat content varies in the same breed from zone to zone and with the individual characteristics of the animal and changes little with age. It is higher in fall and winter than in spring and summer. The fat content of milk during the day differs only with the length of time between milkings; the last portion of milk contains more fat than the first.
And a good article, Much Ado About Marbling
http://www.qlf.com/docindexer-76.html
Seems like this would be a research topic for some college type.
There does seem to be correlation between high butterfat and marbling, marbling being heritable at something like 0.40, and I wonder if the butterfat heritability is similar. Interesting that the fat particles in the Galloway milk, like those in the muscle, are fine and diffuse. ( in this one remote example, anyway)
https://books.google.com/books?id=txc3AQAAIAAJ&pg=PA405&dq=galloway+milk&hl=en&sa=X&ei=IDiNVMaeNMyIsQT7iYDoAw&ved=0CDkQ6AEwBQ#v=onepage&q=galloway%20milk&f=false
p 405
In my personal experience for the last twenty years, I find Galloways equal as butter-producing animals to any of the beef breeds, writes Mr. R. B. Carus, of Michigan. Some of them are extraordinary milkers. One of our cows, Rosy 4th, is an extra milker. She has given through the milking season a trifle over forty pounds per day, for three months, and at one of the institutes held here, it showed six per cent, butter-fat. This was a winter test. Mollie Jane 2d is an unusually good milker. I kept a daily record of her milk at the same time, and her milk was tested with Babcock tester. She showed seven and one-fourth per cent. butter-fat; the daily yield of milk of forty-two and one-half pounds. Their feed was wild hay and two pints meal, equal parts of corn and oats, and thirty pounds of beets. There is another cow in the neighborhood, but not recorded, which makes on an average two pounds per day during the summer. This I consider good. I also find that the fat particles are very fine, as a rule requiring a little longer time for the cream to rise, and after you have secured what you can by the common method of standing from twelve to thirty-six hours the milk is still rich. I have never seen a can or a jar of poor milk from the Galloway. I have been told by a friend of mine that the milk of the Galloway was the best of any he knew for feeding infants. The butter seems quite firm in texture, standing the heat of summer, keeping in form without melting or having an oily appearance. It has always recommended itself to our customers.
http://encyclopedia2.thefreedictionary.com/Butterfat+Content
Butterfat content is expressed in percentage. The average fat content of milk from various animal species is as follows (in percent): cows, 3.9; goats, 4.3; sheep, 7.2; swine, 5.9; water buffaloes, 7.7; zebus, 7.0; yaks, 6.8; camels, 5.0; horses, 1.8; asses, 1.4; and reindeer, 18.7. The butterfat content is a breed character, the highest being in Jersey cows (5–6 percent) and the lowest in Holstein-Friesian cows (3.35–3.75 percent). The butterfat content varies in the same breed from zone to zone and with the individual characteristics of the animal and changes little with age. It is higher in fall and winter than in spring and summer. The fat content of milk during the day differs only with the length of time between milkings; the last portion of milk contains more fat than the first.
And a good article, Much Ado About Marbling
http://www.qlf.com/docindexer-76.html
