Abstract
WITH dairy cows milked by the normal methods, a proportion of the milk is not removed from the secretory tissues of the udder. This residual milk may be up to 20 per cent of the milk and contain 50 per cent of the fat present in the udder at the start of milking1. The amount left is proportional to the milk yield2.
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References
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Ragsdale, A. C., Turner, C. W., and Brody, S., J. Dairy Sci., 7, 249 (1924).
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BAILEY, G., CLOUGH, P. & DODD, F. Rate of Milk Secretion in Dairy Cattle in the Intervals between Consecutive Milkings. Nature 173, 404–405 (1954). https://doi.org/10.1038/173404a0
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DOI: https://doi.org/10.1038/173404a0
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