Variations in the Gross Composition of Milk as Related to the Breed of the Cow: A Review and Critical Evaluation of Literature of the United States and Canada

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Abstract
This review summarizes the average composition of normal milk of the Jersey, Guernsey, Holstein, Ayrshire and Brown Swiss breeds as reported for the period 1900-1957. Components included are fat, solids-not-fat, (S-N-F) total protein, lactose, ash, calcium and phosphorous. Higher fat and solids-not-fat are generally indicated in the data of the period 1926-1957, as compared with data for 1900-1925. Trends in changes in percentages of the other constituents for the same periods, are not as conclusive. The percentages of fat, S-N-F, protein, lactose and ash tend to be slightly higher in the individual cow samples than in herd samples for the same breeds.