Milk production and its quality are influenced by many interrelated factors. These factors can be grouped broadly into genetic, physiological, nutritional, managemental, environmental, health, and handling factors. Each affects either the quantity (yield) of milk, its quality (composition, safety), or both.
1. Genetic Factors
Genetic makeup determines the animal’s inherent potential for milk production and composition.
Key points
- Breed of animal: High-yielding dairy breeds (e.g., Holstein-Friesian, Jersey) produce more milk than native breeds. Buffalo milk is richer in fat compared to cow milk.
- Heritable traits: Milk yield and components (fat, protein, lactose) have heritability and can be improved by selection.
- Strain differences: Variations exist within the same breed affecting yield.
2. Physiological Factors
Animal’s age, stage of lactation, parity, and endocrine status strongly influence yield and composition.
Key points
- Age: Yield increases with age until maturity (usually peaks around 4–6 lactations) then declines.
- Stage of lactation: Peak yield occurs shortly after calving; thereafter yield gradually falls. Fat percentage tends to be lower at peak yield and higher toward the end of lactation.
- Parity: Milk yield generally increases with successive calvings until the animal reaches full maturity.
- Hormonal influence: Prolactin, oxytocin, growth hormone and thyroid hormones regulate milk synthesis and let-down.
3. Nutritional Factors
Nutrition is one of the most important controllable factors affecting both quantity and quality.
Key points
- Energy and protein: Adequate dietary energy and protein are required for higher yields. Energy deficiency reduces milk volume; protein affects milk protein content.
- Forage quality: Good-quality green fodder increases yield and improves milk flavor.
- Minerals and vitamins: Calcium and phosphorus are necessary for milk secretion; vitamins (A, D, E) affect health and milk quality.
- Water intake: Milk is ~85–87% water. Clean and ample water supply is essential for maximum yield.
- Feed additives and concentrates: Correctly balanced concentrate supplements can increase yield in high-producing animals.
4. Managemental Factors
Practical farm management — milking method, housing, hygiene and routine — strongly affects production.
Key points
- Milking practices: Regular, complete milking increases yield; rough handling or irregular milking can reduce let-down.
- Frequency of milking: Milking three times a day may increase yield in high-producing cows; twice daily is common practice.
- Housing and comfort: Good ventilation, clean bedding and comfortable resting space reduce stress and improve yield.
- Sanitation: Clean milking utensils and proper udder hygiene maintain milk quality and reduce contamination.
- Record keeping: Monitoring yields, health events and feeding helps optimize management decisions.
5. Environmental Factors
Climate, season and general environment influence feed intake, health and thereby milk production.
Key points
- Temperature and heat stress: High ambient temperature decreases feed intake and milk yield; heat stress also affects reproduction.
- Cold stress: Increases maintenance energy requirement; if not matched by extra feed, milk yield falls.
- Seasonal variation: Many herds produce more milk in cool seasons and less in hot, dry seasons.
- Clean environment: Reduces bacterial load and mastitis risk, improving milk quality.
6. Health Factors
Diseases and metabolic disorders directly reduce yield and often deteriorate milk composition and safety.
Key points
- Mastitis: One of the most important causes of reduced yield and poor milk quality. Increases somatic cell count and changes composition (lower lactose, casein).
- Metabolic disorders: Conditions like ketosis, milk fever, acidosis reduce production and animal welfare.
- Parasites and infections: Internal and external parasites reduce feed efficiency and yield.
- Vaccination and preventive care: Regular veterinary care improves herd health and milk output.
7. Psychological and Behavioural Factors
Animal handling, stress, and human-animal relationship influence oxytocin release and milk let-down.
Key points
- Stress & fear: Noise, predators, rough handling or unfamiliar people can inhibit let-down.
- Routine and calm handling: Gentle and consistent routines improve milking efficiency.
8. Milk Handling and Processing Factors (Quality-specific)
After milking, how milk is handled determines its safety, shelf life and perceived quality.
Key points
- Immediate cooling: Chilling milk quickly (to ~4°C) slows bacterial growth and preserves quality.
- Hygienic collection: Clean utensils, clean storage vessels and proper transportation prevent contamination.
- Adulteration: Addition of water, chemicals or prohibited preservatives lowers nutritive value and is a health hazard.
9. Interaction of Factors
Most factors interact — e.g., poor nutrition increases disease susceptibility; heat stress reduces feed intake leading to lower yield. Effective improvement requires an integrated approach.
10. Practical Recommendations for Farmers
- Choose appropriate breeds or crossbreeds for your environment and management capacity.
- Provide balanced rations (energy, protein, minerals, vitamins) and ensure constant access to clean water.
- Maintain good housing, regular parasite control and vaccination schedules.
- Practice gentle, routine milking with clean equipment and immediate cooling of milk.
- Monitor animals closely for early signs of mastitis and metabolic disorders.
Conclusion
Improving both quantity and quality of milk requires attention to genetics, nutrition, health, environment and good management practices. By addressing these factors together, farmers can achieve higher yields, better milk composition and safer milk for consumers.
