The dairy manager can influence the fat percent of milk produced. This guideline describes several factors that contribute to variation in milk fat composition. Fat composition of milk produced on dairy farms receives considerable attention by dairy producers because the price paid for milk is dependent on fat content. In addition, the value of breeding animals is influenced by actual or potential fat production.
Several factors affect the fat composition of milk.
The feeding program is readily recognized as a major influence on fat percent. Other factors such as genetic merit, stage of lactation, and herd management practices contribute to variation in fat percent. The purpose of this guideline is to describe the various factors affecting the fat composition of milk. This guideline will not discuss factors affecting the accuracy of fat percent analysis. Dairy producers can gradually change the genetic merit for fat by emphasizing fat percent when selecting sires.