Factors affecting test-day milk composition in dairy ewes, and relationships amongst various milk components

A total of 7492 test-day observations for mean contents of fat, protein, casein, serum protein and lactose and individual laboratory cheese yield (ILCY) were obtained, at approximately monthly intervals, from 1119 ewes belonging to eight Churra dairy flocks. The effect of various factors on these variables was examined and phenotypic correlations among all traits were estimated. Least squares analyses showed significant effects of flock test-date, stage of lactation, age of ewe, and number of lambs weaned on almost all variables. Protein content and composition were not affected by the number of lambs weaned. ILCY had an unadjusted mean (26·55 kg cheese/100 l milk) close to those reported for real cheese yield in dairy ewes and was affected similarly to the main milk components. Fat, protein, casein, and serum protein contents, and ILCY, showed a generally increasing trend as lactation progressed. These components reached a minimum at 1 month into lactation, when milk yield was highest, and increased for the remainder of the lactation. ILCY depended mainly on fat, protein and casein contents. Protein and casein contents were closely related and equally correlated with ILCY. An increase in somatic cell count (SCC) was associated with decreased milk yield and decreased lactose content.