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Factors affecting the composition of milk
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Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
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Learn Introduction to Dairy Science with Rahul
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Lactogenesis (Milk Secretion)

  • Concentration of estrogen and progesterone secreted by ovaries and placenta during pregnancy increases.
  • It leads to development of mammary gland and prolactin level decreases.
  • After parturition,prolactin increases and progesterone level decreases.
  • Initiation of lactation then takes place later.

 

Note: For every liter of milk secreted, 500 liter of blood is required.

 

Galactopoiesis (Maintenance of Lactation)

  • After parturition, there is rapid increase in milk yield in cow upto 2-6 weeks.
  • Milking/suckling stimulus and intra mammary pressure induce it.
  • Milking releases hormones required for lactation.
  • If milking is stopped, synthesis stops and the secretory cells of the udder are rapidly lost.
  • Milking causes release of prolactin from anterior pituitary which helps to maintain lactation which further releases ACTH and oxytocin.
  • Somatotropin ejection cause a marked increase inn milk production of lactating cows.
  • Iodocaesin artificially induce milk production.
  • Thyroxin contains less iodine and are given orally to ruminants for increasing milk production.
  • Feeding high calorie diet to cow before first calf reduce the milk yield and causes deposition of high fat inn udder.
  • Under feeding cause delayed sexual maturation.

 

 

Milk Ejection (Milk Letdown)

  • Letdown of milk is controlled by neuro hormonal action when udder influences the hormone.
  • Suckling causes sensory impulses to rise in nerve ending of teat.
  • Hypothalamus is stimulated and release the oxytocin.
  • Blood reaches udder where oxytocin cause contraction of myoepithelial cells.
  • Contraction of alveoli forces milk to collecting ducts.
  • Milk is then removed by milking or suckling within 7-15 minutes.

 

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