Comparison of milk and grass composition from grazing Irish dairy herds with and without milk fat depression.

Background: This study investigated the factors relating to pasture chemical and fatty acid (FA) composition that influence the milk fat percentage of spring calving, grazing dairy cows. The relationship between milk fat percentage and FA composition of the milk in these herds was also investigated.

Results: Milk protein percentage, milk casein percentage and cheddar cheese yield were increased in milk from HMF herds.