Aspectos nutricionais e bioquímicos que afetam a produção e composição química do leite de vaca

Abstract

The chemical composition of milk is of great importance for the dairy agribusiness sector. The better the composition of the milk in terms of fat, protein, lactose and total solids, the higher the total yields will be. Furthermore, milk in general is considered one of the most complete foods as it presents several important factors for human and animal nutrition, having in its composition proteins with high biological value and essential fatty acids, as well as mineral and vitamin compounds. This review aims to identify the main factors that influence milk production, especially those related to the food and nutritional management of lactating cows; determinants in the chemical composition of fresh milk.Keywords: Fat; food; nutrition; protein;