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Milk Quality, Curd, and Whey Percentages of Holstein Friesian Cows at Different Lactation Phases

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 7 No. 1 (2025) · pp. 56–64

DOI
10.20956/hajas.v7i1.37178
ISSN
2621-9190, 2621-9182
Published
2025-09-21
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

The lactation phase of dairy cows is very important in determining the quality of milk produced. The lactation phase is divided into three phases: early, mid, and late lactation. The objective of this study was to determine the milk quality and percentage of curd and whey of Holstein Friesian dairy cows at different lactation phases. This study was conducted using a completely randomized design (CRD) with 3 treatments and 5 replicates of each treatment. The treatments in this study were P1 = early lactation, P2 = middle lactation, and P3 = late lactation. The research data were processed through the SPSS application using the ANOVA test, and if there was a difference between treatments, it would be further tested using the Duncan test. The lactation phase significantly affected (P < 0.05) the fat content and curd production of Holstein Friesian cow milk, but did not significantly affect the protein content, pH, specific gravity (SG), and viscosity of Holstein Friesian cow milk. The lactation phase has a significant impact on the milk quality and percentage of curd and whey in Holstein Friesian dairy cows. It has been observed that during the late lactation phase, the milk quality tends to be higher, which is a noteworthy finding for dairy farmers. Keywords: Phase of lactation, physical quality, chemical quality, curd, and whey

Collaboration network of the authors

14 authors · 35 co-authorship links

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Co-authorOrganisationJoint articles
R. MalakaAffiliation unknown1
A. PurnamaAffiliation unknown1
B. P. PurwantoAffiliation unknown1
I. G. PermanaAffiliation unknown1
Hajrawati HajrawatiAffiliation unknown1
F. MaruddinAffiliation unknown1
M. TaufikAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Milk Quality, Curd, and Whey Percentages of Holstein Friesian Cows at Different Lactation Phases </dc:title>
	<dc:creator xml:lang="en">Syawal, S.</dc:creator>
	<dc:creator xml:lang="en">Utamy, R.F.</dc:creator>
	<dc:creator xml:lang="en">Ako, A.</dc:creator>
	<dc:creator xml:lang="en">Hasbi , H.</dc:creator>
	<dc:creator xml:lang="en">Rahman, A. A.</dc:creator>
	<dc:creator xml:lang="en">Ramadan, Z.</dc:creator>
	<dc:creator xml:lang="en">Mufliha, R.</dc:creator>
	<dc:description xml:lang="en">The lactation phase of dairy cows is very important in determining the quality of milk produced. The lactation phase is divided into three phases: early, mid, and late lactation. The objective of this study was to determine the milk quality and percentage of curd and whey of Holstein Friesian dairy cows at different lactation phases. This study was conducted using a completely randomized design (CRD) with 3 treatments and 5 replicates of each treatment. The treatments in this study were P1 = early lactation, P2 = middle lactation, and P3 = late lactation. The research data were processed through the SPSS application using the ANOVA test, and if there was a difference between treatments, it would be further tested using the Duncan test. The lactation phase significantly affected (P &amp;lt; 0.05) the fat content and curd production of Holstein Friesian cow milk, but did not significantly affect the protein content, pH, specific gravity (SG), and viscosity of Holstein Friesian cow milk. The lactation phase has a significant impact on the milk quality and percentage of curd and whey in Holstein Friesian dairy cows. It has been observed that during the late lactation phase, the milk quality tends to be higher, which is a noteworthy finding for dairy farmers.
Keywords: Phase of lactation, physical quality, chemical quality, curd, and whey</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2025-09-21</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/37178</dc:identifier>
	<dc:identifier>10.20956/hajas.v7i1.37178</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 7 No. 1 (2025); 56-64</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/37178/13399</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>