Oorsig/Review
HOW TO INCREASE LACTOSE
PRODUCTION
It is important to understand that increased
lactose production leads to increased milk
production through the osmotic effect of Lactose.
The Lactose levels in milk will remain fairly
constant and do not increase as a result.
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Ensure adequate energy levels by feeding a
high energy concentrate.
Feed high quality dry forage and a source of
long fibre
Ensure the cows have adequate BCS (Body
Condition Score)
Avoid stressing the cows
Good udder health leads to less mastitis
which prevents a depression in Lactose
levels
Blood and milk are isosmotic but are
not in chemical equilibrium:
Milk has:
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90 x more sugar than blood
13 x more Ca than blood
10 x more P than blood
9 x more fat than blood
5 x more K than blood
1/2 as much protein as blood
1/7 as much Na as blood
LACTOSE-FREE MILK
Lactose-free milk should not be confused with products (such
as Almond “milk”, Soya “milk”, Rice “milk” etc.) which parade as
Lactose-free milk replacements. By definition, only mammals
produce milk. Plants produce juice.
In 2011 Chinese scientists claimed to have
successfully introduced human genes into 300
Holstein cows to produce human milk. It makes
the cows produce lysozyme (a protein that is
abundant in human milk) in their milk since
human milk has 1,600 times the level of lysozyme
of cow’s milk. Lysozyme accounts for the strong
sweet taste of human milk.
A year later, in 2012, Scientists claimed to have
produced a calf whose milk is safe to be drunk by
lactose-intolerant people, by introducing a gene
which causes the lactose to be broken down into
other sugars, that are easier for humans to digest.
These developments have inflamed critics of GM
foods and they call into question the safety of
milk from genetically modified animals.
Nowadays, Lactose-free milk is quite freely
available on the supermarket shelves. The Lactose
in the milk is “removed” by adding lactase to the
milk. This pre-digests the Lactose into the simple
sugars Glucose and Galactose. It does make
the milk taste sweeter and is probably more
cariogenic as well. Since Lactose-free milk is not
as popular as regular milk yet, it tends to stay on
the shelf longer. As a result, all the Lactose-free
milk currently available, is ultra-pasteurised to
extend the shelf-life.
Dr Mark Chimes is an independent veterinarian
working in the dairy industry and can be contacted at
[email protected]. References available upon on
request
ENDUMENI HERD HEALTH PRACTICE | Job Vacancy
Please send CV to [email protected]
or contact 0825320821 / 0609611874 for more info.
16
We are looking for an enthusiastic vet to join our busy 3-vet large
animal practice in Dundee, Northern KZN. The practice is well
equipped for cattle, sheep and wildlife. We are offering a competitive
salary with shared after hours and an opportunity for future
partnership. New graduates are welcome to apply.