Filtration or separation of the milk or just sorting cows in groups! Various ways of on farm optimization of the milk delivery to the dairy constantly are presented. There is a big economical potential in these solutions but a part from ensuring they work properly there is also a job in monitoring the quality(ies) of the milk!

At the ICAR meeting this year in Aarhus, Denmark the company AFIKIM from Israel presented a new application for their Afilab which during milking is able to analyze for fat, protein etc in milk. They showed that during a 9 month trial it had been possible to increase the cheese yield by up to 14% in one fraction of milk without sacrificing the milk quality (mainly SCC) in the other fraction! This determination of the coagulation properties mainly builds on analyzing fat and protein in the milk and then, during the milking in the barn, direct the milk to tank A or B depending on the actual composition of the milk. It is even possible to send first part of the milk from a cow to one tank and the last part to another tank! For more information read about the solution here

As farms gets bigger and bigger it certainly becomes interesting (and affordable) to invest in such solutions and other initiatives published lately is the in-lab analyses of coagulation properties used already in Italy to breed for higher cheese production and maybe sort cows in group. And lately a large research project in Denmark was mentioned where they look into on farm filtration in order to remove some of the water from the milk before it is transported to the dairy plant.

afimilk composition_image for blog
For sure some of these solutions will advance into our market. It is just a question at which speed it will happen. One of the parameters decisive for the speed will be to which degree analyses method will be developed too, which can monitor precisely the quality of the milk delivered.

It will be relevant to analyze for more specific components within the fat, protein as well as lactose fraction, and if any of the other components normally present in milk has changed or in which tank they end up.
It may be relevant to analyze if any components has been added or removed during the process.
It will also be important to develop payment models to pay for the “new milk” in order to ensure that the benefit of the operation is of interest to both farmer and dairy!

Blog post written by

Tove Asmussen

Master of Sci. Milk Production
Dipl. Business Innovation
Consultant & Business Owner, Raw Milk Connect