Variation in Swedish bovine raw milk from 1995 to 2020 : focus on composition and properties

Abstract: The composition and properties of Swedish bovine raw milk are influenced by several factors which have varied over the last 25 years. Factors influencing milk quality include: bovine breed, stage of lactation, type of feed, and climate. The overall aim of this thesis was to investigate the variation of Swedish bovine raw milk quality over the last 25 years. Changes on Swedish dairy farms and dairies were also investigated. This thesis is a literature review. Searches in online databases were conducted for primary research. Scientific studies, book chapters, Swedish databases, websites, and personal communications were also used to collect information. The literature review revealed that over the last 25 years the protein content has increased from 3.34% to 3.50% while the fat content has been stable around 4.2%. Over time, variations in lactose, calcium, citric acid, somatic cell count, and pH were small. Sweden has gone from several small dairy farms to fewer farms with larger herd size.