Seasonal and farm-specific variations in milk fat percentage: impact on quality and economic performance in dairy production
¹Department of Food Sciences and Biotechnology, University for Business and Technology, Kalabria, XK10000 Prishtina, Kosovo
²Department of Food Science, University “Haxhi Zeka” KLA Str., XK30000 Peja, Kosovo
Correspondence: xhavit.bytyci@ubt-uni.net
Abstract:
This study investigated the seasonal dynamics of milk fat percentage and its economic implications across 83 small-scale dairy farms in the Istog region of Kosovo over one year. A total of 1,616 valid raw milk samples were collected and analyzed twice monthly per farm using the Gerber method. The average annual milk fat content was 3.75%, ranging from 2.90% to 4.00%. Statistically significant monthly differences were observed (Friedman test, p < 0.001), with May showing the highest average fat percentage (3.807 ± 0.133%) and August the lowest (3.682 ± 0.220%). While Spearman’s correlation did not indicate a significant relationship between ambient temperature and milk fat percentage, seasonal comparisons revealed significantly higher fat values in spring than in winter (p = 0.009, rrb = 0.543). Farm-level analysis showed considerable variation, with fat content ranging from 3.35% to 3.92%, likely reflecting differences in general management practices and potential variations in breed and feeding. An economic model based on €0.075 per 1% fat per liter of milk and an annual production of 36,000 liters per farm revealed income disparities of up to €1,539 per year due to fat percentage differences. These findings underscore the importance of improving farm-level practices and implementing seasonal management strategies to stabilize milk fat content and reduce economic losses, particularly during warmer months when fat levels tend to decline. Future research should further investigate the specific effects of cow breed, feeding regimes, and environmental management on milk composition.
Key words:
averages, economic impact, heat stress, milk fat, samples, seasonal variation