Utrecht phenomenon

Feed has relatively little effect on the concentration of most elements in milk because the skeleton acts as a reservoir of minerals. The level of citrate in milk decreases on diets very deficient in roughage and results in the Utrecht phenomenon , i.e. milk of very low heat stability. Relatively small changes in the concentrations of milk salts, especially of Ca, Pj and citrate, can have very significant effects on the processing characteristics of milk and hence these can be altered by the level and type of feed, but definitive studies on this are lacking. 

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