Table 5.

Effect of feeding regime on milk composition traits and coagulation properties.

Parameter	Measure Unit	DWB0	DWB10	DWB20	SEM 1	p Value
Milk	kg/day	25.6	25.7	25.5	1.96	0.981
Lactose	%	4.90	4.98	4.92	0.08	0.578
Fat	%	4.10	4.05	4.01	0.21	0.868
Protein	%	3.51	3.50	3.60	0.10	0.083
Casein	%	2.72	2.71	2.77	0.07	0.084
Whey protein	%	0.72	0.70	0.72	0.006	0.565
NPN 2	%	0.032	0.032	0.033	0.0002	0.461
Urea	mg/dL	22.9	21.5	22.3	1.29	0.130
Somatic cells	log10 n/mL	5.22	5.22	5.44	0.40	0.378
pH		6.67	6.69	6.72	0.03	0.198
Titratable acidity	°SH/50	4.00	3.93	3.82	0.09	0.461
3 r	min	17.8	18.7	19.6	1.21	0.124
4 k20	min	3.6	3.3	3.4	0.65	0.765
5 a30	mm	31.9	36.6	35.3	2.11	0.132
6 a2r	mm	32.3 b	37.0 a	42.9 a	2.59	0.012

¹ SEM = standard error of mean, ² NPN = non-protein nitrogen, ³ r = Coagulation time, ⁴ k₂₀ = Curd firming time, ⁵ a₃₀ = Curd firmness, ⁶ a_2r = Curd firming after twice r. ^a,b: p ≤ 0.05.