DAIRY CHEMISTRY AND BIOCHEMISTRY 50 10 Week of lactation Figure 3.2 Typical changes in the concentrations of fat(O), protein() and lactose(O)in bovine milk during lactation 4.6 兰E8 3.4 S O N D Ire 3.3 Seaso in the fat content of bovine milk in some Eu s(●, United Kingdom(口, france, Germany(△), reland(▲) om an foras tal 1981)70 DAIRY CHEMISTRY AND BIOCHEMISTRY 5.0 - 0 L. 2 4.0 3.0 0 10 20 30 40 50 Week of lactation Figure 3.2 Typical changes in the concentrations of fat (O), protein (m) and bovine milk during lactation. 4.6 - 4.4 - 4.2 - 4.0 - 3.8 - 3.6 - 3.4 - lactose (0) in JFMAMJJASOND Month Figure 3.3 Seasonal changes in the fat content of bovine milk in some European countries: (Denmark (O), Netherlands (O), United Kingdom (O), France (U), Germany (A), Ireland (A) (From An Foras Taluntais, 1981.)