Use of the Lachema Bio-La-Test for the determination of urea in milk

The content of urea in milk was studied as a parameter of dairy cow nutrition. It is possible to use for the analysis whole milk where the values are lower by 5.96% than in defatted milk (this fact must be borne in mind when the results are interpreted). Protein can be removed from whole milk within 24 hours after sampling provided that it was placed in a refrigerator within four hours from milking to be stored there at 4 degrees C. In such a case the decrease in urea level is not greater than 4%. No significant differences were found between urea concentration in milk collected by stripping and that in bulk milk. It is not recommended to take samples at the end of milking because such milk contains less urea. Urea concentration in the bulk milk samples corresponds to the average urea concentration in the milk samples taken from dairy cows in the stable.