Effets de la terramycine sur la production laitière chez la vache et sur la maturation du fromage

Abstract - The authors carried out three experiments on cows during the lactation period in order to ascertain the effects of terramycin (TM5) administered per os on the composition and quality of milk and on its cheese making properties.
In the light of the results obtained, they conclude that a significant increase is registered only in the production of milk and in total protein content. No harmful effect was noted in connection with cheese production and ripening