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Factors affecting the composition of milk
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Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
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Learn Introduction to Dairy Science with Rahul

Supporting structure:

Supporting structure consist the following structure.

 

  1. Skin:
  • Skin stabilizes the udder.

 

  1. Medial suspensory ligament:
  • The major supporting structure of the udder.
  • The medial suspensory ligament is the dense elastic connective tissue.
  • The elasticity of the medial suspensory ligament is necessary to allow the udder to increase in size as it fills with milk by expanding away from the body wall.

 

  1. Lateral suspensory ligament:
  • Main supporting structure of mammary gland.
  • These ligaments are non elastic in nature.

 

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