srjalsSRJALSSRJALS2788-938610.47310/srjals.2024.v04.i02.004Correlation between Milk Components and Density in Friesian Cows Reared in Shatrah City, Southern IraqMuayadAbdulwahidJaber Al-FayadDepartment of Animal Production, Faculty of Agriculture and Marshlands, University of Thi-Qar, 64001, Iraq.This study was carried out in the Al Sulaiman District of Shatrah District, located in Dhi Qar Governorate, from October 1, 2022, to August 1, 2023. Its objective was to examine the correlation between the density of milk and its various components, as well as to analyse the nature of the link among these components. The study was conducted on 50 Friesian cows of different ages at the beginning of their production season. The herd was monitored until drying, and 1000 samples of raw bovine milk were collected during the study period. The findings indicated that the average proportions of milk constituents (% fat, % protein, % lactose, % ash, % non-fat dry matter, % total solids, % water) and their density fell within the typical range for recently obtained cow's milk. The means were ( 0.430±3.17, 0.187±3.01, 0.290±4.88,0.038±0.57, 0.517±8.14, 0.863±11.28, 0.854±88.70, 0.203±25.89) respectively. The findings revealed a strong and statistically significant positive connection (P<0.01) between milk density and the percentages of protein, lactose, ash, non-fat dry matter, and total solids. The variable was shown to have a significant association (p<0.05) with the percentage of fat. The correlation coefficients were 0.930224, 0.929568, 0.831907, 0.927356, 0.825206, and 0.528211, respectively. The fat percentage exhibited a positive correlation (p<0.05) with the percentages of protein, lactose, ash, and non-fat dry matter. Simultaneously, there was a strong and statistically significant positive correlation (P<0.01) with the percentage of total solids, and the correlation coefficient was ( 0.607717, 0.605502, 0.555184, 0.606396, 0.870281) respectively. The protein percentage was highly significantly correlated (P<0.01) with % lactose, % ash, % non-fat dry matter, and % total solids, and the correlation coefficient was (0.995367, 0.901666, 0.995768, 0.90757) respectively. The results indicated a strong positive association (P<0.01) between the percentage of lactose sugar and the percentages of ash, non-fat dry matter, and total solids. The correlation coefficients were 0.910805, 0.999508, and 0.908363, respectively. The non-fat dry matter percentage showed a strong and statistically significant association (P<0.01) with the percentages of ash and total solids. The correlation coefficients were 0.911057 and 0.909182, respectively. The ash percentage showed a strong and statistically significant association (P<0.01) with the percentage of total solids, with a correlation coefficient of 0.824646. The moisture content in milk was found to have a strong negative association (P<0.01) with all milk components and their density. The correlation coefficients were as follows: 0.87385 for component 1, 0.91044 for component 2, 0.91149 for component 3, 0.91229 for component 4, 0.82722 for component 5, and 0.99619 for component 6.