Exploring the Heights: Impact of Altitude on Dairy Milk Composition

The aim of the present study was to assess the impact of altitude on the quality of milk from dairy cows housed in small-scale farms in alpine areas. Therefore, a dataset comprising 5,680 bulk milk samples from 32 farms located at different geographical altitudes was considered. Milk traits such as fat, protein, lactose, free fatty acids, casein, milk urea nitrogen content, pH value, and somatic cell score were examined in the laboratories of the South Tyrolean Dairy Association using mid-infrared spectroscopy. The data were analyzed using a statistical model that considered altitude category, grazing practice, housing system, and season of milk analysis as fixed effects. The findings revealed a positive association between altitude and milk fat, free fatty acids, and somatic cell count. Conversely, lactose content, milk urea nitrogen, and pH value in milk from cows kept on farms at higher altitude (>1,200 m above sea level) showed a negative relationship with altitude. Farms located at altitudes above 1,200 m exhibited higher fat, protein, urea, and somatic cell content than farms located at lower levels. The results provide new insights into a production effect that has so far received little attention and should be considered in farm management (e.g., feeding management, breed decision) to ensure animal health and the associated animal welfare as well as the productivity of dairy cows reared in traditional small-scale mountain dairy farms.