Classification of holstein dairy cattles in terms of parameters some milk component belongs by using the fuzzy cluster analysis [Bulanik kümeleme analizi ile siyah alaca süt siğirlarinin bazi süt bileşenlerine ait parametreler bakimindan sınıfandırılması]

This study was carried out on classification of holstein friesian breed dairy cattles in terms of some milk component parameters and on investigating the relevant parameters in the resulting cluster structures. within the scope of this study,thirteen diferent criteria were used including somatic cell count (scc),milk fat (%),milk protein (%),milk lactose (%),casein (%),urea (%),dry matter (%),non-fat dry matter (%),density (g/cm3),acidity (ºsh),free fatty acids (mmol/10l),citric acid (%) and freezing point (ºc). as a result of the analysis using fanny algorithm based on the principle of fuzzy equality,the fuzziness level was found to be minimum when a total of 282 cattles were divided into 2 clusters with the accuracy rate of 97.5%. accordingly,the cattles were classified in terms of the investigated characteristics in 2 diferent clusters in which 25 cattles were in cluster 1 and the rest of the cattles were in cluster 2. when the resulting cluster structures were studied,it was found that cluster 2 has a more stable clustering than cluster 1. when evaluating the change in milk components according to the clusters,it was concluded that somatic cell count,dry matter (%),milk fat (%) and density (g/cm3) have significant diferences between clusters (p<0.05),while the other parameters were found statistically non-significant (p>0.05). © 2015,veteriner fakultesi dergisi. all rights reserved.