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by Heinz Meissner
Click on any of the publications below to read more about the specific topic:
The Research Column
| Title | Date | Discipline | Extract | Keywords |
|---|---|---|---|---|
| Effect of body condition change and health status during early lactation on performance and survival of Holstein cows. |
Animal Health and Welfare | Below par post-calving health has a negative effect on the performance and survival of dairy cows and occurrence of uterine, metabolic and other health disorders which are risk factors for lower subsequent fertility and milk yield, and higher risk of culling. The interrelationship between loss in body condition score (BCS) and disease prevalence is however complex and establishing cause and effect associations is challenging. Increased risk of milk fever, ketosis, fatty liver, metritis, digestive disorders and mastitis in cows with greater loss of BCS after calving has been shown. |
body condition, culling, fertility, disease | |
| A new method for producing superior set yogurt, focusing on heat treatment and homogenization. |
Dairy Products and Nutraceuticals | Food Safety and Quality | In the study, the effects of homogenization conducted at higher pressure than the conventional (10 megapascal [MPa] for the first stage and 5 MPa for the second stage) on curd structure of set yogurt was investigated, the focus being on the fat globule size. Each yogurt mix was adjusted at the range of fat globule sizes from 0.45 μm to 1.1 μm by a homogenizer and then heated at 95°C for 5 minutes (conventional heat treatment), 120°C for 2 seconds (ESL processing) or 140°C for 2 seconds. |
set yogurt, fat globule size, homogenization, extended shelf life processing | |
| Effect of mixing during fermentation in yogurt manufacturing. |
Discipline: yogurt; Keywords: lactic acid bacteria, stirring, low-speed agitation, process time, acidity profile, microbiological dynamics. Is agitation during fermentation beneficial to yogurt characteristics? This question was addressed by E.J. Aguirre-Ezkauriatza and coworkers in a study entitled: Effect of mixing during fermentation in yogurt manufacturing, which was published in the Journal of Dairy Science (2008), Volume 91, pages 4454-4465. |
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| Effect of nitrogen flushing and storage temperature on flavour and shelf-life of whole milk powder |
Discipline: milk powder; Keywords: oxidation, rancidity, off-flavours, light exposure, package atmosphere. The objective of the study was to establish whether nitrogen flushing and colder than normal storage temperature will be favourable to flavour and shelf life of whole milk powder. This research by Dr M.A. Lloyd and colleagues was published in The Journal of Dairy Science, Volume 92 of 2009, pages 2409 to 2422. The title of the paper is: Effect of nitrogen flushing and storage temperature on flavour and shelf-life of whole milk powder. |
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| Composition, coagulation properties, and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based system. |
Discipline: cheese; Keywords: conceive after birth, cheddar cheese, lactation length, cheese yield, organoleptic properties. |
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| Reduced milking frequency: Milk production and management implications. |
Discipline: lactation management; Keywords: once-a-day milking, extensive dairy production systems, labour requirements, pasture deficit. |
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| Cheese liking and consumer willingness to pay as affected by information about organic production. |
Discipline: organic production; Keywords: organic cheese, demand, taste panel, willingness to pay, market. |
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| Complete-lactation milk and component yields following a short (35-d) or a conventional (60-d) dry period management strategy in commercial Holstein herds |
Discipline: management; Key words: short dry period, conventional dry period, production, lactation number.
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| A study on cow comfort and risk for lameness and mastitis in relation to different types of bedding materials |
Discipline: cow comfort; Key words: bedding material, lying behavior, |
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| Feeding, production, and efficiency of Holstein-Friesian, Jersey and mixed-breed lactating dairy cows in commercial Danish herds |