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The Research Column

by Heinz Meissner

Click on any of the publications below to read more about the specific topic:

 

Title Date Discipline Extract Keywords
THE EFFICACY OF DEXTROSE SOLUTION TO TREAT PVD AND ENDOMETRITIS IN COWS

Discipline: metritis: Key words:dextrose,

FAT SUPPLEMENTATION AS AFFECTED BY FORAGE FIBRE IN DIETS OF HIGH-PRODUCING COWS

Discipline: feed additives; Key words: dietary forage neutral detergent fiber, early lactation,

Dairy farms testing positive for Mycobacterium avium ssp. paratuberculosis have poorer hygiene practices and are less cautious when purchasing cattle than test-negative herds.

Discipline: disease; Key words: paratuberculosis,

Effects of automatic cluster removal and feeding during milking on milking efficiency, milk yield and milk fat quality.

Discipline: milking; Key words: cluster take-off level, parlour feeding, milking  interval, residual milk, milking efficiency.
THE EFFECT OF COLOSTRUM STORED DIFFERENTLY ON PASSIVE IMMUNITY TRANSFER IN CALVES

Discipline: calf rearing; Key words: colostrum storage, colostrum feeding, calf health, immunoglobulin G.
Safety of milk-derived bioactive peptides.

Discipline: dairy and health; Key words: bioactive peptides, cytotoxicity, mutagenicity, immunomodulatory function, side effects.
Ratio of dietary rumen degradable protein to rumen undegradable protein affects nitrogen partitioning but does not affect the bovine milk proteome produced by mid-lactation Holstein dairy cows.

Discipline: nutrition/feeding; Key words: milk protein, proteomics, bioactive, low abundance protein. 
Efficacy of colostrum replacer versus maternal colostrum on immunological status, health, and growth of preweaned dairy calves.

Discipline: calf rearing; Key words: calf, colostrum, colostrum replacer, passive transfer. 
Interrelations between the rumen microbiota and production, behavioral, rumen fermentation, metabolic, and immunological attributes of dairy cows.

Discipline: fermentation/digestion; Key words: rumen microbiota, feed efficiency, behavior, PCA

Textural and sensory problems of low-fat cheeses and measures to address it

Due to perceived health reasons, consumers have shown an increasing interest in the consumption of cheese with a lower fat content. One of the main properties of reduced-fat cheeses is a higher protein to fat ratio that results in a more compact structure leading to a firmer and rubbery texture, a lack of flavour, bitterness (unacceptable sensory properties), development of off-flavours, poorer melting properties and a translucent appearance.