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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 |
|---|---|---|---|---|
| HEAT-TREATED COLOSTRUM IS BENEFICIAL TO NEWBORN CALVES |
Discipline: calf raising; Key words: neonatal calf, |
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| THE EFFECT OF PULSATION RATIO ON TEAT CONDITION, SCC AND PRODUCTIVITY IN AUTOMATIC MILKING SYSTEMS |
Discipline: management; Key words: pulsation ratio; automatic milking; teat health; udder health; SCC |
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| SAINFOIN SILAGE BENEFITS NITROGEN UTILIZATION, METHANE EMISSION AND MILK YIELD IN DAIRY COWS |
Discipline: nutrition/feeding; Key words: sainfoin silage, |
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| In vitro evaluation of a novel bacteriophage cocktail as a preventative for bovine coliform mastitis. |
Discipline: mastitis; Key words: bacteriophage, |
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| A STUDY TO LIMIT OFF-FLAVOURS IN NON-FAT DRY MILK AND MILK PROTEIN CONCENTRATE |
Discipline: sensory; Key words: nonfat dry milk, milk protein concentrate, unit operations, |
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| Microbiological quality of raw milk attributable to prolonged refrigeration conditions. |
Discipline: contamination; Key words: raw milk quality, refrigerated storage, bacterial counts, proteolysis, psychrotrophic bacteria. |
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| Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. |
Discipline: cheese; Key words: pasture, total mixed ration, Cheddar cheese, fatty acid. |
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| Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content |
Discipline: dairy & health; Key words: cardiovascular disease, consumer acceptance, dairy product, monounsaturated fatty acid, saturated fatty acid. |
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| Impact of cows’ milk estrogen on cancer risk. |
Discipline: dairy &health; Key words: oestrogens, dairy products, endometrial cancer, nutrients, meta-analysis. |
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| Pseudomonas fluorescens group bacterial strains are responsible for repeat and sporadic post-pasteurization contamination and reduced fluid milk shelf life. |
Consumers complain about spoilage due to bacterial growth and spoilage also contributes to dairy product waste, which in a developing country we cannot really afford. We probably do not have figures in South Africa, but milk spoilage in the US amounts to $6.4 billion per year. Microbial spoilage is of particular concern and can be caused by either psychrotolerant spore formers, which likely originate from raw milk, or by post-pasteurization contamination (PPC). |