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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 |
|---|---|---|---|---|
| Body condition score and its association with dairy cow productivity, health, and welfare. |
Discipline: body condition score; Keywords: body reserve status, fat, hormonal changes, pregnancy, metabolic disorders. Research in this context was reviewed by J.R.Roche and coworkers in a paper published in the Journal of Dairy Science, Volume 92, pages 5769 to 5801. The title of the paper is: Body condition score and its association with dairy cow productivity, health, and welfare. |
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| Increasing omega fatty acid in cow's milk through diet manipulation: Effect on milk flavor. |
Discipline: dairy & health; Keywords: inflammatory diseases, CLA, fishy flavors, rumen-inert calcium salts, sensory panel. This topic was addressed by K.A.S. Nelson and S. Martini in a paper called: Increasing omega fatty acid in cow's milk through diet manipulation: Effect on milk flavor. The paper was published in the Journal of Dairy Science, Volume 92, pages 1378-1386. |
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| Effect of using propionic acid bacteria as an adjunct culture in yogurt production. |
Discipline: probiotics; Keywords: fermentation, flavour, human health, starter culture, propionibacteria. Researchers F.Y. Ekinci and M. Gurel thought so and tested the concept in their research published in the paper: Effect of using propionic acid bacteria as an adjunct culture in yogurt production. The paper was published in The Journal of Dairy Science, Volume 91, pages 892-899. |