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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 |
|---|---|---|---|---|
| Economics of timed artificial insemination with unsorted or sexed semen in a high-producing, pasture-based dairy production system. |
Genetics, Physiology and Reproduction | In the study the authors used a simulation model to estimate the potential economic benefit of using timed AI in combination with conventional unsorted or sexed semen in heifers only, and in both heifers and lactating cows. These scenarios were compared with a conventional reproductive programme in which heifers and cows were inseminated with conventional unsorted semen after oestrus detection (Control). A sensitivity analysis was also used to estimate the effect of hormone costs from timed AI use on the profitability of each programme relative to the conventional. |
timed artificial insemination, stochastic model, bio-economics, sexed semen | |
| 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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| Sensory analysis of dairy foods. |
Discipline: sensory; Keywords: texture, aroma, flavour, taste, scorecard judging, analytical sensory tests, descriptive analysis. Is sensory analysis a valuable tool to the dairy product manufacturer? M.A. Drake was invited by the American Dairy Science Association to review the work done on sensory appraisal. The title of his Review which was published in the Journal of Dairy Science, Volume 90 of 2007, page 4925 to 4937, was appropriately: Sensory Analysis of Dairy Foods. |
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| Influence of continuous selection for improved milk yields and other productivity measures |
Discipline: breeding; Keywords: productivity measures, inbreeding, longevity, replacement costs, heritability, fitness traits. |
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| Greenhouse gas emissions on British dairy farms |
Discipline: carbon footprint; Keywords: production systems, milk yield, fertilizer use, manure management, rumen fermentation. |
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| Faciolosis in pasture-based dairy production systems. |
Discipline: disease; Keywords: liver fluke, parasitic disease, lymnaeid snail, drug therapy, molluscicides, milk withdrawal period. |
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| Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria. |
Discipline: probiotics: Key words: yogurt, fermented milk, probiotic viability, storage stability, sensory preference. |
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| Validity of prepartum changes in vaginal and rectal temperature to predict calving in dairy cows. |
Discipline: reproduction; Key words: dairy cow, body temperature, |
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| EFFECT OF ROUTINE CLAW TRIMMING ON CLAW TEMPERATURE IN DAIRY COWS MEASURED BY INFRARED THERMOGRAPHY |
Discipline: animal welfare/ethics; Key words:infrared thermography, |
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| GRAZING PATTERN OF DAIRY COWS THAT WERE SELECTED FOR DIVERGENT RESIDUAL FEED INTAKE AS CALVES |
Discipline: grazing/pastures; Key words: dairy cow, |