The Research Column

by Heinz Meissner

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

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.
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.
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.
EFFECT OF ROUTINE CLAW TRIMMING ON CLAW TEMPERATURE IN DAIRY COWS MEASURED BY INFRARED THERMOGRAPHY

Discipline: animal welfare/ethics; Key words:infrared thermography,
Effect of time of maize silage supplementation on herbage intake, milk production, and nitrogen excretion of grazing dairy cows.

Discipline: pastures/grazing; key words: dairy cow,
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.
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.
Effects of supplementation with a phytobiotics-rich herbal mixture on performance, udder health, and metabolic status of Holstein cows with various levels of milk somatic cell counts

Discipline: udder health; Key words: phytobiotic supplementation, mammary health, SCC, milk production.
Effects of twin pregnancy and dry period feeding strategy on milk production, energy balance, and metabolic profiles in dairy cows.

Discipline: lactation management; Keywords: metabolic diseases, correct feeding strategies, moderate energy, lactation length.

These questions were addressed in a study by Dr Silva-del-Rio and colleagues in a study published in 2010 in the Journal of Animal Science, Volume 88, pages 1048 to 1060. The title of the paper appropriately was Effects of twin pregnancy and dry period feeding strategy on milk production, energy balance, and metabolic profiles in dairy cows.
Engineering to support wellbeing of dairy animals.

Discipline: management; Key words:dairy technologies, biomarkers, health, welfare, husbandry, review.