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Dairy industry
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The lactic acid bacteria in cheese made from unpasteurised milk can reduce the growth of the harmful bacteria that may occur in these cheeses.
Norsk Gardsost and Nofima Mat are working on a project to find out more about the microorganisms in cheeses made from unpasteurised milk. They have now found bacterial cultures that can inhibit the growth of the pathogenic bacteria that can occur in these cheeses.
Reduces bacterial...
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A Purdue University study shows dairy has an advantage over calcium carbonate in promoting bone growth and strength.
Connie Weaver, distinguished professor and head of the food and nutrition department, found that the bones of rats fed nonfat dry milk were longer, wider, more dense and stronger than those of rats fed a diet with calcium carbonate. Calcium carbonate is the most common form of calcium used in calcium-fortified foods and supplements.
Weaver said the study,...
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We have a number of terms and numbers thrown at us, especially in financially distressed times like now. Milk/feed ratio, income over feed cost, breakeven, variable costs, and fixed costs, are a few terms floating around. What do they mean, how do I figure out my numbers, and then what do I do with them? To compute these numbers for your own farm, it requires a good set of farm records.
Milk/feed...
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Milk producers are facing significant economic challenges this year, said a University of Illinois Extension dairy specialist.
"Milk prices at the farm gate will decline over 30 percent or $5 to $6 per 100 pounds," said Mike Hutjens. "In November of last year, the price per hundredweight was $19. By the end of this month, it may drop to $13.
"The reasons for this decline include the recession in both the U.S. and world dairy economies, a stronger U.S....
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Evaluation of the safety of an algal biomass as an ingredient for finishing cattle
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A new year, a new president and many people, including dairy producers, are looking for new hope. Economic recovery is a nice thought, but for the working stiff, the situation is going to get ugly first.
One consultant writes, "Our company has been working on 2009 budgets for our dairy producer clients in the U.S. since November. We are seeing some alarming cash flow shortages and much of that was before the most current round of price declines in the futures markets. During past...
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An international research team led by Newcastle University has identified a new line of bacteria they believe add flavour to some of the world's most exclusive cheeses.
It's an age-old tradition that dates back at least 8,000 years but it seems we still have much to learn about the bacteria responsible for turning milk into cheese.
The team used DNA fingerprinting techniques to identify eight previously undiscovered microbes on the French cheese Reblochon.
One of...
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Using Dairy Herd Improvement (DHI) data, U.S. Department of Agriculture Animal Improvement Programs Laboratory (AIPL) researchers examined factors affecting the frequency of dairy cattle abortions. In research just released from AIPL, these researchers used data submitted with DHI termination codes of "8," and pregnant more than 152 days. The DHI data set AIPL used contained 28,272 herds and nearly 3 million lactations.
The abortion rate was highest at 152-175 days of pregnancy....
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Here are some of the most asked questions about robotic milking systems. Answers are based on formal interviews with Canadian robot owners, Ontario milk quality records and European research studies.
1. How many cows will I have to cull because robots cannot milk them?
Ontario farmers reported 0-3 extra culls from an average herd size of...
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Dairy producers need to maintain high milk production and avoid economically bad decisions, counsels a University of Illinois Extension dairy specialist in the wake of a predicted negative profit margin in 2008. A recent U of I Extension study pointed to higher feed costs as the primary contributing factor to the sharp turnaround from profits in 2007 to an average of $2.25 lost for every 100 pounds of milk produced in 2008. "Milk prices at the farm gate have dropped to...
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Experienced organic dairy farmers discussed their operations at the recent Minnesota Organic Conference in St. Cloud. To the surprise of many in attendance, they described relatively few problems with managing the herd compared to managing soils and weeds on their organic acres. One major piece of advice was to certify land gradually as rotations, weeds and soil balance come into line. Certification of land is a three-year process that starts with the development of an organic plan....
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Evaluation of the safety of an algal biomass as an ingredient for finishing cattle
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Flinders University researchers expect to have clear evidence by the end of this year on the role that the humble cow could play in boosting the anti-cancer properties of the natural trace element, selenium. In a ground-breaking human trial now underway, a research team led by Professor Graeme Young is testing the beneficial impact that selenium delivered through cow’s milk has in preventing bowel cancer compared with other forms of the dietary supplement. The latest trial...
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The milk from some cows is better suited for cheese production than milk from other cows. Scientists at the University of Aarhus are investigating the reasons why. Some cows’ milk is better suited for cheese-making than milk from other cows. Which traits in the milk are responsible for the difference and why this difference exists are being investigated in a three-year PhD project at the Faculty of Agricultural Sciences, University of Aarhus. The suitability of milk for...
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There are not always simple explanations for the reasons why there is an upward or downward tendency in cows' visits to milking robots. After all, there are many factors that have an effect on robot visiting frequency; they include barn layout, social hierarchy within the herd, robot output and, obviously, the cows themselves. At the behest of Lely, during the winter of 2007/2008 two students of the Ghent Polytechnic (faculty of bio-sciences and agricultural architecture) conducted a survey...
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Diets as a means of controlling and reducing incidence of cancer have received considerable attention. Interest in natural nutrients and non- nutrients present in food that may have health benefits in humans such as conjugated linoleic acid (CLA) is growing. Biological synthesis of CLA occurs through the microbial isomerization of dietary linoleic acid in the digestive tracts of ruminant animals. Therefore, ruminant species and their products are rich dietary sources of CLA....
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Many Florida dairy farms purchase dairy heifers to replace their culled cows. The purchase price of a dairy heifer has varied the last several years from less than $1,000 to more than $2,000 per head. The major factors that determine the purchase price are the quality of the heifer and demand and supply. When heifer prices are higher than usual, many dairy producers question if they should purchase heifers now or leave the slots in the dairy facility (temporarily) vacant. This fact sheet...
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A new processing line can provide dairy processors with lower operating costs and energy savings, claims manufacturer Tetra Pak. Tetra Pak said that its Tetra Lactenso Aseptic includes new energy and product saving technologies, IntelliCIP and Aseptic Energy Hibernation, as well as upgraded versions of existing processing units, the Tetra Therm Aseptic Flex and the Tetra Alsafe buffer tank. Dairy processors are looking to offset the increasing high cost pressure of acquiring...
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Evaluation of the safety of an algal biomass as an ingredient for finishing cattle
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In celebration of the eighth annual World Milk Day on June 1, DeLaval International encouraged all employees around the globe to support the Day which was founded by the Food and Agriculture Organisation of the United Nations in 2001. It is an important day that observes the significance of milk and activities associated with the milk industry. Staff worldwide is commemorating the annual event in its own special way. The DeLaval headquarters in Sweden invited a guest speaker,...
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A light-weight polypropylene container with in-mold graphics for point-of-sale differentiation has been developed for the premium end of the North American dairy packaging market, claims its manufacturer. Canadian plastics manufacturer, IPL, said the thin-walled containers are aimed at the functional yogurt, specialty cheese and dips sector, worth an estimated $200m. Brand differentiation IPL has been supplying packaging to the prepared salad and...
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Use of the commercial emulsifier lactam may help food scientists crack how to produce emulsions that mimic traditional whipped cream, says new research. Researchers from the University of Leeds in the UK report the formulation of an acidified caseinate-stabilised emulsion using lactam (lactic acid esters of monoglycerides) as a surfactant. "At higher LACTEM concentrations, foams even more rigid and brittle than whipped cream could be produced from aeration/acidification of...
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A new cooling system that reduces the risk of small volumes of milk becoming frozen has been launched by Fullwood under its Packo brand of milk cooling tanks. The Soft Start Cooling system (SSC) has been designed to safely and efficiently cool small volumes of milk quickly, but without the risk of the milk being frozen. The system is available on the complete range of Packo direct expansion (DX) milk cooling tanks and cooling units. The new system adjusts the tank’s cooling power...
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