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Milk quality
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How heifers are managed at first breeding (1st breeding) represents a significant economic opportunity on many dairies. DairyComp305 records from four free-stall Holstein dairies in the Central Valley of California show how first breeding selection criteria impact first lactation (1st lactation) and subsequent reproductive performance. Our California Dairies 1, 2, 3, and 4 illustrate how...
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Several unsuccessful attempts to solve problems with digital dermatitis in the cowherd of Henning Bergmann’s organic milk production in the Danish town of Hoejer appear to be history with “Agron for organic use” from Vitfoss.
Henning Bergmann has an organic dairy herd with 110 cows, and for a long period, his cows have been suffering with digital dermatitis. These problems have now been solved with a very simple method.
During the last months, he has used...
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Nutrition of the dairy cow affects the yield and proportion of milk components. Through the diet, the mammary gland is supplied with blood components to synthesize milk. Non-nutritional factors such as heredity, days in milk, parity, infections, number of secretory cells, as well as temperature and humidity often overshadow nutritional effects. Proper feeding management of the dairy herd can improve the economy of production and provide for a healthier cow....
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India, the cradle of Indus valley civilization, is well-known for the agriculture in the past. Aryans had brought with them cows to generate power for agriculture operations and milk for their consumption. The story of 'holy cow' is till in the history and is used as a mighty tool in politics. Nevertheless India has been recognized as the top nation in the world for milk production reaching 104 MMT (NDDB). The advent of milk cooperative movement...
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INTRODUCTION Dairy products are an important source for many vital nutrients including high quality protein, energy, and many essential minerals and vitamins and public health organizations around the world include dairy products in recommendations for a healthy, well-balanced diet (Rice et al., 2013). Dairy products, however, are also a major dietary source of saturated fat, accounting for about 30% of the saturated fat...
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Raw milk is an excellent medium for bacterial growth. The objective of this study was to evaluate the number of microbes and component degradation in raw milk. Milk fat content did not affect bacteria counts. As storage temperature or time increased, greater numbers of bacteria were present. In this study, milk protein was degraded preferentially over lactose or milk fat. As the milk storage temperature increased from 39 to 45°F, protein degradation became more pronounced. Milk fat remained...
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Dear members, One question since I can not find any information about this topic. I think the answer is no but I have no arguments. Let´s take as example that intentionally or not, urea is added into raw material ot that a producer doesn´t mix the added urea properly (in pure form or optigen) in the ration and cows absorve higher urea levels than recommended. Could the urea suffer a transformation into melamine or cyanuric acid (since the...
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For over a half-century the concept of healthy eating has become synonymous with avoiding fat, especially saturated fat, and this remains a centerpiece in nutritional advice of medical societies and government agencies worldwide. Investigations have shown the science behind this advice, however was based on incomplete and in some cases flawed investigations. Nutritional science has advanced rapidly and evidence now demonstrates that the proportion of total energy from fat or saturated fat is...
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How could casein percentage in cow´s milk be improved through nutrition? ...
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Tom Jenkins, professor emeritus at Clemson University, was invited to Mercolactea 2014 to talk about Low milk fat syndrome in cows. ...
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Mexico -. May 2014 -. During the 27th and 28th will be held the first Dairy Meeting organized by Agrovet Market Masters and Vetermex located in the cities of Queretaro and Torreon. This event will bring together top advisors in quality milk in the country, who are leaders in the dairy sector. This first meeting is a veterinary forum that seeks debate among leading specialists dedicated to the quality of milk by promoting dialogue,...
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Tim Hunt, Global Dairy Strategist at Rabobank, Food and Agribusiness Advisory unit, speaks about the global market, milk production costs and trends in supply and demand. Main drivers in the global market, during the 1st Dairy outlook, Buenos Aires, March 2014. ...
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Hormones are normal constituents of milk that are a continuous topic of debate. Hormones are usually peptides or steroids produced in one tissue, transported by blood, to cause another target tissue or organ to modify growth, metabolism, or reproduction. Hormones are essential for growth in humans and animals and can be transferred in small amounts from the blood into milk. Table 1 below defines milk and the three types of milk that can be commercially available...
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Traditionally, drug residue testing on milk has been limited to the beta lactam testing requirements explicitly stated in the Pasteurized Milk Ordinance (2011 PMO, Appendix N, p. 342):
"Industry shall screen all bulk milk pickup tankers, regardless of final use, for Beta lactam drug residues."
Over the past twenty years, testing requirements have remained fairly limited in scope, despite the availability and common use of a...
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Introduction The profitable production of high quality milk from healthy adult cows is the ultimate goal of most heifer management programs. The successful calving of a healthy heifer is the result of investments in effective animal health management over the 2 year period beginning at birth and culminating in the first calving. Deficiencies in health management during this period can result in the occurrence...
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Introduction The quality of milk is defined based on the somatic cell count (SCC) and bacterial count of bulk tank milk. Since 1986, the dairy industry has successfully adapted to gradual reductions in allowable regulatory limits for SCC and bacteria. The dairy industry has responded by adopting methods to control contagious mastitis and the prevalence of mastitis caused by Staphylococcus aureus and Streptococcus agalactia has steadily declined...
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Take Home Message US dairy industry sustainability is increasingly important as producers are challenged with increasing dairy product supply to meet the demands of the growing population, while maintaining the tradition of environmental stew ardship Advances in nutrition, management and genetics resulted in a four - fold improvement in milk yield between 1944 and 2007. This allowed the US dairy industry to produce 59% more milk using...
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The fat percentage of milk or butterfat has a significant economic impact for dairy producers. In recent years, the fat increment in milk has varied from less than 7 cents per tenth of a percent butterfat above or below 3.5 percent fat in the milk to over 20 cents per tenth of a percent of fat. Recently, the fat content of milk accounted for approximately 50 percent of the total value of the milk. Although fat rarely accounts for 50 percent of the value of the milk, small variations in fat...
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Implications Fluctuations in the milk fat market are driving demands from farmers for ways to control milk fat production and composition in dairy cows. The current models used to estimate dairy cow requirements and formulate diets cannot predict changes in milk fat. These models are based on energy and protein intake and do not consider the pattern of individual nutrients derived from digestion. Using published infusion studies, this...
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