Dairy, Volume 6, Issue 1

The biological and nutritional value of kefir makes it imperative to widen its customer reach by extending its shelf life, enabling its storage and transport at ambient temperatures, and reducing its packaging cost requirements. A well-documented and...

Dairy cows rely on their complex rumen microbial community to convert host-indigestible feed into nutrients usable for host growth, maintenance, and milk production. Previous work by our group found that the rumen bacterial community is dynamic over...

The production of farm bulk milk with low bacterial counts is a key quality index used by industry to help ensure the production of high-quality dairy products. The primary metrics used to determine the microbiological quality of bulk tank milk on a...

Low-moisture Mozzarella cheese (LMMC) was manufactured in a dairy factory by stretching fresh curd in hot water, with the addition of 0–30% commercial curd (stored curd) purchased as a semi-finished product. Two commercial fermentation-produced...

This study evaluated the impact of estrus on changes in rumination over 24 h using data from the DataFlow™ II program and the Heatime RuminAct device, encompassing 634 estrous cycles of dairy cows. During the reference period, three days before...

The design of product packaging significantly impacts consumer behavior by attracting attention and influencing purchasing choices within a competitive market environment. This research explores the effects of visual packaging elements, such as brand...

The reasons for culling dairy cows in Uruguay are largely unknown. This study aimed to describe the culling rates of dairy cows and identify the causes of cow culling in 12 commercial herds in Uruguay. We conducted a prospective longitudinal observat...

Large-scale bovine colostrum production yields a significant byproduct called colostrum cream (CC). Colostrum cream is the byproduct of the industry where the colostrum is separated, and the colostrum milk is processed and converted into a colostrum...

Twenty-four Girolando cows (107 ± 56 days in milk, milk yield 22.0 ± 10.25 kg/d, and 529 ± 103 kg body weight) were used in a completely randomized design. The cows were divided according to the following experimental diets: 1&md...