Results 11 to 20 of about 116,653 (125)

Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm

JDS Communications, 2023
Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging.
X. Shi, C. Qian, S.I. Murphy, M. Wiedmann, N.H. Martin   +4 more
doaj  

Low-cost, on-farm intervention to reduce spores in bulk tank raw milk benefits producers, processors, and consumers

Journal of Dairy Science, 2023
: Bacterial spores, which are found in raw milk, can survive harsh processing conditions encountered in dairy manufacturing, including pasteurization and drying.
Rachel L. Evanowski, Sarah I. Murphy, Martin Wiedmann, Nicole H. Martin   +3 more
doaj  

Impact of Selective Dry Cow Therapy on Antimicrobial Consumption, Udder Health, Milk Yield, and Culling Hazard in Commercial Dairy Herds

Antibiotics, 2023
The main objective of the study was to evaluate whether or not implementing selective dry cow therapy (SDCT) on commercial dairy farms reduces antimicrobial consumption without negatively affecting future performances when compared to blanket dry cow ...
Zyncke Lipkens, Sofie Piepers, Sarne De Vliegher   +2 more
doaj   +1 more source

Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies

Journal of Dairy Science, 2022
: Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause.
C. Qian, N.H. Martin, M. Wiedmann, A. Trmčić   +3 more
doaj  

Prevention Is Better Than Cure: Experimental Evidence From Milk Fever Incidence in Dairy Animals of Haryana, India [PDF]

, 2021
Calcium deficiency in high yielding bovines during calving causes milk fever which leads to economic losses of around INR 1000 crores (USD 137 million) per annum in Haryana, India. With increasing milk production, the risk of milk fever is continuously rising.
arxiv   +1 more source

Effect of the Initial Time of Providing Oat Hay on Performance, Health, Behavior and Rumen Fermentation in Holstein Female Calves

Agriculture, 2021
For determining the appropriate time of feeding hay, 210 healthy Holstein calves at day two were randomly divided into three groups: basic diet (calf starter) without hay (CON), and the inclusion of oat hay from the second week (H2) or fourth week (H4 ...
Tianyu Chen, Jianxin Xiao, Tingting Li, Jing Ma, Gibson Maswayi Alugongo, Muhammad Zahoor Khan, Shuai Liu, Wei Wang, Yajing Wang, Shengli Li, Zhijun Cao   +10 more
doaj   +1 more source

Utilizing Wavelet Transform in the Analysis of Scaling Dynamics for Milk Quality Evaluation [PDF]

arXiv, 2023
Food safety and quality are paramount concerns worldwide, especially concerning nutritional quality and its impact on human health. Ensuring the accuracy and efficiency of milk quality assessment is vital for maintaining the quality of dairy farm produce.
arxiv  

Invited review: Redefining raw milk quality—Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products

Journal of Dairy Science, 2023
: Raw milk typically has little bacterial contamination as it leaves the udder of the animal; however, through a variety of pathways, it can become contaminated with bacteria originating from environmental sources, the cow herself, and contact with ...
N.H. Martin, R.L. Evanowski, M. Wiedmann
doaj  

Effect of the Length of Oat Hay on Growth Performance, Health Status, Behavior Parameters and Rumen Fermentation of Holstein Female Calves

Metabolites, 2021
The aim of this study was to evaluate the effect of the length of oat hay on the performance, health, behavior, and rumen fermentation of dairy calves.
Jianxin Xiao, Tianyu Chen, Gibson Maswayi Alugongo, Muhammad Zahoor Khan, Tingting Li, Jing Ma, Shuai Liu, Wei Wang, Yajing Wang, Shengli Li, Zhijun Cao   +10 more
doaj   +1 more source

Development of a Monte Carlo simulation model to predict pasteurized fluid milk spoilage due to post-pasteurization contamination with gram-negative bacteria

Journal of Dairy Science, 2022
: Psychrotolerant gram-negative bacteria introduced as post-pasteurization contamination (PPC) are a major cause of spoilage and reduced shelf life of high-temperature, short-time pasteurized fluid milk.
S. Lau, A. Trmcic, N.H. Martin, M. Wiedmann, S.I. Murphy   +4 more
doaj