Dairy, Volume 5, Issue 2

Selenium (Se) is an essential micronutrient crucial in various metabolic processes. Dairy production is continually expanding and can supplement the population of regions with low Se. Adding live yeast concentrate (LYC) to cows’ diets can influ...

Consumption of garlic leads to the persistence of “garlic breath” due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and it...

Mastitis-causing bacteria can establish persistent infections in the mammary glands of commercially important dairy animals despite the presence of strong specific humoral and cellular immune mechanisms. We investigated the effect of vitamin D3 in th...

The objective was to evaluate the effects of good handling practices on dairy calf welfare. Forty-eight crossbred dairy calves were assigned to two treatments: conventional handling (CH): calves kept in individual pens, fed milk replacer in buckets w...

In an effort to reduce the occurrence of chlorine derived residues such as chlorate and trichloromethane (TCM) in milk and ultimately in dairy products, ‘chlorine-free’ cleaning of milking equipment became compulsory in the Republic of Ir...

In this study, the nutritional composition and the chemical safety of Wagashi Gassirè (WG) cheese sold in southern Benin markets were assessed. For this purpose, 15 WG were analysed for fatty acids, essential minerals, and chemical hazards (di...

The article examines the main characteristics of white brine cheeses from different manufacturers and changes in their quality indicators. These characteristics include the active acidity, electrical conductivity, total dissolved solids, oxidation&nd...

Replacement heifers are regularly weighed to assess their health. These data also predict the milk yield in their first lactation (L). The first derivative of the growth curve represents the weight change rate at a given time. It is interesting to us...