The authenticity of milk and milk products is important and has extended health, cultural, and financial implications. Current analytical methods for the detection of milk adulteration are slow, laborious, and therefore impractical for use in routine milk screening by the dairy industry. Fourier transform infrared (FT-IR) spectroscopy is a rapid biochemical fingerprinting technique that could b...

When the Wisconsin dairy sheep industry got started in the mid 1990s, cheesemakers had to get accustomed to a whole new source of milk. All were familiar with cow milk and some were familiar with goat milk. However, sheep milk was much more concentrated with about twice as much fat and 40% more protein that cow or goat milk. They also found that sheep milk responded differently in the cheese ma...

Milk is traditionally recognized as an excellent source of nutrients and milk proteins constitute up to 20% of the average food protein intake in the United States and Europe. The dairy industry provides a range of high quality traditional dairy products but is also very interested in the development of new generation, dairy-based nutraceutical and functional foods. Milk components, because of ...

β-galactosidase simply known as lactase is a significant enzyme in food industry mainly used to hydrolyse lactose in milk. In addition to provide lactose free milk for lactose intolerant people, hydrolysis of lactose avoids textural problems in frozen milk products. β-galactaosidase from different sources has been immobilized on many various type of matrixes including chitosan, alginate, sepabe...

Farm milk prices tend to be volatile. Dairy farmers, industry pundits, and policymakers further tend to react to price volatility with alarm. One point of concern is the response of retail prices. This study investigates farm-to-retail price transmission in the 2000s for whole milk and cheddar cheese. Results show that price shocks at the farm gate are transmitted with delay and asymmetry to re...

Over 30 dairy companies use the ADAS Milk Laboratory to provide them with individual farm bulk milk quality. The SCC information that this provides is representative of the industry and taken from a large range of dairy farms. Since 1994 (de-regulation) the ADAS Milk Laboratory results have shown a steady decline in SCC. From 2000 the SCC have unfortunately began to rise with an acceleration seen.

FIN is an initiative ot the Grain and Feed Trade Association, funded by the Sea Fish Industry Authority Today's dairy farmer faces many challenges. Depressed milk prices focused attention on the need to improve productivity, reduce input costs and add value to milk output. At the same time, milk processors and consumers are stepping up their demands for assurances of safe, healthy products – pr...

The microscope has been used to observe and count bacteria and somatic cells in raw milk since the early 1900’s. It has proven to be a valuable tool to the dairy industry. The milk smear procedure in use today is outlined in detail in the most recent edition of Standard Methods for the Examination of Dairy Products (i.e., SMEDP, 17 ed) and other references. For somatic cell counting, the Direct...

With the milk to feed ratio at 2.36 in February, 2008, dairy managers must carefully reviewing feed inputs relative to milk yield. A milk to feed ratio under 3 is a signal to reduce feed inputs. Feed efficiency (also referred to as milk performance efficiency and dairy efficiency) can be defined as pounds of 3.5%FCM (fat corrected milk) produced per pound of dry matter (DM) consumed. Monitoring...