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by Heinz Meissner
Click on any of the publications below to read more about the specific topic:
Dairy R&D in SA
| YEAST EXTRACT CAN ACCELERATE FERMENTATION TIME OF YOGURT. | Discipline: yogurt; Researchers at the University of the Free State investigated whether the fermentation process in manufacturing yogurt could be accelerated on the premise that if successful, the cost of production should decrease. For that purpose they used as additive a water soluble auto-lysate of yeast, which is usually utilised for microbial growth support. |
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| WHAT IS THE ECONOMIC IMPLICATIONS OF SOMATIC CELL COUNT? | Discipline: Economics;
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| BACTERIOPHAGE THERAPY: IS THIS THE WAY TO GO WITH MASTITIS? | Discipline: mastitis; |
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| GENOMIC SELECTION: WHAT IS IT AND HOW DOES IT WORK | Discipline: breeding; This overview was kindly provided by Prof Esté van Marle-Köster of the University of Pretoria. Genomics defined in broad terms: |
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| MANAGING HEALTHY SOILS FOR SUSTAINABLE PASTURE PRODUCTION. | Discipline: grazing/pastures; |
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| EFFECT ON FEED INTAKE, MILK PRODUCTION AND MILK COMPOSITION OF HOLSTEIN COWS BY REPLACING MAIZE GRAIN WITH WHEAT IN TOTAL MIXED RATIONS. | Discipline: Nutrition/feeding; |
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| WATER MANAGEMENT ON FARMS. | Discipline: environment; |
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| BREEDING OBJECTIVES FOR HOLSTEIN CATTLE IN SOUTH AFRICA | Discipline: breeding;
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| A COST-BENEFIT MODEL COMPARING THE CALIFORNIA MILK CELL TEST AND MILK ELECTRICAL RESISTANCE TEST. | Discipline: mastitis; |
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| The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese | Discipline: cheese; The effect of 4 kGy ionisation irradiation, combined with ripening temperatures at 8°C and 16°C on the ripening of Cheddar cheese was investigated. Changes in cheeses were monitored by sensory, microbiological, and chemical analyses. |