Apparently convincing evidence has been published over the last two decades to show that milk and dairy foods have positive effects on human health, arguably the most authoritative being a review by Dr P.J. Hulh and co-authors in 2006 in the Journal of Dairy Science, Volume 89, pages 1207-1221. The title of the review article is: Major scientific advances with dairy foods in nutrition and health.
It is known that heavier calves tend to be more prone to stillbirths, dystocia and lower calf survivability than lighter, smaller calves, but it is not known whether calf birth weight is also associated with other factors affecting the economic efficiency of the dairy herd. A number of such factors were included in the study of T.C. Linden and co-workers reported here; the title being: Calf birth weight and its association with calf and cow survivability, disease incidence, reproductive performance, and milk production. The paper was published in the Journal of Dairy Science, Volume 92 of 2009, page 2580 to 2588.
Calving interval is a fertility trait that can be used in selection programs to minimize the negative association of selection for production on fertility. Genetic parameters were therefore calculated for South African dairy breeds to estimate breeding values that can be used in the National Dairy Genetic Evaluations of South Africa. The research by B.E.
Researchers F.Y. Ekinci and M. Gurel thought so and tested the concept in their research published in the paper: Effect of using propionic acid bacteria as an adjunct culture in yogurt production. The paper was published in The Journal of Dairy Science, Volume 91, pages 892-899.
the traditional 10 months, even up to 20 months. Whereas there are particular advantages to the dairy farmer, the question is how does such an extended system affect the composition and quality of dairy products? This lead to an investigation by M.J. Auldist and co-workers which was published in the Journal of Dairy Science, Volume 93 of 2010, pages 1401 to 1411; the title being: Composition, coagulation properties, and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based system.
Ethical consumerism is a new concept used to describe the increasing interest of the consumer in the way food is produced, the practices employed, a concern for a low environmental impact, high animal welfare and optimal worker conditions. As a consequence, popular perceptions of sustainable agriculture appear to favour traditional systems, organic production, or that farms should only supply the local geographical area.
Every sector has to limit or reduce carbon emissions. This is the obligation and commitment of countries that signed the Kyoto protocol with different targets set towards 2050. In the UK the Climate Change Act, 2008 stipulates an 80 % overall reduction in greenhouse gasses (GHG) from 1990 levels. The target by 2020 is 11 % and this is the target that the UK Dairy Industry also set itself. For that purpose it was necessary to establish a baseline to work from and therefore DairyCo was tasked to calculate current levels of emissions on UK dairy farms.