Dairy R&D in SA

The Covid-19 pandemic has resulted both in shifts in South Africans’ demand for dairy products as well as changed purchasing habits according to BMi Research, cited below.

What is A1 and A2 milk: The difference is associated with variation in the protein composition of cow’s milk. Both A1 and A2 variants are proteins in the casein group which makes up about 80 % of the proteins. The two variants are almost identical apart from differing in one amino acid at position 67 of the polypeptide (amino acid chain): A1 has histidine whereas A2 has proline.

Heat stress is defined as an event that affects an animal’s homeostasis and health owing to a physiologically harmful heat load. Heat stress may prompt physiological dysfunction, which affects an animal’s production and reproduction capacity negatively, and causes economic losses that are estimated to be billions of dollars worldwide. Heat stress also influences a cow’s immune system which may manifest in a higher incidence of udder health problems during summertime.

Discipline: breeding;

Discipline: mastitis; 

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.

Discipline: feed additives; Key words: Acid Buf, buffer,

Discipline: feed additives; 

Discipline: environment; 

Discipline: industry; 

Product loss in the dairy processing industry is about 3% of the processing volume. The loss can be reduced and energy consumption and waste treatment costs can be decreased substantially by real-time online Total Organic Carbon (TOC) monitoring in a process or waste water stream.