The Research Column

The consumption of fermented dairy products is thought to potentially prevent or help to control type 2 diabetes mellitus (T2DM) through mechanisms of increased satiety, improved insulin sensitivity, increased glucose tolerance and maintenance of the gut microbiota. However, research results are inconsistent, and a recent meta-analysis of observational studies reported a neutral association between intake of fermented dairy and T2DM. The meta-analysis was limited by the lack of examination of the effect of fermented dairy consumption on diabetes prevention.

Discipline: probiotics; Keywords: fermentation, flavour, human health, starter culture, propionibacteria.

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.

Discipline: birth weight; keywords: mortality, stillbirths, reproductive performance, calf-cow size index.

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.

Discipline: reproduction; Keywords: fertility traits, selection indices, breeding values.

Discipline: Lactation management; Keywords: energy intake, roughage, productivity, longevity

Discipline: dairy & health; Keywords: conjugated linoleic acid, feed conversion, milk fat, lean meat, metabolic functions.

Should CLA be increased through the diet of the cow, or supplemented in the dairy product? In this presentation I will attempt to address this question after studying the  literature on the subject.

Discipline: food safety; Keywords: background microbial population, salt, potassium chloride, food contact surfaces, salt-to-moisture ratio, pH. 

Discipline: reproduction; Keywords: inter-service interval, inter-ovulatory interval, o

Discipline: nutrition/feeding; Key words: supplementation, nitrogen , phosphorus , milk heat stability, DCAD, ionic calcium.