Over the past 100 yr, the range of traits considered for genetic selection in dairy cattle
populations has progressed to meet the demands of both industry and society. At the turn of …

Fatty acids (FAs) of milk fat are considered to be important nutritional components of the
diets of a significant portion of the human population and substantially affect human health …

Consumer perception of organic cow milk is associated with the assumption that organic
milk differs from conventionally produced milk. The value associated with this difference …

Increasing consumer concern exists over the relationship between food composition and
human health. Because of the known effects of fatty acids on human health, the …

Cattle production faces new challenges regarding sustainability with its three pillars–
economic, societal and environmental. The following three main factors will drive dairy cattle …

Abstract In this study, Caciocavallo Podolico Lucano (CPL) cheese was deeply
characterized for its bacterial community, chemical composition and sensory aspects. The …

This study investigates the feasibility to predict individual methane (CH4) emissions from
dairy cows using milk mid-infrared (MIR) spectra. To have a large variability of milk …

The objective of this study was to assess the phenotypic and genetic variability of production
traits and milk fatty acid (FA) contents throughout lactation. Genetic parameters for milk, fat …

The review summarizes literature dealing with the effects of animal factors (breed, cow
individuality, parity and stage of lactation) on fatty acid (FA) composition of milk fat. Genetic …

Contents of milk fatty acids (FA) display remarkable alterations along climatic gradients.
Detecting candidate genes underlying such alterations might be beneficial for the …