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Articles Tagged with ''milkfat''

The economic costs of ration sorting

March 11, 2022

Casey Havekes and Sydney Moore

The consequences of feed sorting on cow health and production have been well documented within the industry. Cows often sort in favour of smaller grain components, as these are typically the most palatable, and sort against the longer, bulkier forage components.

Dairy Farmers of Canada: Swedish study dispels myth that dairy fat may be linked to heart disease

December 2, 2021

In a study recently published in peer-reviewed journal PLOS Medicine, an international team of scientists has challenged the perception that full-fat dairy products such as yogurt, milk and cheese should be avoided because of their high-saturated fat content.

Feeding and milkfat: Is sugar supplementation the key?

June 16, 2021

Kaitlyn Dancy and Sydney Moore

Milk protein and fat content will vary across dairy cow breeds. While Holstein dairy cows typically have the lowest milkfat percentage due to their high milk yield, they often still produce the greatest amount of butterfat per day.

All fatty acids are not alike: Meet oleic acid

January 19, 2021

Essi Evans and Brittany Wood

Two things commonly known about fats are: 1) we can add them to dairy rations to improve the energy in the diet, and 2) too much fat from grains, oilseeds and byproducts, such as dried distillers grains (DDGs), can reduce milkfat production.

Healthy fats in organic, grass-fed dairy milk add value

August 3, 2020

Tamara Scully

For years, consumers have been told to avoid full-fat dairy products. Guidelines from the USDA, the American Heart Association (AHA), the World Health Organization (WHO) and more have warned against consumption of saturated fats.

Roadmap to fatty acid balancing

June 30, 2020

Renee Smith

Fatty acids can be flat-out complicated. First off, they have too many names. Linoleic is 18:2 and is also omega-6. Three names for the same fatty acid – is that really necessary?

Make better nutritional and management decisions by understanding milk fatty acids

May 6, 2020

Mike Brady, Chad Jenkins, and Josh Peters

Dairymen, nutritionists and processors all seem to be paying more attention to fat and protein these days, particularly due to their impact on the price of a hundredweight (cwt) of milk.

Milk solids: A better indicator of supply and demand

March 31, 2020

Calvin Covington

Since the beginning of the 21st century, commercial disappearance of milk solids (milkfat plus nonfat solids) increased almost 40%.

Organic vs. conventional: Fatty acid profiles one real difference

April 18, 2014

Charles Benbrook

An 18-month, nationwide study confirms there are large and consistent differences in the fatty acid profile of organic and conventional milk and dairy products in the U.S. The research was carried out by a team led by scientists at Washington State University and appeared in the prestigious peer-reviewed journal Plos One last December.

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