Good sensory quality and cheesemaking properties in milk from Holstein cows managed for an 18-month calving interval

Volume: 99, Issue: 11, Pages: 8524 - 8536
Published: Nov 1, 2016
Abstract
Extended calving interval (CInt) for high-yielding dairy cows beyond the traditional 12 mo has been suggested as a profitable, environmentally and welfare-friendly production strategy. However, concerns exist on whether extending cow CInt, and consequently prolonging lactation length, impairs milk quality. The aim of this study was to compare the quality of milk produced during the extended lactation period to mid lactation. In particular, milk...
Paper Details
Title
Good sensory quality and cheesemaking properties in milk from Holstein cows managed for an 18-month calving interval
Published Date
Nov 1, 2016
Volume
99
Issue
11
Pages
8524 - 8536
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