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Extruded Blend Of Soybean Meal And Sunflower Seeds For Dairy Cattle In Early Lactation, James K. Drackley
Extruded Blend Of Soybean Meal And Sunflower Seeds For Dairy Cattle In Early Lactation, James K. Drackley
Electronic Theses and Dissertations
An extruded blend of 44% crude protein soybean meal (50%), sunflower seeds (45%), and premix (5%) was evaluated as a protein and energy source for dairy cows in early lactation. Thirty Holstein cows (24 multiparos and 6 primiparous) were assigned to either a corn-oats-soybean meal concentrate (SBM) or a concentrate where soy-sunflower blend replaced all soybean meal and portions of corn and oats (SSF). Dry matter of total mixed diets was 36% corn silage, 21% alfalfa haylage, and 43% concentrate. Yields of milk (33.6 and 33.8 kg/day) and 4% fat-corrected milk (30.9 and 30.5 kg/day) were similar for cows fed …
Evaluation Of Urea And Dried Whey In Diets Of Cows During Early Lactation, David Paul Casper
Evaluation Of Urea And Dried Whey In Diets Of Cows During Early Lactation, David Paul Casper
Electronic Theses and Dissertations
Previous research indicated that soluble nitrogen may be utilized more efficiently for rumen microbial production in diets containing dried whey. To further evaluate this, 33 Holstein, cows (30 multiparous and 3 primiparous) were fed one of three concentrate mixes containing all natural proteins (SBM). 1% urea (U), or 1% urea and 30% dried whey (UDW) from wk 3 through 16 postpartum. Urea replaced portions of the soybean meal in the SBM mix while dried whey replaced portions of the corn and soybean meal. Cows were fed total mixed rations consisting of 40% (dry matter basis) corn silage, 10% alfalfa hay, …
Protected Methionine And Heat-Treated Soybean Meal For High-Producing Dairy Cows, Che-Ming Jimmy Yang
Protected Methionine And Heat-Treated Soybean Meal For High-Producing Dairy Cows, Che-Ming Jimmy Yang
Electronic Theses and Dissertations
The effectiveness of a rumen-protected methionine preparation was studied as an amino acid source for high-producing dairy cows during wk 4 through 16 postpartum. Twenty-four Holstein cows (14 primiparous and 10 multiparous) were fed concentrate containing heat-treated· soybean meal without or with 50 g/cow/day of added ruminally protected methionine product which provided 15 g of added DL-methionine daily. Cows were fed 16% crude protein mixed diets containing 30% of dry matter as corn silage, 15% as alfalfa hay, and 55% as concentrate. Milk production and composition were adjusted for pretreatment values (3 wk postpartum) by analysis of covariance. Adjusted milk …
Evaluation Of Yield And Quality Of Cheddar Cheese Manufactured From Milk With Added Whey Protein Concentrate, Kirk Alan Baldwin
Evaluation Of Yield And Quality Of Cheddar Cheese Manufactured From Milk With Added Whey Protein Concentrate, Kirk Alan Baldwin
Electronic Theses and Dissertations
Large quantities of whey are produced as a by-product from the manufacture of cheese or casein. The United States has an annual cheese production of about 2.2 billion kg. The cheese industry has also experienced a steady increase in cheese production of about 6% a year (44). In the process, nearly 18.1 billion kg of whey are produced. Whey was once a discarded product of little value to the cheese producers. With the advent of laws and regulations governing the disposal of whey, whey became a problem that had few solutions. Even today, with the high cost of disposal and …
Identification Of Volatile Compounds Produced By Brevibacterium Linens That Inhibit Molds, Samuel E. Beattie
Identification Of Volatile Compounds Produced By Brevibacterium Linens That Inhibit Molds, Samuel E. Beattie
Electronic Theses and Dissertations
Mold contamination of processed food and its raw ingredients is a major concern in agriculture. Although at one time mold contamination of cheese and other foods was considered to be of little conse9uence, discovery of carcinogenic and/or teratogenic toxins (73) produced by molds commonly associated with food has changed this innocuous and frequent inconvenience into a serious health consideration. The presence of mold on or in cheese is a common occurrence, indeed, many cheeses depend upon molds to provide characteristic cheese flavor and texture. Cheeses such as blue, Roquefort, Camembert, and Brie are ripened under controlled conditions by species of …
Effects Of Partial Homogenization Of Milk On Yield And Quality Of Cheddar Cheese, Anand Rao
Effects Of Partial Homogenization Of Milk On Yield And Quality Of Cheddar Cheese, Anand Rao
Electronic Theses and Dissertations
In the past decade, the cheese industry in the United States (US) has grown rapidly, with cheese sales increasing by 33% (36). The cheese industry, in 1983, utilized 29.2% of total US milkfat supply as compared to 20.3% utilization in 1973 (36). Compared to the total cheese production of 2,059,2Z8 kg (4,539,822 lb) in 1982, 2,185,611 kg (4,818,449 lb) of cheese were manufactured in 1983 in the .US (36). The increased production of cheese was made possible by modifications in the cheese making process and advent of modern equipment; and it was fostered by increased demand .and higher prices. One …