Wheat curbs methane and fat: dairy study
Feeding dairy cows a high proportion of wheat can substantially mitigate methane, but lowers milk fat concentration, according to Victorian research.
Category: Dairy
Fodder beet research reinforces portion control is key
New research into fodder beet shows the crop can be a key part of dairy farm systems – but should make up no more than 30 percent of lactating cows’ diet and 60 percent for non-lactating cows.
Advancing the position of farmers
A new Nuffield research report has put the spotlight on how different agricultural groups from around the world are structured and represented in order to advance the position of farmers on a political, social and economic stage.
Dairy industry receives boost with $25 million sustainable innovation programme
A new $25.68 million innovation programme for New Zealand’s dairy industry will drive improvements in the health and wellbeing of the national dairy herd and a step-change in sustainable milk production.
Fresh insights for young dairy professionals
Two south-west Victorian dairy farmers gained fresh insights into how their New Zealand counterparts are tackling production and environmental issues during a study tour.
Dairy farmers workshop – feedpads, freestalls and barns
Agriculture Victoria is hosting a two-day workshop with industry experts and dairy farmers discussing effective dairy infrastructure planning and development.
Raise a glass to dairy emissions intensity progress
New analysis shows that dairy farmers around the world are making significant progress lowering the greenhouse gas emission intensity of milk production, Federated Farmers climate change spokesperson Andrew Hoggard says.
Celebrating 10 years of innovation with Lindsay’s Precision VRI system
It’s a classic story of Kiwi innovation and invention.
UK yoghurt way too sugary
The sugar content of most types of yogurt is well above the recommended threshold, reveals an analysis of the nutrient content of available UK supermarket products, published in the online journal BMJ Open.
Could 3 servings of dairy a day keep the cardiologist away?
Dairy consumption of around three servings per day is associated with lower rates of cardiovascular disease and mortality, compared to lower levels of consumption, according to a global observational study of over 130,000 people in 21 countries, published in The Lancet.
Very mature cheddar: 7,200 years old cheese residue unearthed in the Med
Fatty acids detected on potsherds from Croatian archaeological sites contain evidence of the earliest known cheese production in the Mediterranean region, according to a study published September 5, 2018 in the open-access journal PLOS ONE by Sarah McClure of the Pennsylvania State University and colleagues.
Energy efficiency on the agenda for Aussie farmers
Farmers concerned about energy costs look to energy efficiency on-farm to manage costs, according to research from Commonwealth Bank.