Research Project Details

Improving cow health and the nutraceutical value of milk with Infra-red technology

Project Summary

Start Date: Jan-2014

Duration: 4 years.

Subjects: Health, Genetics, Food Technology , Functional food , Milk composition, Bioprocesses

Funding Groups
Primary Funding Group: Dairy Farmers of Canada - Dairy Research Cluster
Matching Funding Group: Agriculture and Agri-Food Canada (AAFC)

Researchers

Dr. Filippo Miglior
Lead Researcher, Canadian Dairy Network
Dr. Milena Corredig
Collaborator 1, University of Guelph
Dr. Flavio S. Schenkel
Collaborator 2, University of Guelph
N. Gengler
Collaborator 3, University of Liege
N.P.P. Macciotta
Collaborator 4, Universita degli Studi di Sassari
Dr. Daniel Lefebvre
Collaborator 4, Valacta

Documents

Title	Type	Technical Level
Improving cow health and the nutraceutical value of milk with Infra-�‐red technology	Description	layman

Publications

Title	Type	Technical Level
Genetic and phenotypic associations of milk β-hydroxybutyrate with ketosis in Canadian Holsteins	Print Articles	scientific
Heritabilities of measured and mid-infrared predicted milk fat globule size, milk fat and protein percentages, and their genetic correlations	Print Articles	scientific
Invited review: Opportunities for genetic improvement of metabolic diseases	Print Articles	scientific
Standardization of milk infrared spectra for the retroactive application of calibration models	Print Articles	scientific
Variation in fat globule size in bovine milk and its prediction using mid-infrared spectroscopy	Print Articles	scientific

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