110 research outputs found
Cumulative Risk of Bovine Mastitis Treatments in Denmark, Finland, Norway and Sweden
Data from the national dairy cow recording systems during 1997 were used to calculate lactation-specific cumulative risk of mastitis treatments and cumulative risk of removal from the herds in Denmark, Finland Norway and Sweden. Sweden had the lowest risk of recorded mastitis treatments during 305 days of lactation and Norway had the highest risk. The incidence risk of recorded mastitis treatments during 305 days of lactation in Denmark, Finland, Norway and Sweden was 0.177, 0.139, 0.215 and 0.127 for first parity cows and 0.228, 0.215, 0.358 and 0.204 for parities higher than three, respectively. The risk of a first parity cow being treated for mastitis was almost 3 times higher at calving in Norway than in Sweden. The period with the highest risk for mastitis treatments was from 2 days before calving until 14 days after calving and the highest risk for removal was from calving to 10 days after calving in all countries. The study clearly demonstrated differences in bovine mastitis treatment patterns among the Nordic countries. The most important findings were the differences in treatment risks during different lactations within each country, as well as differences in strategies with respect to the time during lactation mastitis was treated
Robust experimental design for optimizing the microbial inhibitor test for penicillin detection in milk
The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese
Using microwave-accelerated digestion instead of dry ashing during sodium analysis of low-moisture, part-skim mozzarella
The relationship of flow cytometry results with classical measures of bacterial counts in raw refrigerated milk
Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening
Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheepâs milk
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