On average, a Danish dairy cow calve once a year. However, there are many indications that fewer calvings and extended milking periods have more advantages.
By extending the lactation by up to six month both the environmental and climate impact of the livestock production may be reduced, whereas productivity and animal welfare potentially improve.
Moreover, research now shows that the milk quality is not affected negatively - contrary to previous fears:
Higher protein and fat contents
Within the context of the research project REPROLAC she and a number of colleagues have joined forces with representatives from the industry in order to clarify all aspects of the production method - including the effect on milk quality.
A PhD student from the Department of Food Science has been affiliated with the project, the efforts of which e.g. includes a comparison of milk samples from different stages of lactation - focusing specifically on taste and the properties making milk suitable for cheese production.
No negative effect on taste
Apart from measurable factors, the researchers have used a professional taste panel to investigate whether the extended lactation strategy affects the taste of the milk.
Previous investigations have indicated that milk from cows in extended lactation may have an undesirable and salty taste.
In addition, problems with increased proteolysis or protein breakdown may occur, especially if increased cell count problems arise during lactation.
The results are published in the Journal of Dairy Science .
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Facts about the project
The project "REPROLAC - Extended lactation in dairy production in favor of climate, animal welfare and productivity" has a total budget of DKK 18.5 million and has received funding to the amount of DKK 14 million from The Danish Council for Strategic Research, the Programme Commission on Health, Food and Welfare
Apart from the Department of Food Science, Aarhus University, the Department of Animal Science and the Department of Agroecology at Aarhus University also participate together with
Arla Foods, Seges, The Danish Cattle Research Centre, INRA and a number of private farmers.
The project is headed by Senior Researcher Troels Kristensen, Department of Agroecology, Aarhus University.
Contact
Assistant professor Nina Aagaard Poulsen Department of Food Science, Aarhus University Mail: nina.poulsen@food.au.dk Phone: 0045 8715 7997
Journal of Dairy Science