Identifying the major on-farm factors associated with elevated free fatty acids in milk

Speaker(s): Hannah Woodhouse
Stage: On-Demand
Thursday, January 6, 2022 12:00AM
- Saturday, February 12, 2022 12:00AM

Event: Dairy Day
Tags: Dairy, dairy day, Free Fatty Acids, GBFW, GBFW22, Grey Bruce Farmers Week, Milk, Research

Elevated free fatty acids (FFAs) in milk are a recent milk quality concern in the Canadian dairy industry resulting in the non-foaming of milk, cheese coagulation issues, milk rancidity and reduced shelf life.  University of Guelph research is working on determining what on-farm factors contribute to elevated levels and will share their findings.