The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

NorFor is a cooperative project between the consulting organisations owned by the farmers in the Nordic countries ? Sweden, Norway, Denmark and Iceland. The project started in 2001 and the outcome, the system for ration calculation NorFor Plan and the model for evaluating the ration NorFor Evaluation, was completed in 2006. Along with NorFor Plan economical optimization are available and according to literature, the optimization will generate a 2 öre lower feed cost per kg milk, and thereby improve the profit for the farmer. The use of NorFor Plan in Sweden for feed optimization during spring 2008 has been very small. In this study eight herds in the middle of Sweden fed half the herd according to the classical system used in Sweden and the other half according to NorFor Plan system.

The main part of the goats in the world is located in developing countries, whereas active breeding programs are mainly restricted to Northern America and Europe. Goat milk can be processed to several products and goat cheese is the main product. An organized breeding program is carried out in France and Norway but is not present in Sweden. Important selection traits for milk producing goats include milk, protein and fat yield along with protein and fat content. Functional traits have been more important the past years and they have large economic importance for the farmers.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Swedish agriculture stands in front of big changes the whole time. As a milking producer you have to adapt and develop the company to these changes and find the best solution. This potential is easy to find if you compare your company with other similar companies. Labour cost is the biggest cost in milking production after the cost for food. Today it is rather easy to measure how many hours per cow different system of cow houses needs, but we do not know so much about how many hours it takes to breed a calf. To learn more about the labour time with the calves during the first time after the calf was born, I made time studies on five different farms with calf hutches, automatic milk system, large calf boxes, and smaller calf boxes with teat buckets.

In some herds it has been observed that extremely short teats have become a problem; with a negative influence on the milking performance. The aim of this study was therefore to investigate to what degree the quality of the teats and the milk in cows with short teats is affected as compared with cows with normal teat length and furthermore if the milking performance could be improved by using a liner adapted to short teats. This study was divided in two parts. In the first part, it was examined if there were any differences between short teats and teats with normal length with reference to the milking performance, udder emptying, teat treatment, milk quality, and udder health. 11 pairs of cows were used and in each pair of cows one cow had teats shorter than 40 mm while the other cow had teats longer than 50 mm.

The European Union provide 27 % of total volume raw milk produced in the world. This number is steadily decreasing due to that the world milk production increase is more rapid than EU production growth. The growing middle-class change the demand for food, a higher standard of living increase the demand of milk products as well as other various animal products. Since 1984 the EU milk quota has limited the supply from EU, but the quota will expire April 1st 2015. The European Milk Board expect that the removal of quotas will make the farm gate price decline.

Automatic milking systems (AMS) provide the opportunity for less manual labour and an increased milking frequency. But in order to reach an optimal milking frequency a well-functioning cow traffic is crucial. There are many factors affecting cow traffic but one factor that has not been studied thoroughly yet is the effect of different light intensities during the night, 22.00 h to 05.00 h. Therefore the aim of this study was to determine the effect of different light intensities during the night on number of selection gate passages (GP), milking frequency and milk yield. The study was conducted as a Latin square were three light intensities were applied: LOW (11 ± 3 lux), INT (33 ± 1 lux) and HIGH (74 ± 6 lux), in three different herds.

Intercropping involving trees is called agroforestry and makes it possible to get higher production for every area unit. The trees can function as food, fodder, fuel, medicine; prevent mark erosion and much more. Agroforestry can also be combined with animal husbandry. The aim of this study was to document the animal production systems used by rural small-scale farmers maintaining ruminants and using agroforestry in the northern province of Rwanda. The farmers using agroforestry is expected to have higher milk yield than average due to homegrown protein. The method used during the study was semi-structural interviews with booth open and closed questions. In order to get in contact with farmers that matched the criteria; small-scaled rural farmers with ruminants and using agroforestry, the ?Vi Agroforestry Programme? (Vi-Life) in Kigali were contacted and the staff worked as supervisors, translators and contact with the farmers throughout the study. During the study nine individual farmers, two cooperatives breeding sheep and one group interview were conducted.

Botanically diverse pastures are commonly used in New Zealand to reduce the ruminant environmental impact by reducing the methane production from the rumen digestion. In order to evaluate the effects diverse pasture species have on the milk fatty acid profile seventy-two lactating Friesian-Jersey crossbred dairy cows were used in a randomised block design with two replicates of six treatments. Six different pasture mixtures were fed at a daily allowance of approximately 15 kg DM/cow/day. The mixtures were categorised as either a simple or a diverse pasture. The simple mixtures all contained white clover with the addition of either a standard diploid perennial ryegrass (RG), a diploid high sugar ryegrass (HS) or tall fescue (TF).

The decrease in the number of dairy farms in Sweden has been ongoing for a longer period of time. But the fact is that this has previously not had any big effects on total amount of milk produced in Sweden. The main reason is that the remaining dairy farms get larger. However, during the past year, there has been a decrease in the total amount of produced milk, because the decrease is faster than the increase within the farms that are left. During the same period of time the supply of milk on the global market also has decreased. In spite of the fact that the global supply have decreased and the fact that the milk price increases, there are dairy farmers in Sweden who chose to exit the market.

Concentration of protein in bovine milk is one of the most significant milk quality parameters, to a large extent determining the price for milk to the producer. Mastitis is a common disease among dairy cows, negatively affecting not only milk yield but also milk protein composition. Milk from mastitic cows tends to have lower cheese yield, negatively affected processability properties and sensory quality, due to changed protein quality and composition. Poorer milk protein quality would have an economically negative impact on dairy industry. Only few studies have investigated the short term effects of mastitis on milk protein composition.