Contents of JDR Volume 83 issue 4, November 2016

  • Click on the title to find the article in Cambridge Core
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Editorial: Short and sweet
Christopher H Knight
​UK
​Effect of spring versus autumn grass/clover silage and rapeseed supplementation on milk production, composition and quality in Jersey cows
Mette Krogh Larsen, Stefania Vogdanou, Anne Louise F. Hellwing, Iga Rybicka, Martin Riis Weisbjerg
Denmark and Poland
Effect of combined acetylmethionine, cyanocobalamin and α-lipoic acid on hepatic metabolism in high-yielding dairy cow
Enrico Fiore, Laura Perillo, Giuseppe Piccione, Matteo Gianesella, Silvia Bedin, Leonardo Armato, Elisabetta Giudice, Massimo Morgante
Italy
Acetoacetic acid induces oxidative stress to inhibit the assembly of very low density lipoprotein in bovine hepatocytes
Xiaoxia Shi, Dangdang Li, Qinghua Deng, Zhicheng Peng, Chenxu Zhao, Xiaobing Li, Zhe Wang, Xinwei Li, Guowen Liu
China
​Associations of β-hydroxybutyrate, cholesterol, triglycerides and high-density lipoproteins to non-esterified fatty acids pre- and postpartum
Julia Ruoff, Sandra Bertulat, Onno Burfeind, Wolfgang Heuwieser
Germany
Effects of dam parity and pre-weaning average daily gain of Holstein calves on future milk production
Fatemeh Hoseyni, Ehsan Mahjoubi, Davood Zahmatkesh, Mehdi Hossein Yazdi
Iran
​The value of pathogen information in treating clinical mastitis
Elva Cha, Rebecca L Smith, Anders R Kristensen, Julia A Hertl, Ynte H Schukken, Loren W Tauer, Frank L Welcome, Yrjö T Gröhn
USA, Denmark and the Netherlands
Is lack of antibiotic usage affecting udder health status of organic dairy cattle?
Inmaculada Orjales, Marta López-Alonso, Ruth Rodríguez-Bermúdez, Francisco Rey-Crespo, Ana Villar, Marta Miranda
Spain
Selection of cows for treatment at dry-off on organic dairy farms
Klemens Kiesner, Nicole Wente, Otto Volling, Volker Krömker
Germany
​Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality
David Ranucci, Angela Garofalo, Eleonora Urbani, Stefano Rea, Anna Rita Loschi, Roberta Stocchi, Dino Miraglia, Raffaella Branciari
Italy
​Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds
Veronica Caldeo, John A Hannon, Dara-Kate Hickey, Dave Waldron, Martin G Wilkinson, Thomas P Beresford, Paul L H McSweeney
Ireland
Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive
Elisa C Ale, Marcos J Perezlindo, Patricia Burns, Eduardo Tabacman, Jorge A Reinheimer, Ana G Binetti
Argentina and USA
​Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts
Marion P Costa, Beatriz S Frasao, Bruna L Rodrigues, Adriana CO Silva, Carlos A Conte-Junior
Brazil
​Antimicrobial activity of buttermilk and lactoferrin peptide extracts on poultry pathogens
Catherine Jean, Martine Boulianne, Michel Britten, Gilles Robitaille
Canada