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The effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was manufactured in a pilot scale factory using milk of low bulk milk cell count (BMCC) from herds in early (LE) and late (LL) lactation, and milk of high BMCC from herds in early (HE) and late (HL) lactation. The deleterious effect(More)
In this work, the effect of pseudoelastic response of shape memory alloys (SMAs) on passive vibration isolation has been investigated. This study has been conducted by developing, modeling and experimentally validating an SMA based vibration isolation device. This device consists of layers of pre-constrained SMA tubes undergoing pseudoelastic(More)
In part II of this two-part study, system simulations and experimental correlations of an SMA based vibration isolation device (briefly described in part I) has been presented. This device consists of layers of pre-constrained SMA tubes undergoing pseudoelastic transformations under transverse dynamical loading. In part II, detailed description of the(More)
The effects of supplementing a basal diet of silage and hay with increasing amounts of harvested spring pasture, or with lupin and wheat, on the composition of milk and the consequent effects on cheese composition and yield were investigated in an indoor feeding study. Milk was collected from five groups of eight cows in mid lactation offered different(More)
The influence of diet quality and stage of lactation on Cheddar cheese moisture and yield were segregated and the effects of other potential variables (cow breed, milk protein genotype, age and level of mastitis) were minimized. An experiment was conducted using milk of cows in mid lactation or late lactation fed on high or low quality diets. Increased(More)
Extending the lactation length of dairy cows beyond the traditional 10 mo toward lactations of up to 22 mo has attracted interest in the pasture-based seasonal dairying systems of Australia and New Zealand as a way of alleviating the need for cows to conceive during peak lactation, such as is required to maintain seasonally concentrated calving systems.(More)
The effects of supplementing cows' diets with protein and energy on milk composition and the composition and yield of Cheddar cheese were investigated. This research addresses the problems of seasonal reduction in the capacity of cheese curds to expel moisture as observed in parts of south-eastern Australia. Milk was collected from cows offered a basal diet(More)
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