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Journal of Dairy Science|May 10, 2025
The edible bird's nest hydrolysate-induced formation of drinkable yogurtHui Wang, Qunyan Fan, Xiuting HuJournal of Dairy Science|May 10, 2025
Invited review: Combined mitigation of methane and ammonia emissions from dairy barns through barn design, ventilation and air treatment systemsA Kuipers, P Galama, S F Spoelstra, et al.Journal of Dairy Science|May 11, 2025
Meta-analysis of the effects of supplemental leucine alone or in combination with other branched-chain amino acids on lactational performance in dairy cows and the associated influencing factorsXiaowen Wang, Mengxu Sun, Zhisheng Hu, et al.Journal of Dairy Science|May 10, 2025
Development of prediction equations for IgA, IgG, and IgM concentrations in mature milk from Holstein cows using milk infrared spectral dataYuri Satake, Teppei Katsura, Tao Zhuang, et al.Journal of Dairy Science|May 11, 2025
Yak milk improves retinoic acid-induced osteoporosis by promoting intestinal calcium absorptionTorkun Mamet, Yanping Guo, Xiaotong Li, et al.Journal of Dairy Science|May 11, 2025
Inclusion of a spray-dried fat concentrate containing tributyrin and tricaproin in milk replacer enhanced increased feed intake, growth, and elicited metabolic and endocrine responses in ad libitum-fed calvesJ N Wilms, S Hendriks, T Sugino, et al.Journal of Dairy Science|February 16, 2026
Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional and sensory traits of sheep cheeseMarialetizia Ponte, Marianna Pipi, Gabriele Busetta, et al.Journal of Dairy Science|February 16, 2026
Effects of dietary cation-anion difference and nicotinic acid supplementation on prepartum Jersey cows and calves: II-Effects on calf performanceT C Stahl, K N Klobucher, K R Johnston, et al.Journal of Dairy Science|February 16, 2026
Increasing gonadorelin hydrochloride dose at the first GnRH of breeding Ovsynch enhances luteinizing hormone release, ovulatory response, and pregnancy in first-service lactating dairy cowsF S Lima, R G S Bruno, R M Cleale, et al.Journal of Dairy Science|February 6, 2026
The effect of sodium- or potassium-based emulsifying salts on the physicochemical, mechanical, thermal, and sensory properties of processed cheese: A comparative studyK Šantová, A Víncová, V Kůrová, et al.Pageof 2,436