Presentations 2018

We are delighted to share these selected presentations from the most recent conference with the wider world.

 

Low-input farming systems, cheese sensory properties, and teat, milk and cheese microbiota
Dr Bruno Martin, INRA Theix, and Dr Isabelle Verdier-Metz, Université Clermont Auvergne, France

 

The History of Silage in the UK
Dr Paul Brassley, University of Exeter

 

Impact of protected fats and other high-energy feedstuffs on the fatty acid profile of milk: implications for cheese quality
Professor Chris Reynolds, University of Reading

 

Experimental design for cheesemakers and Building knowledge without risking the farm
Dr Benjamin Wolfe, Tufts University
Rob Howard and Bronwen Percival, Holden Farm Dairy/Neal’s Yard Dairy

 

The healthy dairy cow – the holistic approach to reducing prophylactic and therapeutic antibiotic treatments
Anna Catharina Berge DVM, Sweden

 

Clean feet, udders, bedding and water for healthy animals
Aled Davies, Pruex, UK

 

The diversity and dynamics of fermented food microbiomes
Dr Benjamin Wolfe, Tufts University

 

Autochthonous cultures: an Australian pilot study of the potential of raw-milk microflora to enhance flavour and regionality of pasteurised-milk cheeses
Dr Ian Powell, Swinburne University of Technology

 

Minimising risk of L. monocytogenes in raw milk cheeses: on- farm practices of the Jasper Hill Farms
Dr Kurt Cotanch, Jasper Hill Farms