For my master's degree at Michigan State University, my research focused on the relationship between milk fatty acid sources in milk fat. My current research here at Cornell focuses on the interactions between amino acids and fatty acids, and their effect on milk composition in lactating dairy cattle.
by Caroline Stamm '24 Rising global demand for milk places greater pressure on dairy farmers and the land, water and feed they depend on. Feed production and cow digestion significantly contribute to greenhouse gas emissions, but optimizing cow...
Over 450 dairy nutritionists, consultants and industry professionals from around the world gathered in East Syracuse, New York, last week for the 86th Annual Cornell Nutrition Conference. At the conference, participants gained insight into the...