Milk is a highly nutritious food that contains an array of macro and micro components,
scientifically proven to be beneficial to human health. While the composition of milk is …

Worldwide milk production is predominantly founded on indoor, high‐concentrate feeding
systems, whereas pasture‐based feeding systems are most common in New Zealand and …

Background Over the last years, genome-wide association studies (GWAS) based on
imputed whole-genome sequences (WGS) have been used to detect quantitative trait loci …

Kefir is a fermented dairy product, associated to health benefits because of being a probiotic
and due to the presence of molecules with biological activity. In this work, we have profiled …

Contents of milk fatty acids (FA) display remarkable alterations along climatic gradients.
Detecting candidate genes underlying such alterations might be beneficial for the …

Fourier-transform mid-infrared (FT-MIR) spectroscopy is a high-throughput and inexpensive
methodology used to evaluate concentrations of fat and protein in dairy cattle milk samples …

Milk fat composition is an important trait for the dairy industry as it directly influences the
nutritional and technological properties of milk and other dairy products. The synthesis of …

Grazing plays an important role in milk production in most regions of the world. Despite the
importance of grazing, current trends in livestock farming in Europe are causing a decline in …

Background Milk quality in dairy cattle is routinely assessed via analysis of mid-infrared
(MIR) spectra; this approach can also be used to predict the milk's cheese-making properties …

Advances in the molecular area of selection have expanded knowledge of the genetic
architecture of complex traits through genome-wide association studies (GWAS). Several …