Differences in the measured characteristics between the cheeses obtained on different sampling occasions were evident. Principal component analysis separated the cheeses based on their variance in functional performance, which was found to be correlated mainly with the calcium content of the cheese. The results indicate that the manufacturing process should be tightly controlled to minimize variation in calcium content and enhance the quality consistency of the cheese.The objectives of this study were to determine the effects of pre- and postweaning planes of nutrition on feed and metabolizable energy (ME) intake, growth, concentrations of glucose, insulin, insulin-like growth factor 1 (IGF-1), and β-hydroxybutyrate (BHB) in blood and rumen volatile fatty acids (VFA) from birth to 25 wk of age in Holstein heifers. Heifer calves (n = 36) were randomly assigned to receive either a low (5 L/d of whole milk) or high (10 L/d of whole milk) preweaning plane of nutrition from 1 to 7 wk of age, and either a low (70% concentrate dry total mixed ration) or high (85% concentrate dry total mixed ration) postweaning plane of nutrition from 11 to 25 wk of age. From birth to 25 wk of age, feed intake was recorded daily, and body measures were obtained weekly. Circulating hormone and metabolite concentrations were measured biweekly and total ruminal VFA, fecal starch, and body condition were assessed monthly. Overall, average daily gain and body weight were greater for heifers offered incigh postweaning plane. Overall insulin (2.0 ± 0.1 vs. 1.8 ± 0.1 ng/mL), glucose (97.1 ± 0.6 vs. 92.1 ± 0.6 ng/mL), IGF-1 (178.0 ± 4.8 vs. 155.8 ± 4.8 ng/mL), and BHB concentrations (8.8 ± 0.2 vs. 8.1 ± 0.2 ng/mL) were greater in heifers offered the high than the low postweaning plane. In addition, heifers offered the high postweaning plane had increased VFA concentrations in the postweaning phase (73.4 ± 1.3 vs. 63.9 ± 1.3 mM) compared with heifers offered the low postweaning plane. The results indicated that increasing the pre- and postweaning planes of nutrition along with energy levels positively influenced several indicators associated with heifer development before 25 wk of age. Nevertheless, there was limited interaction in growth and development indicators between the 2 phases.Plant-based dairy alternative beverage sales have increased in recent years. Plant-based dairy alternatives often advertise on a platform of sustainability and environmental commitment. To successfully position and market dairy products in this competitive environment, dairy companies must understand the consumer definition of and importance placed on sustainability, as well as communicate sustainability information effectively. The objective of this study was to characterize consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives. Focus groups and 2 online surveys were conducted. In the first survey, maximum difference scaling was used to rank the importance of specific dairy product attributes to sustainability, along with an exercise in which respondents selected whether a fluid milk or protein powder product was sustainable. A follow-up survey included 2 exercises in which respondents selected whether generic dairy products or dried dairyrlap among the terms sustainable, natural, healthy, ethical, and trustworthy as they relate to dairy products, but consumers used the terms distinctly. Consumers perceived differences in these terms between general categories of dairy as well as among products in a specific dairy category. Dairy companies may be able to differentiate themselves by helping consumers make these choices by simplifying sustainability-related messaging and by maintaining open, transparent communication regarding sustainability.Conflicting reports exist on whether prolonged IgG consumption can further increase serum IgG in neonatal calves. Given that higher serum IgG in neonates has lifelong benefits, our objective was to determine whether serum IgG can be increased by providing multiple meals containing IgG to neonatal calves. Twenty-seven Holstein bulls were all fed 1 colostrum meal (7.5% body weight; 62 g of IgG/L) at 2 h after birth and randomly assigned to be fed (5% body weight) colostrum (COL; n = 9), whole milk (WM; n = 9), or a 11 colostrumwhole milk mixture (MX; n = 9) every 12 h from 12 to 72 h. Serum IgG was measured at 1, 2, 3, 6, 9, 11, and 12 h after birth. After the 12-h meal, IgG was determined at 0.5-h intervals until 16 h and then at 1-h intervals from 16 to 24 h. Serum IgG was then measured at 27 h, then every 6 h from 30 to 60 h. From 60 to 64 h, IgG was measured every 0.5 h, then at 65 and 66 h, and then every 2 h until 72 h. Serum IgG increased rapidly between 2 and 12 h for all calves. A treatment × time inte differed relative to that for both COL (30.8% less) and MX (19.6% less) calves. Serum IgG concentrations were more persistent when COL (88.2 ± 2.4%) and MX (91.2 ± 2.4%) were fed rather than WM (75.3 ± 2.4%). Prolonged IgG consumption increased serum IgG concentrations, corresponding to the mass of IgG fed, and improved apparent IgG persistency in Holstein bulls. Neonatal calves should be fed at least 62 g of IgG at 12 h after birth to further increase serum IgG concentrations.Because the conventional methods for furosine analysis are time-consuming, a modified method is presented to improve analysis efficiency. Microwave-assisted HCl hydrolysis was performed at 140, 150, and 160°C for 10 to 200 min, with 6, 8, or 9 M HCl. The hydrolysate purification process was carried out using only paper and membrane filtration. An ultra-performance liquid chromatography (UPLC) system was used to achieve rapid analysis of furosine. click here The results showed that microwave-assisted HCl hydrolysis at 8 M and 160°C led to a stable furosine yield and took only 40 min. The UPLC analysis was completed in 8 min. The modified method was validated and obtained limit of detection at 3 µg/L, limit of quantitation of 10 µg/L, linearity range of 0.2 to 5.0 mg/L, 80.5 to 94.2% recoveries from spiked samples, and coefficients of variation of 2.2 to 6.8%. The modified method is rapid and reliable for the determination of furosine in milk.