International Dairy Meet June 29 - 30, 2016 New Orleans, Louisiana, USA

Knowledge of phage-host interactions at a fundamental level is central to the design of rational strategies for the development of phage-resistant strains that may be applied in industrial settings. The potential of currently investigated dairy phages in turn serve as model systems for a particular group of phages. In a fermentative dairy process, lactic acid bacteria (LAB) growth and metabolic activities are needed to assure a high-quality final product. The growth of dairy starter cultures can be influenced by a number of factors including the raw milk quality, presence of antibiotics or sanitizers, bacterial interactions, and phages. Although raw milk is the most logical source of phages in the industrial environment, several dispersion pathways may be occur in dairies. Aerosolization is currently recognized as an important route of dispersion. Additional underestimated sources of phage contamination are the working surfaces in the dairy facilities. The dairy industry, particularly cheese manufacturing, recycles whey protein concentrates (WPC) to increase product yield and/or enhance attributes of the final product. However, such a process is risky due to the possible presence of phages in these ingredients. To compound the risk associated with WPC, whey is frequently concentrated (ultrafiltration or microparticulation), thereby increasing the phage levels due to the possible retention of virions by the membranes. A general recommendation to minimize problems associated with WPC should consider its addition only to a fermentation involving the use of significantly different starter cultures, such as mesophilic and thermophilic bacteria. Early phage detection in raw milk, ingredients or the dairy environment is designed to diminish and control phage attacks during the fermentation processes. Two general types of phage detection methods are available: direct and indirect. Direct detection methods focus on detecting the presence of lytic phage particles or their components (DNA, proteins) in a sample. Standard microbiological methods, i.e., plaque assays, spot tests and activity tests, are usually applied to milk or fermented products (cheese whey and fermented milks). One of the advantages of this type of technique is discrimination between phage and non-phage inhibitors. Disadvantages include the requirement for a sensitive indicator strain and the relatively long time needed to obtain results. Of the traditional indirect methods, the activity test is one of the most commonly implemented for routine analysis in dairy plants. Another indirect method proposed for monitoring the fermentation process involves flow cytometric analysis.

This theme is all about bridging practice and science in the fields of animal health, welfare, breeding and production. Artificial insemination (AI) is the process of collecting sperm cells from a male animal and manually depositing them into the reproductive tract of a female. One can cite a number of potential benefits from the use of artificial insemination. Artificial insemination is not merely a novel method of bringing about impregnation in females. Instead, it is a powerful tool mostly employed for livestock improvement. In artificial insemination the germplasm of the bulls of superior quality can be effectively utilized with the least regard for their location in far away places. By adoption of artificial insemination, there would be considerable reduction in both genital and non-genital diseases in the farm stock. There are several advantages by artificial insemination over natural mating or servicing: 1) It prevents the spread of certain diseases and sterility due to genital diseases. 2) It helps in maintaining the accurate breeding and cawing records. 3) The progeny testing can be done at an early age. 4) The semen of a desired size can be used even after the death of that particular sire. 5) It makes possible the mating of animals with great differences in size without injury to either of the animal. 6) It is helpful to inseminate the animals that are refuse to stands or accept the male at the time of oestrum.

World milk production is almost entirely derived from cattle, buffaloes, goats, sheep and camels. Other less common milk animals are yaks, horses, reindeers and donkeys. The presence and importance of each species varies significantly among regions and countries. The key elements that determine the dairy species kept are feed, water and climate. Other factors that may influence the presence of a dairy species are market demand, dietary traditions and the socio-economic characteristics of individual households (e.g., poorer families tend to rely more on small ruminants).

This track aims at the animals used for dairy industry and their genetics, breeding and welfare.

This theme of Dairymeet-2016 will discuss the issues pertaining to optimum development and management of the young dairy calf. It will comprise focused discussions in the major areas of passive transfer of immunity and immune development in the calf, colostrum management, colostrum replacers, feeding programs for the preruminant calf, probiotics, the relationship between nutrition and disease, animal welfare, and additional management practices which influence long term productivity.

The dairy industry leads the technology in precision livestock farming. Growing public concern to animal wellbeing also motivates this process. Technological progress advances the development and use of sensors that can provide detailed on-line data about the individual cow in the herd regardless its size. This approach is expected to improve animal health, wellbeing and profitability of the dairy operation. This theme will focus on new ideas, new sensors, and integration of new monitoring technologies that support Precision Dairy Farming and it will discuss the potential benefits of this precision feeding of dairy cows.

The research & development activities of dairy industry mainly focus on three fundamental facets of Dairying i.e. production and management of dairy animals for better productivity, innovating suitable milk processing technologies and equipments, and providing the dairy farmers and entrepreneurs with information about existing market demands and practical management inputs for making dairying a self-sustaining, profitable business. Recent developments in Biotechnology have opened up new and exciting possibilities both in Dairy Production and Processing. Some of the magic tools of Biotechnology such as Genetic Engineering, Somatic Cell Cloning, Establishment of Stem Cells, Hybridoma Technology, Transgenics and Bioprocess Engineering are currently being explored to develop commercial products and processes that use living systems to provide value added, clean, wholesome and nutritious high quality products which are within the reach of the common people.

Dairy industry continues to develop and change. Dairy manufacturers are introducing light-weighted and unconventionally-shaped packages that use non-traditional packaging materials. Innovative packaging introduces environmentally friendly and eye-catching designs, while filling technologies expand to incorporate new demands. To produce wholesome, high-quality milk, cows need a wholesome, high-quality diet that delivers optimum nutrition. Yet before that diet is formulated, it is critical to clearly understand the nutrient supply that can be delivered through the feed ingredients and the nutrient demand of the animals we count on. Feed additives and supplements have played a very important role in enhancing the performance of dairy animals. Today they are necessary in any feed formulation and essential for the formulation of a balanced diet. The additives and supplements used are antibiotic growth promoters, prebiotics, probiotics, enzymes, mould inhibitors, toxin binders, anti-coccidial supplements, acidifiers, amino acids, by-pass fat, by-pass protein, non-antibiotic growth promoters, milk boosters, antioxidants, feed flavours and herbal preparations of Indian origin out of which few are banned in some developed and developing countries. A number of these products are imported from developed countries.

ISO International Standards ensure that products and services are safe, reliable and of good quality. For business, they are strategic tools that reduce costs by minimizing waste and errors and increasing productivity. They help companies to access new markets, level the playing field for developing countries and facilitate free and fair global trade. Total quality management (TQM) consists of organization-wide efforts to install and make permanent a climate in which an organization continuously improves its ability to deliver high-quality products and services to customers. There will be some turnover of cows on a dairy farm as cows are removed because of low milk production or to sell. However there are 3 main reasons of involuntary: lameness, mastitis and reproduction problems. These high rates of involuntary culling on a farm are a sign of poor animal welfare and are very costly to the dairy farmer. In order to address this problem, there is plenty of research and knowledge available to support dairy farmers. The solutions do not have to be radical changes nor involve large investments. Even simple things that improve cow comfort can have a dramatic positive effect.

Sustainable dairying occurs when there is a balance between social, economic and environmental goals. Dairy farmers are innovators in applying environmentally friendly practices and pursuing new technologies as their businesses and ultimately their livelihood depend on their dairying practices being sustainable. Dairy farming will not be sustainable if natural resources are degraded to boost farm income; nor is dairy farming sustained if economic and environmental pressures make it unfeasible to farm profitably. The dairy industry has shown leadership in developing the Dairy Industry Strategy for Sustainable Environmental Management, with its vision of “enjoyable, profitable dairy farming that looks after the environment for future generations of farmers. Dairy farming is an attractive and respected land use in pastoral environment”. The most successful the strategy is, the greater the risk of it being undermined by bad environmental or welfare practice. Domestic pressure can be a more significant influence than international market demands.

As soon as a milk plant is established and commissioned the need for an effective system of maintenance begins in order to maintain output at the desired level. Such a system must be planned in detail in advance and the need must be foreseen in the original planning of the plant. There are many advantages in using calf feeding technology like 1) saving time in calf feeding, 2) cost efficient and highly profitable and 3) can monitor the health of calves at regular intervals. Growth, efficiency, and production cost of calves fed with these different programs vary widely.

This session mainly deals with the allergy related to dairy product consumption. Allergy to cow’s milk is the most common food allergy in infants and young children. Symptoms of a milk allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis.There is a need for basic and clinical research to develop new therapies that protect individuals with food allergies against life-threatening reactions, to discover the cause of food allergies, to understand the economic and psychosocial impact of this disease, and, ultimately, to find a cure. 

Healthy lifestyle choices, competition from other segments of the food industry, increased safety regulations and the global demand for milk products hold profound influence over the dairy market. Dairy production and marketing have responded to these challenges with innovative solutions. From creative additives to new filling technologies and from innovative packaging to extensive flavor choices, current dairy aisles reflect market trends and packaging advancements. New technologies require new methods of handling and innovative designs to process and package dairy containers. Hartness supplies advanced solutions, which aid in the safe and efficient production of milk, cheese and yogurt complying with new packaging designs and filling technologies.

A global platform aimed to connect Entrepreneurs, Proposers and the Investors worldwide. It's intended to create and facilitate the most optimized and viable business meeting place for engaging people in constructive discussions, evaluation and execution of promising business ideas. Through Dairy Meet 2016 an investor could be able to find out the highest potential investment opportunities in the field of Dairy Science. For entrepreneurs, this would be an ideal place to find out suitable investors and partners to start or expand their business.