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  1. Feeding for Milk Components

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-25-issue-2/feeding-milk-components

    solids, especially yields of fat and protein to improve farm profitability. In a recent survey (Nichols, ... 2023), benchmarking information from 35 Michigan and Indiana Holstein dairy farms was collected. The ... average herd size was 452 cows with herd size ranging from 90 to 2,000 cows and eight of the dairy farms ...

  2. Using Dairy Manure with Newly Planted Crops

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-25-issue-2/using-dairy-manure-newly-planted-crops

    18,250 132.8 122.9 The results of this five-year research study suggest corn could be side-dressed or ... and this can make for a better wheatlage harvest. Using drop nozzles, some dairy farms make a 2 nd ...

  3. USDA Dairy Report: March 2023

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-25-issue-2/usda-dairy-report-march-2023

    University Extension The United States Department of Agriculture Economic Research Service (USDA ERS) ...

  4. Food Supply-Chain Equipment Operations

    https://fst.osu.edu/courses/fdscte-3400

    recognize how equipment systems are assembled within a facility and the role of sensing and control systems ... in operation of facilities for handling, manufacturing, storage, distribution and preparation of ...

  5. Spring Hayfield Scouting

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-25-issue-2/spring-hayfield-scouting

    keep that stand. Most forage specialists and researchers commonly use 55 and 40 as key numbers when ...

  6. Individual Studies

    https://fst.osu.edu/courses/fdscte-8193

    FDSCTE 8193 Research experience and preparation of technical paper. Prereq: 10 cr hrs in Grad ...

  7. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    As a food scientist, I’ve conducted research on the volatile molecules that make chocolate taste ...

  8. Study Design and Quantitative Methods for Food Science

    https://fst.osu.edu/courses/fdscte-6400-0

    FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ... success of any research project, this course will focus primarily on appropriate study design. Prereq: ...

  9. Thesis Research

    https://fst.osu.edu/courses/fdscte-7999

    FDSCTE 7999 Research for thesis purpose only. Repeatable. This course is graded S/U. While subject ...

  10. Dissertation Research Post-Candidacy PhD

    https://fst.osu.edu/courses/fdscte-8999

    FDSCTE 8999 Research for thesis or dissertation. Repeatable. This course is graded S/U. While ...

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