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Dansk
Department of Animal and Veterinary Sciences
The salt content of the classical Danish cheese Danbo can be reduced by more than 25 percent without no adverse effect on the cheese’s taste or…
A world full of exciting experiences is waiting for you at Aarhus University Foulum when we open our doors, welcoming you to Open Farm Sunday on 17…
Scientists from the Department of Animal Science, AU-Foulum, recently concluded the international AU Summer University course: “Feed ration planning…
How can we prevent milk fever in organic dairy cattle in the best way? A research project at Aarhus University is trying to find a solution by…
Everybody working professionally with animal husbandry within the fields of housing and management has the chance of acquiring interesting and useful…
Annually the Danish Dairy Board awards the Dairy Prize to a company or person who has taken a significant, extraordinary or courageous initiative with…
Recent years have witnessed significant debates on proteins in milk, in particular the differences between A1 and A2 proteins. However, there is still…
Together with Arla Foods, Aarhus University has examined several aspects of concentrating the milk at the farm. In terms of quality there is nothing…
There are no problems with the milk quality from cows managed for extended lactation. On the contrary, studies indicate that this production strategy…
A too high level of free fatty acids in milk may cause a rancid taste. Scientists are therefore trying to find new ways to limit free fatty acids as…
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The course is intended for PhD students and researchers working on microbiology and/or microbial resistance.
The aim is to give PhD students an overview of the concept of animal pain from a biological perspective.
See research facilities
See cattle research projects
