Identifying the major on-farm factors associated with elevated free fatty acids in milk

Elevated free fatty acids (FFAs) in milk are a recent milk quality concern in the Canadian dairy industry resulting in the non-foaming of milk, cheese coagulation issues, milk rancidity and reduced shelf life.  University of Guelph research is working on determining what on-farm factors contribute to elevated levels and will share their findings.   

Hannah Woodhouse is familiar face to the Grey/ Bruce agricultural community. Hannah grew up on a dairy farm just outside of Meaford and was active in agricultural societies and the 4-H program. Hannah completed a Biomedical Sciences degree with a minor in Nutrition at the University of Guelph. Upon graduating in 2020, she entered a MSc program in the Population Medicine Department at the Ontario Veterinary College to study free fatty acids (FFAs) in milk, which at the time was a novel milk quality concern. Now after a year of her studies, Hannah transferred into the PhD program to continue her research in this field. Aside from her passion for the dairy industry, Hannah is an avid long-distance runner. She has competed for Canada at multiple Pan American and World championships and aspires to represent her small community at the Olympics one day!

January 6, 2022, 9:00:00 p.m.

CEU Credits Available:

No CEU Credits are available for this presentation.