A frothy problem identified by Starbucks baristas in British Columbia does not have a simple solution. Elevated levels of free fatty acids in milk can result in cheese coagulation issues, […] Read more
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Lactation length, milking frequency, prechilling and filter replacement all contribute to higher free fatty acids
Connecting data to the cloud, not on-site computers helps to increase speed of data interpretation
The internationally renowned farm has a new barn, with a new focus on milk production
Producers share lessons learned and why robot milkers work for them, or why they don’t
Integration into existing systems and long-term viability affect adoption
OneCup AI moves from facial recognition to full-body ID