The Dairy Nutrition Blackbelt Podcast - Dr. Mike Van Amburgh: What is Limiting Milk Components? | Ep. 147

In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Mike Van Amburgh, Professor at Cornell University, explores what truly limits milk components in modern dairy cows. He discusses the roles of amino acids and fatty acids in milk fat synthesis, the biological factors contributing to increasing milk fat levels, and the nutritional considerations affecting milk protein production. Listen now on all major platforms.

What you'll learn:  

• Milk fat drivers
• Amino acid supply
• Lysine requirements
• Energy-corrected milk
• Protein limitations

Meet the guest:

Dr. Mike Van Amburgh is a Professor at Cornell University with long-standing expertise in dairy cattle nutrition, animal science, and the Cornell Net Carbohydrate and Protein System. He earned his Ph.D. in Animal Science from Cornell University and his B.S. in Dairy Science from The Ohio State University. Hear more from Dr. Mike Van Amburgh on The Dairy Nutrition Blackbelt Podcast, available on all major platforms. 

Liked this one? Don’t stop now, here’s what we think you’ll love:
Victoria Ramos: Fatty Acids in Dairy Cow Diets | Ep. 103
Dr. Eduardo Rico: Omega-3 & Inflammation Control | Ep. 128