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."The way requirements are evaluated needs to move beyond net nitrogen and consider the metabolic machinery needed to make milk fat and protein."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. 103Dr. Eduardo Rico: Omega-3 & Inflammation Control | Ep. 128What will you learn: (00:00) Highlight(01:47) Introduction(02:27) Milk fat gains(03:47) Amino acid responses(05:20) Fat synthesis(07:08) Enzyme requirements(10:30) Protein response(13:22) Closing thoughtsThe Dairy Nutrition Blackbelt Podcast is trusted and supported by the innovative companies:- Virtus Nutrition* Vetagro* Barentz* Fortiva* Kemin* Priority IAC* Adisseo- DietForge- Esmilco Inc.𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.Website: The Dairy Nutrition Blackbelt PodcastInstagram: The Dairy Nutrition Blackbelt PodcastLinkedIn: The Dairy Nutrition Blackbelt PodcastFacebook: The Dairy Nutrition Blackbelt PodcastTikTok: The Dairy Nutrition Blackbelt Podcast

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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