Prof Paul Cotter, Head of Food Biosciences at Teagasc, joins host Jeremy Probert to talk about his work – including fermented dairy products and their health benefits, mapping the microbiome of milk to understand how better to use it for gut health.

Jeremy Probert is joined by VistaMilk PhD researcher Renata Kostovska to talk about swards – and how including different plants, which require less fertiliser, alongside traditional rye grass in pasture can benefit the quantity and quality of milk cows produce. 

Host Jeremy Probert talks to Keeley McGarr-O’Brien, a Walsh Scholar at Teagasc, about her VistaMilk-funded work to develop a better understanding of dairy sector sustainability standards and how they might be improved.