M.C. te Giffel

Papers

Total Citations

H-Index

About

M.C. te Giffel has made foundational contributions to dairy science, particularly in understanding milk quality challenges posed by modern milking technologies. Her key research areas include automatic milking systems, milk lipid chemistry, and flavor stability in dairy products. Her most cited work, "Robotic milking and free fatty acids" (2004, 13 citations), systematically investigated the factors behind elevated free fatty acid (FFA) levels in milk from automatic milking systems—a critical issue as robotic milking gained global adoption. By identifying how milking frequency, air intake, and cooling practices influence FFA development, she provided actionable insights that helped the dairy industry mitigate off-flavors in milk and dairy products. This work bridged engineering and food chemistry, directly supporting producers transitioning to automated systems. While her citation count reflects a specialized niche, her research has practical significance for food quality and animal welfare. Te Giffel’s studies remain a reference point for researchers addressing the intersection of technology and dairy chemistry, underscoring her role in ensuring that innovation in milking does not compromise product integrity.