Dairy doi: 10.3390/dairy5010018
Authors: Martin Stojnov Toncho Penev Dimo Dimov Ivaylo Marinov
The aim of the present research was to study the influence of the calving season in conditions of the upcoming climate changes on the productive traits of dairy cows in Bulgaria. The study was conducted on a cattle farm with a capacity of 500 dairy cows, which were loose-housed in open free-stall barns (shed-type). In the research, 286 lactations of 199 Holstein cattle from the studied farm were included. The cows with the highest average milk yield for lactation—8522.2 kg—calved in the spring, while the cows with the lowest milk yield—8082.7 kg—calved in the summer. Cows that calved in the spring had the highest maximum daily milk yield (lactation peak)—38 kg—whereas cows that calved in the summer had the lowest—35.7 kg. Regarding the composition indicators of milk, fat, and protein content, no significant effect of the calving season was found, but there was a tendency for the lowest values for the percentage of fat in milk to be reported for cows that calved in the summer—3.68%—and the highest for those calved in the spring—3.71%. Regarding the percentage of protein in the milk, the lowest values were observed for cows that calved in autumn—3.19%—and the highest for cows that calved in summer—3.27%.
]]>Dairy doi: 10.3390/dairy5010017
Authors: Chiara Rossi Giampiero Grossi Nicola Lacetera Andrea Vitali
The dairy industry’s contribution to global warming has been thoroughly examined. However, it is important to raise public awareness of emission hotspots and the possibility of mitigation in dairy supply chains. This study assessed the Carbon Footprint (CF) of five dairy products through a cradle-to-grave Life Cycle Assessment approach and evaluated the carbon sink potential of some practices. The functional units were 1 kg of fresh raw milk, yogurt, fresh cheese, mozzarella cheese, and aged cheese. The data collected were related to an extensive dairy farm, a cheese-factory, two markets, a delivery service, and a court of consumers. The CFs were 4.39, 5.10, 9.82, 8.40, and 15.34 kg CO2 eq. for fresh raw milk, yogurt, mozzarella cheese, fresh cheese, and aged cheese, respectively. The hotspots of the dairy supply chain considered herein refer to farm activities and energy consumption, whereas conservative agriculture practices and rotational grazing sequestered 1.60 ± 0.80 kg CO2 eq. per kg of dairy product consumed. The CF was reduced by 0.14 kg CO2 eq. for 1 kg of dairy product delivered at home compared to direct purchasing at a market. The carbon sink capacity of dairy farms appeared as a primary mean for mitigating climate change in the dairy supply chain.
]]>Dairy doi: 10.3390/dairy5010016
Authors: Pablo Ernesto Bobadilla Nicolás López-Villalobos Fernando Sotelo Juan Pablo Damián
Dairy cow longevity is associated with three key areas: animal welfare, the economy, and the environment. In pastoral dairy systems, cows are exposed to environmental hardships and variations in feed supply associated with the seasonal growth of pastures. The objectives of this study were to generate base parameters for longevity and evaluate the effect of season and decade of birth on herd life (HL) and length of productive life (LPL) for dairy cows in pasture-based production. Records from the Dairy Herd Improvement Database at the Instituto Nacional para el Control y Mejoramiento Lechero (Uruguay) were extracted. The dataset contained 313,146 cows born between 1 January 2000 and 31 December 2019, classified by decade and season of birth. HL and LPL were calculated for each cow. The effects of season of birth, decade of birth, and the interaction between them on HL and LPL were evaluated using a generalized mixed model. The mean HL was 73.4 and mean LPL was 42.0 months. Cows born in spring had longer LPL and HL (p < 0.001). Cows born in the 2010s had significantly shorter HL (12.8 months) and LPL (9.14 months) (p < 0.001). In conclusion, the season and decade of birth have an impact on the longevity of cows in pastoral-based systems. This study is the first to demonstrate the effect of season of birth on long-term longevity.
]]>Dairy doi: 10.3390/dairy5010015
Authors: Burim N. Ametaj
Dairy science research is essential in deepening our understanding of milk production and processing and their profound impacts on human health and animal care [...]
]]>Dairy doi: 10.3390/dairy5010014
Authors: Emanuela Chiarella Carlotta Ceniti Fabio Castagna Domenico Britti
Bovine colostrum is the first mammary secretion after parturition; it is rich in Igs and bioactive compounds and could play a role in the development of naturally based products with positive effects on human health. In this discussion, we critically examine the effect of bovine colostrum on the properties of mesenchymal stem cells. Multipotent mesenchymal stem cells (MSCs) are a heterogeneous subset of fibroblast-like cells that can be isolated from various biological tissues, such as bone marrow, umbilical cord, and adipose tissues. They are characterized by their ability to self-renew and differentiate into cells of the mesodermal lineage, including adipocytes, osteocytes, and chondrocytes. Additionally, MSCs display an immunomodulatory capacity due to their ability to interact with effector cells typical of both innate and adaptive immune responses. Considering these important properties, MSCs have gained increasing attention in the field of regenerative medicine in recent decades. To date, most experimental protocols are based on cell culture media supplemented with fetal bovine serum (FBS) to promote the ex vivo expansion of MSCs while preserving their differentiative and immunomodulatory capacities. Future trends could involve the application of bovine colostrum in regenerative medicine.
]]>Dairy doi: 10.3390/dairy5010013
Authors: Bigboy Simbi Ryan C. Pink Louise Whatford Charlotte Lawson
Background: The UK dairy sheep industry is relatively small but growing, particularly for cheese and yogurt products. Anecdotally, sheep milk (SM) may be better tolerated by humans than cows’ milk and could have environmental as well as health benefits. All milk contains sub-micron particles called extracellular vesicles (EVs) which are mainly derived from the mammary epithelium. Physiologically, milk-derived EVs are thought to aid in the development of infant immunity and the microbiome, but may also have health benefits to adult humans. The purpose of this study was to determine whether EVs could be isolated from raw sheep milk and whether they have any effect on inflammatory responses in THP-1, a human monocyte cell line, in vitro. Methods: Using sequential ultracentrifugation, vesicles of <1 µm (LEV) followed by <200 nm (sEVs) were isolated from six individual sheep during mid-lactation. RNA was extracted and microRNA analyzed by RTqPCR for sequences previously identified in cows’ milk. Human THP-1 monocytes were differentiated into macrophages and incubated with SM-derived LEVs and sEVs in the presence of pro-inflammatory LPS to measure the effects on the secretion of the chemokine CCL-2 or in the presence of DMNQ and fluorescent dihydrorhodamine-1,2,3 to measure reactive oxygen species. Results: LEVs induced an increase in ROS in both monocytes and macrophages, whilst sEVs decreased DMNQ-mediated ROS in macrophages but not monocytes. Interestingly, the LEVs did not induce CCL2 release; however, they increased LPS-induced CCL2 secretion in monocytes but not macrophages. miR26a, miR92a, miR125b, miR155 and miR223 were identified in both sEVs and LEVs by RT-qPCR and could be responsible for the modulation of ROS and CCL2 expression. Conclusions: These findings suggest that like cows’ milk, sheep milk contains EVs, and they can influence human monocyte/macrophage responses, and so is worthy of further investigation for its potential human- and non-human-animal health benefits.
]]>Dairy doi: 10.3390/dairy5010012
Authors: Sudeb Saha Md. Nazmul Hasan Md. Nazim Uddin B. M. Masiur Rahman Mohammad Mehedi Hasan Khan Syed Sayeem Uddin Ahmed Haruki Kitazawa
Crossbreeding in dairy cattle with exotic breeds continues to be an appealing practice to the dairy farmers of Bangladesh. However, there is limited knowledge regarding the impact of crossbreeding on both the physical attributes and milk quality traits of crossbred cattle in Bangladesh. Therefore, the primary objective of this study was to evaluate the impact of crossbreeding Bangladeshi local cattle with the exotic Holstein breed on their body characteristics and milk quality. To achieve the goal, data pertaining to body traits and milk samples were gathered from a total of 981 cows from 19 dairy farms located in the northwestern region of Bangladesh. A trained evaluator measured body condition score (BCS), udder score, locomotion score, and body conformation traits. Milk yield information was acquired from official records, while milk composition details were determined through milk analysis. Notably, crossbred cows (Holstein × Local cattle) exhibited greater values for wither height (141 vs. 135, cm), body length (157 vs. 153, cm), heart girth (211 vs. 204, cm), BCS (3.69 vs. 3.27), and udder score (3.29 vs. 2.08) than their Bangladeshi local counterparts. Furthermore, crossbred cows produced 42.4% and 35.3% more milk (10.89 vs. 7.65, kg/d) and fat-corrected milk (10.35 vs. 7.54, kg/d) than Bangladeshi local cattle. However, milk from crossbred cows displayed lower fat and protein content, although their somatic cell score (SCS) and energy-corrected milk remained similar. Additionally, milk from crossbred cows exhibited a longer coagulation time when compared to that of Bangladeshi local cattle. In conclusion, crossbred cows (Holstein × Local cattle) had improved body characteristics with greater milk yield than Bangladeshi local cattle; however, lower fat and protein contents in milk with longer coagulation time were noted.
]]>Dairy doi: 10.3390/dairy5010011
Authors: Giacomo Lai Margherita Addis Marco Caredda Myriam Fiori Alessio Silvio Dedola Stefano Furesi Massimo Pes
The aim of this work was develop a technological process for the manufacturing of an ice cream from sheep milk, enriched with both functional ingredients and probiotic bacteria. The studied process involved the use of an enriched milk (EM) obtained by mixing predetermined amounts of sheep skimmed milk concentrated by ultrafiltration (retentate), cream from sheep’s milk and whey, microparticulated whey proteins (MWP), obtained by ultrafiltration of sweet sheep whey as a source of whey proteins, marine algal oil from Schizochytrium spp. as a source of the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), inulin as a prebiotic fiber, and locust bean gum as a stabilizer. The resulting EM was inoculated with starter and aroma cultures together with the probiotic culture of Bifidobacterium animalis subsp. lactis (BB-12®) in order to obtain a fermented functional product (FFP) with a physico-chemical composition similar to that of EM. FFP was the main ingredient (~80%, w/w) in the ice cream mixture. Two sucrose-alternative sweeteners (trehalose and erythritol), together with dextrose, were subsequently added to obtain the final ice cream formulation. The resulting ice cream met three nutritional claims: “Source of protein”, “Source of fiber” and “High in omega-3 fatty acids” listed in Regulations (EC) No 1924/2006 and (EU) No 116/2010. Furthermore, the ice cream satisfied the requirement of “probiotic food” according to the Italian Ministry of Health’s guidelines for probiotics. The nutritional characteristics of the ice cream, including the concentration of the probiotic culture, remained stable up to 120 days of storage at −20 ± 2 °C.
]]>Dairy doi: 10.3390/dairy5010010
Authors: Mohamed F. Y. Hassan Khaled H. Salman Khaled G. Zaki Noha A. Hassan Hanadi Saleh S. Alahaideb Abd-Ellah A. Abd-Alla
Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively.
]]>Dairy doi: 10.3390/dairy5010009
Authors: Anna Antonella Spina Piera Iommelli Anna Rita Morello Domenico Britti Nicola Pelle Giusi Poerio Valeria Maria Morittu
Dietary particle size is one of the most relevant factors influencing rumen function and the selection of the most palatable components of the total mixed ration (TMR) by cows. The aim of this study was to evaluate the particle size distribution (PSD), homogeneity, sorting level, physically effective NDF (peNDF) content of TMRs, and production performances in Calabrian commercial dairy herds in southern Italy. The research was conducted in 13 farms, including 8 with hay-based TMR and 5 with silage-based TMR. All herds delivered fresh feed once a day. At each farm, the TMRs were examined with the Penn State Particle Separator (PSPS) to determine PSD, homogeneity, and feed sorting at two time points (i.e., at fresh feed delivery = T0 and 24 h after feed delivery = Tf). None of the diets that were evaluated met the recommended PSD, showing an excess of long fraction, very short fraction, or both. The homogeneity was good except for three diets, but particle selection raised some concerns in 85% of the farms due to the preferential consumption of the very short fraction by the cows, with rejection of the long fractions. All the diets analyzed met the Penn State University recommended neutral detergent fiber (NDF) values (>28%) except for one farm’s diet. In three of the TMRs observed, however, the content of peNDF > 8 mm was less than 15%. NDF and peNDF > 8 mm values of TMRs showed statistically significant correlations with milk fat content. Therefore, it is important to evaluate the chemical and physical properties of TMR to provide a consistent diet and prevent feed sorting.
]]>Dairy doi: 10.3390/dairy5010008
Authors: Noemí López González Daniel Abarquero Patricia Combarros-Fuertes Bernardo Prieto José María Fresno María Eugenia Tornadijo
Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of partially drained curd, before moulding) on the chemical (moisture and salt content), physicochemical (pH, titratable acidity, and water activity), and sensory characteristics (texture profile analysis, colour, and sensory attributes) of industrial blue-veined cheese. Dry-salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and in the partially drained curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability, and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the cheeses salted in the partially drained curd being less greenish. All cheeses scored high (around 7) in the tasters’ overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and distribution of mould, as well as better flavour and texture.
]]>Dairy doi: 10.3390/dairy5010007
Authors: Athanasios Limnaios Maria Tsevdou Eirini Zafeiri Evangelos Topakas Petros Taoukis
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey using commercially available β-galactosidases. A comparative study was conducted to assess the production of galactooligosaccharides from sweet and acid whey, thereby employing two commercial β-galactosidases from Aspergillus oryzae and Kluyveromyces lactis. The study considered the initial lactose content and enzyme load as variables. The maximum yields of galactooligosaccharides in concentrated sweet whey (15% w/v initial lactose) and raw acid whey (3.1% w/v initial lactose) reached 34.4 and 14.7% with lactase from Kluyveromyces lactis (0.13 U/mL), respectively. The corresponding galactooligosaccharide yields for lactase from Aspergillus oryzae were equal to 27.4 and 24.8% in the most concentrated sweet and acid whey, respectively, using enzyme loads of 2 U/mL in sweet whey and 1 U/mL in acid whey. Concerning the profile of the produced galactooligosaccharides, the Kluyveromyces lactis lactase hydrolyzed lactose more rapidly and resulted in higher levels of allolactose and lower levels of 6-galactosyl-lactose, compared to the lactase from Aspergillus oryzae, and achieved in both cases a polymerization degree of up to six.
]]>Dairy doi: 10.3390/dairy5010006
Authors: Jean C. S. Lourenço Isabela F. Carrari Georgia C. de Aguiar Huibert P. Janssen Dante P. D. Lanna Izabelle A. M. A. Teixeira Rodrigo de Almeida
The objectives of this study were to evaluate the effects of supplementing the diet of high-producing Holstein cows with 2-hydroxy-4-(methylthio)-butanoate (HMTBa) on their milk production and composition, milk fatty acid profile, blood metabolites, and body parameters. The study was conducted in a commercial dairy herd in Paraná State, Southern Brazil. One hundred and fifty-eight multiparous cows were used in a randomized block design during 42 experimental days. Cows were distributed into two treatments: the control treatment cows received 100 g/cow/day of corn meal, while the HMTBa-supplemented cows received 35 g of HMTBa + 65 g/cow/day of corn meal. HMTBa supplementation did not alter milk production but improved milk fat content. Cows receiving HMTBa supplementation showed an increase in the concentration of milk medium-chain fatty acids. Serum levels of blood urea and aspartate aminotransferase were lower in HMTBa-supplemented cows. Cows supplemented with HMTBa increased their body condition score. In summary, HMTB supplementation in high-producing Holstein cows improved productive performance, particularly increased milk fat content, altered milk fatty acid profile, and changed some blood metabolites. Our findings contribute to our understanding of using a methionine analogue as a dietary strategy for optimizing milk quality in high-producing Holstein cows.
]]>Dairy doi: 10.3390/dairy5010005
Authors: Karen Vanessa Munive Nuñez Anderson Clayton da Silva Abreu Jaqueline Milagres de Almeida Juliano Leonel Gonçalves Érika Carolina Romão Bonsaglia Marcos Veiga dos Santos Nathália Cristina Cirone Silva
Staphylococcus aureus is a major cause of subclinical mastitis in dairy cows, and its development of antibiotic resistance has limited treatment efficacy. Essential oils (EOs) are natural products with a wide range of antimicrobial properties that could be used to treat bovine mastitis. This study aims to investigate the antimicrobial activity of EOs against S. aureus isolated from subclinical bovine mastitis cases in the State of São Paulo—Brazil. A total of 14 S. aureus isolates were selected, based on the presence of biofilm-forming genes (icaA, icaD, and bap), and were cultured to a final concentration of 103 CFU.mL−1 for the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) analysis of five EOs (Citrus aurantium bergamia—bergamot, Copaifera reticulata—copaiba, Foeniculum vulgare—fennel, Zingiber officinale—ginger, and Ocimum basilicum—basil). The chemical compositions of the EOs were characterized using gas chromatography coupled with a mass-selective detector (GC/MSD). Basil and bergamot EOs exhibited the highest antimicrobial activity against S. aureus strains, with mean MIC/MBC values of 1.561 ± 0.223/2.806 ± 0.255 mg.mL−1 and 2.782 ± 0.228/4.396 ± 0.198 mg.mL−1, respectively. The primary compounds in basil EO were methyl-chavicol, linalool, and α-humulene, while bergamot EO predominantly contained linalyl acetate, limonene, and linalool. This research highlights the potential of basil and bergamot EOs as natural antimicrobial agents for treating bovine mastitis caused by S. aureus, offering a potential alternative to traditional antibiotics and contributing to animal welfare and public health. In addition, it emphasizes the need for further studies to validate the long-term effects, optimal dosages, and application methods.
]]>Dairy doi: 10.3390/dairy5010004
Authors: Fatimah Eesee Jaafar Hassan Hadi Mehdi Al Rubaiy Alaa Kareem Niamah
The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt. The results showed that drying bio-yoghurt at 40–60 °C decreased the number of probiotic starter bacteria in dried yoghurt products compared to fresh bio-yoghurt. The dried yoghurt’s moisture, protein, fat, carbohydrate, and ash contents were 4.16–4.55%, 38.22–40.02%, 1.33–1.43%, 47.94–49.45%, and 6.37–6.55%, respectively. The pH and total acidity levels of dried yoghurt were within acceptable ranges at various temperatures and storage durations. At different temperatures, the viscosity values of the products decreased by 620–550 cp; however, the hygroscopicity values remained constant. During a 90-day storage period, the dried yoghurt product’s physical, chemical, and microbiological characteristics remained within acceptable levels. Using a drying temperature of 40–50 °C kept the number of live bacteria below acceptable ranges during storage periods. Lactobacillus acidophilus counts were 6.75 and 6.70 log CFU/g, respectively, whereas Bifidobacterium bifidum numbers were 6.66 and 6.08 log CFU/g, respectively. In conclusion, drying bio-yoghurt in an air oven at 40–50 °C provided a dried product with a high number of viable probiotic bacteria and satisfactory physicochemical characteristics after 3 months.
]]>Dairy doi: 10.3390/dairy5010003
Authors: Izaac P. S. Medeiros Sebastião I. Guido Marco A. S. Gama Carlos H. M. Silva Michelle C. B. Siqueira Camila S. da Silva Antonio J. Netto Silas B. Felix Milena N. Rabelo Thayane V. M. Santos Maria A. M. Leite Marcelo A. Ferreira
This study aimed to evaluate the effects of replacing earless corn silage (ECS) with cactus cladodes (CC; Opuntia spp.) and sugarcane bagasse (SB) on nutrient intake, digestibility, feeding behavior, milk yield (MY), and composition of lactating dairy cows. Ten Holstein cows, weighing 571 ± 97.0 kg and producing 23.0 ± 4.4 kg of milk per day, were assigned to two contemporaneous 5 × 5 Latin squares. Treatments consisted of five levels of ECS replacement with CC plus SB (0, 25, 50, 75, and 100%). The results showed a linear increase in dry matter (DM) intake (p < 0.05) (15.98 and 18.73 kg/day) and a quadratic increase (p < 0.05) in crude protein and energy intake (2.97 kg/day and 27.52 Mcal/day at 95.4 and 88.6% substitution, respectively). Apparent DM digestibility increased (p < 0.05), but fiber digestibility decreased linearly (p < 0.05). Treatments had a quadratic effect (p < 0.05) on MY and fat-corrected MY (24.17 kg/day and 21.9 kg/day at 63.9% and 38.6% CC plus SB, respectively). Milk fat (3.26 and 2.35%) and total solids content decreased linearly (p < 0.05), whereas the percentages of protein, lactose, and nonfat solids increased (p < 0.05). Additionally, the CC–SB diets linearly reduced the time spent on feeding and rumination and total chewing time. For Holstein cows fed common semiarid diets, milk production can be maximized by replacing 38.6% of ECS with CC plus SB.
]]>Dairy doi: 10.3390/dairy5010002
Authors: Anna C. Hansen Roger D. Moon Marcia I. Endres Bradley J. Heins
Stable flies, Stomoxys calcitrans (L.), are important biting pests of dairy cattle and other livestock. These flies develop in decaying organic matter, such as soiled animal bedding. As part of a larger study of management options in organic dairy production, leftover debris from two winter housing systems, outdoor straw packs and indoor sawdust compost barns, were analyzed for the numbers and size of stable flies produced the following summer. The study was conducted at the University of Minnesota’s West Central Research and Outreach Center in Morris. During winter, independently managed groups of 20 cows were housed from November to May in replicate housing systems. After the cows were moved to summer pasture, fly traps were assembled in the leftover piles (n = 4): emergence traps to quantify stable fly emergence and Olson traps to study ambient adults. The size of the emerged flies and 30 ambient adult females were measured. The sampled females were also dissected to determine the gonotrophic age. During peak emergence in both years, straw piles produced significantly more stable flies than compost bedding, but the adults were equal in size. The Olson traps showed adults were equally abundant at both sources. Over 60% of the females dissected were previtellogenic, indicating local emergence. Compost bedding is useful in managing stable fly numbers, while straw presents a serious stable fly production liability if not disposed of properly.
]]>Dairy doi: 10.3390/dairy5010001
Authors: Rocío Jiménez-Granado Antonio Molina Manuel Sánchez Rodríguez Chiraz Ziadi Alberto Menéndez Buxadera
The aim of this study was to estimate genetic parameters of somatic cell score (SCS) and fat plus protein yield (FPY) using repeatability (RM) and random regression (RRM) models in Florida goats. The data consisted of 340,654 test-day controls of the first three lactations, and the pedigree contained 36,144 animals. Covariance components were estimated with a bivariate RM and RRM using the REML approach. Both models included as fixed effects the combination of herd and control date, litter size, kidding number and lactation length, and as random effects, the additive genetic and permanent environmental effects. A variation in the shape of the genetic parameters along the lactation curve was observed for both traits, and h2 oscillated between 0.272 and 0.279 for SCS and 0.099 and 0.138 for FPY. The genetic correlation between SCS and FPY was negative and medium (−0.304 to −0.477), indicating that a low-SCS EBV is associated with a genetic predisposition to high FPY production. Our results showed that given the magnitude of h2 for SCS and its rg with FPY, the SCS could be used as a selection criterion to increase resistance to mastitis, thus obtaining an improved dairy and cheese aptitude in this breed.
]]>Dairy doi: 10.3390/dairy4040049
Authors: Ayat Mansour Rasha Elkenany Amal Awad Mohamed Abdo Rizk
Staphylococcus aureus (S. aureus) is one of the most prevalent contagious bacterial pathogens causing clinical bovine mastitis. In the present study, plate (A), which consists of 80 compounds (40 drug-like and 40 probe-like), was assessed from the Malaria Box against the in vitro growth of S. aureus isolated from cows naturally infected with S. aureus. Anti-Staphylococcus aureus medications that are newer and more potent than those that have been used previously were discovered. Bioinformatics analysis for the potent identified hits was performed. Three compounds—two probe-like and one drug-like—showed strong inhibitory action against S. aureus growth in vitro. Among these hits, MMV665941 exhibited the highest minimum inhibitory concentration value of 0.0078. Combination therapy was carried out using the most potent anti-S. aureus medication, MMV665941, and the traditionally used anti-S. aureus drug, amoxicillin/clavulanate (Augmentin 625®). The atom pair fingerprint (APfp) analysis revealed that MMV665941 and Augmentin showed maximum structural similarity. Based on the results obtained, it can be concluded that the Medicines for Malaria Venture Box has a wealth of potential anti-S. aureus candidates.
]]>Dairy doi: 10.3390/dairy4040048
Authors: Ali R. Bayat Ilma Tapio Marcia Franco Tomasz Stefański Päivi Mäntysaari Marketta Rinne
The effects of grass silage and barley grain preservation methods on dairy cows were evaluated using four Nordic Red dairy cows placed in respiration chambers in a 4 × 4 Latin square. Silage was conserved using a formic acid-based product (AS) or a homofermentative lactic acid bacteria inoculant (IS), while grains were dried (DB) or crimped and ensiled (EB). Fermentation profile of silages and the chemical composition of the mixed diets were very similar. The dietary treatments did not affect feed intake, milk production, and rumen fermentation except molar proportion of butyrate, and energy metabolism. Digestibility of dry matter and organic matter were higher (p < 0.05) and that of crude protein was lower (p < 0.05) for AS than IS. Feeding EB compared to DB decreased (p < 0.05) diet organic matter and starch digestibility. The cows receiving AS tended (p = 0.06) to emit more methane per day than those receiving IS, but methane yield and intensity were not different between dietary treatments. Bacteria alpha diversity was higher (p < 0.01) in barley samples than grass silages and was not affected by the diet in rumen samples. All freshly prepared rations were dominated by Lactobacillaceae, Erwiniaceae, and Pseudomonadaceae but rations based on AS than IS remained more stable over 2 days. In conclusion, grass silage and barley grain preservation methods did not affect the measured parameters in dairy cows and the preservation method can be selected based on practical on-farm factors.
]]>Dairy doi: 10.3390/dairy4040047
Authors: Marit van der Zeijden Ashling Ellis Nicolas Lopez-Villalobos Siqi Li Nicole C. Roy Warren McNabb
An increasing number of dairy farmers in New Zealand (NZ) have adopted a once-a-day (OAD) milking production system, and little is known about the impact of this production system on milk protein composition. The objective of this study was to evaluate the effect of OAD milking on the protein composition in milk from individual cows. Milk was sampled in early, mid-, and late lactation from cows kept at Massey University farms Dairy No. 1 (OAD milking) and Dairy No. 4 (TAD milking) in Palmerston North, NZ. The yields of total milk and milk solids, the proximate composition, and the protein composition were determined. Results showed that OAD milking yielded less milk and milk solids than TAD milking. However, no significant differences in protein, fat, and lactose contents were found. While the proportions of total casein (CN), total whey proteins, αs1-CN, β-CN, and β-lactoglobulin were not affected by the milking frequency, milk from a OAD milking system contained higher proportions of αs2-CN and κ-CN and lower proportions of α-lactalbumin. These proteins also changed differently throughout the milking season in a OAD milking system than in a TAD milking system. These changes in the protein composition of the milk observed in a OAD milking system could have implications for its processing properties and product quality.
]]>Dairy doi: 10.3390/dairy4040046
Authors: Martha Maggira Maria D. Ioannidou Zoi M. Parissi Eleni M. Abraham Maria Karatassiou Georgios Samouris
The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in the mountainous grasslands were also investigated in order to detect any relationship between the two profiles. Forbs were found to be the major functional group in the mountainous area and the most abundant VOCs were aldehydes, alcohols, and terpenes. Significant variations were observed between the main compositional features of the two types of cheeses, with the cheese produced from the milk of ewes and goats grazing in the mountainous region having a higher moisture content, lower fat content, and higher protein content. A total of 34 VOCs were identified and the most abundant groups in the cheese samples were esters, hydrocarbons, and alcohols. The fatty acid profile, phenolic content, and terpene profile of the cheese were also affected by the type of pasture. The cheese produced from the milk of ewes and goats grazing in the mountainous region also had a higher content of conjugated linoleic acid (CLA) and a lower content of saturated fatty acids (SFAs). These findings suggest that the grasslands grazed by ewes and goats in the mountainous region have a positive impact on the nutritional quality of feta cheese.
]]>Dairy doi: 10.3390/dairy4040045
Authors: Tanushree B. Gupta Gale Brightwell
Contamination of milk and dairy products with pathogenic and spoilage bacteria may result in huge economic loss due to recalls of products. This study aimed to identify spore-forming bacteria from raw milk and characterise those for toxin production and their spoilage ability. Bovine raw milk collected from dairy farms in the Manawatu region of the North Island of New Zealand was tested for the presence of both aerobic and anaerobic spore-forming bacteria using standard culture-based techniques, as well as genomic analysis. The spore-forming bacteria were investigated for the presence of toxin genes and their spoilage potential. A low number of aerobic spore-forming bacteria were detected in raw-milk samples collected from the four farms in summer and winter. The 16S rRNA sequence types similar to important food spoilage bacteria like C. beijerinckii, C. sporogenes, B. licheniformis and members of the Paenibacillus genus, as well as potentially toxigenic bacteria such as B. cereus and C. perfringens were isolated. Genes responsible for important toxin production were present in some of the tested spore-forming bacteria. This pilot study highlights the presence of various spoilage and pathogenic spore-forming bacteria in raw milk from these farms. A low number of spore-forming bacteria indicates the implementation of good hygienic farm practices and management to reduce the contamination of raw milk with spore-forming bacteria.
]]>Dairy doi: 10.3390/dairy4040044
Authors: Kritika Gaba Sanjeev Anand
This review focuses on the potential opportunities to incorporate functional ingredients like probiotics in the dairy fat-rich matrix to develop functional foods. Many dietary guidelines and the relevant literature have in general indicated many benefits of consuming milk-fat-rich products for the human body. Milk fat contains essential nutrients, including fat-soluble vitamins; short-, medium-, and long-chain with odd and branched chain fatty acids; essential amino acids; and calcium, which are all known for their bioactive properties. In addition, the incorporation of probiotics, which are known for their bioactive properties, could further enhance the products’ attributes. However, direct probiotic addition is known to encounter viability challenges during manufacturing and storage. There is thus an opportunity to introduce a value-added range of dairy fat-rich products imparting bioactive and functional benefits. The current review is an attempt to consolidate information in this area and explore further avenues for the value addition of dairy fat-rich products.
]]>Dairy doi: 10.3390/dairy4040043
Authors: Victor F. Moebus Leonardo A. Pinto Felipe B. N. Köptcke Luiz A. M. Keller
Dulce de leche is a South American traditional dairy product. However, due to the high sugar content, it is unsafe for consumers with special physiological conditions, such as diabetes. Light foods were developed to meet those demands whilst maintaining the sensory characteristics. The present study aimed to develop and characterize a formulation of light dulce de leche, using sweeteners to substitute sucrose, and gums as thickening and stabilizing agents. The physicochemical assays follow the AOAC manual, and the microbiological parameters were set according to MERCOSUL’s legislation. Thirty potential consumers perform the nine-point hedonic scale for product acceptance and the seven-point scale for buying intention. Compared to the traditional formulation, the product had better rheological properties, but a lighter color. All the raw materials and final products were considered safe by the recommended microbiological and toxicological standards; however, the product showed discrepancies to the physicochemical requirements. The formulation had an overall medium acceptance and low buying intention. The product had deficiencies, needing other compounds to reach the desired characteristics. Even though it leads to a more expensive final product, it is possible to adjust the product and allow access to more selective consumers or with restrictions.
]]>Dairy doi: 10.3390/dairy4040042
Authors: Chiraz Ziadi Manuel Sánchez Eva Muñoz-Mejías Antonio Molina
The aim of this study was to compare selection indices for important traits in intensive Spanish goat breeds in four economic scenarios, using the Florida as most representative breed of this production system in Spain. For this analysis, we considered the following traits: milk yield (MY), fat plus protein yields (FPY), casein yield (CY), somatic cell score (SCS), reproductive efficiency (RE), litter size (LS), mammary system (MS), final score (FS), body capacity index (BCI), and length of productive life (LPL). We estimated the genetic parameters and EBVs of most of these traits with REML methodology, while LPL was modeled through survival analysis. Four scenarios were proposed, depending on the overall objective for improvement: (1) milk production, (2) milk production and cheese extract, (3) cheese extract, and (4) milk production, cheese extract and sale of animals. Then, within each scenario, three different types of indices were designed using the different primary and secondary objectives/criteria considered suitable to improve the overall objective. The results indicated that selecting only for primary traits yielded the highest genetic response for all the scenarios. Including secondary traits led to positive correlated responses in those traits, but a decrease in the responses in the primary criteria.
]]>Dairy doi: 10.3390/dairy4040041
Authors: Nico Piskors Anisa Heck Jessica M. Filla Zeynep Atamer Jörg Hinrichs
The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction. Post-treatment with high-power ultrasound can reduce the volume fraction of these products and, hence, lead to reduced crowding effects and thus lower viscosities and yield stress. Besides that, the particle size distribution (span) should stay unaltered. Increasing the energy input during the sonication of fat-free fresh cheese with a protein content of 8.9 ± 0.4% decreased the volume fraction below the limit for concentrated products (ϕ = 0.4), while the particle size also decreased. This led to a narrowed span and, hence, the viscosity should have increased; however, the results showed that viscosity and yield stress were decreasing. Consequently, the influence of the span was neglectable for concentrated fermented milk products with volume fractions below the concentrated area. Furthermore, the sonicated samples showed no syneresis over a storage time of two weeks. The sonicated samples reached similar rheological properties to commercial stirred yogurt, which demonstrated the suitability of high-power ultrasound as a post-treatment to tailor the rheological properties of high-protein fermented milk products.
]]>Dairy doi: 10.3390/dairy4040040
Authors: Bernardo Vargas-Leitón Juan José Romero-Zúñiga Gloriana Castillo-Badilla Alejandro Saborío-Montero
The age at first calving (AFC) is one of the most used indicators to evaluate the efficiency of rearing systems in dairy herds. The objective of the present study was to evaluate the association between AFC and different parameters of productive and reproductive efficiency in dairy cows of Holstein and Jersey breeds and their crosses, reared under pasture-based conditions. A retrospective longitudinal study was carried out with information on the performance of 77,311 cows with birth and culling dates between 1990 and 2016 from 654 specialized dairy herds located in mid and high-altitude regions of Costa Rica. Cows were classified into five classes according to their age in months at first calving (≤24, 25–27, 28–30, 31–33, ≥34). A generalized linear mixed model was used to assess the effect of AFC and breed factors on milk production (first lactation, lifetime total, and per day of life), open period (first calving and lifetime total), and herd life. The mean AFC was 29.5, 29.1, and 28.0 months for Holstein, Holstein × Jersey, and Jersey, respectively. The AFC was significantly associated (p < 0.01) with all the variables evaluated. Cows with AFC ≤ 24 presented a higher (p < 0.01) milk production (total lifetime and per day of life), as well as a longer herd life, compared to cows in classes of AFC > 28 m. The reduction in AFC contributes to a significant increase in the production and reproduction efficiency of pasture-based dairy herds. This effect was consistent across the three breed groups.
]]>Dairy doi: 10.3390/dairy4040039
Authors: Hadi Rahimzadeh Barzoki Hossein Faraji Somayeh Beirami Fatemeh Zahra Keramati Gulzar Ahmad Nayik Zahra Izadi Yazdanaabadi Amir Sasan Mozaffari Nejad
Milk and milk products are the main nutritional foods for all age groups, especially for infants and children. Milk may be dangerous to consume due to the presence of a harmful substance called Aflatoxin M1 (AFM1). The objective of this study was to assess the levels of AFM1 in milk, particularly those that exceed the standards set by the European Union (50 ng/L), the Food and Drug Administration (500 ng/L), and the Iranian National Standards Organization (100 ng/L). The study included one hundred and eighty samples of raw cow’s milk from various retail dairy markets in Gorgan, with 45 samples collected during each season. The level of Aflatoxin M1 in the samples was measured using the enzyme-linked immunosorbent assay (ELISA) technique. AFM1 was detected in 139 (72.2%) raw cow milk samples with a range of 3.5–357 ng/L. All of the samples collected had Aflatoxin M1 concentration levels that were below the maximum limit of 500 ng/L set by the FDA. However, 41 samples (22.7%) exceeded the EU’s limit of 50 ng/L, and 26 samples (14.4%) exceeded the INSO’s limit of 100 ng/L for Aflatoxin M1 in raw cow’s milk. The lowest and highest AFM1 levels of contamination were detected in the summer and winter seasons, which constituted 32 (71.1%) and 38 (84.4%) samples, respectively. The consumption of raw cow milk can lead to health risks for individuals from various age groups because regulatory limits are not being followed.
]]>Dairy doi: 10.3390/dairy4040038
Authors: Diana Schönberger Roxanne Magali Berthel Pascal Savary Michèle Bodmer
The detection of lame cows is a challenging and time-consuming issue for dairy farmers. Many farmers use the milking time to monitor the condition of their animals. Because lame cows often show increased stepping when standing to relieve pressure on aching claws, we investigated whether lame cows showed increased activity in the milking parlor. On 20 Swiss dairy farms, 647 cows were scored on lameness with a five-point locomotion score and categorized as clinical lame and non-lame cows in order to see if there are differences in behavior between these two groups (non-lame = scores 1 and 2; lame = scores 3, 4, and 5). During one evening milking, the behavior of the cows was analyzed. A three-dimensional accelerometer, attached to the milking cluster, detected the hind leg activity indirectly via the movements of the milking unit. Additionally, head movements, as well as weight shifting and the number of steps with the front legs, were analyzed from video recordings. Owing to a high percentage of false positive hind leg activities in some milkings measured by the sensor, only 60% of the collected data were evaluated for behavior (356 cows/milkings on 17 farms). Twenty-seven percent of the investigated cows were classified as lame. The lameness prevalence was increasing with increasing parity. Lame cows showed a higher hind leg activity during milking as well as a higher frequency of front steps and weight shifting events during their stay in the milking parlor than non-lame cows. No relation between the status of lameness and the number of head movements could be seen. Observation of increased stepping and weight shifting of individual animals during milking by the farmer could be used as an additional indicator to detect lame cows, but further investigations are required.
]]>Dairy doi: 10.3390/dairy4040037
Authors: Sâmea Joaquim Aguiar Soares Felipe de Freitas Guimarães Gabriel Augusto Marques Rossi Simony Trevizan Guerra Felipe Morales Dalanezi Bruna Churocof Lopes Mateus de Souza Ribeiro Mioni Ana Carolina Yamakawa Evelyn Cristine da Silva Gustavo Nunes de Moraes Amanda Bezerra Bertolini Márcio Garcia Ribeiro José Carlos de Figueiredo Pantoja Simone Baldini Lucheis Vera Lucia Mores Rall Rodrigo Tavanelli Hernandes Domingos da Silva Leite Helio Langoni
Escherichia coli is a major player in foodborne illnesses, capable of forming biofilms on dairy facilities, leading to milk contamination. Thus, we examined the capacity of E. coli strains from raw milk bulk tanks to form biofilms on surfaces made of polystyrene, stainless steel, and silicone; the potential links between biofilm formation with genes responsible for fimbriae and virulence factors of extra-intestinal E. coli (ExPEC); and the susceptibility of biofilm-forming isolates to iodine and chlorhexidine digluconate. Out of 149 E. coli strains, 42.28% (63/149) formed biofilm on polystyrene, 56.38% (84/149) on silicone, and 21.48% (32/149) on stainless steel. The frequency of genes was: fimH (100%), hlyA (5.4%), irp2 (2.7%), sitA (10.7%), ompT (43.6%), and traT (98%). No biofilm developed when disinfectants were used prior to biofilm formation. However, iodine and chlorhexidine digluconate allowed 25.40% (16/63) of isolates displaying growth after a mature biofilm was formed. The presence of biofilm on different surfaces emphasizes the vital need for thorough equipment cleaning, both in farms and in industrial dairy settings. Rapid disinfection is crucial, given the reduced susceptibility of potentially pathogenic E. coli after biofilm maturity.
]]>Dairy doi: 10.3390/dairy4040036
Authors: Morgan Wukadinovich Heidi A. Rossow
Hyperketonemia is common in cows postpartum and is associated with a decrease in milk production, reproductive efficiency, and increased risk of periparturient diseases and early culling from the herd. The objective of this research was to determine if feeding an exogenous source of propionate increased milk and milk component yield and reduced the incidence of hyperketonemia and other health events in Holstein dairy cows. Cows were systematically enrolled in the control group (C) or sodium propionate treatment group (SP) in a randomized block design. A subset of cows was sampled for blood glucose and betahydroxybutyrate (BHB) concentrations in milk at 3, 7, and 14 days using a NovaMax® Plus™ meter (Nova Diabetes Care, Inc., Billerica, MA, USA). Data were analyzed using a mixed model. Average blood BHB and glucose concentrations during the postpartum period did not differ between treatments for multiparous or primiparous cows (C = 0.53 ± 0.02, SP: 0.55 ± 0.02 mmol BHB/L, p = 0.5; C = 44.0 ± 0.77, SP = 43.0 ± 0.78 glucose mg/dL, p = 0.6). However, the prevalence of hyperketonemia and metritis was high in primiparous cows (C = 35.6% and 19.8%, respectively; SP = 35.8% and 18.9%, respectively). Blood glucose was inversely related to BHB concentration for cows below 40 mg/dL blood glucose. Feeding sodium propionate during the postpartum period increased milk fat yield (C = 1.71; SP = 1.86 kg/day, p = 0.01), tended to increase milk yield in multiparous cows (C = 39.3; SP = 40.5 kg/day, p = 0.06) and increased milk fat yield in primiparous cows (C = 1.18; SP = 1.27 kg/day, p = 0.02). Including sodium propionate in the total mixed ration is beneficial to reduce health events and increase milk fat production in multiparous cows but may only increase milk fat production in primiparous cows.
]]>Dairy doi: 10.3390/dairy4030035
Authors: Laura Berenice Olvera-Rosales Alma Elizabeth Cruz-Guerrero Judith Jaimez-Ordaz Emmanuel Pérez-Escalante Aurora Quintero-Lira Esther Ramírez-Moreno Elizabeth Contreras-López Luis Guillermo González-Olivares
This work analyzed the antidiabetic activity of peptides from whey proteins after hydrolysis by Lactobacillus rhamnosus GG and Streptococcus thermophilus SY-102, emphasizing the differences between the proteolytic systems of both bacteria. Peptide fractions from whey proteins may have biological functions, such as antidiabetic functions, which inhibit the DPP-IV enzyme, and lactic acid bacteria could release them. A whey solution of 10% was fermented with selected lactic acid bacteria in monoculture and coculture, analyzing kinetic parameters and the proteolytic profile, using the 2,4,6-trinitrobenzene sulfonic acid technique for free amino groups’ determination and Tris-tricine polyacrylamide gel electrophoresis. An in vitro inhibition assay of the DPP-IV enzyme was used. The kinetic parameters showed a faster duplication rate in the monoculture with L. rhamnosus GG than in the co-culture, which was related to lactic acid production. Co-culture does not have the highest production of free amino groups and peptides. Still, peptide fractions with lower molecular weight (<2 kDa) were found and showed a high DPP-IV inhibitory capacity that was maintained from the middle of the fermentation to the end (55.4%). In comparison, the monoculture of L. rhamnosus GG increased from 0 to 63.3%. This demonstrates that the proteolytic capacity and the proteolytic system of each lactic acid bacteria determine the structure of the released peptides.
]]>Dairy doi: 10.3390/dairy4030034
Authors: Manos C. Vlasiou
Cheese and milk are stapled dairy products consumed globally. However, adulterants in these products pose significant health risks and compromise their quality. Analytical techniques are crucial in detecting and quantifying adulterants to combat adulteration. This opinion explores the problem of cheese and milk adulteration, highlights the role of spectroscopic techniques (fluorescence spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and infrared (IR) spectroscopy) in adulteration detection, and compares their effectiveness with the well-established high-performance liquid chromatography (HPLC) method. The advantages and limitations of each technique are discussed, providing valuable insights into their applications to ensure the authenticity and safety of cheese and milk products.
]]>Dairy doi: 10.3390/dairy4030033
Authors: Mariangela Caroprese Maria Giovanna Ciliberti Rosaria Marino Antonella Santillo Agostino Sevi Marzia Albenzio
Essential oils are bioactive compounds, originating from the secondary metabolism of plants, recognized for their ability to modify rumen fermentation, gut health, and to function as antioxidant molecules in small ruminants. Indeed, small ruminant-derived products, such as milk, dairy, and meat can benefit from the utilization of essential oils, that have demonstrated antimicrobial, antioxidant and anti-inflammatory affects, in the animals’ diet. This review reports on the findings that demonstrates the possible role of essential oils in controlling greenhouse gas emissions from ruminants through the modulation of ruminal microbial populations, in sustaining animal health and welfare by affecting the gut microbiota, and in ameliorating animals’ products through enhancement of their nutritional composition from a human diet perspective. However, the current review highlighting the inconclusive findings related to the use of essential oils in small ruminant nutrition, supports the need of further studies to better understand the administration of how essential oils and to explore their specific actions at the molecular level.
]]>Dairy doi: 10.3390/dairy4030032
Authors: Giuseppe Natrella Pasquale De Palo Aristide Maggiolino Michele Faccia
A study was undertaken on milk and caciocavallo cheese from Podolica cattle in the Basilicata Region (Southern Italy), with a view of the possible identification of specific traits useful to protect them from imitations. More than 800 individual milk samples and 29 bulk milk samples were taken in spring–early summer from cows registered in the genealogical book of the breed; moreover, 18 samples of caciocavallo cheese were taken in the same geographical area, 9 of which had been manufactured from Podolica milk. The obtained results confirmed the high aptitude of Podolica milk to cheesemaking, even though the exceptional dry weather in the period of sampling decreased the fat content with respect to the literature data. The presence of the variant A of α-lactalbumin, a characteristic trait of Podolica milk, was ascertained in only 14% of the animals considered in the study, indicating that this feature is disappearing in the population under study. The results on caciocavallo gave useful indications, because some possible peculiar characteristics were identified, such as the lower protein to fat ratio and some aroma descriptors. More research is needed to assess if these characteristics can be used for developing a multi-functional protocol, to be extended to all Italian Podolica populations, able to discriminate the cheese from imitations. In this perspective, the application of selection strategies for increasing the frequency of the variant A of α-lactalbumin should be carefully evaluated.
]]>Dairy doi: 10.3390/dairy4030031
Authors: Prafulla Salunke Athira Syamala Lloyd E. Metzger
Dairy proteins are potential and multipurpose ingredients used to prepare various food products. It exhibits many beneficial functionalities and bioactivities in the processing of food products. All the functionalities of different dairy proteins depend on their peculiar structural characteristics. So, the present study aimed to characterize high-protein powders with different matrices (milk protein concentrate (MPC), rennet casein (RCN), micellar casein concentrate (MCC), whey protein isolate (WPI), and native whey concentrate (NWC)) for their composition, handling, and reconstitution properties, and microstructure and compared them with whole milk powder (WMP) and skim milk powder (SMP). The bulk density of the high-protein powders was significantly (p < 0.05) lower than WMP and NFDM. Due to the low bulk density of the high-protein powders, the wettability of these powders in the water was very high. Microstructural analysis of powders by scanning electron microscopy reveals that the high-protein powder had tetrahedron-to-polyhedron-shaped particles depending on the protein level. The idea regarding the powder’s morphology might be helpful for further improvement in the production processes to modify the functional properties of high-protein milk powders.
]]>Dairy doi: 10.3390/dairy4030030
Authors: Betty A. Ogwaro Hazel Gibson Dave J. Hill Elizabeth A. O’Gara
In this study, the microbiological quality of traditionally fermented milk from Northern Uganda and Western Kenya was analysed. Six samples of typical traditionally fermented milk were collected randomly from traditional cattle keepers in Karamojong (UG 1) and Acholi (UG 2) in Northern Uganda and Kalenjin in Western Kenya (KE). The microbial quality of the collected samples was assessed through the use of conventional methods for total aerobic mesophilic bacteria, total coliform, lactic acid bacteria, Staphylococcus aureus, Listeria monocytogenes, yeasts, and mould counts. The mean aerobic mesophilic bacterial counts were 5.14 × 109 coliform forming units (cfu)/mL. The mean counts for mesophilic lactobacilli ranged from 106 to 108 cfu/mL. The mean thermophilic lactobacilli count ranged from 107 to 109 cfu/mL, while the mean thermophilic lactococci counts ranged from 106 to 109 cfu/mL. On the other hand, the Streptococci counts were between 106 and 108 cfu/mL. The mean count for the non-sorbitol E. coli was 3.87 × 103 cfu/mL. These results suggest that although the pH of the traditional yoghurt in this study was low, the acidity was not sufficient to inhibit growth of microorganisms in the product. Although it is difficult to avoid the microbial contamination of milk during milking, it is of the utmost importance to maintain a very high level of hygiene in dairy farming practices, and the correct cleaning of teats during milking is very important for good udder health and optimum milk quality, and to ensure safety. The results regarding microbial contamination pose public health concerns, and therefore the appropriate government agencies must pay attention to ensure that the environment in which yoghurt is produced is in the best condition to reduce contamination.
]]>Dairy doi: 10.3390/dairy4030029
Authors: Oladipupo Ridwan Bello Adebowale Emmanuel Salako Adebayo Samson Akinade Maaruf Yakub
The study examined the relationship between milk yield and udder morphology traits in White Fulani cows. Fifty-eight apparently healthy cows in early lactation at 2nd, 3rd, and 4th parity were used in the study. The data obtained from the cows were test day milk yield (TDMY) from single milking and udder morphology traits comprising udder length (UL), udder width (UW), udder depth (UD), fore teat length (FTL), rear teat length (RTL), fore teat diameter (FTD), and rear teat diameter (RTD). There was no significant effect of parity on TDMY or the udder morphology traits. Phenotypic correlations between TDMY, UL, UW, and UD were positive and significant. Notably, phenotypic correlations between UL and TDMY at different parities were the strongest. Teat measurements had no significant correlation with TDMY. Stepwise and principal component regressions were implemented to assess the relationship between milk yield and udder morphology traits. Interestingly, UL was the only trait that entered the reduced models. The results suggest a probable genetic correlation between milk yield and udder length. Therefore, since udder conformation traits are heritable, when selecting for udder length in White Fulani cows, a correlated response in milk yield is expected.
]]>Dairy doi: 10.3390/dairy4030028
Authors: Aimee-Louise Craig Alan W. Gordon Conrad P. Ferris
The objective of this three-treatment, 12-week study (involving 69 dairy cows) was to test three methods of concentrate allocation on milk production efficiency. All treatments were offered a basal mixed ration of grass silage and concentrates, with additional concentrates offered to individual cows based on either milk yield alone (Control), milk energy output (Precision 1) or energy intake and milk energy output (Precision 2). Concentrate requirements were calculated and adjusted weekly. Control cows had lower concentrate dry matter intake (DMI; p = 0.040) and milk protein content (p = 0.003) but yield of milk and energy-corrected milk (ECM), energy balance, bodyweight and condition score were unaffected by treatment. Efficiency measures such as ECM/DMI and ECM/metabolizable energy intake were also unaffected by treatment. Less concentrates were used per kg ECM yield in the Control compared to the Precision treatments (p < 0.001). In conclusion, accounting for individual cow milk composition or milk composition combined with individual cow energy intake did not improve production efficiency compared to an approach based on individual cow milk yield only.
]]>Dairy doi: 10.3390/dairy4030027
Authors: Teresa María López-Díaz Ángel Alegría Jose María Rodríguez-Calleja Patricia Combarros-Fuertes José María Fresno Jesús A. Santos Ana Belén Flórez Baltasar Mayo
Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the manufacture process is similar. In addition to P. roqueforti, complex microbial populations interact and succeed throughout the manufacturing and ripening at the cheese’s surface (the rind) and interior (matrix). The microbiota of blue cheeses is made up of a vast array of both prokaryotic and eukaryotic microorganisms. Acidification of the curd relies on the action of lactococci and other lactic acid bacteria (LAB) species. The ripened cheeses’ final quality and shelf-life properties largely depend on the enzymatic systems of the components of the microbiota, particularly on those of LAB, P. roqueforti, and yeast species. Proteolysis is the most complex and important primary biochemical process involved in blue-veined cheeses during ripening, with P. roqueforti being considered the main proteolytic agent. Lipolysis is also strong, originating, among other compounds, ketones, which are the main aroma compounds in blue-veined cheeses. In addition, several bioactive compounds are produced during ripening. The biochemical activities, mainly of microbial origin, are responsible for the sensory characteristics of these very appreciated cheese varieties worldwide.
]]>Dairy doi: 10.3390/dairy4030026
Authors: Tugce Aydogdu James A. O’Mahony Noel A. McCarthy
The ability to measure and capture real-time unit operational data has significant benefits during dairy processing, whether it is the basics, such as measuring temperature, pressure, and flow rates, or more recent developments in the case of in-line viscosity and product-compositional measurements. This rapid data collection has helped increase profitability by reducing energy costs, minimizing product loss, and allowing automated control. Advances in technology have allowed for in-line measurements of the composition and some physical attributes such as particle size and viscosity; however, an attribute that spans both compositional and physical attributes is pH, directly influenced by composition but also environments, such as temperature and dry matter content. pH is measured for a plethora of reasons, such as a measure of milk quality (microbial spoilage), acidification of casein, cheese production, maintaining optimum conditions during protein hydrolysis, etc. However, very little is published on the fundamentals of pH and pH measurement in dairy processing; rather, it is usually a cause-and-effect phenomenon. This review visits one of the oldest analytical considerations in the dairy industry and re-examines how it is affected by product composition and processing conditions.
]]>Dairy doi: 10.3390/dairy4020025
Authors: Carlos Humberto Corassin Carlos Augusto Fernandes de Oliveira
Dairy animals’ diets may be naturally and simultaneously contaminated by several fungi that are able to produce different secondary toxic metabolites, known as mycotoxins [...]
]]>Dairy doi: 10.3390/dairy4020024
Authors: Sven Dänicke Susanne Kersten Fabian Billenkamp Joachim Spilke Alexander Starke Janine Saltzmann
Evaluation of dairy cow exposure to DON can generally be managed through analyses of feed or physiological specimens for DON residues. The latter enables a diagnosis not only on an individual basis but also on a herd basis. For this purpose, on the basis of published data, linear regression equations were derived for blood, urine, milk, and bile relating DON residue levels as predictor variables to DON exposure. Amongst the matrices evaluated, blood was identified to reflect the inner exposure to DON most reliably on toxicokinetic backgrounds, which was supported by a linear relationship between DON residues in blood and DON exposure. On the basis of this, and because of extended blood data availability, the derived regressions were validated using internal and external data, demonstrating a reasonable concordance. For all matrices evaluated, the ultimately recommended linear regression equations intercepted the origin and enabled the prediction of the DON exposure to be expected within the prediction intervals. DON exposure (µg/kg body weight/d) can be predicted by multiplying the DON residues (ng/mL) in blood by 2.52, in urine by 0.022, and in milk by 2.47. The span of the prediction intervals varied according to the dispersion of the observations and, thus, also considered apparent outliers that were not removed from the datasets. The reasons were extensively discussed and included toxicokinetic aspects. In addition, the suggestions for sample size estimation for future characterization of the mean exposure level of a given herd size were influenced by expectable variation in the data. It was concluded that more data are required for all specimens to further qualify the preliminary prediction equations.
]]>Dairy doi: 10.3390/dairy4020023
Authors: Aya Ismael Basim Refat Victor Hugo Guevara-Oquendo Peiqiang Yu
The objectives of this study were to investigate the effect of newly developed blend-pelleted products based on carinata meal (BPPCR) or canola meal (BPPCN) in combination with peas and lignosulfonate on ruminal fermentation characteristics, degradation kinetics, intestinal digestion and feed milk values (FMV) when fed to high-producing dairy cows. Three dietary treatments were Control = control diet (common barley-based diet in western Canada); BPPCR = basal diet supplemented with 12.3%DM BPPCR (carinata meal 71.4% + pea 23.8% + lignosulfonate4.8%DM), and BPPCN = basal diet supplemented with 13.3%DM BPPCN (canola meal 71.4% + pea 23.8% + lignosulfonate 4.8%DM). In the whole project, nine mid-lactating Holstein cows (body weight, 679 ± 124 kg; days in milk, 96 ± 22) were used in a triplicated 3 × 3 Latin square study for an animal production performance study. For this fermentation and degradation kinetics study, the experiment was a 3 × 3 Latin square design with three different dietary treatments in three different periods with three available multiparous fistulated Holstein cows. The results showed that the control diet was higher (p < 0.05) in total VFA rumen concentration (138 mmol/L) than BPPCN. There was no dietary effect (p > 0.10) on the concentration of rumen ammonia and ruminal degradation kinetics of dietary nutrients. There was no significant differences (p > 0.10) among diets on the intestinal digestion of nutrients and metabolizable protein. Similarly, the feed milk values (FMV) were not affected (p > 0.10) by diets. In conclusion, the blend-pelleted products based on carinata meal for a new co-product from the bio-fuel processing industry was equal to the pelleted products based on conventional canola meal for high producing dairy cattle.
]]>Dairy doi: 10.3390/dairy4020022
Authors: Alessandra Casagrande Ribeiro Felipe Alves de Almeida Mariana Medina Medeiros Bruna Ribeiro Miranda Uelinton Manoel Pinto Virgínia Farias Alves
Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control of L. monocytogenes in dairy industries presents particular challenges, as this bacterium is capable of adhering and forming biofilms, as well as thriving at refrigerated temperatures, which enables it to persist in harsh environments. The consumption of dairy products has been linked to sporadic cases and outbreaks of listeriosis, and L. monocytogenes is frequently detected in these products in retail stores. Moreover, the bacterium has been shown to persist in dairy-processing environments. In this work, we review the main characteristics of L. monocytogenes and listeriosis, and highlight the factors that support its persistence in processing environments and dairy products. We also discuss the main dairy products involved in outbreaks of listeriosis since the early 1980s, and present control measures that can help to prevent the occurrence of this pathogen in foods and food-processing environments.
]]>Dairy doi: 10.3390/dairy4020021
Authors: Samuel Rapisarda Graham O’Neill Nissreen Abu-Ghannam
Although traditional ryegrass pastures are still commonly used, they require intense management and input and do not perform well during the summer months. Multispecies systems have been recognised as more sustainable, needing less fertiliser and being tolerant to drought and heat. While data on monoculture system fat composition exist, information for multispecies is scarce. The present study compared the fatty acid (FA), carotenoid and fat-soluble composition of a multispecies system (consisting of perennial ryegrass, timothy, white clover, red clover, chicory and plantain) (MULTI) with two other conventional grazing systems (monoculture perennial ryegrass (PRG) and a binary mixture of perennial ryegrass and white clover (PRG+WC)) over the Irish late-summer grazing season of dairy cattle (July–September). The results showed that the three systems had similar levels of FAs (p > 0.05), with mean α-linolenic acid values of 20.00 mg/g in PRG, 18.51 mg/g in PRG+WC, and 17.90 mg/g in MULTI and mean linoleic acid values of 3.84 mg/g in PRG, 4.16 mg/g in PRG+WC, and 4.39 mg/g in MULTI. Fourfold and twofold increases in the concentrations of α-linolenic acid and linoleic acid, respectively, were observed throughout July–September. Variations in stearic acid concentrations were not significant (p > 0.05), and palmitic acid concentrations increased over time (p < 0.05). The average values of lutein (36.68 mg/kg in PRG, 31.26 mg/kg in PRG+WC, and 35.75 mg/kg in MULTI) and α-tocopherol (2.28 mg/kg in PRG, 1.49 mg/kg in PRG+WC, and 1.83 mg/kg in MULTI) were similar among the grazing systems (p > 0.05), and the average β-carotene value was 25% higher in monoculture ryegrass (140.74 mg/kg) than in the multispecies (102.51 mg/kg) (p < 0.05). Nonetheless, the levels of β-carotene found in the multispecies were still above the recommended intake required for ruminants. In conclusion, multispecies pastures could be included in dairy cattle production systems as a sustainable alternative to traditional pastures while also providing typically adequate sources of fats for animal diets.
]]>Dairy doi: 10.3390/dairy4020020
Authors: Matthew J. Kuhn
Despite routine supplementation of dairy cattle with vitamins with antioxidant functions, such as α-tocopherol, the high energy demand of the transition period creates a pro-oxidant state that can overcome antioxidant defenses and damage macromolecules. Known as oxidative stress, this condition impairs host immune defenses, predisposing cattle to disease and causing dysfunctional inflammation through a dysregulated production of lipid inflammatory mediators known as oxylipids. Non-α-tocopherol analogs of vitamin E have functions in other species that limit oxidative stress and dysfunctional inflammation but have largely remained unstudied in cattle. As non-α-tocopherol analogs of vitamin E have functions similar to α-tocopherol yet are more rapidly metabolized, they may provide further antioxidative functions with a reduced risk for adverse effects. Indeed, in vitro and in vivo evidence in cattle show a strong safety profile of most non-α-tocopherol analogs, and by several measures, non-α-tocopherol analogs present equally or more potent antioxidative activities than α-tocopherol alone. Further, vitamin E analogs are shown to compete with certain fatty acids for enzymatic metabolism, which may impact proinflammatory mediator production. Given that non-α-tocopherol analogs of vitamin E reduce the production of pro-inflammatory mediators and act as potent antioxidants, their safety and efficacy for these purposes should be further evaluated in cattle.
]]>Dairy doi: 10.3390/dairy4020019
Authors: Hency Rose Shiva Bakshi Prajasattak Kanetkar Smitha J. Lukose Jude Felix Satya Prakash Yadav Pankaj Kumar Gupta Vinod Kumar Paswan
In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cultured buttermilk formulated by fortification with high protein microalgae Spirulina platensis, thus making it valuable and attractive because of its antioxidant properties. The fermentation process, nutraceutical properties, and sensory characteristics of developed cultured buttermilk with various concentrations of Spirulina (0.25, 0.5, and 1%) were compared with the control sample (0% Spirulina buttermilk). Different concentrations of Spirulina in buttermilk result in a significant increase in chlorophyll and carotenoid content, boosting its antioxidant properties. The study also evaluated the prebiotic properties of Spirulina, thus, demonstrating its ability to promote a healthy digestive system. It was found that the addition of 0.25% Spirulina was able to ferment the product more quickly and retained the sensory acceptability of the finished product. The protein content, free radical scavenging activity, chlorophyll, carotenoid, and total phenolic content of 0.25% Spirulina-fortified buttermilk was 1.83%, 48.19%, 30.9 mg/g, 8.24 mg/g, and 4.21 mg/g GAE, respectively. Based on the results obtained, it was concluded that cultured buttermilk with a high nutritional value and functional health benefits can be developed by fortification with 0.25% Spirulina as a natural ingredient.
]]>Dairy doi: 10.3390/dairy4020018
Authors: Thomas Bintsis Photis Papademas
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.
]]>Dairy doi: 10.3390/dairy4010017
Authors: Grigorios Nelios Anastasios Nikolaou Panagiotis Papazilakis Yiannis Kourkoutas
In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of pasteurized milk from Jersey cows raised in Evrofarma S.A. dairy facilities were monitored and compared to Holstein Friesian milk over a six-month period. Subsequently, a new traditional-type Greek yoghurt was prepared using Jersey cow milk andthe physicochemical, microbiological and sensory properties were monitored throughout its shelf time and compared to commercially available traditional-type Greek yoghurts made with Milk Protein Concentrate powder (MPC)-fortified Holstein Friesian milk. Our study confirmed the significantly higher fat (29.41%), protein (20.6%) and calcium content (19.9%) compared to Holstein Friesian milk. The new yoghurt demonstrated several technological advantages and shared similar physicochemical properties with the commercially available products. Importantly, high protein concentration (4.03 g/100 g) was documented without the addition of MPC. Finally, the new yoghurt was accepted during the preliminary sensory evaluation, while similar scores with the commercially available products were noted during the texture, flavour, aroma and overall quality assessment.
]]>Dairy doi: 10.3390/dairy4010016
Authors: Isabel Diezhandino Domingo Fernández Daniel Abarquero Bernardo Prieto Erica Renes José María Fresno María Eugenia Tornadijo
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g−1 dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g−1 dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk.
]]>Dairy doi: 10.3390/dairy4010015
Authors: Sushil Paudyal Juan Piñeiro Logan Papinchak
The objective of this retrospective case study was to understand the effects of eliminating free-stall lock-up time during 21 days postpartum on milk yield, reproductive performance, and health events at a large dairy herd. A group of 200 cows were selected as the treatment (TRT) group, which did not receive a lock-up time during early lactation, and a separate group of 200 cows served as the control (CON) group, which received on average 2 h/day of lockup time. The TRT group had greater milk yield (mean ± SE) on the third monthly milk test day (33.1 ± 0.75 vs. 29.9 ± 1.22; p = 0.04) and tended to have greater milk yield on the second test day (38.3 ± 1.55 vs. 39.1 ± 0.79; p = 0.06) compared to the CON cows. Milk fat% (mean ± SE) was greater in the TRT group than in the CON group on the first monthly milk test (3.65 ± 0.06 vs. 3.31 ± 0.12, p = 0.01). The TRT group had lower linear somatic cell scores on the first monthly milk test day compared to the CON group (2.6 ± 0.24 vs. 3.2 ± 0.11; p = 0.01). Cows in the TRT group had lower days in milk at first breeding (DIMFB) (66.2 ± 3.7 vs. 76.7 ± 2.9; p = 0.02) and were confirmed pregnant earlier as indicated by smaller days in milk to pregnancy (DIMPREG) (96.9 ± 12.32 vs. 112.1 ± 5.5; p < 0.01). Cows in the TRT group also had fewer incidences of all health events combined (13% vs. 30.5%; p < 0.001), lameness (3% vs. 9.5%; p = 0.01), and mastitis (3% vs. 16%; p < 0.001). We conclude that eliminating the stall lockup may have contributed to the increased milk yield, health, and reproductive performance of dairy cows in this dairy herd. Future prospective cohort studies are needed to further assess the potential effect of eliminating lock up time on cow performance.
]]>Dairy doi: 10.3390/dairy4010014
Authors: Ayushi Kapoor Aparna Verma Kiran Ambatipudi
Ruminant milk is an essential part of the human diet and is widely accepted as a major nutrient source in developing countries. However, the polar and neutral lipid content variation in milk fat globules (MFG)among cow, goat, and water buffalo is poorly understood. This study used high-performance thin layer chromatography to identify and quantify five major polar (PL) and three neutral lipids (NL) from the MFG of cow, goat, and water buffalo. Optimal separation was achieved for PLs using chloroform: methanol: water (65:25:4), and hexane: diethyl ether: acetic acid (70:30:1) for NLs. The lower detectable (0.12 to 1.53 μg/mL) and quantification (0.12 to 1.53 μg/mL) limits indicated the high sensitivity of the method. Quantification at 540 nm showed the highest abundance of phosphatidylethanolamine and triglycerides. Fat globules were further characterized for size and microstructural properties, which revealed smaller globules in goats (0.99 ± 0.04 μm) than cows (1.85 ± 0.03 μm) and water buffaloes (2.91 ± 0.08 μm), indicating a negative correlation with PL but a positive correlation with NL. The variation in lipid quantity among different animal species suggests more research to support their selection as a suitable source for developing functional food to impact human health positively.
]]>Dairy doi: 10.3390/dairy4010013
Authors: Anisa Heck Stefan Nöbel Jörg Hinrichs
Particle size is not only important for the sensory perception of fat-free fermented concentrated milk products, but also for processing operations because of the direct relationship with apparent viscosity. The aim of this study was to apply inline particle size analysis using focused beam reflectance measurement (FBRM) to obtain real-time information regarding the particle size of a fat-free fermented concentrated milk product, namely, fresh cheese. By comparing inline particle size data to offline particle size, apparent viscosity, protein content and processing information, the potential to use inline particle size analysis as a process monitoring and control option during fresh cheese production was assessed. Evaluation of inline particle size after fermentation and before further processing, e.g., after a buffering tank, shows promise as a means to control variance of product entering downstream processing and, thus, improve final product consistency over time. Measurement of inline particle size directly before filling could allow for precise control of final product characteristics by the use of mechanical or mixing devices placed before the inline measurement. However, attention should be given to the requirements of the inline measurement technology for accurate measurement, such as product flow rate and pressure.
]]>Dairy doi: 10.3390/dairy4010012
Authors: Inthujaa Sanjayaranj Nicolas Lopez-Villalobos Hugh T. Blair Patrick W. M. Janssen Stephen E. Holroyd Alastair K. H. MacGibbon
The objective of the study was to explore the effect of breed on the composition and coagulation properties (rennet coagulation time (min), curd firming rate (min), and curd firmness (mm)) of milk from cows milked once a day or twice a day in the morning and afternoon, using a Formagraph. Thirty cows (11 Holstein-Friesian, 8 Holstein-Friesian × Jersey cross, and 11 Jersey) from a once-a-day milking herd and thirty cows (16 Holstein-Friesian, 10 Holstein-Friesian × Jersey cross, and 4 Jersey) from a twice-a-day milking herd were sampled in late lactation. The milk composition and coagulation properties were analysed for each milk sample. Jersey cows had better milk coagulation properties at each milking frequency-milking time compared to Holstein-Friesian cows. Curd firmness 30 min after the addition of rennet was positively (p < 0.05) correlated with the protein concentration. However, the correlations were inconsistent between milking frequencies and milking times, resulting in poor prediction of the changes in cheese-making potential. This study indicated that milk composition and coagulation properties were affected by breed and milking frequency. The effect of the breed could be due to the variation in the composition of the milk, but firm recommendations were hampered by a low number of samples. Further research with larger cow numbers is justified.
]]>Dairy doi: 10.3390/dairy4010011
Authors: Chunyue Zhang Sjef Boeren Liming Zhao Etske Bijl Kasper Hettinga
The destabilization of UHT milk during its shelf life can be promoted by the residual proteolytic activity attributed to the protease AprX from Pseudomonas. To better understand the hydrolysis patterns of AprX, and to evaluate the feasibility of using low-temperature inactivation (LTI) for AprX, the release of peptides through AprX activity on milk proteins was examined using an LC-MS/MS-based peptidomic analysis. Milk samples were either directly incubated to be hydrolyzed by AprX, or preheated under LTI conditions (60 °C for 15 min) and then incubated. Peptides and parent proteins (the proteins from which the peptides originated) were identified and quantified. The peptides were mapped and the cleavage frequency of amino acids in the P1/P1′ positions was analyzed, after which the influence of LTI and the potential bitterness of the formed peptides were determined. Our results showed that a total of 2488 peptides were identified from 48 parent proteins, with the most abundant peptides originating from κ-casein and β-casein. AprX may also non-specifically hydrolyze other proteins in milk. Except for decreasing the bitterness potential in skim UHT milk, LTI did not significantly reduce the AprX-induced hydrolysis of milk proteins. Therefore, the inactivation of AprX by LTI may not be feasible in UHT milk production.
]]>Dairy doi: 10.3390/dairy4010010
Authors: Bubala Thandie Hamaimbo Pamela A. Marinda Vincent Nyau Justin Chileshe Christopher Khayeka-Wandabwa Sijmen E. Schoustra
Agroecological food systems and socioeconomic characteristics are known to influence household food security and food consumption patterns and consequently have an impact on child nutritional status. The present study examined food consumption patterns among children aged 6–23 months in two geographic regions of Zambia, with special focus on consumption of fermented products, and its association with illnesses and nutritional status. The cross-sectional survey enrolled a total of 213 children from Namwala and Mkushi districts of Zambia. A 24 h recall and food frequency questionnaire (FFQ) were used to determine the number of food groups consumed and consequently dietary diversity scores and food consumption patterns, respectively. Determinants of child’s linear growth as measured by Height-for-Age Z-scores (HAZ) were assessed via multiple linear regression analysis. In total, 54% of the children met the minimum dietary diversity by consuming food from at least 5+ food groups. Maize meal porridge, Mabisi (fermented milk), Chibwantu and Munkoyo (fermented beverages based on cereals) and groundnuts were among the frequently consumed foods. A higher consumption of fermented beverages was observed in Namwala compared to Mkushi district. A significant association was observed between HAZ score (rho = 0.198, p = 0.004), Weight-for-Age Z-score (WAZ) (rho = 0.142, p = 0.039) and consumption of mabisi. Dietary intake had a positive association with child nutritional status. The frequent consumption of traditional non-alcoholic cereal and milk-based fermented foods underpinned their contribution to the children’s dietary intake. Moreover, the trend would be viewed as an indicator to nutrition and policy actors on possible unoptimized potential of indigenous fermented foods’ influence in nutritional and health status among children at regional and national levels. Although Zambia has a wide range of traditional non-alcoholic fermented food products, their prospects in provision of macro- and micronutrients along with microbiota benefits remain scanty despite global efforts increasingly advocating for the inclusion of such traditional foods in food-based recommendations.
]]>Dairy doi: 10.3390/dairy4010009
Authors: Brendan Cullen Zelin Li Saranika Talukder Long Cheng Ellen C. Jongman
The monitoring and measurement of animal behaviour may be valuable for improving animal production and welfare. This study was designed to develop thresholds to predict the grazing, standing, walking, and lying behaviour of dairy cows from motion sensor (IceTag) output. The experiment included 29 lactating cows grazed in a pasture-based dairy production system with voluntary cow movement in northern Victoria, Australia. Sensors recorded motion data at 1 min intervals. A total of 5818 min of cow observations were used. Two approaches were developed using (1) the IceTag lying index and steps only and (2) the IceTag lying index, steps, and motion index for each behaviour. Grazing behaviour was best predicted by the second approach, which had a sensitivity of 92% and specificity of 60%. The thresholds were then used to predict cow behaviour during two periods. On average, across both time periods, cows spent 38% of the day grazing, 38% lying, 19% standing, and 5% walking. Predicted individual cow grazing time was positively correlated with both milk production and milking frequency. The thresholds developed were effective at predicting cow behaviours and can be applied to measure behaviour in pasture-based dairy production.
]]>Dairy doi: 10.3390/dairy4010008
Authors: Noémie Lussier Audrey Gilbert Daniel St-Gelais Sylvie L. Turgeon
In this work stirred yogurts were produced using a technical scale pilot in which the cooling step was processed using either a tubular (THX; low shear) or a plate (PHX, high shear) heat exchanger. The aim was to determine how total solids (TS, adjusted using lactose) and fat contents (FC) impact stirred yogurt properties during storage, depending on the heat exchanger used. Using raw milk, cream, skim milk powder, and lactose, four yogurts were formulated at 16.5% TS and 4.2% proteins, with different FC (0.0, 1.3, 2.6, and 3.9%); one more control yogurt was formulated at 14% TS, 4.2% proteins, and 0.0% FC. Analyses of yogurts (firmness, viscosity, induced syneresis) were realized at days 1, 3, 7, 21, and 34 after production. The addition of lactose between the non-fat yogurt at 14 or 16.5% TS had little to no effect on stirred yogurt properties. Increasing FC reduced syneresis while increasing firmness and viscosity. The use of PHX reduced the syneresis compared to THX; however, it also tended to reduce the firmness of the yogurts with 3.9% FC.
]]>Dairy doi: 10.3390/dairy4010007
Authors: Taghreed Almalki Sanjeev Anand
Thermoduric sporeformers survive heat treatment and can form biofilm on contact food surfaces that is difficult to clean and may cause cross contamination to milk products. It was hypothesized that cavitation would influence sporeformers’ ability to attach to contact surfaces and form biofilm. Common dairy sporeformers of Geobacillus stearothermophilus, Bacillus licheniformis, and Bacillus sporothermodurans were individually inoculated in sterile skim milk at the levels of 6.0 log CFU/mL. Inoculated samples were treated by cavitation at 80% amplitudes for 10 min each. Pre and post samples were used to develop biofilms on stainless steel coupons under static conditions. Scanning electron micrograph was used to observe the developed biofilms. All the experiments were conducted in triplicate and were statistically analyzed using a t test. The average counts of spiked milk samples were 7.2, 8.0, and 7.7 logs CFU/mL, respectively, for the three sporeformers. Post-cavitation counts were reduced significantly to 3.4, 4.2, and 3.7 logs CFU/mL, respectively. Pre-cavitation biofilm counts of the three sporeformers were 5.35, 6.42, and 6.5 logs CFU/ cm2, respectively in 72 h. The three sporeformers’ biofilm showed significantly (p < 0.05) lower counts after cavitation of 4.39, 5.44, and lower counts of 4.39 logs CFU/cm2, respectively, for the three organisms. The result showed that G. stearothermophilus formed the least biofilms among others after cavitation. Although the ultrasonication treatment reduced the number of sporeformer bacteria, the survivors still retained the ability to attach to the stainless-steel food contact surfaces.
]]>Dairy doi: 10.3390/dairy4010006
Authors: Dairy Editorial Office Dairy Editorial Office
High-quality academic publishing is built on rigorous peer review [...]
]]>Dairy doi: 10.3390/dairy4010005
Authors: Miguel Aguilera-Toro Søren Drud-Heydary Nielsen Martin Laage Kragh Yinghua Xiao Lisbeth Truelstrup Hansen Valentin Rauh Lars Wiking Nina Aagaard Poulsen Lotte Bach Larsen
Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk. Efficient prediction methods for UHT milk spoilage are currently lacking, mainly due to high diversity in proteolytic potential between Pseudomonas strains. The present study aimed to gain more insight into the variability between Pseudomonas strains regarding proteolytic potential by comparing their proteolytic capability with their aprX expression levels and differences in peptide formation. The variability in aprX expression levels in four Pseudomonas strains were related to physical stability, milk proteolysis and peptidomic cleavage patterns of milk proteins in a storage experiment of UHT milk inoculated with protease extracellular extracts and stored for 45 days at 20 °C. A positive relationship was observed between the relative expression of aprX and milk proteolysis during storage, with the strain Pseudomonas panacis DSM 18529 showing the highest level in both parameters. This strain was the only strain to show visual gelation, which occurred after 21 days. The peptide formation analysis showed a similar protein hydrolysis pattern between strains and high hydrolysis of αs1-caseins during long-term spoilage putatively due to the activity of AprX was observed.
]]>Dairy doi: 10.3390/dairy4010004
Authors: Louise Kjølbæk Farinaz Raziani Tine Tholstrup Rosa Caroline Jullie Rudnicki Christian Ritz Arne Astrup Anne Raben
Some populations are recommended to consume low-fat dairy, although the evidence behind replacing high-fat with low-fat dairy products is limited. This exploratory sub-study investigated the effect of cheese with different fat content on postprandial changes in type-2-diabetes risk markers. Following 12-week cheese or jam intake, a 4 h meal test was conducted with 37 participants. Test meals included bread and either: 80 g regular-fat cheese (REG), 80 g reduced-fat cheese (RED) or 25 g jam (CHO). Postprandial blood was drawn and appetite sensations registered. Time-meal interactions were not observed for glucose and insulin, but for triglycerides (TG) and free fatty acids (FFA). Pairwise comparisons showed 0.17 ± 0.07 mmol/L (p = 0.044) and 0.25 ± 0.07 mmol/L (p = 0.002) higher TG at 180 and 240 min, respectively, and 94 ± 37 mmol/L (p = 0.029) higher FFA at 180 min for REG compared with RED. Compared with CHO, intake of both cheese meals reduced insulin and glucose (main effects of meal, both p ≤ 0.011) and increased FFA and TG at certain time points. In conclusion, intake of cheese with a regular, compared with reduced, fat content did not affect glucose, insulin and appetite, but increased TG and FFA.
]]>Dairy doi: 10.3390/dairy4010003
Authors: Eleni C. Pappa Efthymia Kondyli
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the characteristics of these cheeses, which do not bear a certification of geographical indication, in order to increase their significance. Therefore, in this work, the scientific data published about the history, production, composition, and other specific properties of some milk cheeses (Kariki, hard Xinotyri, soft Xinotyri, Kefalotyri, Kashkaval Pindos, Graviera, Manoura Sifnos, Teleme, Tsalafouti, Tyraki Tinou, Ladotyri Zakynthou, Touloumotyri, and Melichloro) and whey cheeses (Anthotyros, Myzithra, and Urda) are presented. This information may contribute to their better promotion and recognition, protecting their heritage, and supporting the local economy.
]]>Dairy doi: 10.3390/dairy4010002
Authors: Shehadeh Kaskous Sabine Farschtschi Michael W. Pfaffl
The aim of this review was to focus on the physiological aspects of milk somatic cell count (SCC) in small ruminants (SM). The SCC is an important component naturally present in milk and is generally used as an indicator of milk quality and udder health in milk producing ruminants. SCC contains the following cells: polymorphonuclear neutrophils (PMN), macrophages, lymphocytes, and many milk epithelial (MEC) cells, cell fragments, and cytoplasmic particles/vesicles. PMN (40–80%) represent the major cell type in milk in healthy uninfected goats, whereas the macrophages (45–88%) are the major cell type in sheep’s milk. However, dairy goats and sheep have an apocrine secretory system that produces cytoplasmic cellular particles/vesicles and large numbers of cell fragments, resulting in the physiological SCC limit being exceeded. It is obvious that the SCC level in milk of SM can be affected by various influencing factors, such as milk fraction, breed, stage of lactation, parity, type of birth, milking system, and others. An increase in the SCC above the physiological level not only indicates an udder or general health problem but reduces milk production, changes the milk composition, and hence affects milk processing. Moreover, the milking machine plays an important role in maintaining udder health in SM and stable SCC at physiological levels in the milk obtained. So far, there are no healthy or pathological physiological SCC levels defined in SM milk. Furthermore, a differential cell count (DCC) or even a high resolution DCC (HRDCC), which were recently developed for cattle milk, could also help in SM to gain deeper insight into the immunology of the mammary gland and find biomarkers to assess udder health. In conclusion, SCC is an indication of udder health or exposure of the udder to infectious agents or mechanical stress and should therefore always be considered a warning sign.
]]>Dairy doi: 10.3390/dairy4010001
Authors: Niall O’Mahony Lenka Krpalkova Gearoid Sayers Lea Krump Joseph Walsh Daniel Riordan
This article identifies the essential technologies and considerations for the development of an Automated Cow Monitoring System (ACMS) which uses 3D camera technology for the assessment of Body Condition Score (BCS). We present a comparison of a range of common techniques at the different developmental stages of Computer Vision including data pre-processing and the implementation of Deep Learning for both 2D and 3D data formats commonly captured by 3D cameras. This research focuses on attaining better reliability from one deployment of an ACMS to the next and proposes a Geometric Deep Learning (GDL) approach and evaluating model performance for robustness from one farm to another in the presence of background, farm, herd, camera pose and cow pose variabilities.
]]>Dairy doi: 10.3390/dairy3040061
Authors: Ashley F. Egyedy Burim N. Ametaj
Mastitis is an inflammation of the mammary gland initiated by pathogenic bacteria. In fact, mastitis is the second most important reason for the culling of cows from dairy herds, after infertility. In this review we focus on various forms of mastitis, including subclinical and clinical mastitis. We also stress the importance of the dry-off period as an important time when pathogenic bacteria might start their insult to the mammary gland. An important part of the review is the negative effects of mastitis on milk production and composition, as well as economic consequences for dairy farms. The two most important groups of bacteria that are involved in infection of the udder, Gram-negative and Gram-positive bacteria, are also discussed. Although all cows have both innate and adaptive immunity against most pathogens, some are more susceptible to the disease than others. That is why we summarize the most important components of innate and adaptive immunity so that the reader understands the specific immune responses of the udder to pathogenic bacteria. One of the most important sections of this review is interrelationship of mastitis with other diseases, especially retained placenta, metritis and endometritis, ketosis, and laminitis. Is mastitis the cause or the consequence of this disease? Finally, the review concludes with treatment and preventive approaches to mastitis.
]]>Dairy doi: 10.3390/dairy3040060
Authors: Cainan C. Florentino Elise Shepley Megan Ruch Joao V. L. Silva Brian A. Crooker Luciano S. Caixeta
We investigated whether delaying oral calcium (Ca) bolus administration to the second day postpartum (DEL) was noninferior to bolus administration within 24 h of calving (CON) in its effects on plasma Ca concentrations during the first five days in milk (DIM). We also investigated the effects of DEL vs. CON strategies on magnesium (Mg) concentrations and daily rumination time (RT). Twenty-three multiparous (parity ≥ 3) dairy cows were randomly assigned to the CON (n = 11) or DEL (n = 12) treatment. Blood Ca and Mg were measured at 1–5 DIM and RT was monitored from −7 d to 7 d relative to calving. The noninferiority margin was a difference in Ca concentration of 0.15 mmol/L. Blood Ca and Mg concentrations and RT were analyzed by multivariable linear mixed models accounting for repeated measures. Blood Ca concentrations were 0.07 mmol/L (95% confidence interval: −0.30–0.17) less in DEL cows than CON cows, thus non-inferiority results were inconclusive. The Ca concentration increased across the first 5 DIM but did not differ between treatments while Mg concentrations decreased in both treatments (p < 0.001). There was no treatment difference in RT (CON: 436 ± 21, DEL: 485 ± 19 min/d). While noninferiority results were inconclusive, similar blood Ca dynamics between CON and DEL treatment strategies indicates that delayed Ca administration is a potential management option for commercial dairy farms; however, additional studies using large sample sizes are warranted to confirm these findings.
]]>Dairy doi: 10.3390/dairy3040059
Authors: Pauline Delhez Émilie Knapp Barbara Pirard Marceau Gauthier Anne-Sophie Rao Christian Hanzen Léonard Theron
Selenium (Se) is an essential trace element for the health and immunity of cattle. Double-muscled Belgian Blue cows are well known to be prone to nutritional deficiencies. Colostrum Se level is also a key factor to promote immunoglobulin intake in young calves. The main objectives of this study were to assess (1) the plasma and colostrum Se statuses of properly supplemented Belgian Blue cows on commercial farms and (2) the relationship between Se concentrations in plasma and colostrum. The secondary objectives were to assess relationships between plasma or colostrum Se concentrations and dietary Se supplementation as well as blood biomarkers. Blood and colostrum samples were collected from 49 Belgian Blue cows on five commercial farms in Belgium. They received five different rations with Se supplementation ranging from 0.5 to 2 ppm, including 20% to 83% in organic form. Results showed that the average Se concentration was 90 ± 15 µg/L in plasma and 79 ± 26 µg/L in colostrum, consistent with previous studies on well-supplemented cows. No relationship was observed between Se concentrations in plasma and colostrum, suggesting that colostrum Se testing would be a complementary indicator for improving calf Se supplementation. Relationships between plasma or colostrum Se concentrations and dietary Se or blood biomarkers emphasized the complexity of Se metabolism in observational studies under field conditions.
]]>Dairy doi: 10.3390/dairy3040058
Authors: Cara Wells Anders Wiik John Hanks Amir Zavareh Russell Killingsworth
Embryo transfer (ET) and in vitro fertilization (IVF) are increasing in use by dairy producers as a means to breed their animals as these assisted reproductive techniques can optimize the genetics of the dairy breed or enable “beef on dairy” programs to increase the profitability of the dairy. Due to the advantages of ET and IVF, it is anticipated that their use will continue to increase despite the status of underwhelmingly low pregnancy outcomes. Pregnancy rates of bovine ET/IVF remain below 56%, with many dairy producers implementing beef on dairy programs reporting pregnancy to be lower than 23%. The inability to objectively evaluate embryo health prior to transfer into a recipient is a contributing factor to this problem as 20% of transferred embryos are inviable at the time of transfer and have little chance of establishing a pregnancy. The objective of this research was to evaluate bovine embryo real-time morphokinetic activity based on 30 s video recordings of day 7.5 morulas and correlate morphokinetic activity to developmental outcomes. Eighty-eight embryos were recorded in standard embryo culture conditions with an SMZ-1000 Stereo zoom microscope and TE-300 Nikon inverted microscope. The difference in the embryo’s morphokinetic activity was measured frame-by-frame and correlated to embryo hatching outcomes. It was found that embryos with lower morphokinetic activity demonstrated higher hatching rates and developmental outcomes, suggesting measurement of embryo morphokinetic activity is a noninvasive and non-subjective method to evaluate embryo competency prior to transfer and can be used to improve the reproductive efficiency and profitability of IVF/ET of dairy cattle.
]]>Dairy doi: 10.3390/dairy3040057
Authors: Carlos Humberto Corassin Aline Borowsky Sher Ali Roice Eliana Rosim Carlos Augusto Fernandes de Oliveira
The aim of this study was to conduct an up-to-date investigation on the occurrence levels of aflatoxin M1 (AFM1) in samples of raw milk (n = 40), pasteurized milk (n = 44), ultra-high temperature (UHT) milk (n = 27), Minas cheese (n = 57), and yogurt (n = 44) traded in São Paulo state, Brazil. AFM1 was extracted from fluid milks and dairy products using immunoaffinity columns and determined by high performance liquid chromatography. AFM1 was detected at the mean level of 0.080 ± 0.071 µg/L or kg in 72 samples (34.0%) evaluated in the study (n = 212). Detectable levels of AFM1 were observed in five samples of raw milk (12.5%), 16 samples of pasteurized milk (36.4%), 13 samples of UHT milk (48.1%), 27 samples of cheese (47.4%), and 11 samples of yogurt (25.0%), although none of them had concentrations above the maximum permitted levels (MPL) for AFM1 adopted in Brazil. However, 11.7% (n = 13) of samples of raw, pasteurized, and UHT milks would have AFM1 concentrations above the MPL of 0.05 μg/L adopted in the EU. The maximum level was detected in one cheese sample containing 0.695 µg/kg. Although none of the samples exceeded the Brazilian MPL, the high frequencies of AFM1 in Brazilian milk products warrant concern about their contribution to the human exposure to aflatoxins. Because aflatoxins are among the most potent carcinogens known, the results of this trial stress the need for stringent measures in the milk production system to avoid AFM1 in milk and derived products.
]]>Dairy doi: 10.3390/dairy3040056
Authors: Maria Papageorgiou Panagiotis E. Simitzis
Nowadays, there is growing interest in positive animal welfare not only from the view of scientists but also from that of society. The consumer demands more sustainable livestock production, and animal welfare is an essential part of sustainability, so there is interest in incorporating positive welfare indicators into welfare assessment schemes and legislation. The aim of this review is to cite all the positive welfare indicators that have been proposed for dairy animals in theory or practice. In total, twenty-four indicators were retrieved. The most promising are exploration, access to pasture, comfort and resting, feeding, and behavioral synchronicity. Qualitative behavioral assessment (QBA), social affiliative behaviors, play, maternal care, ear postures, vocalizations, visible eye white, nasal temperature, anticipation, cognitive bias, laterality, and oxytocin have been also studied in dairy ruminants. QBA is the indicator that is most often used for the on-farm welfare assessment. Among all dairy animals, studies have been performed mostly on cattle, followed by sheep and goats, and finally buffaloes. The research on camel welfare is limited. Therefore, there is a need for further research and official assessment protocols for buffaloes and especially camels.
]]>Dairy doi: 10.3390/dairy3040055
Authors: Ilias Apostolakos Spiros Paramithiotis Marios Mataragas
Strains belonging to the Weissella genus are frequently recovered from spontaneously fermented foods. Their functional, microbial-modulating, and probiotic traits enhance not only the sensorial properties but also the nutritional value, beneficial effects, and safety of fermented products. Sporadic cases of opportunistic pathogenicity and antibiotic resistance have deprived safety status from all Weissella species, which thus remain understudied. Our study increased the number of available high-quality and taxonomically accurate W. paramesenteroides genomes by 25% (9 genomes reported, leading to a total of 36 genomes). We conducted a phylogenetic and comparative genomic analysis of the most dominant Weissella species (W. cibaria, W. paramesenteroides, W. viridescens, W. soli, W. koreensis, W. hellenica and W. thailadensis). The phylogenetic tree corroborated species assignment but also revealed phylogenetic diversity within the Weissella species, which is likely related to the adaptation of Weissella in different niches. Using robust alignment criteria, we showed the overall absence of resistance and virulence genes in Weissella spp., except for one W. cibaria isolate carrying blaTEM-181. Enrichment analysis showed the association of Weissella species several CAZymes, which are essential for biotechnological applications. Additionally, the combination of CAZyme metabolites with probiotics can potentially lead to beneficial effects for hosts, such as the inhibition of inflammatory processes and the reduction of cholesterol levels. Bacteriocins and mobile genetic elements MGEs (Inc11 plasmid and ISS1N insertion sequence) were less abundant, however W. thailadensis and W. viridescens showed significant association with specific bacteriocin-encoding genes. Lastly, an analysis of phenotypic traits underlined the need to carefully evaluate W. cibaria strains before use as food additives and suggested the possibility of employing W. paramesenteroides and W. hellenica in the fermentation process of vegetable products. More studies providing high-resolution characterization of Weissella strains from various sources are necessary to elucidate the safety of Weissella spp. and exploit their beneficial characteristics.
]]>Dairy doi: 10.3390/dairy3040054
Authors: Yuki Fukushima Erina Kino Aina Furutani Tomoya Minamino Kazuyuki Honkawa Yoichiro Horii Yosuke Sasaki
The objective of the present study was to investigate the associations between major diseases (clinical mastitis, peracute mastitis, metabolic disorders, peripartum disorders) and four parameters related to productivity (305-day milk yield, number of days open, culling rate, death rate) on a large dairy farm in a temperate zone with approximately 2500 Holstein cows. Data were collected from 2014 to 2018 and involved 9663 calving records for 4256 cows. We found negative effects of clinical mastitis, peracute mastitis, metabolic disorders, and peripartum disorders on the productivity of cows. Clinical-mastitis-suffered cows with multiple diseases had more days open compared with those with clinical mastitis alone and the healthy group, and they had a higher death rate than the healthy group, whereas there was no difference in death rate between the clinical mastitis only and healthy groups. Cows suffering from peracute mastitis, metabolic disorders, and peripartum disorders with either single or multiple diseases exhibited reduced productivity compared with the healthy group. Our findings clearly show that major diseases of cows in a temperate zone have severely negative effects on their productivity.
]]>Dairy doi: 10.3390/dairy3040053
Authors: Gerben Hofstra Judith Roelofs Steven Mark Rutter Elaine van Erp-van der Kooij Jakob de Vlieg
Several studies have suggested that precision livestock farming (PLF) is a useful tool for animal welfare management and assessment. Location, posture and movement of an individual are key elements in identifying the animal and recording its behaviour. Currently, multiple technologies are available for automated monitoring of the location of individual animals, ranging from Global Navigation Satellite Systems (GNSS) to ultra-wideband (UWB), RFID, wireless sensor networks (WSN) and even computer vision. These techniques and developments all yield potential to manage and assess animal welfare, but also have their constraints, such as range and accuracy. Combining sensors such as accelerometers with any location determining technique into a sensor fusion system can give more detailed information on the individual cow, achieving an even more reliable and accurate indication of animal welfare. We conclude that location systems are a promising approach to determining animal welfare, especially when applied in conjunction with additional sensors, but additional research focused on the use of technology in animal welfare monitoring is needed.
]]>Dairy doi: 10.3390/dairy3040052
Authors: Georg Surber Harald Rohm Doris Jaros
The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk models to identify the key factors that influence the physical properties of stirred fermented milk with EPS. For that, fermentation was carried out with one of three single S. thermophilus strains (intrinsic factors) at two casein:whey protein ratios of the base milk, two acidification activities of the starters, and two fermentation temperatures (extrinsic factors). The effects of the factors on the acidification kinetics, EPS amount, susceptibility to syneresis, and texture properties were then discriminated by a multivariate ANOVA-simultaneous component analysis. Strains producing ropy EPS mainly determined the texture properties, whereas the extrinsic factors primarily affected the acidification kinetics and EPS amount. When capsular EPS were also present, the syneresis was lower; however, this effect was more pronounced after enrichment of base milk with whey protein. The EPS amount did not correlate with the texture or syneresis, pointing to the importance of other factors such as the EPS location (type) and EPS–protein interactions for their functionality in stirred fermented milk.
]]>Dairy doi: 10.3390/dairy3040051
Authors: Faith Nyamakwere Giulia Esposito Ozias Mombo Emiliano Raffrenato
There is limited information regarding artisanal cheese making that can help entrepreneurs evaluate business opportunities and make realistic business decisions. The objective of this study was to assess the economic feasibility, benefits and challenges of on-farm artisanal cheese making. A model was designed to evaluate the economic feasibility of processing hard pecorino-style cheese and soft fresh ricotta on four different smallholder farms. The study assumed a small-scale family-owned business with an average herd size of 10 lactating cows, using 80 L of raw milk a day to make cheese. Projected Cash Flow Statement was used to determine the economic feasibility of cheese making. Sensitivity analysis was conducted using a factor of 10% to determine the changes in net cash flows by varying the milk volume, cheese selling price and both. The positive projected cash flow after the sensitivity analysis for the four farms ranged from $24,073.84 to $33,783.5. The breakeven quantity for the four farms ranged from 325.82 kg to 357.88 kg per year.Overall, the results show that artisanal cheese making is economically viable under the given model assumptions. However, the major challenge noted is that most farmers lack knowledge in terms of the processing techniques, market opportunities and production costs involved in cheese making. Access to this information by small-scale milk producers is vital in considering cheese making as a business.
]]>Dairy doi: 10.3390/dairy3040050
Authors: Klevis Haxhiaj David S. Wishart Burim N. Ametaj
Periparturient diseases continue to be the greatest challenge to both farmers and dairy cows. They are associated with a decrease in productivity, lower profitability, and a negative impact on cows’ health as well as public health. This review article discusses the pathophysiology and diagnostic opportunities of mastitis, the most common disease of dairy cows. To better understand the disease, we dive deep into the causative agents, traditional paradigms, and the use of new technologies for diagnosis, treatment, and prevention of mastitis. This paper takes a systems biology approach by highlighting the relationship of mastitis with other diseases and introduces the use of omics sciences, specifically metabolomics and its analytical techniques. Concluding, this review is backed up by multiple studies that show how earlier identification of mastitis through predictive biomarkers can benefit the dairy industry and improve the overall animal health.
]]>Dairy doi: 10.3390/dairy3040049
Authors: Viraj Weerasingha Hasitha Priyashantha Chaminda Senaka Ranadheera Pradeep Prasanna Pradeepa Silva Janak K. Vidanarachchi Monika Johansson
This study was conducted to assess the variations of milk coagulation properties (MCP) among two native cattle types, e.g., Thamankaduwa White (TW), Lankan cattle (LC) and two improved cattle breeds, e.g., Friesian (FR) and Jersey (JS), in relation to distinctive milk protein compositions. MCP traits, including rennet coagulation time (RCT), curd firmness, meltability and yield, were measured. The milk protein profile of each breed/type was analyzed using capillary zone electrophoresis. Significant differences (p < 0.05) were observed among two native and improved cattle breeds/types in relation to RCT. Friesian and TW milk had the longest and shortest (p < 0.05) RCT, respectively. There was no significant difference in firmness among the four breeds/types. The highest (p < 0.05) coagulum yield was recorded for TW milk, followed by LC, JS and FR. TW milk had the highest (p < 0.05) meltability values. As revealed by the protein profiles, κ-casein concentration was significantly higher in TW milk compared to the other three breeds/types. None of the other milk protein fractions showed significant differences among the four breeds/types. The overall results indicate the superior MCP of TW milk, emphasizing the value of native breeds which could be exploited in the development of niche dairy products while supporting the conservation effort of the native cattle gene pool.
]]>Dairy doi: 10.3390/dairy3040048
Authors: Miriam Zago Barbara Bonvini Lia Rossetti Giorgia Fergonzi Flavio Tidona Giorgio Giraffa Domenico Carminati
The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the first milking, according to European and Consortium regulations. Low-temperature storage conditions preserve the hygienic quality, but also reduce the diversity and content of dairy microbiota, which is important to define the characteristics and quality of raw milk cheeses. Eleven bulk, raw milk samples were stored, at laboratory level, under two different time/temperature conditions (i.e., 10 °C or 12 °C for 15 h, then cooled to 4 °C for 45 h). The count of different bacterial groups and the diversity of bacterial communities were determined before and after storage by culture-dependent and DNA metabarcoding methods, respectively. The two-step cold storage conditions increased the mesophilic, psychrotrophic, lipolytic, and proteolytic bacterial load, without affecting the hygienic quality of milk. Among the 66 dominant and 161 subdominant taxa retrieved by DNA metabarcoding, Acinetobacter, Pseudomonas, and the lactic acid bacteria belonging to the genera Lactococcus and Streptococcus were present in almost all the raw milk samples, and their relative abundance was positively related with the total bacterial count. The storage conditions tested could be considered for eventual application in long-ripened PV cheese production to rationalize storage, transfer, and processing of raw milk.
]]>Dairy doi: 10.3390/dairy3030047
Authors: Thom Huppertz
The influence of ethanol (0–10%, v/v) on the acid-induced flocculation of casein micelles was examined using diffusing wave spectroscopy. For this purpose, samples containing 10% (w/w) reconstituted skim milk powder and 0–10% (v/v) ethanol were acidified with glucono-delta-lactone and acid-induced coagulation was monitored by diffusing wave spectroscopy. The pH at which acid-induced flocculation of the casein micelles commenced (pHf) increased near-linearly with increasing ethanol content, whereas the rate of flocculation was not affected by ethanol. The results are discussed in terms of the steric stabilisation of casein micelles by a polyelectrolyte brush in a medium of high ionic strength. Ethanol-induced increases in pHf are probably primarily due to an ethanol-induced reduction in solvent quality; an ethanol-induced reduction in dissociation of carboxylic acid groups in the brush is likely to contribute.
]]>Dairy doi: 10.3390/dairy3030046
Authors: Dejan Kostic Udo Hoffmann Siegfried Fürtauer Tanja Fell Cihat Yilmaz Dirk Burth Sven Sängerlaub
Yogurt is a diverse dairy product category. It is available in different packaging designs made of different materials. To identify potential for improvement for these packagings, a better understanding about used materials and packaging efficiencies is necessary. For this study, 150 dairy products and some yogurt relevant desserts were bought from various supermarkets, street markets and discounters in the Munich region (Germany) in spring 2022. Commercial types of packaging are cups, buckets, pouches, bottles, glass packagings and bricks. The filling ratio of most packagings is above 70%, the rest of the volume is headspace. Poly(1-methylethylene) (PP) and poly(1-phenylethene) (PS) dominate as main materials for the different types of packaging. For bottle packagings, poly(ethylene terephthalate) (PET) and polyethene high-density (PE-HD) are used. Interestingly, poly(lactic acid) (PLA) is not found. Closures (caps) are responsible for 5 to 30% of the total packaging weight. Typical filling efficiencies are 20 to 40 g food product packaged in one gram of packaging material. For glass packagings, the values are 1.5 to 2 g food product packaged in one gram of packaging material. Therefore, plastic packaging results in an at least ten-times lower packaging use per unit of food, at single use packagings. With increasing product weights, we observe a tendency towards higher packaging efficiencies. By using paper/carton wrapping at cups, plastic use is reduced for the whole packaging.
]]>Dairy doi: 10.3390/dairy3030045
Authors: Sarah J. Davies Giulia Esposito Clothilde Villot Eric Chevaux Emiliano Raffrenato
The priority for calf rearing has been to maintain good health and welfare in order to promote and sustain future production. However, there have been numerous reports of undesirable levels of morbidity and mortality amongst pre-weaned calves. This may be mitigated or exacerbated by nutritional management practices. Some areas of concern include colostrum feeding, utilization of waste milk, and restrictive milk feeding regimes. Antibiotics may be prescribed at lethal or sub-inhibitory doses to treat or prevent disease. However, extensive antibiotic use may disrupt the gastrointestinal microbiota and aid in expanding the antibiotic resistant gene pool. In an attempt to reduce the use of antibiotics, there is a demand to find alternative performance enhancers. Direct-fed microbials, also known as probiotics, may comply with this role. A DFM consists of live microorganisms that are biologically active and able to confer health benefits onto the host. Lactic acid bacteria have been the most frequently investigated; however, this field of research has expanded to include spore-forming bacteria and live yeast preparations. This review aims to provide a comprehensive evaluation of the nutritional management strategies that may increase a calf’s susceptibility to morbidity and mortality, the efficacy and sustainability of antibiotics as a tool for managing calf health and welfare, and the potential for DFMs as a supportive strategy for promoting calf wellbeing.
]]>Dairy doi: 10.3390/dairy3030044
Authors: Gulzar Ahmad Nayik Yash D. Jagdale Sailee A. Gaikwad Anupama N. Devkatte Aamir Hussain Dar Mohammad Javed Ansari
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.
]]>Dairy doi: 10.3390/dairy3030043
Authors: Inthujaa Sanjayaranj Nicolas Lopez-Villalobos Hugh T. Blair Patrick W. M. Janssen Stephen E. Holroyd Alastair K. H. MacGibbon
The objective of this study was to evaluate the effect of breed on the overall composition and fatty acid composition of milk from cows milked once a day (OAD) and twice a day (TAD) in different stages of lactation. Milk samples were taken from 39 Holstein-Friesian (F), 27 Jersey (J), and 34 Holstein-Friesian × Jersey (F × J) crossbred cows from a OAD milking herd and 104 F and 83 F × J cows from a TAD milking herd in early (49 ± 15 days in milk), mid (129 ± 12 days in milk), and late (229 ± 13 days in milk) lactation. Calibration equations to predict the concentrations of individual fatty acids were developed using mid-infrared (MIR) spectroscopy. There was a significant interaction between breed within the milking frequency and stage of lactation for the production traits and composition traits. Holstein-Friesian cows milked OAD produced milk with lower concentrations of C18:0 in early and mid lactations compared to F × J and J cows. Holstein-Friesian cows milked TAD produced lower concentrations of C18:0 in early lactation and lower concentrations of C16:0 and C18:0 in late lactation compared to F × J. Lower concentrations of these fatty acids would reduce the hardness of the butter when the milk is processed. In the OAD milking herd, F cows were superior for daily milk yield compared to J cows, but Jersey cows produced significantly (p < 0.05) higher percentages of fat and a higher concentration of C18:0 fatty acid. The relative concentrations of C18:0 and C18 cis-9 in F and J cows milked OAD imply there is no breed effect on the activity of delta-9-desaturase, whereas stages of lactation likely have an effect. These results can be used to assist with selecting breeds and cows that are suitable for either OAD or TAD milking, allowing closer alignment with milk processing needs.
]]>Dairy doi: 10.3390/dairy3030042
Authors: Deborah A. Neher Tucker D. Andrews Thomas R. Weicht Asa Hurd John W. Barlow
Animal housing and bedding materials influence cow and farm worker exposure to microbial pathogens, biocontrol agents, and/or allergens. This case study represents an effort to characterize the bacterial and fungal community of bedding systems using an amplicon sequencing approach supplemented with the ecological assessment of cultured Trichocomaceae isolates (focusing on Penicillium and Aspergillus species) and yeasts (Saccharomycetales). Bedding from five certified organic dairy farms in northern Vermont USA were sampled monthly between October 2015 and May 2016. Additional herd level samples from bulk tank milk and two bedding types were collected from two farms to collect fungal isolates for culturing and ecology. Most of the microorganisms in cattle bedding were microbial decomposers (saprophytes) or coprophiles, on account of the bedding being composed of dead plant matter, cattle feces, and urine. Composition of bacterial and fungal communities exhibited distinct patterns of ecological succession measured through time and by bedding depth. Community composition patterns were related to management practices and choice of bedding material. Aspergillus and Penicillium species exhibited niche differentiation expressed as differential substrate requirements; however, they generally exhibited traits of early colonizers of bedding substrates, typically rich in carbon and low in nitrogen. Pichia kudriavzevii was the most prevalent species cultured from milk and bedding. P. kudriavzevii produced protease and its abundance directly related to temperature. The choice of bedding and its management represent a potential opportunity to curate the microbial community of the housing environment.
]]>Dairy doi: 10.3390/dairy3030041
Authors: Shahzad Zafar Iqbal Muhammad Waqas Sidra Latif
In the present study, 124 samples of milk and milk products were analyzed for the presence of aflatoxin M1 (AFM1), which were purchased from the central cities of Punjab, Pakistan. The analysis was carried out using reverse-phase liquid chromatography, which was equipped with a fluorescence detector. The results showed that 66 samples (53.8%) of raw milk and milk products were found to be contaminated with detectable levels of AFM1 above ≤50 ng/L, and 24.2% of the samples had levels of AFM1 higher than the permissible limit of the European Union (EU; 50 ng/kg). In total, 53.6% of the raw milk, 57.8% of the UHT (ultra-heat-temperature) milk, 45% of the powdered milk, 57.1% of the yogurt, 55.5% of the cheese, and 50% of the buttermilk samples had levels higher than the LOD, i.e., 4 ng/L. The highest mean of 82.4 ± 7.8 ng/kg of AFM1 was present in the positive samples of raw milk. The highest dietary intake of AFM1 was found in infants’ milk (5.35 ng/kg/day), UHT milk (1.80 ng/kg/day), powdered milk (5.25 ng/kg/day), and yogurt (1.11 ng/kg/day). However, no dietary intake was detected in the cheese and butter milk samples used for infants. The results from the undertaken work are beneficial for establishing rigorous limits for AFB1 in animal feed, especially considering the high prevalence rate of hepatitis cases in the central cities of Punjab, Pakistan.
]]>Dairy doi: 10.3390/dairy3030040
Authors: Kartik Shah Prafulla Salunke Lloyd Metzger
The physicochemical changes during the storage of high protein powders, such as skim milk powder (SMP), nonfat dry milk (NDM), and milk protein concentrates (MPC), can result in a variation in the functional properties of the powders. The objective of this study was to evaluate the effects of the storage of various milk powders (SMP, NDM, MPC40, and MPC70) on their functional properties. Three different lots of the powders were collected from US manufacturers and were analyzed for functional properties after 3, 9, and 15 months of storage at 25 °C. Additionally, this study also evaluated the effects of seasonal variation on the functionality of SMP and NDM. Functional properties, such as solubility, emulsification ability index (EAI), foaming, and surface hydrophobicity index (SHI), were evaluated at each storage time point. The solubility of MPC70 and the foam overrun of SMP, MPC40, and MPC70 decreased significantly (p < 0.05) with an increase in the storage time. The emulsification properties of MPC70 were significantly higher than other powders. Except for foam drainage, there was no effect of the season on the SMP and NDM functional properties. The storage of milk powders has an impact on some functional properties, and a proper selection of powders based on end-use is recommended.
]]>Dairy doi: 10.3390/dairy3030039
Authors: Mailo Virto Gorka Santamarina-García Gustavo Amores Igor Hernández
Antibiotics have long been used for the prevention and treatment of common diseases and for prophylactic purposes in dairy animals. However, in recent decades it has become a matter of concern due to the widespread belief that there has been an abuse or misuse of these drugs in animals and that this misuse has led to the presence of residues in derived foods, such as milk and dairy products. Therefore, this review aims to compile the scientific literature published to date on the presence of antibiotic residues in these products worldwide. The focus is on the reasons that lead to their presence in food, on the potential problems caused by residues in the characteristics of dairy products and in their manufacturing process, on the development and spread of antibiotic-resistant bacteria, and on the effects that both residues and resistant bacteria can cause on human and environmental health.
]]>Dairy doi: 10.3390/dairy3030038
Authors: Paola Scano Pierluigi Caboni
Traditionally, in Mediterranean areas the goat population was composed of autochthonous breeds with strong milk production seasonality. In the last decades, high productive alpine breeds were introduced together with more widespread out-of-season milk production practices. This study is a large-scale survey on the seasonal variations of the main compositional characteristics of goat milk obtained from Sarda and Saanen breeds reared on the Mediterranean island of Sardinia (Italy). Analysis of data indicated that milk from the Sarda breed was significantly richer, at p < 0.001, in protein, fat, and lactose, and had a lower urea mean content than Saanen. Throughout the year, fluctuations of mean contents of the milk parameters were similar for the two groups of goats, indicating that, besides genetic intrinsic differences, climate and herbage growth influenced the Sarda as well as the Saanen goats. During the summer, milk from Saanen showed a marked drop in fat and protein contents, with 21% of samples showing a fat-to-protein ratio <1. No significant differences were found for the somatic cell count; however, the Sarda breed showed a higher bacterial count, suggesting improper milk handling and/or storage equipment more frequently encountered in extensive and semi-extensive farm systems.
]]>Dairy doi: 10.3390/dairy3030037
Authors: Jenifer Wohlers Peter Stolz
To investigate the importance of cow-individual effects and the importance of horn status (horned vs. disbudded), of diet (hay with and without concentrates), and of ambient temperature (10 °C vs. 25 °C) on delayed luminescence (DL) parameters of milk samples, fluorescence excitation spectroscopic (FES) measurements were performed on a total of n = 152 milk samples from 20 cows of a cross-over experiment. Cow-individual variation was investigated in relation to the horn status, diet effects were evaluated by cow in relation to sampling effects, and regression analysis was used to evaluate the importance of the experimental factors on the variation of emission parameters. Variation of short-term emission after yellow excitation (530 to 800 nm) was predominantly related to the individual cow (disbudded cows tended to higher values), and was partly affected by feeding, with higher emission for concentrate-added diets. Short-term emission after white excitation (260 to 850 nm) was most related to ambient temperature, with higher values at warm temperature. Higher emission was observed also in aged (stored) samples or after delayed cooling. The emission after yellow showed to be more robust to handling and ageing of the milk than the emission after white; possible relations to digestive processes of the cow (including the microbiome) are warranted.
]]>Dairy doi: 10.3390/dairy3030036
Authors: Paulina Freire Allison Zambrano Anna Zamora Manuel Castillo
Heat treatment of milk signifies a certain degree of protein denaturation, which modifies the functional properties of dairy products. Traditional methods for detecting and quantifying the denaturation of whey proteins are slow, complex and require sample preparation and qualified staff. The world’s current trend is to develop rapid, real-time analytical methods that do not destroy the sample and can be applied on/in-line during processing. This review presents the rapid methods that are being studied, developed and/or applied to determine and quantify the thermal denaturation of whey proteins, including spectroscopic, electrochemical and miniaturized methods. The selected methods save a significant amount of time and money compared to the traditional ones. In addition, the review emphasizes the methods being applied directly to milk and/or that have potential for on/in/at-line application. There are interesting options to quantify thermal denaturation of whey proteins such as biosensors, nanosensors and microchips, which have fast responses and could be automated. In addition, electrochemical sensors are simple to use and portable, while spectroscopy alternatives are suitable for on/in/at-line process.
]]>Dairy doi: 10.3390/dairy3030035
Authors: Antonio Gallo Martina Mosconi Erminio Trevisi Regiane R. Santos
With an increased knowledge of the mechanism of action of Fusarium mycotoxins, the concept that these substances are deleterious only for monogastric species is obsolete. Indeed, most mycotoxins can be converted into less toxic compounds by the rumen microflora from healthy animals. However, mycotoxin absorption and its conversion to more toxic metabolites, as well as their impact on the immune response and subsequently animal welfare, reproductive function, and milk quality during chronic exposure should not be neglected. Among the Fusarium mycotoxins, the most studied are deoxynivalenol (DON), zearalenone (ZEN), and fumonisins from the B class (FBs). It is remarkable that there is a paucity of in vivo research, with a low number of studies on nutrient digestibility and rumen function. Most of the in vitro studies are related to the reproductive function or are restricted to rumen incubation. When evaluating the production performance, milk yield is used as an evaluated parameter, but its quality for cheese production is often overlooked. In the present review, we summarize the most recent findings regarding the adverse effects of these mycotoxins with special attention to dairy cattle.
]]>Dairy doi: 10.3390/dairy3030034
Authors: Yaniv Lavon Shmulik Friedman Adin Shwimmer Rama Falk
The main pregnancy test method for dairy cows is rectal palpation performed around 40–45 days from last insemination. This is an invasive examination that disrupts the cow’s routine, potentially affecting its well-being. We examined the effectiveness of a commercial kit for performing pregnancy tests on milk samples compared to rectal palpation at 28- and 42-days post insemination. Accordingly, the purpose of the current study was to check if performing early pregnancy test instead of rectal palpation would result in better welfare and improvement of the reproductive performance, at least in part, of the cows. At 28 days, we examined the effect of early pregnancy testing on reproductive performance, especially number of days open. At 42 days, we determined the pregnancy test methods’ effects on cow welfare measures and milk production. For the day 28 experiment, cows on one farm were divided into two groups: one milk-tested for pregnancy on 28 to 30 days after insemination, and the other tested by routine veterinary examination (42 to 45 days after insemination). The milk test resulted in a 16-day reduction in days open for cows identified as non-pregnant on day 28 compared to day 42 (rectal examination), potentially improving reproductive performance on the dairy farm. For the day 42 experiment, test effects on cow welfare as seen in pedometer data and milk production were examined on two large dairy farms. Test-day milk production did not differ significantly between milk-tested and rectally palpated groups, but well-being indices of milk-tested cows improved, especially in winter months. The reason for this can be because, in the summer, cows are interrupted due to colling activities. In addition to fewer days open and economic improvement, early milk tests for pregnancy can free up the practitioner for other tasks on the dairy farm.
]]>Dairy doi: 10.3390/dairy3030033
Authors: Jonas Habel Patrick Chapoutot Christian Koch Albert Sundrum
Glucose plays a central role in numerous physiological processes in dairy cows related to immune defence and milk production. A lack of glucose impairs both objectives, although to different degrees. A method for the estimation of glucose balance (GB) in dairy cows was developed to assess glucose reserves in the intermediary metabolism. Digestive fluxes of glucogenic carbon were individually estimated via the Systool Web application based on data on body weight (BW), dry matter intake (DMI), and chemical analyses of feedstuffs. Fluxes of endogenous precursors glycerol, alanine and L-lactate and the glucose demand imposed by major glucose-consuming organs were deduced from BW, lactose yield and lactation stage. GB was calculated for 201 lactations (1 to 105 DIM) of 157 cows fed isoenergetic rations. Individual DMI, BW and milk yield were assessed on a daily basis. The results showed that the GB varied greatly between cows and lactation stages. In the first week of lactation, average daily GB reached levels close to zero (3.2 ± 13.5 mol C) and increased as lactation progressed. Most cows risk substantial shortages of glucose for maintenance during the first weeks of lactation. In face of the specific role of glucose for the functional capability of the immune function, the assessment of glucose reserves is a promising measure for the identification of cows at risk of impaired immunocompetence.
]]>Dairy doi: 10.3390/dairy3030032
Authors: Dawei Ji Jingying Ma Junyi Dai Min Xu Paul W. R. Harris Margaret A. Brimble Dominic Agyei
The drug-likeness and pharmacokinetic properties of 23 dairy-protein-derived opioid peptides were studied using SwissADME and ADMETlab in silico tools. All the opioid peptides had poor drug-like properties based on violations of Lipinski’s rule-of-five. Moreover, prediction of their pharmacokinetic properties showed that the peptides had poor intestinal absorption and bioavailability. Following this, two well-known opioid peptides (βb-casomorphin-5, βb-casomorphin-7) from A1 bovine milk and caffeine (positive control) were selected for in silico molecular docking and in vitro inhibition study with two cholinesterase enzyme receptors important for the pathogenesis of Alzheimer’s disease. Both peptides showed higher binding free energies and inhibitory activities to butyrylcholinesterase (BChE) than caffeine, but in vitro binding energy values were lower than those from the docking model. Moreover, the two casomorphins had lower inhibitory properties against acetylcholinesterase (AChE) than caffeine, although the docking model predicted the opposite. At 1 mg/mL concentrations, βb-casomorphin-5 and βb-casomorphin-7 showed promising results in inhibiting both cholinesterases (i.e., respectively 34% and 43% inhibition of AChE, and 67% and 81% inhibition of BChE). These dairy-derived opioid peptides have the potential to treat Alzheimer’s disease via cholinesterase inhibition. However, appropriate derivatization may be required to improve their poor predicted intestinal absorption and bioavailability.
]]>Dairy doi: 10.3390/dairy3020031
Authors: Kasey M. Schalich Paul A. LaPierre Vimal Selvaraj
Consumption of ultrapasteurized milk is marked by extensive global variability; in the U.S. and U.K., less than 10% of fluid milk is marketed as ultrapasteurized, compared to >80% in France, Spain and Portugal. Fluid milk taste perception amongst U.S. consumers is that high-heat treatment of milk, as in ultrapasteurization, generates undesirable differences in taste compared to low-temperature/conventional pasteurized treatment. Although highly trained experts can distinguish characteristics in controlled studies, it remains unknown if general consumers can detect a difference or are subject to confirmation bias. In testing sensory perception in a defined untrained population, our findings indicate that the general consumer is unable to distinguish ultrapasteurized from pasteurized milk. On this basis, we conclude that presumptive “consumer taste perception” that speciously impacts fluid milk processing types in the U.S. market precludes noted benefits to ultrapasteurization not only in flexibility for storage and distribution, but also in reduction of public health risks.
]]>Dairy doi: 10.3390/dairy3020030
Authors: Asaad R. Al-Hilphy Haider I. Ali Sajedah A. Al-IEssa Mohsen Gavahian Amin Mousavi-Khaneghah
In this study, a multiple linear regression equation was developed to measure and predict quality parameters of unconcentrated and concentrated milk based on color components. The viscosity, density, pH, moisture, and fat content could be measured using image processing technology. The multiple linear regression model had a good fitting on experimental data considering the limited errors (0.00–1.12%), standard deviation (0.000–0.043), and root mean square error (0.0007–0.3721). Therefore, these models can be used to predict the quality parameters of milk, including fat percentage, pH, viscosity, density, and moisture content, based on color components of unconcentrated and concentrated milk. The maximum and minimum of color change were 12.28 and 5.96, respectively. The values of browning index were also well-predicted and were within the standard limits. The non-destructive and quick procedure that proposed in this study showed a percentage of accuracy in assessing and predicting the quality parameters milk based on color components. Overall, the color correlates with different compositional and physical characteristics, and provide a possible internet of things (IoT)-based approach to accompany the conventional approaches in the future after further evaluation at large scale for various types of milks subjected to various processes.
]]>Dairy doi: 10.3390/dairy3020029
Authors: Karin Persson Waller Håkan Landin Ann-Kristin Nyman
Bovine mastitis at calving or early lactation is often associated with intra-mammary bacterial infections (IMI) at drying-off (DO) or during the dry period (DP). The IMI risk is associated with management routines at the herd, but knowledge on how farmers and veterinarians comply with national recommendations is scarce, as is their attitudes to the importance of such routines. Therefore, the main aims of this study were to collect information on farmer routines and attitudes, and on veterinary advice and attitudes to DO and DP. Associations between routines and advice, and demographic herd and veterinary variables were also studied. Web-based questionnaires were sent to 2472 dairy farmers and 517 veterinarians. The answers were summarized descriptively, and associations with demographics were evaluated using univariable regression models. The response rate was 14% for farmers and 25% for veterinarians. Routines and advice were in line with recommendations at the time of the study in many, but not all, areas of questioning. Significant associations between herd routines or veterinary advice and demographic variables were also found. Milking system and post-graduate training were the variables associated with the largest number of farmer and veterinary answers, respectively. In conclusion, the results indicate a need for more education on good routines during DO and DP. It was also clear that the national recommendations valid at the time of the study were in need of revision.
]]>