Dairy, Volume 4, Issue 2

Dairy animals’ diets may be naturally and simultaneously contaminated by several fungi that are able to produce different secondary toxic metabolites, known as mycotoxins [...]

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 b...

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, degradat...

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...

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 bei...

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 macrom...

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 choi...

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, Ricott...