Journal Description
Dairy
Dairy
is an international, peer-reviewed, open access journal on dairy science published quarterly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within ESCI (Web of Science), Scopus, FSTA, and other databases.
- Journal Rank: CiteScore - Q1 (Agricultural and Biological Sciences (miscellaneous))
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 24.6 days after submission; acceptance to publication is undertaken in 3.6 days (median values for papers published in this journal in the second half of 2023).
- Recognition of Reviewers: APC discount vouchers, optional signed peer review, and reviewer names published annually in the journal.
Latest Articles
The Value of Genetic Improvement Evaluated Using a Whole of Enterprise Market Model
Dairy 2024, 5(3), 372-383; https://doi.org/10.3390/dairy5030030 - 28 Jun 2024
Abstract
The net return from milk to the producers is defined as the aggregate market income from dairy products, after deducting all processing and marketing costs. The way to distribute this net return is through the payment system, which is usually based on multiple
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The net return from milk to the producers is defined as the aggregate market income from dairy products, after deducting all processing and marketing costs. The way to distribute this net return is through the payment system, which is usually based on multiple components, mainly with a reward for fat and protein and, in the case of the New Zealand dairy industry, a penalty for milk volume. Traditionally, the value of genetic improvement is evaluated using selection index theory assuming that there is an unlimited market where all dairy products can be sold in unlimited amounts at a fixed price and therefore economic values for fat and protein are assumed to be independent of demand. The objective of this study was to estimate the value of continuous genetic improvement evaluated using a model encompassing all the dairy producers in the industry where prices of the dairy products were determined by product specific supply-demand curves. Over 10 years of genetic improvement, the present value of the benefit (10% discount rate) was estimated to be $123,000 per farm. The corresponding benefit when the markets were assumed to have fixed commodity prices was $183,000 per farm. The model revealed that systematic genetic gains had a finite duration during which incremental benefits progressively declined and would be exhausted eventually.
Full article
(This article belongs to the Topic Application of Reproductive and Genomic Biotechnologies for Livestock Breeding and Selection)
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Open AccessReview
Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation
by
Ayaulym Rakhmatulina, Fatima Dikhanbayeva, Dinara Tlevlessova, Jelena Zagorska, Nurbek Aralbayev, Kristine Majore and Aidana Yessenova
Dairy 2024, 5(3), 360-371; https://doi.org/10.3390/dairy5030029 - 25 Jun 2024
Abstract
With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques
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With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024 to identify optimal drying methods that maximize the preservation of camel milk’s nutrient components and bioactive compounds. Our analysis revealed significant findings: freeze drying preserves nutrients better than spray drying, but is less efficient. Spray drying, while faster, tends to compromise some nutritional values. Conclusively, optimizing drying parameters can improve production efficiency and nutrient retention.
Full article
(This article belongs to the Section Milk Processing)
Open AccessArticle
Dietary Factors and Production Season Effect on the Properties of Goat Cheese
by
Sarahí del Carmen Rangel-Ortega, Lizeth Guadalupe Campos-Múzquiz, Ana Verónica Charles-Rodríguez, Lissethe Palomo-Ligas, José Fernando Solanilla-Duque, Adriana Carolina Flores-Gallegos and Raúl Rodríguez-Herrera
Dairy 2024, 5(3), 346-359; https://doi.org/10.3390/dairy5030028 - 21 Jun 2024
Abstract
Artisan goat cheeses (AGCs) from four different producers in Coahuila, Mexico, along with a pasteurized goat cheese (C), were subjected to a comprehensive analysis covering production, chemical, microbiological aspects, and texture. The study aimed to discern the impact of feeding practices, seasonality, and
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Artisan goat cheeses (AGCs) from four different producers in Coahuila, Mexico, along with a pasteurized goat cheese (C), were subjected to a comprehensive analysis covering production, chemical, microbiological aspects, and texture. The study aimed to discern the impact of feeding practices, seasonality, and manufacturing technology on their properties. Aspects such as the manufacturing production, chemical composition, microbiological load, and texture characteristics were analyzed. The results highlighted a higher protein content in the cheeses from grazing goats (14.51%), while the highest fat (14.25%) and ash (3.27%) contents were found in the cheeses made during spring from stabled goats. Correlations were noted between the protein content and hardness, as well as the acidity and adhesiveness. Most of the analyzed cheeses showed microbiological levels higher than those allowed by national regulations, with counts ranging from 1 to 7.5 Log cfu g−1 for total coliforms, 2.39 to 7.52 Log cfu g−1 for molds and yeasts, as well as 2.16 to 6.53 Log cfu g−1 for Staphylococcus. The findings of this study offer a comprehensive insight of the effects of feeding practices, seasonality, and manufacturing technology on AGC properties, potentially guiding improvements in both production processes and product quality.
Full article
(This article belongs to the Special Issue How Dietary Feeding Nutrients Effect Reproduction, Health, and Milk Production)
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Open AccessArticle
Enhancement of Dairy Cow Milk Quality with Probiotic and Inorganic Selenium Supplementation
by
Gabriela G. Mozart, Felipe B. N. Köptcke, Leonardo A. Pinto, Victor F. Moebus, Wagner P. Tamy, Marcos Aronovich and Luiz A. M. Keller
Dairy 2024, 5(2), 336-345; https://doi.org/10.3390/dairy5020027 - 20 Jun 2024
Abstract
Selenium (Se) is an essential micronutrient crucial in various metabolic processes. Dairy production is continually expanding and can supplement the population of regions with low Se. Adding live yeast concentrate (LYC) to cows’ diets can influence milk production, composition, and quality by modulating
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Selenium (Se) is an essential micronutrient crucial in various metabolic processes. Dairy production is continually expanding and can supplement the population of regions with low Se. Adding live yeast concentrate (LYC) to cows’ diets can influence milk production, composition, and quality by modulating ruminal microbiota, resulting in increased milk yield and improved nutritional content. This study aimed to assess the enrichment of milk with selenite LYC for a subsequent increase in quality and production in supplemented lactating cows. Twenty-six cows were separated into three groups supplemented with different concentrations of Se for 15 days and different concentrations of LYC (Saccharomyces cerevisiae at 108 CFU g−1). The animals were divided into the following groups with the proposed treatments: Treatment 1 (T1) Control Group with just dry matter intake (DMI); Treatment 2 (T2) DMI + 0.3 mg kg−1 DMI of inorganic selenium + live yeast concentrate (LYC); Treatment 3 (T3) DMI + 0.6 mg kg−1 DMI of inorganic selenium + LYC. The milk was evaluated using physical–chemical, microbiologic, and toxicologic parameters according to Brazilian legislation. The addition of Se and yeast did not alter milk production; however, the application did lead to an increase in milk fat concentration compared with the control group, and no significant variations were observed in other physical–chemical parameters. Regarding the microbiological and toxicological analyses, all the samples presented satisfactory hygienic and sanitary conditions. The Somatic Cells Count from all treatments remained below 500,000 somatic cells mL−1, representing a positive effect of Se. The milk Se content was expected in residual form with the organic selenium being the more bioavailable form throughout the processing chain. The supplementation yielded results similar to those in the literature, highlighting the potential for customized technology and processes in dairy farming in ways that improve production, quality, and sanitation.
Full article
(This article belongs to the Section Dairy Animal Nutrition and Welfare)
Open AccessArticle
Effect of Yogurt on the Deodorization of Raw Garlic (Allium sativum L.) Sulfur Volatiles in Breath and the Roles of Its Components
by
Manpreet Kaur and Sheryl Barringer
Dairy 2024, 5(2), 316-335; https://doi.org/10.3390/dairy5020026 - 6 Jun 2024
Abstract
Consumption of garlic leads to the persistence of “garlic breath” due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and its components
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Consumption of garlic leads to the persistence of “garlic breath” due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and its components on the deodorization of garlic sulfur volatiles in breath and study the roles of these components in deodorization. Raw garlic was consumed with different treatments and at different times for breath analysis. Different components were mixed with the garlic for headspace analysis. Volatiles were measured using selected-ion flow-tube mass spectrometry. Consuming yogurt at the same time as garlic was more effective than consuming it before or after. Yogurt was the most effective at deodorization, followed by the emulsion, then protein or fat alone. Decreasing the pH of protein solutions increased deodorization because changes to the structure of the proteins exposed more binding sites for the volatiles, while decreasing the pH of water or fat had no effect on deodorization. Whey protein deodorized better than casein due to the presence of more cysteine binding sites for volatiles. This study proposes that the fat, protein, microbial culture, and water in yogurt have synergistic effects on the deodorization of garlic volatiles. This study’s findings can help in the development of novel products targeting sulfur volatiles, with broad applications for mitigating malodors produced by garlic.
Full article
(This article belongs to the Section Milk and Human Health)
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Open AccessCommunication
Influence of Deliverable Form of Dietary Vitamin D3 on the Immune Response in Late-Lactating Dairy Goats
by
Adela Mora-Gutierrez, Maryuri T. Núñez de González, Selamawit Woldesenbet, Rahmat Attaie and Yoonsung Jung
Dairy 2024, 5(2), 308-315; https://doi.org/10.3390/dairy5020025 - 22 May 2024
Abstract
Mastitis-causing bacteria can establish persistent infections in the mammary glands of commercially important dairy animals despite the presence of strong specific humoral and cellular immune mechanisms. We investigated the effect of vitamin D3 in the diet at a set level, but in
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Mastitis-causing bacteria can establish persistent infections in the mammary glands of commercially important dairy animals despite the presence of strong specific humoral and cellular immune mechanisms. We investigated the effect of vitamin D3 in the diet at a set level, but in two different forms (i.e., unencapsulated and encapsulated by complex coacervation with sulfur-saturated bovine lactoferrin-alginate using microbial transglutaminase-catalyzed crosslinking) on the immune response in late-lactating dairy goats. Dairy goats (n = 18) were randomly assigned to three experimental groups (n = 6). Dairy goats were orally administered 0.35 mg of vitamin D3/day in the unencapsulated form and 0.35 mg of vitamin D3/day in the encapsulated powder form. Another group received the basal diet. The experimental period lasted 6 weeks. The blood serum concentrations of 25-hydroxyvitamin D3 [25-(OH)-D3], lactoferrin, immunoglobulin A (IgA), and interferon-gamma (INF-γ) were measured. There were major differences in these parameters between dietary groups. However, the delivery of vitamin D3 in the encapsulated powder form to dairy goats resulted in a marked increase in 25-(OH)-D3 concentration in serum, while the serum level of lactoferrin also increased. Alternatively, the serum levels of IgA and the immunomodulatory cytokine INF-γ were elevated following supplementation with the encapsulated vitamin D3. The observed effects suggest that the deliverable form of dietary vitamin D3 results in differences in the immune response in late-lactating dairy goats.
Full article
(This article belongs to the Topic Effects of Dietary Interventions on Farm Animal Welfare and Production)
Open AccessArticle
Good Handling Practices Have Positive Impacts on Dairy Calf Welfare
by
Lívia C. M. Silva-Antunes, Maria Camila Ceballos, João A. Negrão and Mateus J. R. Paranhos da Costa
Dairy 2024, 5(2), 295-307; https://doi.org/10.3390/dairy5020024 - 15 May 2024
Abstract
The objective was to evaluate the effects of good handling practices on dairy calf welfare. Forty-eight crossbred dairy calves were assigned to two treatments: conventional handling (CH): calves kept in individual pens, fed milk replacer in buckets without nipples and abruptly weaned; or
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The objective was to evaluate the effects of good handling practices on dairy calf welfare. Forty-eight crossbred dairy calves were assigned to two treatments: conventional handling (CH): calves kept in individual pens, fed milk replacer in buckets without nipples and abruptly weaned; or good handling practices (GHP): calves kept in group pens, fed milk replacer in buckets with nipples, given daily tactile stimulation during feeding, and progressive weaning. Calf welfare was assessed from birth to 120 days of age, based on: health (plasma concentrations of glucose and IgG, and occurrences of diarrhea, pneumonia, tick-borne disease, or death); physiology (heart rate [HR], respiratory rate [RR], and rectal temperature [RT]); behavior (flight distance [FD], latencies for first movement [LM] and to hold the calf in a pen corner [LH], and total time a calf allowed touching [TTT]); and performance indicators (body weight, average daily gain, and weaning success at 70 days of age). Calves in the GHP treatment had a lower HR at 30 days of age, shorter FD and LH, longer TTT, and lower RR and RT than CH (p < 0.05). However, health, deaths and performance indicators did not differ (p > 0.05) between treatments. Based on various indicators, GHP improved dairy calf welfare.
Full article
(This article belongs to the Section Dairy Animal Health)
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Open AccessCommunication
Chlorate and Trichloromethane Residues in Bulk Tank Milk Produced in the Republic of Ireland before and after Chlorine was Prohibited as a Cleaning Agent on Farms
by
Lorna Twomey, Ambrose Furey, Bernadette O’Brien, Tom Beresford, Paula Reid, Martin Danaher and David Gleeson
Dairy 2024, 5(2), 287-294; https://doi.org/10.3390/dairy5020023 - 9 May 2024
Abstract
In an effort to reduce the occurrence of chlorine derived residues such as chlorate and trichloromethane (TCM) in milk and ultimately in dairy products, ‘chlorine-free’ cleaning of milking equipment became compulsory in the Republic of Ireland (ROI) from January 2021. While data exists
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In an effort to reduce the occurrence of chlorine derived residues such as chlorate and trichloromethane (TCM) in milk and ultimately in dairy products, ‘chlorine-free’ cleaning of milking equipment became compulsory in the Republic of Ireland (ROI) from January 2021. While data exists on TCM levels in bulk tank milk, little is known about the prominence and typical levels (mg/kg) of chlorate residue in bulk tank milk. To address this, 3625 bulk milk samples were collected from six milk processors and were analysed for chlorate and TCM residues across 2020 and 2021, with 2020 representing a period before chlorine-free cleaning was introduced and 2021 being the period after chlorine removal. In 2020, 15% of the samples analysed had detectable levels of chlorate (0.0020–1.6 mg/kg), but this reduced to 8% in 2021 (0.0020–3.9 mg/kg), following the introduction of ‘chlorine-free’ cleaning. Chlorate and TCM residues have not been totally eliminated because sources of residue other than cleaning chemicals exist, i.e., chlorinated water.
Full article
(This article belongs to the Section Dairy Microbiota)
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Open AccessArticle
Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets
by
Alphonse Wanignon Dossou, Baké Marie Thérèse Seko Orou, Gwladys Komagbe, Philippe Sessou, Abdou Karim Issaka Youssao, Souaïbou Farougou, Joseph Djidjoho Hounhouigan, Jacques Mahillon, Roch Mongbo, Marc Poncelet, Samiha Boutaleb, Sylvie Gobert, Yann Eméric Madode, Paulin Azokpota, Antoine Clinquart, Marie-Louise Scippo and Caroline Douny
Dairy 2024, 5(2), 271-286; https://doi.org/10.3390/dairy5020022 - 30 Apr 2024
Abstract
In this study, the nutritional composition and the chemical safety of Wagashi Gassirè (WG) cheese sold in southern Benin markets were assessed. For this purpose, 15 WG were analysed for fatty acids, essential minerals, and chemical hazards (dioxins, aflatoxin M1 (AFM1), biogenic amines,
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In this study, the nutritional composition and the chemical safety of Wagashi Gassirè (WG) cheese sold in southern Benin markets were assessed. For this purpose, 15 WG were analysed for fatty acids, essential minerals, and chemical hazards (dioxins, aflatoxin M1 (AFM1), biogenic amines, metals, antibiotic and pesticide residues). The risks related to arsenic, lead, aluminium, AFM1, histamine, and tyramine were calculated using the methods recommended by the European Food Safety Authority. Oleic, palmitic and stearic acids, calcium, and phosphorus were the main fatty acids and minerals detected. Lead (0.08 ± 0.06 mg/kg) and AFM1 (0.3 ± 0.0 µg/kg) were detected in all samples and exceeded the maximum level set by the international standard. Cadaverine and tyramine were the main biogenic amines found. No pesticide residues were detected using a multi-residue method targeting compounds. Residues of quinolones, tetracyclines, and colistin antibiotics were also detected. The calculated chronic exposure indicated no public health concern for the chemical contaminants targeted. Moreover, the average cancer risk related to AFM1 intake was 3 × 10−4 cases/105 persons/year for the Benin population through WG consumption. This study contributes to the nutritional characterization of WG and identifies lead and AFM1 as the most relevant chemical hazards of this product.
Full article
(This article belongs to the Section Milk and Human Health)
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Open AccessArticle
Integration of Sensor Fusion to Enhance Quality Assessment of White Brine Cheeses
by
Zlatin Zlatev, Tatjana Spahiu, Ira Taneva, Milen Dimov and Miroslav Vasilev
Dairy 2024, 5(2), 249-270; https://doi.org/10.3390/dairy5020021 - 30 Apr 2024
Abstract
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The article examines the main characteristics of white brine cheeses from different manufacturers and changes in their quality indicators. These characteristics include the active acidity, electrical conductivity, total dissolved solids, oxidation–reduction potential, and organoleptic assessment. In this context, the connection to biomimetics lies
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The article examines the main characteristics of white brine cheeses from different manufacturers and changes in their quality indicators. These characteristics include the active acidity, electrical conductivity, total dissolved solids, oxidation–reduction potential, and organoleptic assessment. In this context, the connection to biomimetics lies in the approach of integrating multiple sensory modalities, similar to how biological systems often use multiple senses to perceive and understand their environment. For this purpose, spectral, ultrasonic, and gas characteristics were used, from which informative indices were extracted, united at a later stage in a vector of features. Based on the classification, it was found that the optical characteristics of cheeses from different manufacturers overlap, thus making it possible to predict the main indicators for each type of cheese. The results show that the use of a multimodal approach combining features from different sensors contributes to a better understanding of the variations in cheese properties, while improving the predictive abilities of the created models. The obtained results give a clear idea of the quality of the cheese, thus enabling adequate decisions to be made during the production process.
Full article
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Open AccessArticle
First Lactation Milk Yield Predicted by the Heifer’s Growth Curve Derivatives
by
Aurelio Guevara-Escobar, Mónica Cervantes-Jiménez, Vicente Lemus-Ramírez, José Guadalupe García-Muñiz and Adolfo Kunio Yabuta Osorio
Dairy 2024, 5(2), 239-248; https://doi.org/10.3390/dairy5020020 - 28 Apr 2024
Abstract
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Replacement heifers are regularly weighed to assess their health. These data also predict the milk yield in their first lactation (L). The first derivative of the growth curve represents the weight change rate at a given time. It is interesting to use the
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Replacement heifers are regularly weighed to assess their health. These data also predict the milk yield in their first lactation (L). The first derivative of the growth curve represents the weight change rate at a given time. It is interesting to use the higher-order derivatives of one biological process, such as growth, to predict the outcome of another process, like lactation. With 78 records of grazing heifers, machine learning was used to predict the L based on variables calculated during the rearing period, from 3 to 21 months of age, every 3 months: body weight (P), first (1D), and second derivative (2D) of an individually modeled Fourier function. Other variables were the age at effective insemination (AI) and the season of the year when the heifer was born (E). The average deviance of the fitted models represented the goodness of fit. The models were trained using 85% of the records, and the fit was evaluated using the remaining data. The deviance was lower for the models including both derivatives in comparison to the models where the derivatives were not included (p = 0.022). The best models predicted the L using data of heifers at six months of age (r2 = 0.62) and the importance of the variables in the model was 35, 28, 21, and 16% for 1D, AI, 2D, and P, respectively. By utilizing this type of model, it would be possible to select and eliminate excess heifers early on, thereby reducing the financial and environmental costs.
Full article
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Open AccessArticle
Assessing Serum Vaspin Dynamics in Dairy Cows during Late Pregnancy and Early Lactation in Relation to Negative Energy Balance
by
Hala Abbas Naji, Atiaf Ghanim Rhyaf, Noora Khadhim Hadi ALyasari and Hassan Al-Karagoly
Dairy 2024, 5(1), 229-238; https://doi.org/10.3390/dairy5010019 - 21 Mar 2024
Abstract
The periparturient period, which spans late pregnancy to early lactation in dairy cows, is a crucial phase characterized by complex metabolic and endocrine adjustments necessary for sustained milk production. This research focused on the relationship between serum vaspin, inflammatory cytokines (IL-1, TNF), and
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The periparturient period, which spans late pregnancy to early lactation in dairy cows, is a crucial phase characterized by complex metabolic and endocrine adjustments necessary for sustained milk production. This research focused on the relationship between serum vaspin, inflammatory cytokines (IL-1, TNF), and markers of negative energy balance (NEB) in 100 primiparous and multiparous Holstein dairy cows. The results demonstrated that one month post-calving, both groups had a significant decrease in serum vaspin levels but increased NEFA levels, indicating possible consequences for lipid metabolism and energy balance. Multiparous cows showed significant elevations in cholesterol, IL-1, and TNF concentrations after calving, indicating increased inflammatory responses. Primiparous cows, on the other hand, responded differently, indicating the role of parity in metabolic adjustments. The study acknowledges limitations such as sample size and its observational nature. Future research should investigate the long-term effects of these metabolic changes on herd health and lactational performance, using advanced technologies to gain a molecular understanding. Despite limitations, this study provides valuable insights into how adipokines, inflammatory markers, and energy balance interact during the periparturient period, offering the potential for improved dairy cow management and productivity while ensuring animal welfare.
Full article
(This article belongs to the Section Dairy Animal Health)
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Open AccessArticle
Effect of Calving Season on Productive Performance of Dairy Cows
by
Martin Stojnov, Toncho Penev, Dimo Dimov and Ivaylo Marinov
Dairy 2024, 5(1), 217-228; https://doi.org/10.3390/dairy5010018 - 7 Mar 2024
Abstract
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
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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%.
Full article
(This article belongs to the Section Dairy Animal Nutrition and Welfare)
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Open AccessArticle
Carbon Footprint and Carbon Sink of a Local Italian Dairy Supply Chain
by
Chiara Rossi, Giampiero Grossi, Nicola Lacetera and Andrea Vitali
Dairy 2024, 5(1), 201-216; https://doi.org/10.3390/dairy5010017 - 5 Mar 2024
Abstract
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
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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.
Full article
(This article belongs to the Section Dairy Farm System and Management)
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Open AccessArticle
The Season and Decade of Birth Affect Dairy Cow Longevity
by
Pablo Ernesto Bobadilla, Nicolás López-Villalobos, Fernando Sotelo and Juan Pablo Damián
Dairy 2024, 5(1), 189-200; https://doi.org/10.3390/dairy5010016 - 1 Mar 2024
Abstract
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
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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.
Full article
(This article belongs to the Section Dairy Farm System and Management)
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Open AccessEditorial
The Successful Journey of the Journal Dairy: A Recapitulation
by
Burim N. Ametaj
Dairy 2024, 5(1), 180-188; https://doi.org/10.3390/dairy5010015 - 1 Mar 2024
Abstract
Dairy science research is essential in deepening our understanding of milk production and processing and their profound impacts on human health and animal care [...]
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Open AccessOpinion
Potential Effect of Bovine Colostrum on Mesenchymal Stem Cells for Regenerative Therapy
by
Emanuela Chiarella, Carlotta Ceniti, Fabio Castagna and Domenico Britti
Dairy 2024, 5(1), 173-179; https://doi.org/10.3390/dairy5010014 - 20 Feb 2024
Abstract
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
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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.
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(This article belongs to the Section Milk and Human Health)
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Graphical abstract
Open AccessArticle
Particles in Raw Sheep Milk Can Modulate the Inflammatory Response in THP-1, a Human Monocyte Cell Line, In Vitro
by
Bigboy Simbi, Ryan C. Pink, Louise Whatford and Charlotte Lawson
Dairy 2024, 5(1), 161-172; https://doi.org/10.3390/dairy5010013 - 8 Feb 2024
Cited by 1
Abstract
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
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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.
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(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)
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Open AccessCommunication
A Comparison between Crossbred (Holstein × Local Cattle) and Bangladeshi Local Cattle for Body and Milk Quality Traits
by
Sudeb Saha, Md. Nazmul Hasan, Md. Nazim Uddin, B. M. Masiur Rahman, Mohammad Mehedi Hasan Khan, Syed Sayeem Uddin Ahmed and Haruki Kitazawa
Dairy 2024, 5(1), 153-160; https://doi.org/10.3390/dairy5010012 - 2 Feb 2024
Abstract
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.
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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.
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(This article belongs to the Section Dairy Animal Health)
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Open AccessTechnical Note
Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®
by
Giacomo Lai, Margherita Addis, Marco Caredda, Myriam Fiori, Alessio Silvio Dedola, Stefano Furesi and Massimo Pes
Dairy 2024, 5(1), 134-152; https://doi.org/10.3390/dairy5010011 - 1 Feb 2024
Cited by 1
Abstract
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
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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.
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(This article belongs to the Section Milk Processing)
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