Search Results (1,101)

The valorization of dairy by-products, particularly whey, represents a key challenge and opportunity in sustainable food systems. This study aimed to evaluate the physicochemical and amino acid composition of milk and whey-derived products and to identify optimal whey–milk mixtures using integrated multivariate and desirability-based approaches. Ten model systems (M1–M10) were prepared with increasing whey content (7.5–75%), and their composition was analyzed using infrared spectroscopy and high-performance liquid chromatography. Multivariate analysis, including PCA and correlation heatmaps, revealed that protein, casein, TS, SNF, and amino acid fractions (ΣEAA and ΣBCAA) were the primary drivers of compositional variability, whereas lactose and acidity-related parameters contributed to secondary differentiation. Desirability function analysis was applied by integrating nutritional quality, functional balance, and sustainability score into a composite index. The results demonstrated that intermediate formulations achieved a more balanced profile compared with extreme compositions. Among all mixtures, the formulation containing 30% whey (M5) showed the highest overall desirability within the evaluated parameters, reflecting a favorable balance between compositional quality and whey utilization. These findings highlight the potential of integrated analytical approaches for the development of nutritionally optimized and resource-efficient dairy systems. Full article

Milk adulteration is a common form of food fraud, particularly in high-value dairy products from small ruminants. A frequent practice involves dilution with water, often combined with the addition of sugars to mask physicochemical changes and avoid detection during routine quality control. This study aimed to develop an analytical approach for detecting combined adulteration in goat and sheep milk involving both water dilution and sucrose addition. Controlled experiments were conducted by diluting milk samples with water (1–15%) followed by the addition of sucrose solutions. Changes in physicochemical parameters, including fat, protein, total solids, lactose, density, freezing point depression, mineral content, and pH, were evaluated using an automated milk analyzer. In parallel, a suspected adulterant powder was characterized using conventional chemical analysis, ICP-AES, and HPLC-RI, revealing a composition predominantly of sucrose (91.4% w/w) with elevated sodium levels. Sucrose in milk samples was subsequently quantified using an enzymatic spectrophotometric method. Water dilution reduced protein, total solids, and density, while sucrose addition partially restored these parameters, masking adulteration effects. However, sucrose was reliably detected at concentrations above 0.1%. The proposed workflow may provide a practical and cost-effective complementary tool for routine dairy authenticity surveillance and fraud prevention. Full article

This study evaluated the effect of inulin addition and storage time on the chemical composition, fatty acid profile, mineral content, volatile compounds, and sensory properties of fermented milk drinks produced from cow’s milk with different fat contents (2% and 4%) using the probiotic strain Bifidobacterium animalis subsp. lactis BB-12. Four drink variants were produced: control drinks and drinks supplemented with 2% inulin. Analyses were conducted over 21-day refrigerated storage. The results showed that fat standardization led to significant differences in fat content, whereas protein levels remained relatively stable across samples. The addition of inulin significantly increased dry matter content and improved texture-related sensory attributes, including viscosity, creaminess, and smoothness. GC–IMS analysis revealed that fermentation and storage led to a progressive increase in the contents of volatile compounds, including esters, alcohols, and ketones, with the most complex aroma profile observed after 14 days. Samples with the higher fat content and inulin addition exhibited a greater diversity and intensity of volatile compounds compared to the control drinks. In turn, storage time influenced fatty acid composition, including CLA content, and caused fluctuations in mineral concentrations. Additionally, inulin addition and a higher fat content positively affected the survival of Bifidobacterium animalis subsp. lactis BB-12 during storage. The results indicate that the combined application of inulin and an increased fat content enhances the functional and sensory quality of fermented milk drinks, demonstrating the potential of synbiotic formulations in dairy product development. Full article

Milk production in humid tropical regions depends heavily on environmental conditions, yet little is known about how climatic variability affects milk quality in small-scale dairy systems in the Ecuadorian Amazon. This study examined the link between climatic variability and the physicochemical and microbiological quality of raw milk on dairy farms in Pastaza Province, Ecuador. Researchers collected and analyzed 127 milk samples in 2024 for fat, protein, total solids, and solids-not-fat using an automated milk analyzer. They also measured somatic cell count and total bacterial count as microbiological indicators. Climatic data, including precipitation, mean temperature, evaporation, relative humidity, cloud cover, and wind speed, were obtained from official meteorological records and analyzed using generalized linear models and multivariate analysis. The physicochemical makeup of milk remained stable despite climate change, indicating that tropical pasture-based dairy systems exhibit some productive resilience. By contrast, microbiological indicators, especially somatic cell count, varied more and were sensitive to environmental factors such as wind speed. These results show that milk composition remains stable under humid tropical conditions, whereas sanitary indicators respond more to climate variability. Better management and hygiene are crucial to maintaining sustainable dairy production systems in these environments. Full article

Kefiran is a bioactive exopolysaccharide produced by kefir grains, whose synthesis is strongly influenced by culture medium composition. In this study, cheese whey was evaluated as an alternative fermentation substrate for kefiran production, and the effect of supplementation with fermentable sugars (glucose, galactose, and lactose) and casein was assessed under controlled conditions. Kefir grains were cultivated in whey- and milk-based media, and kefiran production was quantified using an anthrone-based method, while grain growth and carbohydrate consumption were monitored. Supplementation with sugars and casein reduced kefiran production by up to 34.6% and did not improve yield, whereas unsupplemented whey supported the highest kefiran concentration (86.9 ± 3.7 mg/L), comparable to that obtained in semi-skimmed milk (84.0 ± 3.0 mg/L). The recovered polysaccharide was characterized by Fourier-transform infrared spectroscopy (FTIR), proton nuclear magnetic resonance spectroscopy (¹H NMR), X-ray diffraction (XRD), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC), showing structural and physicochemical properties comparable to kefiran obtained from semi-skimmed milk. These results indicate that whey constitutes a feasible and simple fermentation medium for kefiran production, and that increased medium complexity does not necessarily improve process performance. Full article

Podliveni cheese is a traditional fresh cheese produced in Serbia, typically made from fresh cow’s milk. Donkey milk is recognized for its nutritional benefits, particularly its hypoallergenic properties; however, its use in cheese production is partially limited due to its specific protein composition and low casein content. In addition, information in the scientific literature regarding its application in cheese production remains limited. In this study, Podliveni cheese was produced from raw cow’s milk, while in a second experimental group, 30% milk from autochthonous Balkan and Banat donkey breeds was added to obtain a value-added Podliveni cheese. The selected proportion (30%) was based on previous studies using lower inclusion levels (10% and 20%), which demonstrated measurable but limited effects on cheese properties. The technological production process was identical in both groups and is described for each type of cheese. Microbiological parameters analyzed included total lactic acid bacteria (LAB), Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes. Sensory analysis was conducted using a five-point hedonic scale with a panel of 21 participants (male and female, aged 20–60 years). The following chemical composition parameters were also evaluated: dry matter, fat content, fat in dry matter, fat-free dry matter, protein, ash, pH, and salt. The content of essential minerals and trace elements was determined, including Ca, P, Na, K, Mg, Zn, Cu, Fe, and the Ca/P ratio. The addition of donkey milk significantly affected curd formation, which required six times longer compared to cheese produced exclusively from raw cow’s milk. Furthermore, the inclusion of donkey milk reduced cheese yield and resulted in increased whey separation during storage, indicating reduced water-holding capacity. No statistically significant differences were observed in microbiological parameters, and pathogenic bacteria (Salmonella spp. and Listeria monocytogenes) were not detected in either cheese. No significant differences were observed in most sensory attributes, except for texture. Conversely, the inclusion of donkey milk significantly affected the majority of chemical parameters and the mineral composition of the cheese. The addition of donkey milk resulted in a significant decrease (p < 0.05) in fat, fat in dry matter, fat-free dry matter, Ca, P, K, Zn, Cu content and the Ca/P ratio, while a significant increase (p < 0.05) was observed in dry matter, protein, salt, Na, Mg, and Fe content. The incorporation of donkey milk represents an innovative approach that expands the range of traditional cheeses without compromising the absence of tested pathogenic bacteria and preserving traditional production practices, simultaneously offering new value-added products. Further research is required to better understand the health benefits associated with the inclusion of donkey milk in cheese production. This study contributes to expanding knowledge on the use of donkey milk and supports the conservation of autochthonous breeds and the improvement of human health. Full article

In the context of increasing consumer interest in functional food products and the use of vegetable oils with enhanced biological value, the development of mayonnaise emulsions with improved structural, rheological, and performance characteristics is highly relevant. Safflower oil is of considerable interest as a fat base for mayonnaise due to its high content of polyunsaturated fatty acids and antioxidant components. However, its application in emulsion systems requires scientifically substantiated optimization of formulation parameters to ensure product stability and the desired rheological properties. The aim of this study was to optimize the formulation parameters of mayonnaise based on safflower oil using response surface methodology. The independent variables were the mass fraction of safflower oil, the content of egg powder, and skimmed milk powder. The response functions included apparent viscosity (Y₁), consistency coefficient (Y₂), and emulsion stability (Y₃), which comprehensively characterize the structural and rheological behavior and stability of mayonnaise emulsions. Experimental studies were carried out using a rotatable central composite design. The rheological properties of the mayonnaise emulsions were determined by rotational rheometry, and emulsion stability was assessed by centrifugation. Based on the experimental data, second-order quadratic regression models were developed, adequately describing the effects of formulation factors and their interactions on the studied parameters. It was established that the apparent viscosity, consistency coefficient, and emulsion stability of mayonnaise emulsions depend nonlinearly on the formulation factors and are determined by their combined effect. The maximum response values are achieved at an optimal ratio of fat and protein phases rather than at the extreme concentrations of individual components. As a result of optimization, a mayonnaise formulation based on safflower oil was proposed, ensuring high emulsion stability and balanced rheological characteristics. The developed technological scheme confirms the practical feasibility of the optimized formulation and its potential application in the production of functional mayonnaise sauces. Full article

The objective of this study was to evaluate the effects of dietary inclusion of increasing levels of soybean oil on milk yield, milk composition, and milk fatty acid profile in dairy cows. The experiment was designed as a 4 × 4 double Latin square with 21-day periods and used eight Holstein cows (body weight of 550 ± 19.5 kg and 200 ± 5 days in milk). The treatments evaluated were a basal diet without soybean oil and a basal diet added with 10, 20, or 30 g/kg DM of soybean oil. None of the treatments evaluated affected (p > 0.05) milk yield, dry matter intake, dry matter digestibility, or the concentration of fat, non-fat solids, protein, and lactose in milk. Furthermore, increasing levels of soybean oil included in the diets did not affect (p > 0.05) the milk concentration of butyric, caproic, caprylic, capric, lauric, pentadecanoic, palmitoleic, heptadecanoic, and linoleic fatty acids. However, dietary inclusion of soybean oil decreased (linear effect; p ≤ 0.05) the milk concentration of myristic, palmitic and oleic fatty acids. In contrast, higher concentrations (linear effect; p ≤ 0.05) of stearic fatty acids were observed in the milk of dairy cows fed soybean oil in their diet. In conclusion, dietary inclusion of increasing levels of soybean oil (30 g/kg DM) modifies the fatty acid profile of milk without affecting milk yield or the protein, fat, or lactose content. Full article

This study evaluated the fermentation kinetics and properties of kefir beverages produced from whole milk using milk kefir grains (MKGs) or water kefir grains (WKGs) over 48 h. MKGs showed higher initial microbial loads and promoted rapid acidification, with pH decreasing from 6.70 to 4.99 and significant production of lactic acid (10.58 g/L) and ethanol (5.17 g/L), compared with WKGs (final pH 6.20, <0.5 g/L lactic acid, and <0.3 g/L ethanol). However, the final concentration of acetic acid in WKG fermentation (1.93 g/L) was comparable to that in MKG fermentation (2.02 g/L). Microbial populations increased in both systems, exceeding 10⁶ CFU/mL—one of the requirements for conferring probiotic relevance to a beverage—with MKGs reaching higher counts. Lactose and protein consumption were greater in MKGs, suggesting more intense metabolic activity. Fermentation enhanced nutritional value by increasing vitamins B2, B3, B5, and pyridoxine, while vitamin D3 decreased. Mineral composition remained largely unchanged. Volatile analysis identified 31 compounds: MKGs favored fatty acids and lactones associated with creamy notes, whereas WKGs promoted ester formation and fruity aromas. Overall, both grain types produced microbiologically safe beverages with distinct biochemical and sensory profiles, demonstrating the feasibility of using WKGs for milk fermentation. Full article

In recent years, brushes have been increasingly implemented on dairy farms to improve animal welfare, health, and productivity. This study presents a narrative review of scientific studies published over the past decade, selected based on their evaluation of brushing effects on behavioral, physiological, and production parameters in dairy cattle. The evidence consistently indicates that access to brushes increases grooming behavior and is associated with reductions in stress-related indicators, supporting improved animal welfare. In addition, brush use has been linked to improved hygiene and may serve as a non-invasive behavioral indicator of health status, as reduced usage has been associated with conditions such as metritis and lameness. In contrast, evidence regarding productive responses remains more variable. Some studies report increases in milk yield and changes in milk composition; however, these effects are not consistently observed and appear to depend on factors such as animal characteristics, management conditions, brush accessibility, and study design. Overall, brushing appears to be a promising enrichment strategy, but further standardized and long-term research is required to better establish its effects on production and reproductive performance. Full article

Background/Objectives: Low milk production is more prevalent after preterm birth and may be associated with infrequent milk expression, delayed secretory activation and elevated milk biomarkers including sodium (Na) and sodium–potassium ratio (Na:K). This study aimed to describe milk production, expression frequency, and milk biomarkers (Na and Na:K) in the first 4 weeks and explore associations in the first 2 weeks after preterm birth. Methods: Women who birthed at 28–34 weeks of gestation provided milk expression data and milk samples every second day from birth to Day 10, then every third day until infant transfer/discharge from the neonatal unit. Lactation characteristics and milk Na and Na:K across the first 4 weeks were described, and associations between milk production, expression frequency and milk biomarkers were examined. Results: In a sample of N = 44 women that maintained a median expression frequency of 6–7 × 24 h, temporal patterns in milk Na and Na:K were similar to those observed after birth at term, and a milk production ≥ 600 mL/24 h was achieved by 61.5% on Day 13. One third of women experienced delayed secretory activation. Expression volumes on Day 4 were associated with milk production on Day 13 and Day 16 (both p < 0.001). Conclusions: Our findings suggest that low expression volumes in the days after preterm birth may indicate women at risk of low milk production. Further research is needed to determine the predictive value of early expression frequency and milk composition on subsequent milk production. Full article

This study was conducted in Northwest Ethiopia in 2025 to estimate genetic parameters for dairy cattle hybrids under a group-based mass selection scheme. The objective was to investigate lactation milk yield (MY), lactation length (LL), and key fitness traits across varying breed compositions, aligned with suitable agro-ecological zones and milkshed systems. The findings may then serve as a framework to develop economically efficient and sustainable dairy genotypes tailored to the region. Data were collected from 355 dairy households using semi-structured questionnaires and monthly monitoring of MY. A mass selection scheme was applied to evaluate the productive and reproductive performance of Holstein-Friesian (HF) and Jersey hybrids across varying levels of exotic breed compositions. To identify superior genotypes, a total merit index (TMI) was developed, utilizing economic weights of +0.20 for production traits and −0.12 for reproductive traits. General liner model (GLM) analyses were performed to evaluate the performance of different breeds and exotic breed composition. Realized genetic parameters including genetic correlations (rg) as an indicator of pleiotropy, genetic gain (GG) per trait, and aggregate genetic response (AGG) were estimated for each group using specialized procedures in R software. Breed type (stratified by exotic breed composition), agro-ecology zone, and milkshed system were defined as the main and sub-fixed effects. The genetic contribution to the performance of hybrids indicated that the Holstein-Friesian (HF) hybrid baseline scheme achieved significantly higher efficiency, with an aggregate genetic gain) (AGG) of 155.50, compared with 136.03 for the Jersey hybrid schemes. Specifically, the >75% HF hybrid group exhibited the highest predicted AGG (183.00), a result primarily underpinned by significant gains in MY (182.53 L) and extended LL (0.28 months). This indicated that higher exotic breed composition in HF crosses maximizes the genetic gain when selection is weighted toward productivity. Conversely, the 62.5% Jersey hybrid exhibited the lowest AGG (110.38) and GG for MY (109.86 L), indicating that intermediate Jersey breed compositions may be suboptimal under the studied conditions. Analysis of interaction effects revealed environment-specific superiorities: in the Bahir Dar midland milkshed, the >75% HF hybrids achieved the highest genetic gains in MY (182.53 L) and a superior AGG (181.34). In contrast, within the Gondar midland milkshed, >75% Jersey hybrids reached the highest overall AGG (177.11), with a corresponding GG for MY of 178.75 L per lactation. The observed variance in MY (δ² = 362.44) indicated significant potential for genetic improvement through group-based selection. Pleiotropy was identified between MY and LL (r_g = 0.14), whereas an antagonistic trade-off was observed between maturity and conception efficiency (r_g = −0.34). The consistent upward trend in the performance of hybrids as breed composition increased from 50% to >75% across both main and sub-effects suggests that these genotypes are suited to the environment. In conclusion, single- and multiple-trait predictions based solely on breed and breed comparisons were suboptimal; instead, selection strategies incorporating genotype-by-environment (G × E) interactions offered the most effective alternative for regional dairy selection alternatives. Full article

Somatic cell count (SCC) in milk is widely used as an indicator of intramammary infections in dairy sheep and is routinely monitored by the dairy industry as a marker of milk quality. This study aimed to evaluate the effect of SCC levels on milk production, composition, colour, coagulation properties, and cheese-making ability in Manchega dairy sheep. A total of 752 individual milk samples were analysed. To normalise SCC distribution, the somatic cell score (SCS) was calculated and samples were classified into SCS classes. Increasing SCS significantly reduced daily milk yield and lactose content, increased milk pH, and decreased lightness (L*). Higher SCS was also associated with impaired coagulation properties, including longer rennet clotting time (RCT) and curd firming rate (k₂₀), as well as reduced curd firmness (A₃₀, A₆₀). Similar effects were observed for modelled coagulation parameters, with delayed RCTeq and reduced kCF and CFp. Regarding cheese-making ability, SCS significantly affected curd humidity and protein recovery, whereas no significant effects were detected for dry curd yield or fat recovery. Overall, elevated somatic cell counts were associated with a reduction in the technological quality of Manchega sheep milk, particularly affecting coagulation behaviour and curd characteristics. These results underline the importance of controlling SCC levels in dairy sheep systems for both udder health monitoring and maintaining milk suitability for cheese-making. Full article

The milk fat globule membrane (MFGM) wraps around the surface of the milk fat globule, separating the internal lipid core from the external environment. MFGM is a complex trilayer membrane structure composed of polar lipids, sphingolipids, and functional proteins. In recent years, research on the biological characteristics of MFGM has been continuously deepening. It has triggered an exploration of the relationship between MFGM composition, structure, and functional mechanisms. This reveals the potential applications of MFGM in human health and production practices. This review systematically summarizes the composition and structure of MFGM, extraction and preparation techniques, functional mechanisms and the latest research progress in its applications in various fields. This study comprehensively compares the application scope of the MFGM extraction preparation technology. The mechanism of the biological activity of MFGM was further analyzed. Its application value in infant formula, dairy processing, functional foods, drug delivery systems, and cosmetics was evaluated. Nowadays, existing research needs to face numerous challenges, such as some components being unknown and the functional mechanisms not being clear enough. In the future, it is still essential to continuously pay attention to the research progress of MFGM. Further research is needed to accelerate the transformation of MFGM from by-products of dairy processing to multifunctional biomaterials. The purpose is to fully tap its enormous potential in nutrition, health care, and application fields. Full article

This study evaluated the effects of sodium monensin or a blend containing condensed tannins and yeast products on intake, digestibility, performance, and methane emissions in lactating Holstein cows. Nine cows (three rumen-fistulated and six non-fistulated) were assigned to three 3 × 3 Latin squares. The treatments were: a control (CON), sodium monensin (MON; 12 mg/kg of dry matter [DM]), condensed Acacia tannins and Saccharomyces cerevisiae yeast blend (SUP; 2 g/kg of DM). The trial lasted 84 days, with three 28-day periods. Neutral detergent fiber (NDF) intake was higher in CON and SUP (p = 0.029). Milk yield, energy-corrected milk, and milk composition did not differ (p > 0.05). The total methane emissions were not affected by treatments (p > 0.05). Methane yield/Kg of DM intake (DMI), organic matter intake (OMI), and digestible OM tended to be lower in SUP (p = 0.091, p = 0.093, p = 0.086). SUP increased the DM, crude protein (CP), and NDF ingestion rates (p = 0.049, p = 0.028, p = 0.013) and decreased the CP rumen pool (p = 0.014). Rumen pH tended to be higher in SUP (p = 0.067). The potentially digestible NDF digestion rate decreased in MON (p = 0.007). Finally, SUP-treated animals showed a tendency to reduce their methane yield relative to DMI, OMI, and digestible OM. Further studies should investigate the long-term impacts of supplementation, rumen microbiome changes, and underlying mechanisms driving methane mitigation. Full article