Search Results (69)

The dairy industry requires effective non-thermal processing strategies capable of ensuring microbial safety while preserving the nutritional and bioactive quality of milk. This study describes a novel milk decontamination approach based on selective ionic removal by dialysis, resulting in a controlled reduction in ionic strength. Milk deionization significantly reduced the microbial load in raw bovine milk to levels comparable to those achieved by conventional thermal pasteurization, while largely preserving its physicochemical composition. Ionic depletion enhanced the antimicrobial effectiveness of endogenous milk components; this effect was abolished when native salt concentrations were maintained, highlighting the key role of ionic modulation in microbial control. Major milk constituents, including proteins, fat, and solids-not-fat, were not substantially affected by deionization, whereas low-molecular-weight solutes such as lactose and urea were partially removed. Deionized milk also exhibited improved stability during refrigerated storage, as evidenced by delayed acidification compared with raw and pasteurized milk. Overall, these results demonstrate that milk deionization represents a feasible proof-of-concept non-thermal alternative to pasteurization based on ionic modulation, with potential applications in dairy processing and human milk preservation, where maintenance of bioactive components is particularly desirable. Full article

Background/Objectives: Poor dietary habits are a major contributor to non-communicable diseases (NCDs), the leading cause of mortality worldwide. To promote healthier eating, governments and stakeholders have implemented various nutrition policies, including front-of-pack nutrition labeling (FOPNL). The Choices International Foundation (Choices), through its criteria, supports these efforts through its standardized nutrient profiling system (NPS). Originally developed to underpin a positive FOPNL logo, in 2021, the criteria were expanded into a globally oriented five-level profiling system covering 23 basic and 10 discretionary food groups, addressing key nutrients such as trans-fatty acids, saturated fat, sodium, sugar, fiber, and energy. To ensure continued scientific relevance, the Choices criteria are periodically reviewed by an independent International Scientific Committee (ISC). Methods: This paper presents the 2025 revision of the Choices criteria, focusing on priority areas identified through stakeholder consultation and recent scientific developments. Results: Key updates include the introduction of nutrient-based equivalence criteria for plant-based alternatives to meat and dairy, based on protein and selected micronutrient thresholds. Non-sugar sweeteners (NSSs) were newly included as a factor that lowers a product’s health classification and makes it ineligible for a positive FOPNL. Additionally, the industrially produced trans-fatty acid (iTFA) criteria were revised and aligned with the latest World Health Organization (WHO) recommendations, improving both technical feasibility and policy coherence. While options for incorporating whole-grain and micronutrient criteria were explored, these were not included in the current revision. Conclusions: The 2025 update system enhances the scientific rigor, policy alignment, and global applicability of the Choices system. By providing a harmonized and evidence-based tool, it aims to support national policies that foster healthier food environments and, ultimately, improve public health outcomes worldwide. Full article

Interest in plant-based milk is rapidly growing worldwide. However, several challenges remain, such as low consumer acceptance, difficulty in matching cow milk’s nutritional profile, and poor stability. Since various groups benefit from consuming plant-based options, addressing these challenges is crucial. This study aimed to analyze plant sources used in plant-based milk, evaluating their chemical, technological, and sensory characteristics, as well as processing methods and emerging trends. A literature search was conducted for studies published in English over the last ten years in Embase, Scopus, Lilacs, Fsta, Pubmed, and Google Scholar, selecting those best fitting the inclusion criteria. Legumes, cereals, pseudo-cereals, nuts, fruits, and seeds have been used as plant matrices, each contributing distinct attributes to the plant-based milk. Thus, using plant proteins —i.e., mixing different plant-based foods into a single formulation has proven effective in overcoming certain limitations. Additionally, germination and fermentation have improved the stability, nutritional quality, and sensory properties of plant-based milk, reinforcing their potential for future advancements in this field. Full article

Nowadays, consumer demand for functional foods with health benefits has grown significantly. In response to this trend, a variety of potentially probiotic foods have been developed—most notably kefir and kefir-like beverages, which are highly appreciated for their tangy flavor and health-promoting properties. Traditionally, kefir is made by fermenting cow’s milk with milk kefir grains, although milk from other animals—such as goats, ewes, buffalo, camels, and mares—is also used. Additionally, non-dairy versions are made by fermenting plant-based milks (such as coconut, almond, soy, rice, and oat) with the same type of grains, or by fermenting fruit and vegetable juices (e.g., apple, carrot, fennel, grape, tomato, prickly pear, onion, kiwifruit, strawberry, quince, pomegranate) with water kefir grains. Despite their popularity, many aspects of kefir production remain poorly understood. These include alternative production methods beyond traditional batch fermentation, kinetic studies of the process, and the influence of key cultivation variables—such as temperature, initial pH, and the type and concentration of nutrients—on biomass production and fermentation metabolites. A deeper understanding of the fermentation process can enable the production of kefir beverages tailored to meet diverse consumer preferences. Full article

Background/Objectives: Bovine colostrum, the initial milk produced by cows postpartum, contains an array of key nutritional, immune, and microbial components that support the calf’s physiological development, immune maturation, and intestinal colonization. The composition and quality of colostrum can be influenced by multiple factors, including seasonal variation, breed, parity, and farm management practices. This study investigated the microbial profile of Irish bovine colostrum and the influence of antibiotic therapy and parity. Methods: Bovine colostrum samples were collected from five Irish dairy farms that implemented different methods of dry cow therapy (DCT): natural or blanket. For blanket DCT, four of the five farms administered intramammary antibiotics at the start of the drying off period. Two farms administered a fourth-generation cephalosporin, cefquinome, and two farms used an antibiotic of the penicillin class, with the active ingredients consisting of procaine benzylpenicillin, penethamate hydriodide, and framycetin sulphate. One farm did not administer antibiotics but applied a teat sealant (natural DCT). Following calving, colostrum samples from 90 healthy dairy cows were analysed. Results: 16S rRNA sequence analysis revealed Firmicutes, Actinobacteriota, Bacteroidota, and Proteobacteria as the most abundant phyla across all treatment groups, with Acinetobacter, Corynebacterium, Facklamia, Jeotgalicoccus, Lactococcus, Leuconostoc, Psychrobacter, and Staphylococcus dominating at genus level. Parity did not significantly affect the microbial composition in this study, but antibiotic treatment did. Cows receiving no antibiotics showed distinct microbial clustering compared with antibiotic-treated cows (β-diversity, p < 0.001). Microbial diversity also differed between the antibiotic-treated groups, with significant changes in both α-diversity (p < 0.01) and β-diversity (p < 0.001), suggesting that the choice of antibiotic may also influence the microbiota. An influence of farm was also observed. Differential abundance analysis showed no increase in mastitis-associated genera in colostrum following natural DCT, although increased abundance was demonstrated with blanket DCT. Conclusions: Our findings substantiate the diverse and unique microbial composition of bovine colostrum. The data indicate that the microbial profile of bovine colostrum is influenced by antibiotic treatment administered during the dry period and affirms the latest policies inhibiting prophylactic antibiotic administration. Future studies should elucidate strain level changes in the colostrum microbiota following on-farm antibiotic use, assess the associated risks of antimicrobial resistance, and explore non-antibiotic alternatives for drying off cows. Evidently, the microbial composition of bovine colostrum is influenced by farm management strategies and optimizing these measures may further increase the valuable constituents of bovine colostrum and confer added health benefits to the new-born calf. Full article

The growing consumer interest in plant-based alternatives has encouraged the development of non-dairy versions of traditionally dairy-based products such as ice cream and frozen desserts. Soy milk, with its high protein content and favorable nutritional profile, is a promising alternative to cow’s milk in frozen desserts. The aim of this study was to develop frozen dessert recipes containing soy milk and assess their physical, chemical, and sensory properties. Physicochemical analyses of frozen dessert included measurements of pH, specific gravity, total solids, moisture content, ash content, overrun, and melting resistance. Air sell size distribution was examined microscopically. Sensory evaluation was conducted by a trained panel. Nutritional composition was also analyzed. The pH of the frozen dessert increased from 7.2 to 7.5 with higher soy milk content. Specific gravity of the frozen dessert rose from 589.0 to 634.4 kg/m³, while total solids content increased from 20.61 to 28.99%, and ash content rose from 0.33 to 0.98%. Overrun of the frozen dessert dropped from 73.2% to 50.1%, and melting resistance declined from 72.8% to 54.1% with increased soy milk levels. Frozen dessert samples containing soy milk demonstrated high sensory scores due to their smooth texture, pleasant flavor, and uniform consistency. Replacing cow’s milk with soy milk in frozen dessert recipes is a feasible strategy for producing plant-based frozen desserts with acceptable quality and improved nutritional attributes. Future research should explore flavor enhancement and functional enrichment, particularly through the incorporation of freeze-dried fruits and berries, to diversify the product range and meet consumer demands for health-oriented desserts. This research supports sustainable food innovation by reducing dependence on animal-derived ingredients and promoting the use of plant-based proteins. The development of soy milk-based frozen dessert aligns with global efforts to lower the environmental impact of food production and respond to growing consumer demand for eco-conscious dietary choices. Full article

Listeria monocytogenes is a major public health concern in milk and ready-to-eat dairy products. To meet consumer demand for fresher, minimally processed foods with high nutritional and sensory quality, several non-thermal technologies are being explored as alternatives to conventional heat treatments. This systematic review (2020–2025), following PRISMA guidelines, examines recent applications of selected non-thermal technologies to control Listeria in milk and dairy matrices. Peer-reviewed studies available in full-text, in English or Spanish, focusing on applications at laboratory or pilot plant scales, with milk or dairy produced onsite or purchased, containing Listeria sp., were included. Studies with applications to plant-based or non-dairy products or those not inoculated with Listeria, were excluded. Conference abstracts, corrections, editorials, letters, news, and scientific opinions were excluded as well. The databases searched were Web of Science, Scopus, and ProQuest, which were last consulted in April 2025. Given the naturality of the review, the risk of bias was assessed through independent screening by two of the researchers, focusing on clear objectives, analytical validity, statistical analysis, and methodology. The results are presented in tabulated format. Of the 157 records identified, 22 were included in this review. Seven of the records reported hurdle technologies, while fifteen reported single technology applications, with high-pressure processing being the most frequent. Limitations observed are primarily the use of unreported strains, a lack of information regarding the initial load of inoculum, and expected log reductions. The equipment used is mostly at the laboratory scale, except for HPP. Non-thermal technologies present a promising option for the control of Listeria in dairy products. The basic principles of GMP, HACCP, and cold-chain control in dairy processing are of special importance in safety assurance. This research was funded by Vicerrectoría de Investigación, Universidad de Costa Rica, grant number 735-C3-460. Full article

Goat milk has lower allergenicity and high commercial value but faces storage limitations, often leading to waste. Converting it into powder increases costs, making blending with non-dairy ingredients, such as rice flour, a viable alternative to reduce costs and potentially improve nutrition. In this this study, we developed five dairy compounds by replacing 10–49% of goat milk powder with rice flour. We evaluated their nutritional and physical properties compared to pure goat milk powder and rice flour. Analyses included water activity, total solids, protein, lipids, energy value, color, flowability, wettability, polyphenol content, mineral profile, and morphology. Higher rice flour content increased water activity and improved wettability but reduced flowability, classifying most compounds as reasonable to fair in flow, except for the 10% rice flour sample. All samples met Brazilian standards, which require ≥13 g/100 g of protein. The dairy compounds showed a yellow-greenish color, with significant color differences compared to goat milk powder, particularly at 49% rice flour. Goat milk powder had higher mineral contents (Ca, K, Mg, Na, P, Zn). Total polyphenol content was highest in the 10% rice flour compound, while individual polyphenols were undetectable. Overall, the formulation proved viable for cost reduction while maintaining nutritional quality. Full article

Non-starch polysaccharide-degrading enzymes are widely used as feed additives in monogastric and ruminant species, with positive effects reported. In this study, the commercial, fiber-degrading enzyme complex Hostazym^® X, derived from Trichoderma citrinoviride (DSM34663), was included in the total mixed rations of 17 mid-lactating (135 ± 61 days in milk) Holstein cows for 10 weeks. A control group (n = 17) was included. Dry matter intake (DMI), milk yield, 4% fat-corrected milk, solid yield, and milk fatty acid profile were assessed. The structure and composition of fecal bacterial communities, as well as PICRUSt2-based functional prediction of bacterial communities, were also evaluated. Higher DMI and milk yield scores were observed in the supplemented group (27.20 vs. 26.59 kgDM/cow/d; and 39.01 vs. 36.70 L/cow/d, respectively). No effects were observed in fat yield, contrary to lactose and protein, which were greater in the supplemented group compared to the control group (1.18 vs. 1.13 and 1.83 vs. 1.75 kg/cow/d, respectively; p < 0.05). Palmitic and oleic acids, in addition to monounsaturated fat in milk, were increased in the supplemented group (p > 0.05). Enzyme supplementation increased the Patescibacteria (p < 0.5) and Actinobacteriota (p > 0.05) in feces, but slightly reduced the Bacteroidota and Firmicutes. The Turicibacter genus remained at a lower relative abundance after supplementation but Candidatus_Saccharimonas, Clostridioides, Prevotellaceae UCG 003, Corynebacterium, Akkermansia, Syntrophococcus, Erysipelotrichaceae UCG 008, other Lachnospiraceae, other members of the Eubacterium_coprostanoligenes_group, Bifidobacterium, Rumminococcus, Akkermansia, and other Spirochaetaceae increased, modifying the functional predicted profile of bacterial communities. In conclusion, a positive effect on performance and milk composition were observed through modulation of microbiota induced by enzyme supplementation. The enzyme complex could be a viable supplement alternative in the feeding of dairy cows in semi-intensive productive systems, mainly when an ad libitum feeding scheme is used. Full article

The market of plant-based food, including plant-based beverages, is one of the fastest-growing food sectors within the food industry and a subject of major research in the area of new product development. Plant-based beverages are a diverse group of non-dairy beverages with varying nutritional value, depending on the raw material sources and additional substances used in their production. A wide range of plant beverages makes it possible to choose products tailored to individual consumer preferences and needs as a part of sustainable dietary patterns. Increased consumer awareness of the environmental and health implications of proper nutrition, interest in plant-based diets, climate, and natural resource protection, as well as ethical concerns about animal welfare and the negative environmental impact of animal production, have led some consumers to seek a more balanced diet based on varied plant-based products, including beverages. Considering the highly diversified nutritional value of plant-based beverages, their availability, convenience, accessibility to consumers, ethical and environmental concerns, increasing health concerns as well as growing popularity of plant-based beverages as potential cow-milk alternatives, the Group of Experts in medicine and nutritional sciences presents the opinion on the nutritional value, health benefits and concerns of the available plant-based beverages. The opinion was based on a critical review of the current scientific literature, as well as on the experts’ experience. This knowledge can be used to make the right choices to improve the nutritional status and health of the consumers from different groups. Since the nutritional profiles of plant-based beverages vary across different plant-based drink varieties and they do not have standards of identity, in our opinion, there is a need for action to standardize nutrient fortification regarding the type and amount of added ingredients to ensure the safety of consumers and avoid potential over- or under-fortification of plant-based beverages. Full article

The objective was to determine whether dairy cows may activate traditional and alternative inflammatory pathways by consuming a combination of a phytogenic diet (essential oil and pepper resin). Twenty pregnant Jersey cows in the final (third) lactation phase (260 days in milk) were divided into two groups: control, with no additive consumption, and test, with the addition of the phytogenic to the concentrate portion of the diet (150 mg/day/kg dry matter). Blood samples were collected on experimental days 1, 7, 14, 21, 28, 35, and 42 by coccygeal vein puncture to assess the complete blood count, serum biochemistry of levels of total protein, albumin, and globulin, as well as carbohydrate metabolism (glucose), lipid metabolism (cholesterol and triglycerides), protein metabolism (urea), activities of hepatic enzymes (gamma-glutamyl transferase (GGT) and aspartate aminotransferase (AST)), cytokine levels (interleukins IL-1β, IL-6, and IL-10), antioxidant response [thiobarbituric acid reactive substances (TBARS), reactive oxygen species (ROS), total thiol (PSH), and non-protein thiol (NPSH), and glutathione S(GST)], cholinergic system [total cholinesterase (ChE) and acetylcholinesterase (AChE)], purinergic signaling [NTPDase, 5′ectonucleotidase and adenosine deaminase (ADA)], and energetic metabolism enzymes [creatine kinase (CK), pyruvate kinase (PK), and adenylate kinase (AK)]. Productive performance was assessed through feed intake and milk production. The results revealed that the use of phytogenic compounds significantly influenced the cholinergic system and purinergic signaling associated with immunology. The reduction in cholinesterase (ChE) activity and the increase in acetylcholinesterase (AChE) activity in lymphocytes suggest the modulation of the cholinergic system, enhancing the immune response. Furthermore, the elevated activity of adenosine deaminase (ADA) in lymphocytes and platelets, together with increased ATP and ADP hydrolysis in platelets, indicates the beneficial regulation of purinergic signaling, potentially contributing to inflammatory modulation. These effects were accompanied by a lower production of pro-inflammatory cytokines (IL-1β and IL-6) and a higher production of IL-10, reinforcing an anti-inflammatory profile. The reduced leukocyte and lymphocyte counts may reflect a lower inflammatory demand, while the increased levels of NPSH and GST antioxidants suggest cellular protection. Despite these physiological changes, productive performance and milk quality remained unaffected. In summary and practical terms, including this additive in the cows’ diet benefits the cow’s health in the final third of gestation when the animal already has a reduced immune response due to advanced gestation. Full article

This study explores the potential of silver nanoparticles (AgNPs) synthesized through an eco-friendly method using coffee extract to combat non-bacterial mastitis in dairy cattle. Mastitis, often caused by pathogens such as yeasts and algae like Prototheca spp., poses a challenge due to the limited efficacy of traditional antibiotics. This research utilized strains isolated from mastitis milk and assessed the nanoparticles’ physicochemical properties, antimicrobial efficacy, and impact on biofilm formation and microorganism invasion. AgNPs demonstrated a spherical shape with a mean hydrodynamic diameter of ~87 nm and moderate colloidal stability. Antimicrobial tests revealed significant growth inhibition of yeast and Prototheca spp., with minimal inhibitory concentrations (MICs) as low as 10 mg/L for certain strains. Biofilm formation was notably disrupted, and microorganism invasion in bioprinted gels was significantly reduced, indicating the broad-spectrum potential of AgNPs. The study highlights the nanoparticles’ ability to damage cell membranes and inhibit metabolic activities, presenting a promising alternative for managing infections resistant to conventional treatments. These findings suggest that green-synthesized AgNPs could play a pivotal role in developing sustainable solutions for mastitis treatment, particularly for pathogens with limited treatment options. Full article

The recombinant bovine somatotropin (rbST) is a synthetic hormone developed to mimic the effects of the endogenous growth hormone, also known as bovine somatotropin (bST). Although rbST use in dairy cows is authorized in several countries, it is currently banned in Europe. Different methods for screening and confirmatory detection of rbST were developed, mainly based on LC-MS/MS and immune-enzymatic assays. However, some commercial forms of rbST have above the same amino acid sequence of bST, making it difficult to produce a reliable differentiation of recombinant from endogenous forms. Complementary strategies for indirect detection of rbST can therefore be considered as alternative biomarker-based tools. Untargeted transcriptomics was applied to characterize the microRNAs (miRNA) isolated from milk extracellular vesicles (EVs) in rbST-treated animals, aiming the identification of non-coding biomarkers related to its administration. Sequencing analysis of 63 archive samples collected during previous animal trial allowed for the identification of 35 differentially expressed (DE) miRNAs. A validation study performed by qPCR on a further 70 milk samples from a field survey confirmed the significant upregulation of bta-miR-10167-3p in milk EV from rbST-treated cows. The results obtained suggest the potential use of bta-miR-10167-3p as a non-invasive biomarker to be considered in novel screening strategies, needed to tackle rbST misuse in dairy cows. Full article

The growing demand for sustainable food systems has led to significant advancements in developing alternatives to animal-derived products. Dairy products are an important dietary source of proteins and fats; however, their production raises environmental concerns, including greenhouse gas emissions, extensive land and water usage, and biodiversity loss. Therefore, there is a need to develop sustainable, scalable solutions that will enable the production of quality replacements for animal-based foods with reduced environmental impacts. Recognizing that replacing animal-based products from a single source is currently not feasible; there is a need for high-quality sources of ingredients that can be combined to mimic the holistic product. In recent years, plant-based dairy alternatives have gained traction; however, their inability to replicate the sensorial experience of real milk—attributed largely to the unique composition and structure of milk fat—remains a key limitation. Cow’s milk fat has distinctive characteristics, including a complex fatty acid profile, which is rich in short- and medium-chain saturated fatty acids with specific positional distribution. These characteristics of cow’s milk play a role in delivering the aroma, texture, and mouthfeel of dairy products. Recent efforts have focused on leveraging precision fermentation and cellular agriculture to mimic these properties. This review explores the unique lipid composition of ruminant milk, the biosynthesis of milk fats, and the challenges of replicating these features in non-mammalian systems. Emphasis is placed on short-chain fatty acids and chain-termination mechanisms in fatty acid synthesis. By integrating insights from diverse biological systems, we aim to contribute to a deeper understanding of the complex processes related to milk fat synthesis. Full article

The early lactation phase in dairy cows is characterised by significant metabolic and inflammatory changes. This study aimed to evaluate the relationship between serum nonesterified fatty acids (NEFAs), a marker of negative energy balance (NEB), and serum amyloid A (SAA), an indicator of systemic inflammation. Blood samples were collected from 71 Holstein cows during the transition period 17 (±3) DIM, and serum concentrations of NEFAs and SAA were measured. The results revealed a significant negative correlation between NEFAs and SAA (r = −0.441, p < 0.001), suggesting that increased fat mobilisation may suppress the inflammatory response, thereby increasing the susceptibility to metabolic and infectious diseases. The emerging research indicates a negative association between SAA levels and milk fat-to-protein ratio in dairy cows, particularly under inflammatory conditions. The research indicates that elevated levels of SAA, which is an inflammatory biomarker, are frequently associated with alterations in milk composition, including a reduced fat-to-protein ratio. This study examined the correlations among serum NEFAs, SAA, milk composition, and dairy cattle health. A strong positive correlation was identified between serum NEFAs and milk fat content (r = 0.459, p < 0.001), as well as between serum NEFAs and the milk fat-to-protein ratio (r = 0.516, p < 0.001). Cows with elevated serum NEFA levels (classified as II-NEFA) exhibited significantly higher milk fat content (4.20%) and milk fat-to-protein ratios (1.33) compared to cows with lower serum NEFA levels (I-NEFA class; 3.81% and 1.17, respectively). The data indicate that elevated serum NEFA levels are associated with an increased milk fat synthesis, likely driven by enhanced fat mobilisation during NEB. A significant negative correlation was observed between SAA and both milk fat content (r = −0.426, p < 0.001) and the milk fat-to-protein ratio (r = −0.535, p < 0.001), indicating that inflammation may impair milk fat production. Elevated SAA levels were also associated with increased cow activity (r = 0.382, p < 0.001), suggesting that inflammation may lead to behavioural changes driven by discomfort. Our findings suggest that milk composition reflects the metabolic and inflammatory status of dairy cows and could serve as a non-invasive alternative to blood sampling for assessing energy balance and health. NEB, which typifies early lactation, promotes fat mobilisation, resulting in elevated serum NEFA levels and an increased risk of metabolic disorders such as fatty liver syndrome and ketosis. Moreover, high serum NEFA levels adversely affect immune function, increasing vulnerability to infections such as mastitis. Monitoring milk composition may enable the early detection of NEB and inflammatory conditions, thereby supporting proactive health management. However, further research is necessary to elucidate the role of NEFAs and inflammation in the development of metabolic diseases in cattle. Full article