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 21.5 days after submission; acceptance to publication is undertaken in 4.9 days (median values for papers published in this journal in the first half of 2024).
- Recognition of Reviewers: APC discount vouchers, optional signed peer review, and reviewer names published annually in the journal.
Latest Articles
Development of a Ready-to-Drink (RTD) Beverage Formulated with Whey and Beetroot Juice
Dairy 2024, 5(3), 576-589; https://doi.org/10.3390/dairy5030043 - 18 Sep 2024
Abstract
Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, it could mask whey’s less pleasant
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Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, it could mask whey’s less pleasant organoleptic characteristics. This research aimed to develop such a beverage by mixing whey with beetroot juice in a ratio that would yield a nutritionally valuable product with acceptable sensory characteristics. To this end, three RTD beverage formulations, prepared with beetroot juice and whey in different ratios (10:90, 15:85, and 20:80 v/v), were subjected to sensory analysis. The one with a 20:80 v/v ratio of beetroot juice and whey was found to be preferred by consumers, registering the highest overall score (7.8). Next, this formula was prepared with (RTD20:80a) and without citric acid (RTD20:80a) and analysed physiochemically and microbiologically. RTD20:80a was also sensory tested and proved to be the optimum one (with an overall score of 8.1); it showed a content of 1.18 g/100 mL fat, 1.07 g/100 mL protein, 0.56 g/100 mL ash, 9.90 g/100 mL carbohydrate, total soluble solids of 11.69 °Brix, an energy value of 54.44 kcal/100 mL, titratable acidity of 0.77% lactic acid, pH of 3.75, content of 1.16 mg/mL betacyanins, 0.86 mg/mL betaxanthins, and 0.36 mg GAE/mL total phenolics. Based on the microbiological results, RTD20:80a revealed a shelf-life of 14 days. By producing this beverage, a dairy plant could reduce its whey-related losses while increasing its profitability through selling it.
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(This article belongs to the Section Milk Processing)
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Open AccessArticle
Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter
by
Lucía Grille, Ignacio Vieitez, Andrea Garay, Melissa Romero, Santiago Jorcín, Esteban Krall, Maria Noel Méndez, Bruno Irigaray, Edinson Bejarano and Tomás López-Pedemonte
Dairy 2024, 5(3), 555-575; https://doi.org/10.3390/dairy5030042 - 13 Sep 2024
Abstract
This study aimed to evaluate the fatty acid (FA) profile in milk from commercial farms with varying pasture levels in the diet during spring and fall, and to investigate the physical and chemical properties of butter to assess the impact of FAs on
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This study aimed to evaluate the fatty acid (FA) profile in milk from commercial farms with varying pasture levels in the diet during spring and fall, and to investigate the physical and chemical properties of butter to assess the impact of FAs on technological and nutritional properties. Milk sampling was conducted biweekly from six farms, categorized into high (HP) and low (LP) pasture treatments based on pasture intake: >60% and <35%, respectively. Butter was made from a pasture-based system (GRZ) and a confined system (C). No differences were observed in milk fat percentage between HP and LP in either season. High pasture had 85–66% more conjugated linoleic acid (CLA, p = 0.01), 74–48% more trans-vaccenic acid (TVA, p = 0.01), and 21–15% more branched-chain FAs (BCFAs, p = 0.006) than LP in spring and fall, respectively. In fall, butter from C had lower saturated FAs (SFAs, p = 0.005), higher unsaturated FAs (UFA, p = 0.008), and a lower spreadability index (SI, p = 0.005) than GRZ, resulting in softer butter. In conclusion, HP in both seasons had higher contents of FAs considered healthy for consumers compared to LP. Contrary to expectations, in fall, C showed higher UFAs and lower SFAs in butter, leading to better technological characteristics than GRZ.
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(This article belongs to the Section Milk Processing)
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Open AccessArticle
Coconut Fatty Acid Distillate Ca-Soap with Different Calcium Sources: Effects of Varied Proportions of Protected and Unprotected Fat Supplementation in Dairy Rations
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Rika Zahera, Mega Indah Pratiwi, Ainissya Fitri, Satoshi Koike, Idat Galih Permana and Despal
Dairy 2024, 5(3), 542-554; https://doi.org/10.3390/dairy5030041 - 13 Sep 2024
Abstract
This study aimed to compare calcium oxide (CaO) and calcium chloride (CaCl2) as calcium sources for coconut fatty acid distillate (CFAD) calcium soap (Ca-soap) production and to evaluate the supplementation ratios of unprotected and protected CFAD in dairy rations to optimize
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This study aimed to compare calcium oxide (CaO) and calcium chloride (CaCl2) as calcium sources for coconut fatty acid distillate (CFAD) calcium soap (Ca-soap) production and to evaluate the supplementation ratios of unprotected and protected CFAD in dairy rations to optimize rumen function. This research included two steps: (1) assessing the protection strength of Ca-soap made with CaO and CaCl2 at mole ratios of Ca to CFAD of 1, 1.5, 2, and 2.5; (2) evaluating CFAD supplementation in an in vitro dairy ration study using a 5 × 4 randomized factorial block design. Factor A compared unprotected and protected CFAD ratios of A1 = 100:0, A2 = 75:25, A3 = 50:50, A4 = 25:75, and A5 = 0:100, and factor B compared supplementation levels of B1 = 0%, B2 = 1%, B3 = 2%, and B4 = 3%. CaCl2 at a 2.5-mole ratio to CFAD produced the lowest acid value and the carboxylic acid (C=O) chemical bond. Complete protection (0:100) exhibited the highest densities of Bacteroides and nutrient digestibility (p < 0.05) without significantly affecting rumen fermentability (p > 0.05). Higher CFAD levels significantly reduced methanogens and protozoa (p < 0.05) without significantly affecting estimated methane production. In conclusion, CaCl2 at a 2.5-mole ratio to CFAD provided the best protection, and its complete protection in CFAD supplementation optimized rumen function.
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(This article belongs to the Special Issue How Dietary Feeding Nutrients Effect Reproduction, Health, and Milk Production)
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Open AccessFeature PaperReview
Embryonic and Fetal Mortality in Dairy Cows: Incidence, Relevance, and Diagnosis Approach in Field Conditions
by
Maria Francisca Andrade and João Simões
Dairy 2024, 5(3), 526-541; https://doi.org/10.3390/dairy5030040 - 31 Aug 2024
Abstract
Pregnancy loss (PL) in dairy cattle results in animal health and welfare disruption and has a great economic impact on farms, with decreases in fertility and increased culling. It can occur at any stage of embryonic or fetal development. Abortion occurring from the
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Pregnancy loss (PL) in dairy cattle results in animal health and welfare disruption and has a great economic impact on farms, with decreases in fertility and increased culling. It can occur at any stage of embryonic or fetal development. Abortion occurring from the second half of pregnancy has a more negative impact on dairy farms. There are several infectious and non-infectious factors that can lead to PL and vary according embryonic or fetal stages. As this is a multifactorial or multi-etiological occurrence, it is important to identify the risk factors and the best diagnostic tools to approach these reproductive losses that can occur sporadically or by outbreaks. Reaching a final diagnosis can be challenging, especially when it occurs at a very early stage of pregnancy, where losses may not be detected and neonatal deaths may be related to alterations in the fetus in utero. Also, laboratorial results from animal samples should be interpreted according to the full clinical approach. This review aimed to highlight all these essential aspects, identifying the main infectious and non-infectious causes leading to PL, as well as the best veterinary practices for diagnosing it, mainly through transrectal palpation, ultrasound, and laboratory methods, in bovine dairy farms.
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(This article belongs to the Section Dairy Animal Health)
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Open AccessArticle
Effects of Capulin (C. xalapensis) on the Microbiological, Physicochemical and Sensory Properties of Yogurt
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Cheyli Molina, Sindy Karina Campos García, Jhunior Marcía Fuentes, Franklin Ore Areche, Ajitesh Yadav and Ricardo S. Aleman
Dairy 2024, 5(3), 515-525; https://doi.org/10.3390/dairy5030039 - 21 Aug 2024
Abstract
The capulin fruit (Conostegia xalapensis) is a seasonal wild berry. The objective of this study was to evaluate the sensory acceptance and physicochemical characteristics of yogurt with the incorporation of capulin at different concentrations (2, 4, and 6%). The fruits were
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The capulin fruit (Conostegia xalapensis) is a seasonal wild berry. The objective of this study was to evaluate the sensory acceptance and physicochemical characteristics of yogurt with the incorporation of capulin at different concentrations (2, 4, and 6%). The fruits were dehydrated at three different temperatures (40 °C, 50 °C, and 60 °C), and flour was prepared as raw material for microbiological and physicochemical characterization. The moisture (9.05%), ash (4.24%), fat (3.7%), carbohydrates (7.2%), protein (6.9%), and fiber (13.1%) were determined. The pH, viscosity, syneresis, water holding capacity, and microbial counts were determined. The acceptability of yogurt was determined through a sensory evaluation with 100 semi-trained judges using a 9-point hedonic test. The results showed a significant difference between the yogurt containing 4 and 6% capulin fruit and the yogurt with the greatest acceptability containing 2% capulin fruit. The pH was within the range of values recommended for commercial yogurt. Likewise, the proximate of capulin fruit was higher than those reported by other authors who have conducted studies with blueberries or wild peas, making capulin jelly an efficient supplement to naturally color fruit yogurt. The incorporation of capulin-based jelly, as we discovered, holds promise as a potential food alternative and a viable substitute for artificial coloring. This finding could have significant implications for the food industry, offering a natural and healthier option.
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(This article belongs to the Section Milk Processing)
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Open AccessSystematic Review
A 20-Year Data Review on the Occurrence of Aflatoxin M1 in Milk and Dairy Products in Mediterranean Countries—Current Situation and Exposure Risks
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Eleni Malissiova, Garyfallenia Tsinopoulou, Efrosini S. Gerovasileiou, Ermioni Meleti, Georgia Soultani, Michalis Koureas, Ioannis Maisoglou and Athanasios Manouras
Dairy 2024, 5(3), 491-514; https://doi.org/10.3390/dairy5030038 - 20 Aug 2024
Abstract
Aflatoxin M1 (AFM1) is a major carcinogenic compound found in milk and dairy products, posing a constant risk to consumers in the Mediterranean region. This study systematically reviewed AFM1 presence in these products in Mediterranean countries over a period of 20 years and
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Aflatoxin M1 (AFM1) is a major carcinogenic compound found in milk and dairy products, posing a constant risk to consumers in the Mediterranean region. This study systematically reviewed AFM1 presence in these products in Mediterranean countries over a period of 20 years and estimated the relevant nutritional exposure for consumers. Using data from three databases, 596 articles were retrieved with 123 meeting the inclusion criteria. The frequency of AFM1 occurrence was 40% regardless of milk type, with non-cow milk showing an increasing trend. Moreover, the Estimated Daily Intake of AFM1 from milk and dairy product consumption and the associated Hazard Index were determined. Notably, Southeastern Mediterranean countries presented higher contamination levels, leading to elevated Estimated Daily Intake and Hhazard Index values. Thermally processed milk showed high contamination levels, and among dairy products, cheeses were the most contaminated. This review highlights AFM1 as a persistent hazard in the dairy sector, underscoring the need for effective interventions throughout the milk production stages.
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(This article belongs to the Section Milk Processing)
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Open AccessArticle
Crude Glycerol Increases Neutral Detergent Fiber Degradability and Modulates Rumen Fermentative Dynamics of Kikuyu Grass in Non-Lactating Holstein Cows Raised in Tropical Conditions
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Diana Marcela Valencia-Echavarria, Yury Tatiana Granja-Salcedo, Jorge Guillermo Noriega-Marquez, Luis Alfonso Giraldo Valderrama, Julián Andrés Castillo Vargas and Telma Teresinha Berchielli
Dairy 2024, 5(3), 480-490; https://doi.org/10.3390/dairy5030037 - 16 Aug 2024
Abstract
This study evaluated the effects of increasing levels of crude glycerol (CG) on the effective degradability of neutral detergent fiber (EDNDF) in Pennisetum clandestinum Hochst. Ex Chiov (kikuyu forage) and ruminal fermentation parameters in grazing dairy cows. Four non-lactating cannulated Holstein cows were
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This study evaluated the effects of increasing levels of crude glycerol (CG) on the effective degradability of neutral detergent fiber (EDNDF) in Pennisetum clandestinum Hochst. Ex Chiov (kikuyu forage) and ruminal fermentation parameters in grazing dairy cows. Four non-lactating cannulated Holstein cows were used in a 4 × 4 Latin square design. Treatments consisted of CG infusion in the rumen at the following levels: 0 (G0), 500 (G500), 1000 (G1000), and 1500 (G1500) g/animal/day. Two kikuyu forages harvested (D) at 35 (DR35) and 45 (DR45) days of regrowth were incubated in the rumen for 72 h. The infusion of CG into the rumen increased (p < 0.05) EDNDF in both incubated forages. Total volatile fatty acids (VFAs) and pH values in the ruminal fluid were unaffected (p > 0.05) by the infusion of CG. However, propionate and butyrate molar proportions increased (p < 0.05) at the expense of acetate at all CG levels. In addition, the NH3-N levels decreased (p < 0.05) by approximately 20% with the infusion of 1000 and 1500 g of CG. In conclusion, supplementation with CG increases ruminal EDNDF, improving rumen fermentation dynamics in cows grazing kikuyu forage under tropical conditions. This greater EDNDF was achieved for both harvesting times.
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(This article belongs to the Topic Effects of Dietary Interventions on Farm Animal Welfare and Production)
Open AccessArticle
Meta-Analysis of Dietary Supplementation with Seaweed in Dairy Cows: Milk Yield and Composition, Nutrient Digestibility, Rumen Fermentation, and Enteric Methane Emissions
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José Felipe Orzuna-Orzuna, Alejandro Lara-Bueno, Germán David Mendoza-Martínez, Luis Alberto Miranda-Romero, Gabriela Vázquez Silva, María Eugenia de la Torre-Hernández, Nallely Sánchez-López and Pedro Abel Hernández-García
Dairy 2024, 5(3), 464-479; https://doi.org/10.3390/dairy5030036 - 3 Aug 2024
Abstract
This study used a meta-analytic approach to evaluate the effects of dietary supplementation with seaweed on milk yield, milk composition, nutrient digestibility, ruminal fermentation, and enteric methane (CH4) emissions of dairy cows. Data used in statistical analyses were obtained from 23
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This study used a meta-analytic approach to evaluate the effects of dietary supplementation with seaweed on milk yield, milk composition, nutrient digestibility, ruminal fermentation, and enteric methane (CH4) emissions of dairy cows. Data used in statistical analyses were obtained from 23 peer-reviewed scientific articles. Effect size was assessed using weighted mean differences (WMD) between seaweed-supplemented and control treatments. Dietary supplementation with seaweed decreased (p < 0.05) dry matter intake, milk protein content, milk urea nitrogen, and somatic cell count. In contrast, milk fat content, milk lactose content, and milk iodine increased (p < 0.05) in response to dietary supplementation with seaweed. Dietary supplementation with seaweed did not affect (p > 0.05) nutrient digestibility, total volatile fatty acids, acetate, and propionate. Dietary supplementation with seaweeds increased (p < 0.05) ruminal pH and ruminal concentration of butyrate and valerate. In contrast, lower (p < 0.05) ruminal ammonia nitrogen concentration, acetate/propionate ratio, daily CH4 emission, CH4 yield, and CH4 intensity were observed in response to dietary supplementation with seaweeds. In conclusion, dietary supplementation with seaweed modifies milk composition, improves ruminal fermentation, and decreases enteric methane emissions without negatively affecting milk yield or feed efficiency.
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(This article belongs to the Section Dairy Animal Nutrition and Welfare)
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Open AccessArticle
Production of an Ice Cream Base with Added Lacticaseibacillus rhamnosus GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity
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Edward Hernández-Riveros, Laura Berenice Olvera-Rosales, Judith Jaimez-Ordaz, Emmanuel Pérez-Escalante, Elizabeth Contreras-López, Alma Elizabeth Cruz-Guerrero and Luis Guillermo González-Olivares
Dairy 2024, 5(3), 451-463; https://doi.org/10.3390/dairy5030035 - 31 Jul 2024
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Given the rising interest in functional foods for health benefits, this study aims to evaluate the antihypertensive activity of an ice cream base incorporating Lacticaseibacillus rhamnosus GG and aguamiel syrup. We assessed the probiotic viability and ACE inhibitory activity in ice cream enriched
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Given the rising interest in functional foods for health benefits, this study aims to evaluate the antihypertensive activity of an ice cream base incorporating Lacticaseibacillus rhamnosus GG and aguamiel syrup. We assessed the probiotic viability and ACE inhibitory activity in ice cream enriched with aguamiel syrup compared to inulin. Several reports have highlighted the importance of consuming symbiotic dairy foods to modulate the intestinal microbiota and multiple pathophysiologies. Ice cream has a high worldwide consumption rate, so it is an alternative to incorporating probiotics and prebiotics. The probiotic was inoculated (109 CFU/mL) into an ice cream base enriched with aguamiel syrup and a control base with added inulin. The carbohydrate profiles in the aguamiel (used to produce the syrup) and the aguamiel syrup were obtained through HPLC. TNBS and SDS-PAGE analysis were used to determine the proteolytic action of the probiotic. Sucrose was the carbohydrate with the highest concentration in fresh aguamiel and aguamiel syrup. The probiotic remained viable for 14 days under refrigerated storage conditions, with the aguamiel syrup base showing superior protein hydrolysis (free amino groups 302.67 ± 2.29 µg/mL) and 65% ACE inhibition. Likewise, the pH remained unchanged throughout the refrigerated days. These results underscore the potential of aguamiel syrup as a prebiotic in functional dairy products.
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Open AccessArticle
Physicochemical Characteristics of Commercially Available Greek Yoghurts
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Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, Panagiota Kyriakaki, Evangelos Zoidis, Lida Papalamprou, Agori Karageorgou, Panagiotis Simitzis, Michael Goliomytis, Eleni Tsiplakou and Constantinos A. Georgiou
Dairy 2024, 5(3), 436-450; https://doi.org/10.3390/dairy5030034 - 30 Jul 2024
Abstract
In the present study, the physicochemical characteristics of 108 yoghurts purchased from the Greek market have been assessed. Generally, the range of the mean pH values of samples was 3.58–4.64, of fat 0–10.8%, of protein 3.29–10.05%, of total solids 10.75–25.18%, and of ash
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In the present study, the physicochemical characteristics of 108 yoghurts purchased from the Greek market have been assessed. Generally, the range of the mean pH values of samples was 3.58–4.64, of fat 0–10.8%, of protein 3.29–10.05%, of total solids 10.75–25.18%, and of ash 0.5–1.17%. Samples were categorized as strained and non-strained (traditional with a crust or plain without a crust). The milk origin was classified as being from sheep, goats, cows, mixture of sheep–goat–cow milk, or cow–donkey milk combination. A significant effect of species origin was determined for yoghurt physicochemical attributes, whereas geographical origin, mainland or island, affected yoghurt acidity only. Discriminant analysis revealed MDA, pH, acidity, syneresis, fat, and protein content and color lightness and redness as the traits responsible for the discrimination of yoghurts into milk-type classes, whereas fat, protein, and ash content, pH, and syneresis attributes were responsible for the discrimination into fat content classes. Yoghurt samples were sufficiently clustered according to their fat content, whereas protein content and species origin discriminated yoghurts to a lesser extent. This first in-depth descriptive research on a wide range of samples of the renowned Greek yoghurt showed that several physicochemical characteristics can be used for sample discrimination.
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(This article belongs to the Section Metabolomics and Foodomics)
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Open AccessFeature PaperReview
Morphokinetics of In Vitro-Derived Embryos—A Lesson from Human and Bovine Studies
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Shira Yaacobi-Artzi, Dorit Kalo and Zvi Roth
Dairy 2024, 5(3), 419-435; https://doi.org/10.3390/dairy5030033 - 26 Jul 2024
Abstract
Embryo transfer has become a major method to improve fertility in both humans and cattle. The current review focuses on predicting an embryo with a high developmental competence and high potential to establish pregnancy. One way to evaluate the embryo quality is to
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Embryo transfer has become a major method to improve fertility in both humans and cattle. The current review focuses on predicting an embryo with a high developmental competence and high potential to establish pregnancy. One way to evaluate the embryo quality is to assess its morphology. However, this approach provides only limited and inadequate information. Using a time-lapse system allows a continuous monitoring of embryonic development. Here we introduce the main morphokinetic parameters and discuss their potential to predict embryo viability, implantation, pregnancy, and live birth. Special attention is given to the association between the transcript’s profile and the embryo developmental potential; normally cleaved embryos differ in their profile from their abnormally cleaved counterpart; synchronously and asynchronously cleaved embryos, which are both defined as suitable for transfer, differ in their transcript profile. Recently, the advancements and wide use of time-lapse systems led to the development of algorithms for embryo selection. This technology is already implanted in human in vitro fertilization units, but it is not yet used for domestic animals. The authors believe that combining information from both the human and bovine morphokinetics might reveal the benefits of using a time-lapse system to select embryos with good potential for transfer.
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(This article belongs to the Section Reproduction)
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Open AccessArticle
The Short-Term Effects of Altering Milking Intervals on Milk Production and Behavior of Holsteins Milked in an Automated Milking System
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Lindsey Davis, Elizabeth French, Matias J. Aguerre and Ahmed Ali
Dairy 2024, 5(3), 403-418; https://doi.org/10.3390/dairy5030032 - 24 Jul 2024
Abstract
The widespread adoption of automatic milking systems (AMS) in the United States has afforded dairy cows the flexibility to establish personalized milking, feeding, and resting schedules. Our study focused on investigating the short-term effects of transitioning milking permissions from every 4 (MP4) to
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The widespread adoption of automatic milking systems (AMS) in the United States has afforded dairy cows the flexibility to establish personalized milking, feeding, and resting schedules. Our study focused on investigating the short-term effects of transitioning milking permissions from every 4 (MP4) to 6 (MP6) hours on the 100th day of lactation on milking frequency, milk yields, and cow behavior. Twenty-four Holstein dairy cows were divided into control (maintaining a 4 h milking interval) and test groups (transitioning to a 6 h milking interval) and observed for 6 days. The analysis revealed that parity and treatment had no significant impact on milking frequency, milk/visit, or daily milk yield. However, multiparous cows spent more time inside the commitment pen, while test group cows exhibited more tail-swishing and displacement behavior, approached the AMS more frequently, and spent longer idle times. The interaction between parity and treatment influenced heart rate variability parameters, indicating increased stress in the test group cows. Additionally, the test group cows had greater total and daytime lying frequencies, suggesting short-term behavioral modifications. Despite no immediate impact on milk production, further research is recommended to assess the potential long-term effects on milk yield in AMS farms, considering the identified stress indicators short-term.
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(This article belongs to the Topic Practical Methods for Accommodating Behavioral Needs and Improving the Wellbeing of Both Farm Animals)
Open AccessSystematic Review
Milk Quality and Economic Sustainability in Dairy Farming: A Systematic Review of Performance Indicators
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Vitaliano Fiorillo and Biagio Maria Amico
Dairy 2024, 5(3), 384-402; https://doi.org/10.3390/dairy5030031 - 3 Jul 2024
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The dairy industry plays a vital role in the global food system, providing a wide range of dairy products that are consumed by millions of people worldwide. Dairy farming provides a daily source of income, creating employment opportunities not only on farms, but
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The dairy industry plays a vital role in the global food system, providing a wide range of dairy products that are consumed by millions of people worldwide. Dairy farming provides a daily source of income, creating employment opportunities not only on farms, but also in transportation, milk processing, and the agricultural supply and services sectors. The increasingly pressing challenges and the high competition in the dairy industry, particularly in saturated markets, emphasize the importance for farms to undertake a comprehensive economic sustainability analysis that extends beyond mere yield monitoring. Empirical studies have found a weak adoption of robust performance measurement and control systems in dairy farms. Given the intricate macroeconomic landscape in developed nations and the imperative to address the multifaceted challenges of the industry, this study employs a systematic literature review (SLR) to evaluate whether academic research offers adequate guidance on economic performance indicators. The study finds out that the current repertoire of indicators, while relevant and partially related to quality attributes, fails to encapsulate the intricate interplay of variables and the nature of economic sustainability, highlighting the need to adopt additional indicators into the dimensions of operational efficiency and effectiveness, strategic investments, and financial strength.
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Open AccessArticle
The Value of Genetic Improvement Evaluated Using a Whole of Enterprise Market Model
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Nicolas Lopez-Villalobos, Peter Wiles and Garry Udy
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.
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(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
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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.
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(This article belongs to the Section Milk Processing)
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Open AccessArticle
Dietary Factors and Production Season Effect on the Properties of Goat Cheese
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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.
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(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.
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(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.
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(This article belongs to the Section Milk and Human Health)
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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.
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(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.
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(This article belongs to the Section Dairy Animal Health)
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