The ability to measure and capture real-time unit operational data has significant benefits during dairy processing, whether it is the basics, such as measuring temperature, pressure, and flow rates, or more recent developments in the case of in-line...
Milk and milk products are the main nutritional foods for all age groups, especially for infants and children. Milk may be dangerous to consume due to the presence of a harmful substance called Aflatoxin M1 (AFM1). The objective of this study was to...
Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the...
Essential oils are bioactive compounds, originating from the secondary metabolism of plants, recognized for their ability to modify rumen fermentation, gut health, and to function as antioxidant molecules in small ruminants. Indeed, small ruminant-de...
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 o...
This review focuses on the potential opportunities to incorporate functional ingredients like probiotics in the dairy fat-rich matrix to develop functional foods. Many dietary guidelines and the relevant literature have in general indicated many bene...
Cheese and milk are stapled dairy products consumed globally. However, adulterants in these products pose significant health risks and compromise their quality. Analytical techniques are crucial in detecting and quantifying adulterants to combat adul...
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...
This work analyzed the antidiabetic activity of peptides from whey proteins after hydrolysis by Lactobacillus rhamnosus GG and Streptococcus thermophilus SY-102, emphasizing the differences between the proteolytic systems of both bacteria. Peptide fr...
Contamination of milk and dairy products with pathogenic and spoilage bacteria may result in huge economic loss due to recalls of products. This study aimed to identify spore-forming bacteria from raw milk and characterise those for toxin production...
Cheese is a biologically active food product, characterised by its colour, texture, and taste. Due to its rich matrix of fats and proteins, as well as the fact that the cheese’s surface acts as its own packaging, the cheese becomes more suscept...
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...
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 occ...
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...
The aim of this work was develop a technological process for the manufacturing of an ice cream from sheep milk, enriched with both functional ingredients and probiotic bacteria. The studied process involved the use of an enriched milk (EM) obtained b...
Fatty liver is a more common than expected metabolic disease affecting dairy cattle around parturition, which generates high economic losses for the dairy industry. The disease has evolved from a low incidence of moderate cases to a greater increase...
The dairy industry’s contribution to global warming has been thoroughly examined. However, it is important to raise public awareness of emission hotspots and the possibility of mitigation in dairy supply chains. This study assessed the Carbon F...
In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures with or without complementary bioprotective culture (BC). The samples were characterised for their composition...
A study was undertaken on milk and caciocavallo cheese from Podolica cattle in the Basilicata Region (Southern Italy), with a view of the possible identification of specific traits useful to protect them from imitations. More than 800 individual milk...
Staphylococcus aureus is a major cause of subclinical mastitis in dairy cows, and its development of antibiotic resistance has limited treatment efficacy. Essential oils (EOs) are natural products with a wide range of antimicrobial properties that co...
This study aims to clarify the use of Limosilactobaillus reuteri (Lmb. reuteri) in dairy products, emphasizing its main characteristics and limitations through a comprehensive literature review. Lmb. reuteri, previously classified as Lactob...
The design of product packaging significantly impacts consumer behavior by attracting attention and influencing purchasing choices within a competitive market environment. This research explores the effects of visual packaging elements, such as brand...
The prevention of human infectious diseases associated with waterborne pathogens is reliant on the effective disinfection of water supplies by drinking water treatment plants and adequately maintained distribution networks. For decades, the chlorinat...
The convergence of genomic selection and artificial intelligence (AI) is redefining precision breeding in dairy cattle, enabling earlier, more accurate, and multi-trait selection for health, fertility, climate resilience, and economic efficiency. Thi...
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can b...
Bioactive peptides (BAPs) from dairy products have garnered increasing attention as natural agents with health-promoting properties, including antihypertensive, antioxidant, antimicrobial, immunomodulatory, opioid, and antidiabetic activities. This s...
Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12,...
The age at first calving (AFC) is one of the most used indicators to evaluate the efficiency of rearing systems in dairy herds. The objective of the present study was to evaluate the association between AFC and different parameters of productive and...
The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in...
Olive leaf by-products may be an important feed source for ruminants in the Mediterranean area, due to their nutritional value and high levels of functional metabolites. Additionally, their use can enhance the environmental and economic sustainabilit...
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 embry...
In this study, two methods for assessing the purity of A2 fermented milk and β-casein genotypes in dairy cows were examined. The need for rapid and precise methods for herd screening and A2 milk quality control justified this study. Accordingly,...
The aim of the present research was to study the influence of the calving season in conditions of the upcoming climate changes on the productive traits of dairy cows in Bulgaria. The study was conducted on a cattle farm with a capacity of 500 dairy c...
Dairy cow management has evolved tremendously in recent decades, particularly regarding reproductive techniques. The widespread adoption of synchronization protocols, sexed semen, beef semen in dairy cows, reproductive biotechnologies such as in vivo...
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 st...
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 th...
Dietary particle size is one of the most relevant factors influencing rumen function and the selection of the most palatable components of the total mixed ration (TMR) by cows. The aim of this study was to evaluate the particle size distribution (PSD...
This study aimed to evaluate the effects of replacing earless corn silage (ECS) with cactus cladodes (CC; Opuntia spp.) and sugarcane bagasse (SB) on nutrient intake, digestibility, feeding behavior, milk yield (MY), and composition of lactating dair...
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 te...
The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt. The results showed that drying bio-yogh...
Monitoring pH and acidity during yoghurt fermentation is essential for product quality and process efficiency. Conventional measurement methods, however, are invasive and labour-intensive. This study developed artificial neural network (ANN) models t...
The detection of lame cows is a challenging and time-consuming issue for dairy farmers. Many farmers use the milking time to monitor the condition of their animals. Because lame cows often show increased stepping when standing to relieve pressure on...
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,...
In this study, the microbiological quality of traditionally fermented milk from Northern Uganda and Western Kenya was analysed. Six samples of typical traditionally fermented milk were collected randomly from traditional cattle keepers in Karamojong...
Dairy proteins are potential and multipurpose ingredients used to prepare various food products. It exhibits many beneficial functionalities and bioactivities in the processing of food products. All the functionalities of different dairy proteins dep...
Dairy cow longevity is associated with three key areas: animal welfare, the economy, and the environment. In pastoral dairy systems, cows are exposed to environmental hardships and variations in feed supply associated with the seasonal growth of past...
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 t...
Consumer scrutiny of fat content in foods is becoming a notable trend in health concerns. This study aims to develop a novel functional low-fat goat feta cheese by utilizing polydextrose (PDX) and inulin as dietary fiber-based fat replacers to improv...
There are few studies on how dairy × beef crossbred calves perform during the pre-weaning phase compared to dairy calves. This observational study evaluated birth weight, average daily gain (ADG), and disease occurrence in Angus × Holstei...
Doce de leite is a caramel-like confection, mainly produced in several Latin American countries, with increasing popularity worldwide. This overview outlines nine distinct industrial technologies for the production of doce de leite: (1) total batch m...
