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
A Global Review of Cheese Colour: Microbial Discolouration and Innovation Opportunities
Dairy 2024, 5(4), 768-785; https://doi.org/10.3390/dairy5040056 - 25 Nov 2024
Abstract
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 susceptible to
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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 susceptible to contamination by microorganisms during the ripening process, particularly bacteria and fungi. The ripening of cheese involves several biochemical reactions, with the proteolytic activity of the cheese microbiota being particularly significant. Proteolysis results in the presence of free amino acids, which are precursors to various metabolic mechanisms that can cause discolouration (blue, pink, and brown) on the cheese rind. Surface defects in cheese have been documented in the literature for many years. Sporadic inconsistencies in cheese appearance can lead to product degradation and economic losses for producers. Over the past few decades, various defects have been reported in different types of cheese worldwide. This issue also presents opportunities for innovation and development in edible and bioactive coatings to prevent the appearance of colour defects. Therefore, this review provides a comprehensive analysis of cheese colour globally, identifying defects caused by microorganisms. It also explores strategies and innovation opportunities in the cheese industry to enhance the value of the final product.
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Open AccessFeature PaperArticle
Nobiletin Regulates Lysosome Function in Bovine Endometrial Epithelial Cells
by
Karen Koshimizu, Ren Ozawa, Sohei Kuribayashi, Maho Taru, Hisataka Iwata, Ryotaro Miura, Seizo Hamano and Koumei Shirasuna
Dairy 2024, 5(4), 754-767; https://doi.org/10.3390/dairy5040055 - 22 Nov 2024
Abstract
The existence of repeat breeder cows (RBCs) causes low reproductive performance. The causes of RBCs include low-quality oocytes and embryos, hormonal dysregulation, and unsuitable uterine environments. To improve unsuitable uterine conditions for RBCs, we focused on nobiletin (NOB), a natural citrus flavone with
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The existence of repeat breeder cows (RBCs) causes low reproductive performance. The causes of RBCs include low-quality oocytes and embryos, hormonal dysregulation, and unsuitable uterine environments. To improve unsuitable uterine conditions for RBCs, we focused on nobiletin (NOB), a natural citrus flavone with various beneficial roles. The role of NOB in bovine endometrial epithelial cells (BEECs) was examined. An analysis of BEECs showed that gene expression and altered pathways differed between the control and NOB treatment, with NOB regulating the pathways of steroid biosynthesis, lysosomal function, and inflammatory responses. NOB treatment significantly increased the number and activation of endosomes and lysosomes in BEECs. Moreover, we performed phagocytosis assays using fluorescence-conjugated lipopolysaccharide (LPS) with lysosomes in NOB-treated BEECs, which resulted in an increase in the co-localization of phagocytosed LPS with lysosomes. NOB treatment stimulated the mRNA expression of various lysosomal hydrolases, including cathepsin B and cathepsin K, and suppressed the gene expression of cytokines in inflammation-associated pathways (rheumatoid arthritis, the IL-17 signaling pathway, etc.). NOB significantly suppressed the LPS-induced mRNA expression of the inflammatory cytokine IL-8 and its secretion in BEECs. In conclusion, NOB activates the endosome–lysosomal system via phagocytosis to eliminate the bacterial component LPS and suppress inflammatory responses to defense mechanisms in BEECs.
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(This article belongs to the Section Reproduction)
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Open AccessArticle
Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening
by
Michela Contò, Simona Rinaldi, Giacomo Contò, Daniele Sagrafoli, Carlo Boselli, Giuseppina Giacinti and Sebastiana Failla
Dairy 2024, 5(4), 741-753; https://doi.org/10.3390/dairy5040054 - 6 Nov 2024
Abstract
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 sustainability of the productions. To evaluate the effect
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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 sustainability of the productions. To evaluate the effect of olive leaf supplementation on the fatty acid profile of sheep cheese, two farms with Comisana breed sheep with free access to pasture and fedwith 300 g/head/day of concentrate were considered. One farm supplemented the feed with clover hay ad libitum (NOL) and the other farm replaced hay with olive leaves (OLI) in the autumn period. Cheese analyses were performed at 15, 30, and 60 days of ripening. Saturated fatty acids were lower in OLI cheese than NOL cheese, while MUFA and PUFA n-3 and n-6 were higher in OLI cheese. Myristic acid (C14:0) and palmitic acid (C16:0) were lower in OLI cheese compared to NOL (8.31% vs. 8.90% and 21.52% vs. 24.95%, respectively), while oleic acid (C18:1 cis-9) was higher in OLI cheese (20.66% vs. 18.78%). Also, CLA cis-9 trans-11 (0.98% vs. 0.84%), and other isomers were higher in OLI cheese. Health indexes, such as the thrombogenic and atherogenic index, were lower in OLI than in NOL cheese (1.96 vs. 2.38 and 1.69 vs. 2.05, respectively) showing the improvement in the health quality of cheese due to olive leaf integration in directly on farm sheep feeding.
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(This article belongs to the Section Dairy Small Ruminants)
Open AccessArticle
Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)
by
Sotiria Siafaka, Fotios Chatzitheodoridis and Dimitris Skalkos
Dairy 2024, 5(4), 727-740; https://doi.org/10.3390/dairy5040053 - 6 Nov 2024
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Kashkaval Pindou is a traditional semi-hard cheese produced in Greece since the beginning of last century. Its production was halted in the last decades but has recently been revitalized using modern techniques. In this study, the quality and organoleptic criteria for this “recently
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Kashkaval Pindou is a traditional semi-hard cheese produced in Greece since the beginning of last century. Its production was halted in the last decades but has recently been revitalized using modern techniques. In this study, the quality and organoleptic criteria for this “recently introduced to the market” cheese in the dishes of selected restaurants and hotels was studied. Research was conducted in the city of Ioannina, Greece using two types of questionnaires via a survey which was carried out in person between September and December 2023, distributed to 18 experts, chefs, and owners of restaurants utilizing the Kashkaval Pindou cheese. The statistical analysis used was an approach of the Delphi methodology, which seeks consensual agreement within a group of experts. Following the two rounds of survey, the experts evaluated the 11 quality criteria for the use of the cheese in order of their preference (10–9 mean values): “Greek Tradition”, “ease of consumption”, “quality, healthy and safe properties”, “easy to be used product” and “ease of integration in the menu”. Of medium preference (9–8 mean values) was the cheese’s “geographic origin”, “producers’ and suppliers’ capacity”, “enhancement of the kitchen’s creativity”, and “value for money”. Last in the order of selection (8–7 mean values) was the cheese “reputation in the market” and “attractive packaging”. Regarding the organoleptic evaluation, the experts indicated the cheese’s pleasant taste, creamy texture, uniformity of the color, and buttery, milky foam aroma as high in their preference. These results, in agreement with findings in the existing literature, prove that Kashkaval Pindou fulfils the required quality and organoleptic criteria to become an appealing new cheese in the global market.
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Open AccessReview
How to Keep Lactose Avoiders Healthy
by
Zlatina Chengolova, Petar Shentov, Radina Ivanova and Reni Syarova
Dairy 2024, 5(4), 702-726; https://doi.org/10.3390/dairy5040052 - 6 Nov 2024
Abstract
A large portion of the world’s population has lactose intolerance. Fundamentally, this condition occurs when the small intestine does not produce enough of the lactase enzyme, which digests the disaccharide lactose in milk. Lactose avoiders might unconsciously decide to limit or exclude milk
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A large portion of the world’s population has lactose intolerance. Fundamentally, this condition occurs when the small intestine does not produce enough of the lactase enzyme, which digests the disaccharide lactose in milk. Lactose avoiders might unconsciously decide to limit or exclude milk and dairy products from their diets. This group includes people with lactose intolerance, people with an allergy to milk protein, vegans, and those expressing personal preferences. Lactose avoiders are often self-reported as being milk intolerant. In this review, specific amounts of lactose in different types of milk and milk products are presented. The amounts of micro- and macronutrients in them are compared with the daily requirements established by accepted sources. Foods are suggested that can play vital roles in permanently avoiding lactose-containing dairy products, for example, brussels sprouts, as a good source of vitamin B1; kale, as a source of vitamin K; and cereals at breakfast for vitamin B6. Attention is paid to mature cheeses as they are extremely beneficial for health due to their rich vitamin and elemental compositions, and they are also suitable for people with lactose intolerance due to their low lactose content. This information is rarely provided on packaging. In addition, the current state of labeling for the presence of lactose in food and pharmaceutical products is discussed. The term “hidden lactose” is introduced to include added lactose in unexpected foods, drinks, and even medicines.
Full article
(This article belongs to the Section Milk and Human Health)
Open AccessArticle
Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality
by
Aneta Popova, Pavlina Doykina, Dasha Mihaylova and Maria Dimitrova-Dimova
Dairy 2024, 5(4), 688-701; https://doi.org/10.3390/dairy5040051 - 6 Nov 2024
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The food sector is constantly responding to consumers’ increased demands concerning healthy nutrition and beneficial ingredients. This study presented the development of three pudding alterations using lyophilized fruit (apricots, plum–apricots, and plums) powders. The same concentrations of fruit powder fully substituted the sugar
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The food sector is constantly responding to consumers’ increased demands concerning healthy nutrition and beneficial ingredients. This study presented the development of three pudding alterations using lyophilized fruit (apricots, plum–apricots, and plums) powders. The same concentrations of fruit powder fully substituted the sugar in each formulation. The results showed that each new formulation formed a thick gel consistency and had full water-holding capacity at 24 h of storage. The color differed according to the established CIE-lab data. The lightness varied from 42.57 ± 1.97 (pudding formulation using plum powder) to 81.91 ± 1.18 (control sample). The total soluble solids and titratable acidity showed that the control sample was different from each new formulation. The water activity was similar in all studied samples varying from 0.978 ± 0.003 to 0.989 ± 0.001, and the plum and plum–apricot formulations had a pH near the control samples, at 6.54 and 7.23, respectively. The antioxidant activity, total polyphenol content, and total flavonoid content were also evaluated. The ABTS assay revealed the highest results compared to the other three applied methods. The sensory evaluation showed that it is necessary to further improve the recipes for better consumer perception.
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Open AccessFeature PaperReview
Update on Fatty Liver in Dairy Cattle with Major Emphasis on Epidemiological Patterns, Pathophysiology in Relationship to Abdominal Adiposity, and Early Diagnosis
by
Pedro Melendez and Pablo Pinedo
Dairy 2024, 5(4), 672-687; https://doi.org/10.3390/dairy5040050 - 31 Oct 2024
Abstract
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 of severe cases in
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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 of severe cases in recent years. This evolution could be explained by the higher rate of genetic selection that has been carried out for milk production, which concomitantly brings pleiotropic genes that determine greater abdominal adiposity, ketosis, and other diseases. Abdominal fat is much more reactive, pro-inflammatory, saturated, and low in adiponectin than subcutaneous fat. In this review, we will mainly address the epidemiological aspects, the pathophysiology concerning the different types of fat depots (subcutaneous and abdominal), and the early diagnosis of the disease to carry out efficient control and preventive strategies.
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(This article belongs to the Section Dairy Animal Health)
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Open AccessReview
Dystocia in Dairy Cows and Heifers: A Review with a Focus on Future Perspectives
by
Angeliki Tsaousioti, Athina Basioura, Anastasia Praxitelous and Georgios Tsousis
Dairy 2024, 5(4), 655-671; https://doi.org/10.3390/dairy5040049 - 30 Oct 2024
Abstract
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-derived (IVD) or in vitro-produced embryos (IVP), and precision livestock farming is
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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-derived (IVD) or in vitro-produced embryos (IVP), and precision livestock farming is transforming the daily practices of dairy farmers and veterinarians. These implementations are typically adapted in different ways when applied to the breeding of heifers or cows. Considering these developments, dystocia—a significant welfare and productivity concern—may warrant reevaluation. The aforementioned changes are likely to have a substantial impact on its prevalence, severity, and outcome. This review aims to address the main aspects of dystocia in dairy cows and heifers, with a particular focus on the potential impact of recent advances in reproductive and calving management.
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(This article belongs to the Section Reproduction)
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Open AccessArticle
Bacterial Removal Separation with a Reduced Throughput Adapted for Artisan Cheese Dairies—Effect on Clostridial Spore Counts and Milk Quality
by
Nicole Wente, Christian Zscherpe, Stefanie Leimbach, Paula Mallast, Anne Tellen, Yanchao Zhang, Saskia Schwermann and Volker Krömker
Dairy 2024, 5(4), 644-654; https://doi.org/10.3390/dairy5040048 - 25 Oct 2024
Abstract
Late blowing is a prevalent and costly cheese defect caused by clostridia. In organic cheese production, the use of additives that inhibit the growth of clostridia is prohibited. Furthermore, mechanical methods for the removal of clostridia are impractical in organic dairies due to
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Late blowing is a prevalent and costly cheese defect caused by clostridia. In organic cheese production, the use of additives that inhibit the growth of clostridia is prohibited. Furthermore, mechanical methods for the removal of clostridia are impractical in organic dairies due to the small batch sizes involved and separation process temperatures (~55 °C) that are incompatible with the standards required for raw milk cheese production. The aim of this study was to investigate whether sufficient spore reduction can be achieved at lower temperatures (10, 35 °C) with a downsized separator (CSC18-01-077, GEA Westfalia) by varying the process parameters to describe the influence on the suitability of the treated milk for cheese production. In addition to spore reduction, total mesophilic bacteria count, the effects of separation on fat and casein losses, and damage to milk fat globules were assessed, as they can affect the yield and cheese quality. A significant reduction (p < 0.01) in spore concentration and total bacteria count in milk was achieved, regardless of the process parameters employed. Casein losses are reduced at 35 °C compared to 55 °C. The extent of fat loss in the sludge at 35 °C was minimal. The reduction in milk fat globule size was significant. Nonetheless, the results of this study demonstrate that a downsized centrifuge can be employed to augment the quality of small-batch raw milk cheese, particularly at a temperature of 35 °C.
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(This article belongs to the Section Milk Processing)
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Open AccessArticle
Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk
by
Carlos Pereira, David Gomes, Susana Dias, Sandra Santos, Arona Pires and Jorge Viegas
Dairy 2024, 5(4), 625-643; https://doi.org/10.3390/dairy5040047 - 22 Oct 2024
Abstract
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 and colour parameters. Texture and rheological properties were
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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 and colour parameters. Texture and rheological properties were evaluated at 10 and 20 °C. Microbiological (lactobacilli, lactococci, and yeast and mould counts) and sensory (aroma, taste, texture, and global evaluation) analyses were also performed. All butter sample characteristics were in accordance with the Portuguese standard. Regarding colour, the sample obtained with cream fermented by probiotics plus bioprotective culture (PBC) presented higher L* and b* values, indicating a slightly higher yellow chroma. However, colour differences (ΔEab*) in the butter samples were, in most cases, not detectable by a common observer. Butter samples P and PBC presented a significantly higher viscous modulus and consequently higher dynamic viscosity values (ca. log 6.5 Pa.s at 10 °C and log 5 Pa.s at 20 °C). Butter samples presented a pseudoplastic behaviour, and rheological parameters showed a high dependence on temperature. The counts of lactobacilli and lactococci in the butter samples were of the order of log 7–8 CFU/g, while yeast and mould counts were lower than log 2 CFU/g until the 30th day of storage, after which they showed a sharp increase to ca. log 5 CFU/g between the 30th and the 60th days of storage. Regarding sensory attributes of butter, sample P received the highest overall liking, followed by samples ABC and PBC. Sample A was the least appreciated. Buttermilk samples presented significant differences regarding their composition, viscosity, and colour parameters. In all cases, lactobacilli and lactococci counts exceeded log 7 CFU/mL after 30 days of storage, but yeast and mould counts were of the order of log 5–6 CFU/mL at the 15th day of storage. Samples P and PBC presented yeast and mould counts ca. 1–2 log cycles lower than samples A and ABC, indicating the potential of probiotic and bioprotective cultures to extend the shelf life of the product. Regarding the sensory attributes of buttermilk, samples P and PBC received the highest overall liking, followed by sample ABC. Sample A received the lowest scores, as had occurred with the butter samples. However, in all cases, the scores obtained by the buttermilk samples were lower compared to the ones of the corresponding butter. It can be concluded that both probiotic butter and buttermilk present high levels of lactobacilli and lactococci and can maintain their probiotic potential throughout the storage period.
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(This article belongs to the Section Milk Processing)
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Open AccessArticle
Effect of Cavitation and High-Temperature Nanofiltration of Ultrafiltered Skim Milk on the Functionality of Milk Protein Concentrate Powder
by
Achyut Mishra, Venkateswarlu Sunkesula, Ahmed R. A. Hammam and Lloyd E. Metzger
Dairy 2024, 5(4), 610-624; https://doi.org/10.3390/dairy5040046 - 30 Sep 2024
Abstract
Both hydrodynamic cavitation (HC) and temperature elevation are important pretreatments for improving the performance of liquid food processing by reducing viscosity. In this study, we assessed the impact of HC and elevated temperature on the functionality of milk protein concentrate powder with 80%
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Both hydrodynamic cavitation (HC) and temperature elevation are important pretreatments for improving the performance of liquid food processing by reducing viscosity. In this study, we assessed the impact of HC and elevated temperature on the functionality of milk protein concentrate powder with 80% protein (MPC80) prepared from nanofiltration (NF) of ultrafiltration (UF) retentate. Skim milk was concentrated using UF, and the retentate was further subjected to HC and concentrated using NF, then spray dried to obtain MPC80 powder. The functionality of these powders processed using NF at 22 °C, NF at 50 °C, HC and NF at 22 °C, and HC and NF at 50 °C were evaluated. Rennet coagulation time of reconstituted MPC80 from different NF treatments was like skim milk when treated with 0.1% CaCl2. High-temperature NF reduced the water solubility of MPC80 powder (70.03 to 79.20%) at room temperature, but it was similar when measured at 50 °C (86.05 to 92.91%). The HC improved foaming (92.22 to 112.89%) but did not impact the emulsifying capacity (59.58 to 61.38%) and heat stability (18.04 to 20.22 min). Results showed that the HC and high-temperature NF utilized to increase the production efficiency of MPC80 also maintained the functionality of the powders after spray drying.
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(This article belongs to the Section Milk Processing)
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Open AccessArticle
Antioxidant Activity and Oxidative Stress Survival of Limosilactobacillus reuteri LR92 in Fermented Milk with Juçara Pulp
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Maria Thereza Carlos Fernandes, Fernanda Silva Farinazzo, Carolina Saori Ishii Mauro, Thais de Souza Rocha, Karla Bigetti Guergoletto and Sandra Garcia
Dairy 2024, 5(4), 598-609; https://doi.org/10.3390/dairy5040045 - 29 Sep 2024
Abstract
Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the Euterpe edulis Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk
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Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the Euterpe edulis Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk fermented by Limosilactobacillus reuteri LR92 with juçara pulp (JFM) over 30 days of storage at 4 °C and its protective effect on probiotic cells against reactive oxygen species (ROS). Phenolic compounds and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays during storage. The resistance of L. reuteri to hydrogen peroxide, superoxide anions, and hydroxyl radicals was also tested. The results indicated that JFM maintained stability in its composition, except for color, which showed reduced brightness by the end of the 30 days. Although antioxidant activity measured by DPPH and FRAP decreased (83.92–67.03 µmol TEAC.g−1 and 1185.64–830 g TEAC.100 g.mL−1, respectively), it remained higher than the control (21.90–24.50 µmol TEAC.g−1 and 235.77–229.87 g TEAC.100 g.mL−1, respectively). Phenolic content remained consistent. In addition, juçara pulp significantly protected L. reuteri cells from ROS. Therefore, juçara-enriched fermented milk not only improved antioxidant properties but also shielded probiotics from oxidative stress, highlighting its potential as a functional food with added health benefits.
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(This article belongs to the Section Dairy Microbiota)
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Open AccessCommunication
Dairy Cow Longevity Is Affected by Dam Parity and Age
by
Pablo Ernesto Bobadilla, Nicolás López-Villalobos, Fernando Sotelo and Juan Pablo Damián
Dairy 2024, 5(4), 590-597; https://doi.org/10.3390/dairy5040044 - 27 Sep 2024
Abstract
The objective of this study was to determine whether the parity and age of dams affect the longevity of their offspring in dairy cows in pasture-based systems. A total of 12,792 dairy cows born between 2000 and 2017 across five farms were evaluated
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The objective of this study was to determine whether the parity and age of dams affect the longevity of their offspring in dairy cows in pasture-based systems. A total of 12,792 dairy cows born between 2000 and 2017 across five farms were evaluated using records from the Dairy Herd Improvement Database at Instituto Nacional para el Control y Mejoramiento Lechero (Uruguay). Dams were classified as primiparous or multiparous, and parity number and age were considered. The effect of parity status on herd life (HL), the length of productive life (LPL), and the productive life index (PLI) was evaluated using a generalized mixed model. Associations between parity number and dam age with HL, LPL, and PLI were evaluated using regression models. HL, LPL, and PLI were significantly higher for daughters of multiparous cows. Dams with more parities gave birth to longer-living daughters, with an average HL difference of 4.4 months between the first and seventh parity of the dams. The parity number and age of the dam showed a significant association with HL, LPL, and PLI. In conclusion, the parity and age of the dam influence the longevity of dairy cows in pasture-based systems, with older dams and higher parity yielding daughters with greater longevity.
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Open AccessArticle
Development of a Ready-to-Drink (RTD) Beverage Formulated with Whey and Beetroot Juice
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Delia Michiu, Cristina Anamaria Semeniuc, Maria-Ioana Socaciu, Melinda Fogarasi, Ancuţa Mihaela Rotar, Anamaria Mirela Jimborean and Lucian Cuibus
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
by
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
by
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
by
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)
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