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Previous studies have demonstrated that high-yielding dairy cows experience endoplasmic reticulum (ER) stress in the liver during early lactation. To date, most insights into the role of ER stress in metabolism and disease pathophysiology have been d...

Improving the energy efficiency of traditional production methods while preserving their cultural and economic value is a challenge aligned with the Sustainable Development Goals of the 2030 agenda. Refrigeration during cheese maturation is particula...

Sialic acids (SIAs) are bioactive compounds present in glycoproteins and glycolipids, playing key roles in human physiology. N-acetylneuraminic acid (Neu5Ac), the only sialic acid synthesized by humans, contributes to neurodevelopment and immune func...

Fermented dairy products such as yogurt, kefir, and traditional cheeses are increasingly consumed worldwide for their nutritional and probiotic properties. Lipidomic profiling provides valuable insights into microbial-driven biochemical changes durin...

Bovine tuberculosis (bTB) is mainly caused by Mycobacterium bovis, which affects cattle, leading to significant economic losses. In Chile, the vaccination with the M. bovis Bacillus Calmette-Guérin (BCG) strain has been implemented in dairy he...

The dairy industry faces challenges from mastitis, which affects milk quality. Somatic Cell Counts (SCCs) are key indicators of udder health, subclinical mastitis presence, and legal thresholds. However, limited research has explored geographic dispa...

Milk products are a diverse group of foods and important sources of essential nutrients, including high-quality proteins, fatty acids, vitamins, and minerals. Among their key quality attributes, texture is particularly critical, as it strongly influe...

Profitable dairy farming requires continuous appraisal and adaptation of production systems in response to changing market and agricultural policy conditions. Geopolitical and climate events have exemplified the exposure of farm incomes to the increa...

This research work evaluated the application of whey-based edible coatings to cheeses. Coatings were prepared with a bioprotective culture (BC) containing Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus alone, or in conjunction with thy...

Doce de leite (DL) is a product originating in South America, particularly in countries such as Brazil, Argentina, and Uruguay. The product is widely used for direct consumption and industrial applications and can be added with thickening agents to m...