Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various h...
With the increased consumer demand for nutritional foods, it is important to develop value-added products, which will not only catch the attention of a wider consumer group but also provide greater benefits in terms of enhanced nutrition and function...
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based produ...
Antibiotics have long been used for the prevention and treatment of common diseases and for prophylactic purposes in dairy animals. However, in recent decades it has become a matter of concern due to the widespread belief that there has been an abuse...
As livestock production systems have changed to intensive commercial structures to meet the increasing demand for animal-based products, there has been an increase in food production diseases, subsequently resulting in animal welfare issues. After ma...
Periparturient diseases continue to be the greatest challenge to both farmers and dairy cows. They are associated with a decrease in productivity, lower profitability, and a negative impact on cows’ health as well as public health. This review...
Recent research on the transition period (TP) of dairy cows has highlighted the pivotal role of immune function in affecting the severity of metabolic challenges the animals face when approaching calving. This suggests that the immune system may play...
Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control of L. monocytogenes in dairy industries presents particular challenges, as this bacterium is capable of adhering...
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricott...
Ketosis, characterized by high concentrations of ketone bodies in the blood, urine, and milk, affects a considerable number of cows immediately after calving. Although much is known about ketosis, dairy cows continue to be affected in every herd worl...
The main objective of this review is to summarize the compositional characteristics and the health and functional properties of Mediterranean buffalo milk and whey derived from mozzarella cheese production. Several studies have investigated the compo...
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...
The objective of the study reported in this research paper was to produce micellar casein concentrate (MCC) and milk protein concentrate (MPC) with 80% crude protein relative to total solids (TS) using MF and UF processes respectively. Additionally,...
The aim of this review was to focus on the physiological aspects of milk somatic cell count (SCC) in small ruminants (SM). The SCC is an important component naturally present in milk and is generally used as an indicator of milk quality and udder hea...
Milk and dairy products are susceptible to the incidence of foodborne illnesses by numerous pathogens, including Listeria monocytogenes, Salmonella spp., Escherichia coli, enteropathogenic Campylobacter jejuni, Yersinia enterocolitica, Cronobacter (E...
A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A...
Although the effects of human–dairy cattle interaction have been extensively examined, data concerning small ruminants are scarce. The present review article aims at highlighting the effects of management practices on the productivity, physiolo...
This work reviews the current impact and manifestation of ketosis (hyperketonemia) in dairy cattle, emphasizing the practical use of laboratory methods, field tests, and milk data to monitoring this disease. Ketosis is a major issue in high-producing...
The inverse association between the groups of odd-chain (OCFA) and branched-chain (BCFA) and the development of diseases in humans have generated interest in the scientific community. In experiment 1, the extent of the passage of odd- and branched-ch...
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...
Nowadays, there is growing interest in positive animal welfare not only from the view of scientists but also from that of society. The consumer demands more sustainable livestock production, and animal welfare is an essential part of sustainability,...
The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good qua...
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...
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...
This work investigates the composition of whey protein phospholipid concentrate (WPPC), an underutilized dairy stream, and reveals that it is a source of many bioactive compounds that can benefit the immune system and gut health. Our glycoproteomics...
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 aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus. Physicochemical and organoleptic properties were s...
Heat treatment of milk signifies a certain degree of protein denaturation, which modifies the functional properties of dairy products. Traditional methods for detecting and quantifying the denaturation of whey proteins are slow, complex and require s...
With an increased knowledge of the mechanism of action of Fusarium mycotoxins, the concept that these substances are deleterious only for monogastric species is obsolete. Indeed, most mycotoxins can be converted into less toxic compounds by the rumen...
This study aimed to evaluate the capacity of Saccharomyces cerevisiae for Cadmium absorption in milk. Nowadays, one of the most serious problems of the industrialized world is heavy metal pollution. Applying microorganisms as novel biotechnology is v...
In milk and milk products, small membrane-enclosed vesicles can be found, commonly termed extracellular vesicles (EVs). Milk-derived EVs have previously been suggested to have immunoregulatory properties, especially important for infants without a fu...
The dairy industry produces large amounts of wastewater, including white and cleaning wastewater originating principally from rinsing and cleaning-in-place procedures. Their valorization into process water and non-fat milk solids, in the case of whit...
Postpartum uterine diseases are common in dairy cows and are a great concern for the dairy industry as they are associated with various consequences, including lower fertility, lower milk yield, and an overall negative impact on the host health. An i...
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...
The aim of this study was to conduct an up-to-date investigation on the occurrence levels of aflatoxin M1 (AFM1) in samples of raw milk (n = 40), pasteurized milk (n = 44), ultra-high temperature (UHT) milk (n = 27), Minas cheese (n = 57), and yogurt...
In this study, a multiple linear regression equation was developed to measure and predict quality parameters of unconcentrated and concentrated milk based on color components. The viscosity, density, pH, moisture, and fat content could be measured us...
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...
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the charac...
This study aimed to evaluate the effects of different feedings on main traits and polar and semi-polar metabolite profiles of ovine milk. The milk metabolome of two groups of Sarda sheep kept under different grazing systems were analyzed by gas chrom...
Donkey milk (DM) has been known in the world for 5000 years for its benefits for human nutrition and health. Nowadays, DM has become more and more attractive as a commercial product. DM contains several physiologically functional components, includin...
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...
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...
Mastitis is an inflammation of the mammary gland initiated by pathogenic bacteria. In fact, mastitis is the second most important reason for the culling of cows from dairy herds, after infertility. In this review we focus on various forms of mastitis...
Numerous bioactive components exist in human milk including free oligosaccharides, which represent some of the most important, and provide numerous health benefits to the neonate. Considering the demonstrated value of these compounds, much interest l...
Strains belonging to the Weissella genus are frequently recovered from spontaneously fermented foods. Their functional, microbial-modulating, and probiotic traits enhance not only the sensorial properties but also the nutritional value, beneficial ef...
The purpose of this review is to identify the main influencing factors related to dairy cow health as it impacts the intensity of greenhouse gas emissions considering known data presented in the literature. For this study, we define the emission inte...
Several studies have suggested that precision livestock farming (PLF) is a useful tool for animal welfare management and assessment. Location, posture and movement of an individual are key elements in identifying the animal and recording its behaviou...
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...
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...
Production of beef-cross-dairy calves from dairy cows increases the value of non-replacement calves born to the dairy herd. The use of beef-breed sires may impact on calf birth weight, gestation length and pre-weaning growth rate of calves, which in...
