Most Cited

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...

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...

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...

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...

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...

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...

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...

In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choi...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of p...

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...

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...

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...

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...

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...

Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of...

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...

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...

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...

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,...

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...

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...

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 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...

Although traditional ryegrass pastures are still commonly used, they require intense management and input and do not perform well during the summer months. Multispecies systems have been recognised as more sustainable, needing less fertiliser and bei...

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...

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...

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...

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...

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 influ...

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...