Search Results (1,143)

This study aimed to evaluate daily patterns of hourly milking frequency (MF) in dairy cows milked with an automatic milking system (AMSs), considering the effects of season, parity order (PO), days in milk (DIM), and milk yield (MY). A retrospective longitudinal study was conducted on a commercial dairy farm in southern Brazil over one year using data from 130 Holstein cows and 94,611 milking events. MF data were analyzed using general linear models. Overall, hourly MF followed a consistent daily pattern, with peaks between 4:00 and 11:00 a.m. and between 2:00 and 6:00 p.m., regardless of season, PO, DIM, or MY category. MF was higher in primiparous (2.84/day, p = 0.0013), early-lactation (<106 DIM; 3.00/day, p < 0.0001), and high-yielding cows (≥45 L/day; 3.09/day, p < 0.0001). High-yielding cows also showed sustained milking activity into the late nighttime. Although seasonal and individual factors significantly affected MF, they had limited influence on the overall daily distribution of milkings. These results suggest stable behavioral patterns within the specific AMS management conditions observed in this study and suggest that adjusting milking permissions and feeding strategies based on cow characteristics may improve system efficiency. Full article

Casein, the main phosphoprotein in milk, has a multifaceted molecular structure and unique physicochemical properties that make it a viable candidate for biomedical use, particularly in wound healing. This review presents a concise analysis of casein’s structural composition that comprises its hydrophobic and hydrophilic nature, calcium phosphate nanocluster structure, and its response to different pH, temperature, and ionic conditions. These characteristics have direct implications for its colloidal stability, including features such as gelation, swelling capacity, and usability as a biomaterial in tissue engineering. This review also discusses industrial derivatives and recent advances in casein biomaterials based on different fabrication types such as hydrogels, electrospun fibres, films, and advanced systems. Furthermore, casein dressings’ functional and biological attributes have shown remarkable exudate absorption, retention of moisture, biocompatibility, and antimicrobial and anti-inflammatory activity in both in vivo and in vitro studies. The gathered evidence highlights casein’s versatile bioactivity and dynamic molecular properties, positioning it as a promising platform to address advanced wound dressing challenges. Full article

This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems. Full article

Avian influenza viruses (AIVs) pose significant risks to occupational populations engaged in poultry farming, livestock handling, and live poultry market operations due to frequent exposure to infected animals and contaminated environments. This review synthesizes evidence on AIV exposure patterns and risk factors through a comprehensive analysis of viral characteristics, host dynamics, environmental influences, and human behaviors. The main routes of transmission include direct animal contact, respiratory contact during slaughter/milking, and environmental contamination (aerosols, raw milk, shared equipment). Risks increase as the virus adapts between species, survives longer in cold/wet conditions, and spreads through wild bird migration (long-distance transmission) and live bird trade (local transmission). Recommended control measures include integrated animal–human–environment surveillance, stringent biosecurity measures, vaccination, and education. These findings underscore the urgent need for global ‘One Health’ collaboration to assess risk and implement preventive measures against potentially pandemic strains of influenza A viruses, especially in light of undetected mild/asymptomatic cases and incomplete knowledge of viral evolution. Full article

Following hygiene standards in milk production is essential for making high-quality sour cream, especially when using traditional methods that rely on raw milk. The aim of this study was to determine the physicochemical, microbiological, and sensory quality of artisanal sour cream samples collected from major marketplaces in the wider Zagreb area. On average, the samples contained 27.99% milk fat, 3.30% protein, 34.29% dry matter, 6.51% fat-free dry matter and 3.00% lactose, with considerable variability observed across all components. Microbiological analysis revealed the presence of Staphylococcus aureus in 35.30% of the samples, Enterobacteriaceae in 76.47%, Escherichia coli in 94.11%, Bacillus spp. in 23.53%, and yeasts in 100% of the samples. Listeria monocytogenes and Salmonella spp. were not detected. The sensory analysis of the textural properties showed significant variability in firmness, adhesiveness, viscosity, creaminess, and fizziness. Samples with higher milk fat and dry matter content were rated better for creaminess, viscosity and mouth firmness. Flavour assessments, particularly for cream and diacetyl notes, also varied widely among samples. These findings highlight the complexity of sour cream’s sensory attributes and the significant influence of ingredient composition and processing techniques on appearance, aroma, texture, taste, and flavour. Principal component analysis (PCA) with Varimax rotation simplified the data structure and identified key dimensions of quality variation. Principal component analysis (PCA) revealed that the first principal component (PC1) effectively discriminated the cream samples based on sensory attractiveness and indicators of spoilage and highlighted the association between off-flavour and microbial contamination with inferior characteristics. The second principal component (PC2) captured the differences in physicochemical characteristics and showed a gradient from richer, creamier samples with higher fat content to those with lower acidity and higher freshness. Full article

The main objective of this study was the development of two semi-hard goat cheeses supplemented with Palmaria palmata and Ulva sp. with the aim of developing innovative food products, increasing the concentration of nutrients in these cheeses and familiarizing consumers with seaweed-containing foods. The impact of seaweed addition was evaluated through physicochemical, microbiological, and organoleptic properties of the semi-hard goat cheeses. Carbohydrate content was relatively low, whereas the total lipid content was relatively high (particularly in semi-hard goat cheese supplemented with seaweeds). Crude protein content presented higher values in semi-hard goat cheese supplemented with Ulva sp. The semi-hard goat cheese supplemented with Ulva sp. shows increased levels of Ca, Fe, Mn, and Zn. Instrumental color and the textural parameters of semi-hard goat’s cheese varied significantly with seaweed addition. Most of the microbiological load complies with the Portuguese (INSA) and the United Kingdom’s (HPA) guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Additionally, the Flash Profile scores of semi-hard goat cheeses supplemented with seaweeds highlighted aroma and flavor complexity. Overall, this study confirms the potential of using seaweeds as a viable alternative to produce semi-hard goat cheeses with less pungency or goat milk flavor, making this product more pleasant and appealing to consumers sensitive to these sensory characteristics. Full article

The spoilage of dairy products and foodborne diseases caused by Bacillus spp. are important public concerns. The objective of this study was to estimate the global prevalence of Bacillus spp. in a range of milk and dairy products by using a meta-analysis of literature data published between 2001 and 2023. A total of 3624 publications were collected from Web of Science and PubMed databases. Following the principles of systematic review, 417 sets of prevalence data were extracted from 142 eligible publications. Estimated by the random-effects model, the overall prevalence of Bacillus spp. in milk and dairy products was 11.8% (95% CI: 10.1–13.7%), with highly severe heterogeneity (94.8%). Subgroup analyses revealed substantial heterogeneity in Bacillus spp. prevalence according to geographical continents, sources of sampling, types of dairy products, microbial species, and detection methods. The prevalence of Bacillus spp. was highest in Asia (15.4%, 95% CI: 12.3–19.1%), lowest in Oceania (3.5%, 95% CI: 3.3–3.7%) and generally higher in developing versus developed countries. The prevalence of Bacillus spp. isolated from retail markets (16.1%, 95% CI: 13.0–19.7%) was higher than from farms (10.3%, 95% CI: 6.9–15.0%) or dairy plants (9.2%, 95% CI: 7.1–12.0%). This finding is likely attributable to its inherent characteristic of the resistant endospores and ubiquitous presence in the environment—Bacillus spp. can potentially cyclically contaminate farms, dairy products and human markets. Regarding the species distribution, Bacillus cereus presented a cosmopolitan distribution across all continents. The epidemic patterns of different Bacillus species vary depending on the sample sources. In addition, the detection method utilized also affected the reported prevalence of Bacillus spp. It is recommended to use molecular-based rapid detection methods to obtain a more accurate prevalence of Bacillus contamination. Therefore, a better understanding of variations in Bacillus spp. prevalence across different factors will enable competent authorities, industries, and other relevant stakeholders to tailor their interventions for effectively controlling Bacillus spp. in milk and dairy products. Full article

In this study, four lactic acid bacteria (LAB) strains, including Lactiplantibacillus plantarum CICC21790, Lacticaseibacillus casei CICC6117, Lacticaseibacillus rhamnosus ATCC7469, and Limosilactobacillus fermentum CICC22704, were used to ferment a plant-based milk composed of chestnut and soybean. The fermentative characteristics of the four LAB strains and the aroma characteristics of the resulting plant-based milks were systematically investigated. The results showed that all four LAB strains successfully fermented the plant-based milk. The viable cell counts ranged from 7.67 to 8.57 lg CFU mL⁻¹, and pH values were between 3.80 and 4.10. Comprehensive analyses performed using E-nose and HS-GC-IMS revealed distinct aroma characteristics in plant-based milks fermented by different LAB strains. Specifically, LAB fermentation, particularly by the CICC22704, significantly reduced the concentrations of aldehydes (e.g., hexanal, heptanal), thereby diminishing Green aroma characteristics. The increased concentrations of alcohols (e.g., 1-pentanol), ketones (e.g., 2, 3-butanedione) and furan compounds (e.g., 2-pentylfuran) in fermented plant-based milks enhanced Pungent, Creamy, and Fruity aroma characteristics, respectively. Fermentation by CICC21790, ATCC7469, and CICC6117 may result in stronger intensities of these three aroma characteristics compared to fermentation by the CICC22704. For the Fatty aroma characteristic, it was enhanced by CICC21790 fermentation but diminished by ATCC7469, CICC6117, and CICC22704 fermentations. Full article

This study analyzes the aromatic profiles of kiwi-based fermented beverages, inoculated with varying proportions of milk kefir grains and incubated under different shaking rates. The experiments were designed using response surface methodology and three consecutive batch cultures were performed under each experimental condition. At the end of each fermentation, the grains were separated from the beverage and reused as the inoculum for fermenting fresh kiwi juice in the subsequent batch. Based on the results, together with the previously determined microbiological and chemical characteristics, two beverages were identified as having broader aromatic profiles, lower contents of sugars, ethanol, and acids, and high counts of lactic acid bacteria (LAB) and yeasts (>10⁶ CFU/mL). These beverages were produced under relatively low agitation rates (38 and 86 rpm) and high inoculum proportions (4.33% and 4.68% w/v) during the second and third batch cultures, respectively. Over 28 days of refrigerated storage, the pH values of both beverages remained relatively stable, and the LAB counts consistently exceeded 10⁶ CFU/mL. Yeast counts, along with the production of ethanol, glycerol, lactic acid, and acetic acid, increased slightly over time. In contrast, the concentrations of citric acid, quinic acid, total sugars, and acetic acid bacteria declined by day 28. Full article

Lactococcus lactis (L. lactis) is a pathogenic Gram-positive, catalase-negative coccobacillus (GPCN) associated with bovine mastitis. In this study, nine strains of L. lactis were successfully isolated and characterized from 457 milk samples from cows with clinical mastitis in China. All isolates exhibited a high degree of susceptibility to marbofloxacin and vancomycin. A series of molecular and cell biological techniques were used to explore the biological characteristics and pathogenicity of these isolates. The virulence gene profiles of the isolates were analyzed using whole genome resequencing combined with polymerase chain reaction (PCR) to elucidate the differences in virulence gene expression between isolates. To provide a more visual demonstration of the pathogenic effect of L. lactis on bovine mammary epithelial cells, an in vitro infection model was established using MAC-T cells. The results showed that L. lactis rapidly adhered to the surface of bovine mammary epithelial cells and significantly induced the release of lactate dehydrogenase, suggesting that the cell membranes might be damaged. Ultrastructural observations showed that L. lactis not only adhered to MAC-T cells, but also invaded the cells through a perforation mechanism, leading to a cascade of organelle damage, including mitochondrial swelling and ribosome detachment from the endoplasmic reticulum. The objective of this study was to provide strong evidence for the cytotoxic effects of L. lactis on bovine mammary epithelial cells. Based on this research, a prevention and treatment strategy for L. lactis as well as major pathogenic mastitis bacteria should be established, and there is a need for continuous monitoring. Full article

This study investigated the effect of different farming systems and lactation stages on the physicochemical characteristics, somatic cell count (SCC), and total bacterial count (TBC) of milk from Skopelos goats. This study was conducted over two consecutive lactation periods on two commercial farms in Greece, an extensive system on Skopelos Island and an intensive system in the Attica region, involving 237 goats of shared genetic background, thereby minimizing genetic variability and strengthening the validity of the comparisons between the production systems. Higher milk yields were observed in the extensive system (0.98 vs. 0.85 kg/day), while milk from this system also had a higher protein (3.57% vs. 3.47%; p < 0.001) and casein content (2.72% vs. 2.57%; p < 0.001), which are traits favorable for cheese production. Fat content peaked during mid-lactation (4.83%; p < 0.05) and remained unaffected by the farming system. Lactose declined from early (4.74%) to late lactation (4.42%; p < 0.001). Both SCC and TBC were significantly elevated in the extensive system (p < 0.001), possibly due to hand milking, environmental exposure, and less-controlled hygiene conditions. These findings highlight a trade-off between the nutritional advantages of extensive systems and challenges related to milk hygiene. A balanced approach, optimizing both quality and sustainability, is recommended. Full article

Objective: This study seeks to analyze the incidence of breastfeeding self-efficacy in postpartum woman who are undergoing prenatal care at the Family Health Strategy Units in the city of Tubarão, Santa Catarina (SC), Southern Brazil, from August to December 2022. Methods: An observational epidemiological study with a cross-sectional design was carried out with puerperal women—either primiparous or multiparous—who were followed in the municipal public network, along with their live-born children delivered at the maternity hospital of Hospital Nossa Senhora da Conceição in Tubarão, SC. Participants agreed to participate in the study. For data collection, an instrument developed by researchers and a validated instrument entitled Breastfeeding Self-Efficacy Scale-Short Form were used to assess the self-efficacy of breastfeeding. Results: The mean score of the Breastfeeding Self-Efficacy Scale (BSES) was 61.75 points (±6.39), indicating high self-efficacy. There was an association between the mean of the general score and/or the domains of the BSES with maternal characteristics. Women with higher education had greater technical mastery (p = 0.010), and those with previous breastfeeding experience and those who breastfed their children during the first hour of life had a higher average in the overall score and in the domains of the scale. In addition, those who planned the pregnancy (p = 0.024) and those who did not receive assistance from the milk bank (p = 0.047) had greater technical domain. Conclusions: In the present study, there was a predominance of high breastfeeding self-efficacy. It was verified that the personal and clinical aspects interfered in the self-efficacy of breastfeeding. Full article

Background: Breastfeeding is essential for preventing non-communicable diseases. However, mothers with chronic illnesses tend to breastfeed less, increasing the likelihood of abandoning breastfeeding, especially if they experience gestational complications. Objective: To analyze the association between factors such as prepregnancy maternal characteristics, gestational complications, food security, barriers, and facilitators with the practice of exclusive breastfeeding. Methods: Cross-sectional study with 566 women who had prenatal care and gave birth at the National Institute of Perinatology (Mexico City) between 2021 and 2024. Surveys were administered on breastfeeding practices, food insecurity, barriers, and facilitators of exclusive breastfeeding in mothers. In addition, sociodemographic information, medical history (prepregnancy conditions and complications), gestational weight gain, and neonatal outcomes were recorded. Results: Of the 566 women, only 43.6% practiced exclusive breastfeeding, with a median duration of 4 months. Exclusive breastfeeding was more frequent in young, stay-at-home mothers with lower educational attainment and in those with food insecurity, who also tended to delay the introduction of complementary foods until after six months. Prepregnancy risk conditions (OR 1.56, 95% CI 1.06–2.30) and multiparity (OR 1.64, 95% CI 1.08–2.49) increased the risk of non-exclusive breastfeeding. Conversely, food insecurity (OR 0.40, 95% CI 0.20–0.78) and counseling from healthcare personnel (OR 0.09, 95% CI 0.01–0.51) showed a protective effect. The analysis also showed that paid employment (OR 4.68, 95% CI 1.65–13.21), the perception of low milk production (OR 6.45, 95% CI 2.95–14.10), maternal illness/medication (OR 3.91, 95% CI 1.36–11.28), and fatigue (OR 4.67, 95% CI 1.36–11.28) increased the probability of non-exclusive breastfeeding. Conclusions: In Mexico, the promotion of exclusive breastfeeding faces challenges, especially in mothers who begin pregnancy with significant chronic conditions such as diabetes, hypertension, obesity, advanced maternal age, and hypothyroidism, among others. Healthcare personnel should provide personalized advice to each woman from the prenatal stage on strategies to achieve and maintain exclusive breastfeeding. Full article

Background/Objectives: Probiotics are increasingly recognized for their role in managing gastrointestinal disorders through modulation of gut microbiota. Restoring microbial balance remains a therapeutic challenge. Recent strategies combine probiotics, inulin, and sodium butyrate as synergistic agents for gut health. This study aimed to evaluate the effects of milk supplementation with inulin and sodium butyrate on physicochemical properties, sensory characteristics, and the survival of selected probiotic strains during in vitro simulated gastrointestinal digestion. Methods: Fermented milk samples were analyzed for color, pH, titratable acidity, and syneresis. A trained sensory panel evaluated aroma, texture, and acceptability. Samples underwent a standardized in vitro digestion simulating oral, gastric, and intestinal phases. Viable probiotic cells were counted before digestion and at each stage, and survival rates were calculated. Results: Physicochemical and sensory attributes varied depending on probiotic strain and supplementation. Inulin and the inulin–sodium butyrate combination influenced syneresis and acidity. Lacticaseibacillus casei 431 and Lactobacillus johnsonii LJ samples showed the highest viable counts before digestion. Two-way ANOVA confirmed that probiotic strain, supplementation type, and their interactions significantly affected bacterial survival during digestion (p < 0.05). Conclusions: The addition of inulin and sodium butyrate did not impair probiotic viability under simulated gastrointestinal conditions. The effects on product characteristics were strain-dependent (Bifidobacterium animalis subsp. lactis BB-12, L. casei 431, L. paracasei L26, L. acidophilus LA-5, L. johnsonii LJ). These findings support the use of inulin–butyrate fortification in dairy matrices to enhance the functional potential of probiotic foods targeting gut health. Full article

This study aimed to explore Markov decision methods in order to solve the problem of dairy cow replacement, adding the special characteristics of two types of abortions due to different sanitary reasons that influence the economic, production, and reproduction performance of these animals. The model was successfully validated against other models published in the literature. Python code v.3.13 was used to solve the problem and to ease future extensions with the inclusion of new variables. The results constitute tools that allow the veterinarian to explore more realistic scenarios by running a Markov simulation model that avoids the complexities leading to the problem of dimensionality in dynamic optimization models. In our study, the economic value of the herd considering RA and NLA abortions shows that the maximum net benefit is USD 178.77 per cow, and non-pregnant cows are slaughtered upon reaching six months of lactation, a value that is within the range of values reported by the literature that we have identified. At the optimum, the replacement model extended with abortion generates a difference of USD 0.69 per cow per month compared to the model that does not include the special abortion features. The changes in the net present value of each cow according to the month of culling depend on the variability of milk income and slaughter value and heifers’ replacement values, suggesting that any measure that seeks to improve the economic benefit of dairy cows should take greater account of these variables. Full article