Improving udder health on dairy farms requires knowledge about the prevailing mastitis pathogens in order to take appropriate measures. The aim of this research communication was to evaluate the association between two sampling approaches for determining the prevalence of mastitis pathogens in dairy herds. Sampling approaches tested included (a) bacteriological investigation of randomly selected cows independent from stage of lactation (random sampling) and (b) sampling of cows two weeks prior to drying off (dry-off sampling). Using linear regression, the prevalence of mastitis pathogens were compared on herd-level for groups of specific pathogens. Associations between the prevalence estimated by the two approaches were found for Staphylococcus aureus, Streptococcus dysgalactiae, Streptococcus uberis and Gram-negative bacteria but not for other esculin-positive streptococci. This study indicated that both sampling approaches provide farmers with an overview of the prevalence of mastitis pathogens in their herds, with the dry-off results also being used to target antibiotic use to infected quarters.

Buffalo are shy breeders and poor fertility traits are a major hindrance in exploiting the production potential of the animal. This study hypothesizes that polymorphisms in the luteinizing hormone beta (LHβ) gene can affect oestrus behaviour in buffaloes. A total of 100 animals were screened by calculating the heat index (threshold-50) and animals were categorized into two groups (Group1 > 50, Group2 < 50). Animals were subjected to blood sampling, genomic DNA isolation, specific primer based polymerization and sequencing of amplicons. A total of six genomic variations were identified in the gene. c.V15M was a non synonymous mutation found in line with the Hardy Weinberg Equilibrium and was significantly associated with the trait. Functional impact of the variation was determined by three-dimensional structure of the protein. Effect of c.V15M on the functionality of the gene was evident and hypothesis was supported so this can potentially be used as a marker for the future development of superior animal breed or regulating the expression of the gene to get the optimal oestrus cyclicity in river buffalo of Pakistan.

In this Research Communication we describe the application of single-step Bayesian regression (ssBR) models to predict milk yield of Murrah buffaloes. Milk production records of 2,026 cows in their first lactation were used. Using 270-day cumulative milk yield records as phenotype, genomic breeding values were predicted and their accuracies and dispersions were calculated by five methods: BayesA (ssBA), BayesB (ssBB), BayesC (ssBC); Bayesian Lasso (ssBL); and Bayesian ridge regression (ssBRR). For models based on mixture distributions (ssBB and ssBC), the proportions of markers having effect (π) were assumed as fixed, with respective values of 99% or 90%, or as unknown, where two approaches to estimate π were applied (ssBayesBπ and ssBayesCπ). The accuracy values found ranged from 0.550 (ssBBπ) to 0.584 (ssBCπ) and, the dispersion estimates ranged from 0.867 (ssBA) to 0.958 (ssBRR). The results indicated that Bayesian Lasso was the most suitable model for genetic evaluation of milk yield by buffaloes, considering accuracy and dispersion as criteria.

Mastitis is a major health problem in dairy industry as well as a major threat to profitability of dairy farms. Mastitis is also the main reason for the application of antibiotic treatment during lactation or at dry period. The aim of our study was to determine the prevalence of the most common mastitis pathogens in dairy cows and the antibiotic resistance under the conditions of Slovak dairy farms in 2017–2023. The samples came from 52 samplings in 2017 (47 farms), from 32 samplings in 2018 (29 farms), from 31 samplings in 2019 (29 farms), from 44 samplings in 2020 (41 farms), from 40 samplings in 2021 (35 farms), from 33 samplings in 2022 (31 farms) and form 38 samplings in 2023 (35 farms). A total of 2236 quarter udder milk samples were collected. The milk samples were taken from dairy cows based on high somatic cell count or California mastitis test or visible abnormalities in milk. Up to 88.62% of the identified isolates were the Coagulase-negative staphylococci (36.89%) followed by Escherichia coli (24.26%), Streptococcus uberis (16.21%), Staphylococcus aureus (8.41%) and Streptococcus agalactiae (2.86%). The most effective antibiotic was amoxicillin/clavulanic acid and antibiotic with the highest resistance was streptomycin. In conclusion, identification of mastitis pathogens in dairy cows and detection of antibiotic resistance is very important for the mastitis treatment and prevention of antibiotic resistance.

This study evaluated the effects of replacing ground corn with cassava root silage (CRS) in the supplement of grazing dairy cows on production yield, physicochemical characteristics, sensory attributes, and profitability of Minas Frescal cheese. Ten primiparous Girolando cows, with a mean weight of 373.45 ± 63.55 kg, a mean milk production of 12.48 ± 1.58 kg/d, and 76 days of lactation, were distributed into two 5 × 5 Latin squares. The animals were placed in the following five treatments: I, grazing without supplementation (WOS); II to V, grazing receiving 5 kg of dry matter (DM) of supplement without CRS (0 g/kg DM CRS) and with 260, 520 and 780 g/kg DM of CRS. Inclusion level of CRS did not affect (P > 0.067) physicochemical characteristics, sensory attributes, and production yield of cheese. However, cheese produced from supplemented animals had greater levels of protein (P = 0.025) and individual cheese production (kg of cheese/animal/day; P < 0.001) compared to WOS animals. Finally, the inclusion of CRS at up to 520 g/kg DM maximized cheese production by 0.73 kg of cheese/animal/day and gross revenue by 3.49 US$/animal/day, compared to WOS animals. In conclusion, replacement of ground corn with CRS in the supplement of dairy cows did not impact physicochemical characteristics and sensory attributes of Minas Frescal cheese. In addition, inclusion of CRS at up to 520 g/kg DM replacing ground corn in the supplement may be a suitable strategy for enhancing the profitability of Minas Frescal cheese production.

The aim of this Research Communication was to develop new flow cytometric tools for the fine identification and characterization of milk somatic cells in water buffalo (Bubalus bubalis). Four multicolour panels of antibodies were designed to identify different subsets of live leukocytes and epithelial cells in bulk milk samples. Panel 1, including the CD18/CD172a/CD14/CD16 markers and Live/Dead vitality dye, allowed us to identify total lymphocytes, polymorphonuclear neutrophils (PMN) and monocyte/macrophage subsets. Panel 2 (CD18/CD4/CD8/δ chain/CD335 and Live/Dead dye) allowed us to identify T helper (CD4+), T cytotoxic (CD8+), γδ lymphocytes and NK cells. Panel 3 (CD18/CD79a/CD21 and Live/Dead dye) allowed us to identify total and CD21+ B lymphocytes. Finally, with Panel 4 (CD18/MHC-I/pan Cytokeratin and Live/Dead dye) the epithelial cells were distinguished from leukocytes. In conclusion, we propose a fine characterization of live milk somatic cell (live differential cell count (LDCC)) in buffalo species. In the future the determination of LDCC could used to identify new markers for detecting early inflammatory states of the mammary gland or for monitoring the technological properties of milks of different somatic cell composition.

This research paper evaluated the effects of different concentrations of pitanga (Eugenia uniflora L.) bagasse (PB) on the chemical, technological, and sensory properties of Petit Suisse. Petit Suisse cheeses were formulated without PB (control) and with the enrichment of 0.5%, 1.0%, and 1.5% PB, respectively. The cheeses were evaluated over a 21-day storage period. PB significantly increased Petit Suisse cheeses’ fibre content and yield. There was also an increase in antioxidant activity. Higher levels of PB resulted in lower hardness and greater syneresis. In rheological measurements, the cheeses showed typical behaviour of a viscoelastic solid; However, the inclusion of PB altered the casein network, making the structure softer than the control. The PB does not affect the viability of Lactococcus and Streptococcus, maintaining the probiotic character of the product. The Petit Suisse with 1% PB resulted in greater sensory acceptance. In conclusion, adding pitanga bagasse to Petit Suisse cheese has been demonstrated to provide attractive, functional characteristics and sensory properties, opening new possibilities for product development in the dairy industry.

This Research Communication presents a cross-sectional study to compare the prevalence of contagious, environmental, opportunistic and other intramammary infection pathogens in mountain dairy herds. In the Italian Apennine mountains, areas where dairy farming is thriving are interspersed among areas where only a few dairy herds remain. The disappearance of some dairy farms relates to the reduction of agricultural and veterinary services in a process that can jeopardize dairy herd profitability. Sixteen herds were screened for intramammary infection (IMI) pathogens. Antimicrobial susceptibility testing of mastitis pathogens was performed, and data on antimicrobial use was collected from the herd treatment registry. The prevalence of contagious IMI pathogens was significantly higher in areas where dairy farming is reducing, whereas environmental and opportunistic infections were more abundant in herds in thriving areas where farmers had a more consistent relationship with veterinarians. Antimicrobial resistance levels were low throughout all areas and did not relate to antimicrobial use, although it was significantly higher in areas where dairy herds were thriving.

The objectives of the study were to determine somatic cell count (SCC) and evaluate the presence of pathogens (IMI – intramammary infection) in late lactation (LL), followed by the start (colostrum, CL) and approximate peak (established lactation, EL) of the next lactation, as well as to assess the possible transmission of IMI from lactation to lactation. The study was performed on a dairy farm in northern Slovakia. A total of 489 half udder milk samples (242, 80 and 167 in LL, CL and EL, respectively) were collected. Pathogens were identified using MALDI-TOF MS and PathoProof (the latter only in LL). SCC was determined only in LL and EL. Samples were divided according to SCC in four groups from lowest (SCC1 < 500 × 103 cells mL−1) to highest (SCC4 ≥ 2000 × 103 cells mL−1). SCC was higher in LL than in EL. The prevalence of pathogens identified using MALDI-TOF MS was 16.5, 38.8 and 12.6% in LL, CL and EL, respectively. Non-aureus staphylococci and mammaliicocci (NASM) were the most common isolated pathogens in goat milk and colostrum. Staphylococcus (S.) caprae and S. epidermidis species tended to cause persistent IMI in the next lactation. The identification of pathogens using PathoProof was higher than with MALDI-TOF MS. Of all the pathogens (n = 262) identified using PathoProof, the most common were Staphylococcus spp. (86.7%) of which 65.8% exhibited the β-lactamase gene. Additionally, Escherichia coli (4.2%), S. aureus (2.7%), Enterococcus spp. (2.3%), Streptococcus uberis (1.9%), Mycoplasma spp., Protetheca spp. (0.8% each), Arconabacterium pyogenes/Peptoniphilus indolicus and yeast (0.4% each) were also detected using PathoProof. Better identification of pathogen presence in samples with high SCC could contribute to the discussion about SCC as an indicator of subclinical mastitis in goats.

Cheese-whey is a valuable byproduct of the dairy industry, rich in various nutritional components such as minerals, lactose, and proteins. Whey proteins, often used in concentrate form, are widely applied in the food industry due to their diverse chemical, physical, and techno-functional properties. This study aimed to investigate the physicochemical composition and biochemical characteristics of camel and bovine whey after partial demineralization at a laboratory scale. Camel whey exhibited lower pH values compared to bovine whey, while showing comparable levels of total solids, ash, and lactose, but significantly higher protein content. Analysis of both types of whey, before and after dialysis filtration, demonstrated partial demineralization, a significant reduction in lactose content, and a decrease in β-lactoglobulin levels in bovine whey. These findings suggest that demineralized camel and bovine whey hold significant potential for applications in the agricultural and food industries.

There is increasing demand for milk and dairy products and an associated increase in milk production in Asia and Africa, making them important emerging dairy markets for the future. To the best of our knowledge, there has been little effort to comprehensively review literature on dairy production in these regions despite the changing situation, growth and challenges that require sustainable solutions. Thus, the objective of this review was to present an overview and evaluation of the dairy industry in selected countries in Eastern Africa and Asia using recent literature. The countries were selected based on the potential of dairy production in the respective regions. It focused on two types of countries: those in East Africa, which are at different stages of intensification regarding the global production issue, and those in Asia, which have large dairy industries. Based on this, Ethiopia, Kenya and Tanzania were selected from eastern Africa, while India, Pakistan and China were selected from Asia. The review revealed that dairy production in Eastern Africa predominantly relies on small-scale production systems. Factors such as inadequate feed, disease prevalence, poor access to breeding and formal/organized market pose significant challenges to this region's dairy industry. However, recent efforts have focused on improving productivity through technology adoption, livestock breeding programmes and market development initiatives. In contrast, Asia showcases a diverse range of dairy production systems. Countries like India are known for their large-scale dairy operations involving both indigenous and exotic dairy breeds. Additionally, cooperative models and public-private partnerships have contributed to the growth of the dairy sector in Asian countries. Nevertheless, challenges such as land/feed availability, environmental concern, and market competitiveness remain areas for improvement. While Eastern Africa aims to enhance small-scale farming systems through partly upgrading scale of production, innovation and market access, Asia seeks to bridge the gaps in productivity and sustainability.

This study examined the effects of fat content (0.1%, 1.5%, 3%, and 3.5%), heat treatment (pasteurization and UHT), and vitamin D supplementation on the physicochemical, microbiological, and sensory characteristics of yoghurt over 21 days. Yoghurts with higher fat content generally received higher sensory acceptability scores (7–8), exhibited less syneresis (14.75–22.48%) and higher whiteness index; 0.1%-fat had the highest syneresis (51.28%) and lowest whiteness (80.77) (p < 0.05). Although pasteurised yoghurt exhibited slightly better firmness (1.77 N) than UHT (1.61 N), no significant effect of heat treatment was found (p > 0.05). Sensory preference was for 3% and 3.5%-fat and pasteurised variety, especially for consistency. All yoghurts maintained viable lactic acid bacteria counts >10⁷ cfu/g throughout the storage period. The vitamin D addition resulted in a 6% average higher syneresis rate (p > 0.05) and a nearly 4% higher whiteness index (p < 0.05). This study shows that it is possible to obtain yoghurts with enhanced properties by optimizing the fat content and heat treatment conditions applied, and it also directs future studies on the effect of vitamin D addition on yoghurt properties.

Salmonella enterica is a Gram-negative bacterium responsible approximately for 155,000 deaths annually. S. enterica is one of the most important foodborne pathogens, affecting mainly people in developed countries. The human immune system produces antibacterial peptides and proteins like lactoferrin (LF). This work addresses the hypothesis that bovine lactoferrin (bLF) and its derivative peptides bLactoferricin17-30, bD-Lactoferricin17-30, bLactoferrampin265-284, bD-Lactoferrampin265-284 and bLF-chimera have antimicrobial activity on planktonic cells and pre-formed biofilms of S. enterica. Planktonic Salmonella enterica ATCC 14028 were treated with bLF and bLF-peptides for two hours, and bacterial viability was determined by counting colony-forming units/ml. In addition, S. enterica biofilms were pre-formed or established on an abiotic surface, and viability or disruption was assessed in the presence of bLF and bLF-peptides by counting colony-forming units/ml or using the live/dead viability kit. We observed that bLF and bLF-peptides were bactericidal against planktonic S. enterica, killing more than 80% of cultures after two hours of treatment. The bactericidal effect was concentration and time-dependent. In addition, bLF, bLFampin165-284, and bLF-chimera showed an anti-biofilm effect against Salmonella biofilms pre-formed during 8 and 12 hours on the abiotic surface, disorganizing more than 50% of the biofilms after 4 or 6 hours of treatment. We conclude that bLF and its peptides show antimicrobial activity against planktonic cells and pre-formed biofilms of S. enterica on abiotic surfaces and could potentially be a therapeutic solution to combat Salmonella infections.

This research paper investigated the potential application of essential oils nano-emulsion after characterization as natural preservatives in the dairy sector, by measuring the minimum inhibitory concentration of ginger and clove oil nano-emulsion along with their impact on the sensory properties, starter culture activity and survivability of some foodborne pathogenic and spoilage microorganisms in fortified laboratory-manufactured labneh. The characterized EOs nano-emulsions exhibited significant antimicrobial effect against the tested microorganisms (Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Pseudomonas aeruginosa, and Aspergillus flavus). S. aureus was completely inhibited in labneh fortified with 0.1 µg/mL clove and ginger nano-emulsion in the first and second weeks of the storage period, respectively. While A. flavus count was reduced by 100 and 35% in labneh fortified with 1 µg/mL clove and ginger nano-emulsion, respectively. Nonetheless, the overall acceptability and flavour of the fortified samples revealed scores that were not significantly different from the control samples (P > 0.05). These results were obtained without interfering with the starter culture activity during processing and storage period. In conclusion, the obtained results open a promising avenue for the EOs nano-emulsions application as safe and natural alternative in the dairy industry.

Whey, a greenish-yellow liquid resulting from curd separation in cheese manufacturing, was historically considered economically insignificant in the dairy industry and often discarded into the environment without proper oversight. However, recognizing its high nutritional value, whey has become a valuable ingredient in the food industry. Unprocessed whey (raw material) is highly susceptible to contamination, as it can serve as a substrate for the multiplication of a range of microorganisms, including spoilage, spore forming, pathogenic and toxin producing bacteria, particularly if stored at inappropriate temperatures. Staphylococcus aureus is one of these potential pathogenic bacteria often associated to dairy, that can also persist in the environment through biofilm formation and, once reaching the food matrix, can grow and produce enterotoxins. During the processing of whey powder production, there are points where S. aureus might find its way into the final product. Here we demonstrate critical contamination steps, and we highlight the need for more research to assess the microbiological integrity of whey powder, especially in Brazil, where its production has been growing in recent years. Considering the increasing use of whey powder as an ingredient for various formulations, continuous surveillance for the presence of spoilage microbiota and potentially pathogens, including S. aureus and associated enterotoxins is indispensable to prevent food poisoning outbreaks.

This study explores Turkish yoghurt varieties, emphasizing their cultural significance, historical roots, and regional diversity. Traditionally made with animal- and plant-based coagulants, Turkish yoghurt has evolved from its origins in Central Asia and the Ottoman Empire into a dynamic industry. Variations are classified by texture, fat content, and flavour, shaped by Türkiye's geographical diversity. Unique regional types exhibit distinct sensory and nutritional traits. The study also highlights the integration of traditional methods into modern production, ensuring the preservation and innovation of Turkish yoghurt in today's markets. Turkish yoghurt varieties have rich diversity and cultural significance, offering valuable insights into the gastronomy field. The findings emphasize the unique sensory and nutritional characteristics of regional yoghurts, which can inspire innovative culinary applications. For instance, chefs and product developers can incorporate traditional yoghurts like Antakya Salted Yoghurt or Tavas Smoked Sheep Yoghurt into modern recipes, creating novel dishes that balance authenticity and creativity. The study also sheds light on the potential of yoghurt-based products such as ayran and keş to serve as sustainable and nutritious alternatives in contemporary gastronomy. Additionally, understanding traditional production methods opens avenues for preserving and reviving artisanal techniques, fostering a deeper appreciation for local food heritage. By bridging tradition and innovation, this research contributes to the development of gastronomy as both an art and a science, enhancing the global visibility of Turkish cuisine.

Synbiotic beverages have become a boon for health-conscious people as these beverages can offer a variety of health benefits. The present study aimed to produce a novel synbiotic beverage from browntop millet (Urochloa ramosa, previously Brachiaria ramosa). Lacticaseibacillus rhamnosus was used for the fermentation of the browntop millet. Multi-response methodology optimization was performed, and maximum ferric-reducing antioxidant power (FRAP) concentration, reducing sugar and protein concentration was observed at 757.42 µ mol Fe (II)/ml, 90.38 mg/ml, and 1.31 mg/ml, respectively. The study also observed an excellent cell hydrophobicity (85.7%) of the probiotic strain. Thus, the final product obtained had a DPPH value of 54.89 ± 2.2 %.

Since ancient times, thistles have been used as clotting agents in the production of traditional cheeses, particularly in the Mediterranean area. In recent years, their use in cheesemaking has increased to satisfy the growing requests from vegetarian consumers. In this research paper, four different cheeses, typical of the Mediterranean area, were evaluated from a nutritional point of view: Caciofiore (from Italy) and Torta del Casar (from Spain), both typically produced using vegetable rennet, and Queso de Murcia al vino (from Spain) and Feta (from Greece), traditionally produced using animal rennet. All the cheeses were manufactured according to their traditional cheesemaking procedures and used as controls. Experimental cheeses were produced using aqueous extracts obtained from flowers of either spontaneous or cultivated thistles indigenous to the Mediterranean area (respectively Onopordum tauricum for Caciofiore, and Cynara humilis for Torta del Casar, Queso de Murcia al vino, and Feta). All cheeses were characterized for fat-soluble and mineral compounds to assess their nutritional adequacy according to the recommended daily intake of each evaluated nutrient. All the cheeses were found to be a good source of vitamin A, calcium and phosphorus, with an optimal Ca/P molar ratio, except for Feta. By consuming the recommended serving (50 g) of the studied cheeses, the salt and cholesterol intake is, on average, 16.4% and 15.9%, respectively of recommended intake. The use of aqueous thistle extracts in cheesemaking appears to have no effect on the nutritional quality of the studied cheeses.

We aimed to develop a new ice cream made from goat milk inoculated with the probiotic bacteria Limosilactobacillus fermentum CABA16. The physicochemical characteristics, meltdown behaviour and sensory properties of ice cream produced with and without the probiotic bacteria were analysed. The ice cream with added L. fermentum was further evaluated for probiotic viability during frozen storage and simulated gastrointestinal conditions. Results showed that the addition of L. fermentum CABA16 decreased the pH to 6.25 (P < 0.05), but had no effect on physicochemical properties such as overrun and melting behaviour of ice cream samples. The viable probiotic count was 6.71 log CFU/g with a survival rate of 90%, which was registered after 120 days of frozen storage. Considering the probiotic cell viability during gastrointestinal conditions, exposure to bile and pancreatin for 6 hours resulted in a decline of 3.6 log CFU/g cycles in ice cream samples previously stored at −18 °C for 120 days. Overall, the goat milk ice cream inoculated with L. fermentum received good sensory scores, and satisfactory probiotic viability (6.7–7 log CFU/g) was maintained throughout the 120 days of frozen storage.

Perfluorinated compounds (PFCs) are synthetic chemicals commonly used in various industries for their water-, grease-, and stain-repellent properties. These compounds are highly persistent in the environment and can be absorbed by farm animals, subsequently contaminating animal-derived products. This contamination poses a significant health risk to humans who consume these products. Previous studies have identified cow's milk as one of the primary animal products contaminated with PFCs. However, it remains unclear which specific PFCs increase in concentrations over time. In this study, we analysed data on the concentrations of 24 PFCs in cow's milk sourced from a milk processing plant in Taiyuan, Shanxi Province, China, over a three-year period, as provided by the National Agriculture Science Data Centre. Our analysis revealed that perfluoropentanoic acid (PFPeA) and perfluorobutanoic acid (PFBA) were the dominant PFCs that tended to accumulate in cow's milk over time. Consequently, consumers and milk producers should monitor the levels of PFPeA and PFBA in cow's milk to mitigate potential health risks associated with these pollutants.