The use of low-concentration factor ultrafiltered (LCF-UF) milk for cheesemaking has become popular in recent years. Research on using LCF-UF milk to make low-moisture part-skim (LMPS) Mozzarella manufacture is limited due to concerns about the negative impact of the higher casein content on functional properties, such as melt and stretch. Pre-acidification (PA) (reflects acid added to milk before the addition of the starter culture) has been used in low-fat and nonfat Mozzarella cheeses to lower calcium levels and improve their texture and melting properties.

pH-shifting method, as an eco-friendly approach, is a promising alternative to desolvation method, yet systematic comparison of their property is still lacking. In this study, bovine serum albumin-galangin nanoparticles (BSA-GA NPs) were designed for alleviating ROS-mediated macrophage inflammation by the 2 separate methods. Compared with the desolvation method, BSA exhibited a higher loading capacity for GA under the pH-shifting method, which was attributed to the exposure of the binding site leading to enhanced affinity for GA and a more compact particle structure.

This study investigated the long-term effects of feeding 5-d transition milk (TRANS) compared with milk replacer (MR) on parameters, including intake, growth, feeding behavior and oxidative stress. Fifty Holstein calves (30 females and 20 males) were fed either 12 L/day TRANS or MR for the first 5 d after an initial colostrum feeding of 3.5 L. Thereafter, all calves were fed with 12 L of MR/d (140 g/L) and were gradually weaned starting in wk 8 until wk 14. Throughout the 14 wk the calves had unrestricted access to concentrate (up to 9.8 kg/calf/day), hay, and water.

Training dairy cows on the automated milking system (AMS) can improve their performance, however, the ideal training method and how their individual personality relates to training is unknown. The objectives of this study were to determine: 1) the effect of AMS training method on adaptation of primiparous cows to an AMS, 2) whether the personality of a cow affects their adaptation to the AMS, and 3) whether certain personality types adapt better based on the type of training they receive. Forty-eight primiparous Holstein dairy cows, who had not previously been milked by an AMS, were enrolled in the study at ∼85 DIM and were assessed for personality traits using a combined arena test comprised of 3 parts: a novel arena test, a novel object test, and a novel human test.

Our objective was to determine the effects of isoacids (ISO) on the lactation performance, digestibility, and milk fatty acid (FA) profile of Holstein cows fed 2 forage NDF levels (FL). The study was 10-wk long (including 2-wk for covariate) utilizing a randomized complete block design. Sixty-four mid-lactating Holstein cows [662 ± 71 kg BW, 119 ± 51 DIM, 2 ± 0.9 parity] were blocked by parity, DIM, and prior milk yield (MY) for multiparous cows or genetic merit for primiparous cows, and randomly assigned to 1 of the 4 diets (n = 16).

Mycoplasma (M.) bovis is an important pathogen causing pneumonia, mastitis, and arthritis in cattle all over the world entailing reduced animal welfare and economic losses. In this longitudinal study, we investigated the presence of M. bovis antibodies in bulk tank milk (BTM) and in milk from primiparous (PP) cows at 4 sampling occasions over 2 years. Herd characteristics associated with a positive antibody test result in PP cows were investigated. The participating dairy herds (n = 149) were situated in southern Sweden, samples were collected and analyzed with ID Screen antibody ELISA.

The objective of this study was to evaluate changes in longissimus dorsi muscle depth (LDD) across lactation (0 to 300 DIM) and identify the impact of low versus high muscle reserves immediately after parturition on body weight and body reserve changes as well as production variables across a 300-d lactation. Forty multiparous cows were classified as high muscle (HM; LDD > 5.0 cm; n = 18) or low muscle (LM; LDD ≤ 5.0 cm; n = 22) based on LDD measurements collected within 24 h of parturition. Body weights (BW) and ultrasound scans to assess LDD and back fat depth (BFD) were collected monthly from parturition until 300 DIM.

This review evaluates research regarding the use of sensors to predict and manage hyperketonemia (HYK) in dairy cows during the transition period, with a focus on pasture-based systems. By doing so, we assessed the accuracy of HYK detection models, noting that no studies thus far have produced models with sufficient accuracy for practical use. Sensors have been validated for their use in dairy farming, proving they produce reliable and useful information. Research is beginning to focus on the analysis of multiple sensors together as a sensor system, discovering the potential for these technologies to be a valuable aid in decision making and farm management.

Understanding and assessing dairy cattle behavior is critical for developing sustainable breeding programs and management practices. The behavior of individual animals can provide valuable information on their health and welfare status, improve reproductive management, and predict efficiency traits such as feed efficiency and milking efficiency. Routine genetic evaluations of animal behavior traits can contribute to optimizing breeding and management strategies for dairy cattle but require the identification of traits that capture the most important biological processes involved in behavioral responses.

Bovine mastitis is an inflammatory disease that primarily occurs when bacteria invade and proliferate in the mammary gland or such as physical trauma. Mastitis results in a decrease in milk yield and quality, causing huge economic losses. Cyclophilin A (CyPA) is a cytosolic protein known as cyclosporine binding protein. Recent studies have shown that CyPA is secreted from cells and has chemotactic activity, recruiting inflammatory cells and inducing multiple cytokines. In this study, we found that CyPA is detected in milk and is abundantly secreted at the onset of mastitis.

An experiment was conducted to determine the effects of supplementing rumen-protected arginine (RPA) on productive performance in dairy cows. One-hundred and 2 cows were blocked by parity and then by energy-corrected milk (ECM) yield. Within block, cows were randomly assigned to control (CON) that received 200 g/d of a mixture of hydrogenated soybean oil and heat-treated soybean meal to supply 30 g of metabolizable protein (MP), or 200 g/d of a product containing 30 g of metabolizable arginine (RPA), which increased the dietary arginine from 5.7 to 7.5% of the MP from 250 d of gestation to 21 d postpartum.

Cow milk protein allergy (CMPA) is a significant health concern characterized by adverse immune reactions to cow milk proteins. Biomarkers for the accurate diagnosis and prognosis of CMPA are lacking. This study analyzed the clinical features of CMPA, and 16S RNA sequencing was used to investigate potential biomarkers through fecal microbiota profiling. Children with CMPA exhibit a range of clinical symptoms, including gastrointestinal (83% of patients), skin (53% of patients), and respiratory manifestations (26% of patients), highlighting the complexity of this condition.

With dairy cattle farming under pressure to lower its environmental footprint it is important to find effective on-farm proxies for evaluation and monitoring of management practices aimed at reducing the risk of nitrogen (N) losses and optimizing N use efficiency of dairy farm systems. Urinary N (UN) is regarded as the most potent source of N emissions. In contrast to confinement systems, there have been few studies from pasture-based systems associating on-farm animal and nutritional factors with UN output.

The prevalence of lactose intolerance is one of the factors driving consumers toward plant-based milk alternatives (PBMA). This study aimed to analyze the carbohydrate profile of cows' milk (regular and lactose-free from both pasteurized and UHT milks; n = 80) and PBMA (n = 60) by HPLC. The study revealed that there was no significant difference in the energy content and total carbohydrate content between regular milk and lactose-free milk. Although milk and PBMA are entirely different food matrices, some PBMA types, as soya and coconut, may have energy contents and total carbohydrate contents comparable to those of milk.

The standard single-step genomic prediction model assumes that all SNP markers explain an equal amount of genetic variance, which, however, may not be true. This is because SNPs are located in or near different genes with different functions. Therefore, it seems logical to consider SNP marker-specific weights when predicting genomic breeding values. We hypothesized that allowing differences in the amount of genetic variance explained by each SNP marker will improve prediction reliability and response to selection.

Yogurt, as a globally prevalent fermented dairy product, is renowned for its substantial nutritional value and a myriad of health benefits, particularly pertaining to the digestive system. This narrative review elucidates the latest advancements in yogurt development from 2019 to 2024, addressing aspects of microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across diverse protein sources. The intrinsic quality of yogurt is significantly influenced by its primary ingredient, milk, traditionally derived from animals such as cows, goats, and sheep.

In this study, low lactose milk (LLM) was heat-treated under different conditions and stored at 4, 25 and 37°C for 15 d, after which the changes in the Maillard reaction (MR) of LLM were investigated. The contents of α-dicarbonyl compounds and 5-hydroxymethylfurfural(5-HMF) in LLM after the addition of polyphenols were determined via HPLC, and the inhibitory effects of 3 different concentrations of epigallocatechin gallate (EGCG), dihydromyricetin (DMY), and procyanidin (PC) on the MR of LLM were studied.

The aim of the study was to obtain hard cheese similar to the rennet hard cheese starting from the fresh white cheese (low and full-fat). This was accomplished with adding a powdered whey protein isolate to the fresh white cheese and heating. Fresh white cheese was produced from full or skim milk and ground with the whey protein isolate powder. The obtained mixture was heated at different temperatures. The increased heating temperature resulted in a more compact product characterized by higher hardness and elasticity compared with the full-fat product.