Heat stress remains a major constraint in dairy production. Mechanically cross-ventilated barns mitigate thermal load, but conventional in-line freestall layouts create wake interference that reduces airflow to downstream cows. This study used computational fluid dynamics (CFD), with numerical verification and benchmarking against empirical bluff-body correlations, to evaluate stall-level strategies for improving cow body sensible convective heat transfer. Simulations represented a head-to-head freestall section with anatomically realistic Holstein cows at inlet velocities of 0.5–3.0 m s−1. Five configurations were examined: baseline in-line, staggered, staggered with an overhead baffle, single 45° vertical deflector, and double vertical deflectors. The staggered configuration increased the mean second-row cow body sensible convective heat-transfer rate by approximately 15–20% relative to the baseline, while the single deflector increased it by up to 29%. At 3.0 m s−1, the double-deflector configuration produced an approximate 34% increase. A representative AOZ analysis at 1.0 m s−1 showed that greater heat-transfer performance did not necessarily correspond to lower plane-wide velocity variation. These findings demonstrate that stall-level aerodynamic modifications can enhance cow body sensible convective heat transfer under controlled modeling assumptions.
Sesbania grandiflora (Agathi) is a nutritionally and pharmacologically rich tropical legume tree whose leaves contain substantial quantities of phenolic acids, flavonoids, carotenoids, calcium, and iron. Despite their well-documented bioactivity, comprehensive multi-parameter characterisation of paneer fortified with S. grandiflora leaf powder has not previously been reported, representing the focus of the present study; paneer is the most widely consumed “acid–heat coagulated” dairy product across South Asia. The present study developed and characterised paneer fortified with S. grandiflora leaf powder at 0% (T1, control), 0.5% (T2), 1.0% (T3), and 1.5% (T4) and comprehensively evaluated the effects on proximate composition, pH, instrumental colour (CIE L*, a*, b*), total phenolic content (TPC), flavonoid content, antioxidant activity (phosphomolybdenum and DPPH methods), texture profile analysis (TPA), water activity (aw), HPLC-based phenolic profiling, “SDS PAGE” protein characterisation, microbiological quality, and sensory acceptability. Fortification significantly increased protein (19.00–22.00%), crude fibre (0.40–2.30%), ash (1.20–1.30%), TPC (2.18–5.82 mg GAE/g dw), flavonoid content (0.31–1.56 mg RE/g dw), and antioxidant activity (phosphomolybdenum assay: 0.03–0.16 mg AAE/g; p < 0.05) with increasing leaf powder levels, while fat and moisture declined proportionally. HPLC profiling identified quercetin and kaempferol as the dominant flavonoids in fortified treatments, with total quantified polyphenols reported at 3.35 mg/g dry weight in T4. TPA revealed that T3 achieved comparable hardness to T1 (58.3 vs. 62.1 N), while maintaining superior springiness (0.84) and cohesiveness (0.68). Water activity decreased significantly from 0.973 in T1 to 0.951 in T4, corroborating enhanced microbial stability. “SDS-PAGE” revealed additional protein bands (18–35 kDa) in fortified samples, consistent with a plant-protein contribution, although this does not by itself confirm structural integration into the casein matrix. Microbiological counts were significantly reduced in fortified treatments throughout a 9-day refrigerated storage period, with T3 remaining within acceptable limits (<6.0 log CFU/g TPC) throughout. Sensory evaluation identified T3 (1.0%) as the optimal formulation with the highest overall acceptability score (8.2/9). These findings establish S. grandiflora-fortified paneer as a promising functional dairy formulation with an improved nutritional and antioxidant profile, which may contribute to nutritional enrichment in South and Southeast Asian populations, pending further validation of bioavailability and health outcomes.
The increasing demand for high-protein nutritional supplements has led to the widespread incorporation of milk protein concentrate (MPC) and whey protein isolate (WPI) into dairy systems; however, their synergistic effects on thermal stability and sensory quality remain poorly understood. This study systematically investigated the heat-induced denaturation and volatile organic compound (VOC) evolution in fortified whole milk (WM) systems (80 °C, 30 min) using a multidimensional flavoromics approach. We integrated SDS-PAGE and HPLC to quantify protein denaturation, alongside HS-SPME-arrow-GC-MS and descriptive sensory analysis (QDA) to map the resulting volatilome and aroma profile. HPLC analysis showed that WPI-fortified systems maintained higher initial β-lactoglobulin levels and exhibited a numerical 19.7% reduction in recoverable soluble β-LG after heat treatment. In contrast, MPC-containing systems showed less pronounced high-molecular-weight aggregation in non-reducing SDS-PAGE, suggesting that the casein-rich matrix may modulate whey protein aggregation. VOC profiling indicated a prominent contribution of lipid oxidation products, including hexanal and nonanal, together with formulation-dependent differences in sulfur-containing and ketonic compounds. Correlation analysis suggested associations between the volatile profiles and selected sensory attributes. Although sulfur-containing compounds were detected, the sensory results indicated formulation-dependent differences in cooked aroma, suggesting that the casein-rich matrix may influence volatile retention and release. Collectively, these findings indicate that protein-specific matrix interactions contribute to the thermal and sensory behavior of protein-fortified dairy systems and provide initial guidance for the formulation of thermally stable, protein-enriched dairy beverages.
Consumers are increasingly purchasing nutrient-dense, clean-label foods, a trend that is driving demand for vitamin C-fortified dairy products; however, vitamin C is readily degraded by heat, light, oxygen, and changes to pH. The propensity for vitamin C to degrade makes fortification challenging, and companies incur added cost by including vitamin overages to account for anticipated losses. Encapsulating vitamin C minimizes degradation and increases the nutritional value of dairy products. This review examines four case studies that improve the stability of vitamin C through various encapsulation techniques, including emulsification with spray drying, spray chilling, liposomal encapsulation, and extrusion gelation. Encapsulation of vitamin C with casein gel for use in vitamin gummies, polyglycerol monostearate for drinkable yogurt, liposomes for ice cream, and sodium alginate for flavored milk significantly delayed vitamin degradation. The four case studies demonstrate that vitamin C encapsulation provides a viable solution to reduce vitamin overage by delaying vitamin C degradation, improving product quality, and extending shelf life. Current limitations of encapsulation technology include vitamin coating efficiency, industrial scalability, and the ability to align technologies with nutrient fortification, clean-label, and product shelf-life targets.
Biosecurity measures (BSMs) are risk-reduction strategies that prevent pathogen introduction and limit disease spread in dairy herds. A cross-sectional questionnaire-based study was conducted from July 2025 to February 2026 to assess the BSM status and associated factors in dairy farms in Asella, Adama, and Bishoftu, Ethiopia. The towns were purposely selected, while the kebeles (the smallest administrative unit in Ethiopia) and the farms were randomly chosen. The data were collected from 300 farms using an online kobotoolbox. The external and internal biosecurity practice scores were calculated using the conceptual framework of Ghent University’s Biocheck tool. Overall, 85% of the farms had poor external BSMs (<50%), while 16.7% had poor internal BSMs. The contrast between relatively good internal and poor external BSMs indicated that disease management was largely focused on control after pathogen entry rather than prevention. In total, 62% of the farms exhibited poor combined BSMs (internal and external). Poor BSMs were significantly associated (p < 0.05) with a lack of formal education (OR = 17.08), non-membership in a milk cooperative (OR = 3.25), no training (OR = 3.34), small-scale farming (OR = 1.89), and limited land (<60 m2; OR = 3.8). In conclusion, BSM adoption was low, emphasizing the need for improved training and supportive policies to enhance productivity.
Donkey milk represents a valuable alternative for diversifying dairy resources. The mixture of donkey milk with milk from other species may help overcome its technological limitations while creating opportunities for the development of innovative cheeses based on non-conventional milk sources and indigenous lactic acid cultures. The effects of adjunct Lacticaseibacillus and ripening time on the physicochemical, microbiological, proteolytic, volatile, and sensory characteristics of cheese were evaluated. Cheeses made from a mixture of sheep milk (70%) and donkey milk (30%) were manufactured using a commercial starter culture and served as the control. Experimental cheeses were produced from the same milk blend inoculated with the commercial starter culture and supplemented with autochthonous Lacticaseibacillus strains. Their addition accelerated acidification and modulated the volatile profile, increasing alcohol and ester concentrations while reducing aldehydes and branched-chain fatty acids. These changes may have contributed to enhanced aroma intensity and complexity, together with increased hardness and friability of the cheeses during sensory evaluation. The use of indigenous Lacticaseibacillus cultures may contribute to the production of innovative mixed-milk cheeses, supporting the sustainable valorisation of donkey milk in dairy systems.
The application of natural colorants in cheese manufacture is gaining increasing interest as an alternative to synthetic additives. This study investigated the incorporation, stability, and technological effects of blackcurrant (Ribes nigrum L.) anthocyanins on semi-hard Trappist cheese during eight weeks of storage under simulated commercial refrigerated display conditions. Cheese samples were soaked in natural blackcurrant juice for seven days and subsequently evaluated for anthocyanin composition, color characteristics, texture properties, microbiological quality, and sensory acceptance. HPLC analysis confirmed the successful incorporation of blackcurrant anthocyanins into the cheese, with delphinidin-3-rutinoside(D-3-R) being the predominant compound. D-3-R concentration decreased from 20.23 to 5.88 mg/100 g dry matter during storage, corresponding to an approximately 71% reduction, while cyanidin-3-rutinoside content became below the detection limit by week 8. Significant changes were observed in all quantified anthocyanins (p ≤ 0.05), indicating progressive pigment degradation. The maximum image-based color difference reached ΔE = 38.20 under standardized imaging conditions. Interestingly, color development followed a biphasic pattern, characterized by initial pigment redistribution and color intensification despite decreasing anthocyanin concentrations, followed by progressive color fading associated with anthocyanin degradation. Texture analysis revealed significant storage-related changes in the mechanical properties of the rind, suggesting structural reorganization of the cheese matrix. Microbiological analyses demonstrated the persistence of technologically important lactic acid bacteria throughout storage, indicating compatibility of the treatment with the cheese microbiota. Sensory evaluation performed by 60 consumers showed high acceptance of blackcurrant-treated cheese. The results indicate that blackcurrant juice soaking is an effective strategy for producing naturally colored semi-hard cheeses enriched with anthocyanins while maintaining desirable microbiological, textural, and sensory characteristics. The observed degradation kinetics under the storage conditions applied in this study emphasize the importance of optimizing storage conditions for anthocyanin-enriched dairy products.
Targeted CSN2 codon-67 genotyping supports A2-oriented breeding and herd management. We compared Kompetitive Allele-Specific PCR (KASP) with a locally implemented gel-based tetra-primer amplification refractory mutation system PCR (T-ARMS PCR) workflow in a balanced, non-population-representative Holstein–Friesian panel using re-audited Sanger-supported reference classifications. Both assays distinguish His67-associated (A1-type) from Pro67-associated (A2-type) β-casein classes rather than complete CSN2 alleles. The paired analysis included 96 independent samples. KASP produced 90 reference-concordant, four reference-discordant, and two no-call outcomes (93.8% all-record reference-concordant yield), whereas T-ARMS PCR produced 77 reference-concordant, six reference-discordant, and 13 ambiguous outcomes (80.2%). Concordance among callable/evaluable results was 95.7% and 92.8%, respectively. In the primary comparison, KASP showed a 13.5 percentage point higher yield (95% CI, 4.2–22.9 percentage points; p = 0.015), mainly because it generated fewer non-interpretable outcomes. All callable KASP discordances involved Pro67/Pro67 reference samples called His67/Pro67. Because no independent DNA dilution, new DNA extraction, repeat KASP run, or new Sanger sequencing was performed, their cause and reproducibility remain unresolved. Formal repeatability and between-run reproducibility were not systematically evaluated; therefore, this comparison is not a formal assay validation and does not define T-ARMS PCR performance beyond the tested local configuration. Discordant, ambiguous, or high-impact classifications require independent repeat testing or sequencing confirmation.
European Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) cheeses represent a diverse sector in which geographical origin, production rules, species, territorial context, and market orientation shape product value. This study aimed to examine product, territorial, and market factors associated with variation in estimated retail price among European protected cheeses. A cross-sectional product-level dataset was constructed using 253 PDO and PGI cheeses registered in the EU geographical indication system. The dataset combined information on country, production region, species, production volume, territorial characteristics, registration status, market orientation, and estimated retail price. Retail price, expressed in €/kg, was analysed using a generalised linear model with a normal distribution and an identity link. The mean estimated retail price was 17.85 €/kg, with a range of 7.00 to 30.00 €/kg. Cow-milk cheeses represented 51.8% of the dataset, followed by mixed/other cheeses, sheep cheeses, and goat cheeses. The model was statistically significant overall (p < 0.001), indicating that the selected explanatory variables were jointly associated with estimated retail price. Higher estimated retail prices were associated with silage prohibition, mountain location, goat milk, and older registration age, whereas export dependency was negatively associated with price. Cow cheeses were significantly cheaper than mixed/other cheeses, while goat cheeses were significantly more expensive. These findings suggest that protected cheeses are economically heterogeneous and that estimated retail price is associated with more than protected status alone. Production constraints, territorial embeddedness, species identity, and market orientation were all associated with price differentiation. This study provides an exploratory quantitative basis for understanding value formation in the European protected cheese sector.
Heat stress is frequently associated with reduced dry matter intake (DMI), milk yield, and physiological alterations in Holstein dairy cows. The aim was to evaluate how prior exposure to heat stress affects feed intake, milk production, energy balance, blood metabolites, and infrared thermography, with special emphasis on the cows’ ability to recover and re-establish normal physiological and productive responses. Thirty multiparous lactating Holstein cows (days in milk = 87 ± 19.6 days) and previous milk yield (30.8 ± 3.95 kg/d) were monitored over 21 days, divided into three 7-day phases: thermoneutral (TN), cows kept at a constant temperature–humidity index (THI) of 69; heat stress (HS), cows at a THI of 82 for 9 h and 69 for 15 h, and recovery (REC), cows at a constant THI of 69. Milk yield decreased by 16.1% during HS and remained 17.3% lower during REC compared with TN. Dry matter intake was reduced by 5.8 and 4.2 kg/d for HS and REC compared to TN cows. Plasma insulin was higher in REC compared to HS. Under the conditions of the present study, heat stress was associated with impaired productive performance, altered metabolism, and changes in the physiological status of mid-lactation Holstein dairy cows, with some effects persisting after the cows returned to thermoneutral conditions.
Tail inflammation and necrosis in dairy cows are increasingly reported, yet the early stages of their development and dynamics remain unclear. We conducted a longitudinal study to characterize the macroscopic pathogenesis of tail lesions throughout the entire lactation period to identify the initial stages and vulnerable phases of lactation. Fifty-one cows were examined weekly. We scored the distal spineless tail for bloody lesions. Change point analysis and first-order Markov chains were used to describe the timing and transitions probabilities. Overall, 60.8% of the cows developed at least one bloody lesion, with 49.0% experiencing lacerations and 25.5% undergoing autoamputation. On average, autoamputation shortened tails by 4.0 cm. Three progression types were identified: laceration with healing and preservation of the tip, autoamputation after laceration and spontaneous autoamputation. Regarding the frequency of occurrence, 65.5% began as bloody lacerations and healed in 93.2% of cases. Of these, 4.0% progressed to autoamputation, 12.7% underwent spontaneous autoamputation from an intact tip. Significant changes in lesion severity occurred in lactation weeks 8 and 40. These patterns are consistent with an endogenous microcirculatory mechanism and support the hypothesis that tail inflammation and necrosis may represent a manifestation of Bovine Inflammation and Necrosis Syndrome.
Milk sample collection before attaching the milking cluster for bacteriological and cytological examination is a standard clinical diagnostic procedure in dairy production. Collecting samples premilking can be difficult under certain field conditions. Therefore, we aimed to determine the effect of the timing of milk sampling on the results of bacteriologic analysis and somatic cell count. The study was conducted on a dairy herd of 1520 German Holstein cows. From 110 cows selected because of previously high somatic cell count, paired milk samples (premilking and postmilking) were taken and submitted for bacteriological and cell count analysis. The somatic cell score (SCS) was significantly higher in postmilking samples than in premilking samples (p = 0.001). A total of 113 of 433 premilking and 69 of 433 postmilking samples had positive bacteriologic culture. Quarter samples with a positive bacteriologic culture had numerically higher SCS estimates than negative samples. Mammary quarters with positive premilking and negative postmilking cultures had a significantly lower SCS than quarters with positive premilking and postmilking cultures (p < 0.05). Our findings suggest that premilking and postmilking samples differ in bacteriological and cytological composition. Therefore, the sampling strategy has to be taken into account when making treatment and prevention strategy decisions based on milk samples.
Injectable trace mineral supplementation (ITMS) has been proposed to support physiological adaptation during critical stages in dairy cattle; however, field-based evidence from pasture-based seasonal-calving systems remains limited. This study evaluated the effects of ITMS, administered at birth in calves and approximately 30 days before fixed-time artificial insemination in early-lactation cows, primarily on erythrocyte glutathione peroxidase activity and plasma trace mineral concentrations, while health, growth, production, and fertility were monitored as secondary outcomes. Thirty newborn calves receiving isotonic saline control (CNTRL; n = 15) or ITMS (n = 15) and 50 early-lactation cows (CNTRL, n = 24; ITMS, n = 26) were enrolled. In calves, erythrocyte glutathione peroxidase activity was higher in ITMS calves (322 vs. 359 U/g Hb; p < 0.01), and plasma selenium was higher on day 15 (0.57 vs. 0.62 µmol/L; p = 0.03). A treatment × week interaction was detected for body weight, but overall body weight and average daily gain did not differ. In cows, plasma selenium was transiently higher in multiparous ITMS cows on day 15 (1.04 vs. 1.09 µmol/L; p = 0.03), while antioxidant and inflammatory biomarkers, production, mastitis incidence, and fertility were unaffected. Overall, a single ITMS administration elicited modest biochemical and selenium responses without statistically detectable improvements in growth, health, production, or fertility.
Plant-derived coagulants are increasingly explored as alternatives to animal rennet. This study provides the first evaluation of the coagulation kinetics and technological properties of Onopordum platylepis Murb. in ewe's milk. Response surface methodology was applied to optimize temperature (30, 33, and 36 degrees C), pH (5.5, 6.0, and 6.5), and calcium chloride concentration (2, 4, and 6 mM). The optimal conditions for minimizing milk-clotting time were 36 degrees C, pH 5.5, and 6 mM CaCl2. Under standardized activity (50 IMCU/L), the Rheological properties of gels produced by Onopordum platylepis were compared with Cynara cardunculus, Cynara humilis, animal rennet, a commercial plant coagulant, and fermentation-produced chymosin. Onopordum platylepis showed slower curd-firming rates than animal rennet and Cynara cardunculus, but similar behavior to Cynara humilis. Gels produced with Onopordum platylepis exhibited firmness comparable to commercial plant coagulants. The water-holding capacity was similar to other coagulants, though protein losses were higher for Onopordum platylepis, Cynara humilis, and Cynara cardunculus than animal rennet. Overall, Onopordum platylepis demonstrates potential for ewe's milk cheese production, in which highly proteolytic coagulants are used.
Heat stress (HS) alters rumen function and may compromise fermentation efficiency in dairy cows. This in vitro study evaluated the effects of six additives-betaine, sodium bicarbonate, bentonite clay, protected fat, Saccharomyces cerevisiae yeast, and Melissa officinalis (lemon balm)-on ruminal fermentation under increasing incubation temperatures (39.0 degrees C, 40.5 degrees C, 41.5 degrees C). This study was designed as an initial in vitro screening approach aimed at evaluating additive resilience under a conservative, worst-case thermal challenge. The highest incubation temperature (41.5 degrees C) was not used to reproduce the exact physiological rumen environment but rather served to identify additives capable of maintaining fermentation when exposed to extreme conditions that may occur during severe heat load. These results therefore constitute a preliminary step before in vivo validation under realistic HS scenarios. Fermentation was assessed after 24 h by measuring gas production, pH, redox potential, volatile fatty acids (VFAs), and ammonia (NH3) and performing protozoa counts. Temperature alone produced limited effects in the control, with numerical increases in gas, acetate, total VFAs, and NH3 at 41.5 degrees C. Betaine and yeast maintained overall stable fermentation across all temperatures, preserving gas production, pH, redox potential, and VFA profiles. Sodium bicarbonate increased the pH but reduced gas production. Lemon balm enhanced VFAs and propionate at 39.0 degrees C but showed reduced activity at high temperature. Protected fat and bentonite clay resulted in lower gas production with minimal influence on other parameters. The protozoa counts were not affected by temperature and showed statistically detectable differences among additives. Overall, betaine and yeast exhibited the highest thermal stability and appear to be suitable candidates for inclusion in feeding strategies aimed at supporting rumen fermentation during periods of HS.
The objectives of this study were to evaluate the effects of different dietary omega-6 to omega-3 (n-6:n-3) fatty acid ratios during timed artificial insemination (TAI) on reproductive responses, luteal development, and offspring characteristics in lactating dairy cows. Holstein cows (n = 60) averaging 109 +/- 10 days in milk (DIM) were randomly assigned to receive either a greater n-6:n-3 diet or a lower n-6:n-3 diet for 42 days. All cows were synchronized using a modified Ovsynch protocol. Although synchronized ovulation rates and pregnancy outcomes were not significantly affected by treatment, cows fed the lower n-6:n-3 ratio exhibited significantly greater corpus luteum (CL) volume and cross-sectional area on days 11 and 14 post-TAI, indicating enhanced luteal development. Pregnancy rates following the first AI and cumulative AI, as well as the number of services per conception, did not differ between treatments. However, cows fed the lower n-6:n-3 ratio tended to produce a greater proportion of female offspring (66.67% vs. 42.90%; p = 0.09). In addition, calves born to cows receiving the lower n-6:n-3 ratio had greater birth weights than calves born to cows fed the greater n-6:n-3 ratio diet. Additionally, the lower n-6:n-3 diet tended to increase milk yield and significantly increased lactose and solids-not-fat yields. In conclusion, a lower dietary n-6:n-3 ratio during a TAI program enhanced luteal development, tended to increase the proportion of female offspring and increased calf birth weight. These findings suggest that reducing the dietary n-6:n-3 ratio during the breeding period may enhance luteal development and may influence offspring sex ratio and calf birth weight in lactating dairy cows.
Artisanal raw milk cheeses harbour complex microbial communities that drive cheese making and shape sensory quality. Previous work on Idiazabal cheese identified rennet as a major microbial source, although all reservoirs contributed to varying degrees. However, their impact in terms of enzyme-encoding genes related to technological quality of cheese remained unexplored. Building on that, this study draws on metagenome-assembled genomes (MAGs) from cheeses and dairy environments to comprehensively identify enzyme-encoding genes involved in key biochemical processes. In cheese MAGs (Lacticaseibacillus paracasei), protease-encoding genes were dominated by ATP-dependent metalloproteases (M41), carbohydrate-active enzyme-encoding genes (CAZymes) by glycoside hydrolases (GH) and glycosyltransferases (GT), while esterase, lipase, and related-enzyme-encoding genes were restricted to sparse 'GDXG', type-B and esterase D families. Dairy environments emerged as major reservoirs of enzyme-encoding genes, with notable differences among sample types (p <= 0.001). The richest sources of protease-encoding genes were grass (610 genes), linked primarily to Pantoea agglomerans, and rennet (318), mainly related to Basfia sp. and Moraxella sp., dominated by metalloproteases (M23, M38) and serine proteases (S15). The largest reservoirs of CAZyme-encoding genes were food contact surfaces (1550), associated mainly with Salinisphaera sp. and Dietzia sp., and rennet (1505), related to, e.g., Bacteroides pyogenes, Alloprevotella sp., and Lentilactobacillus buchneri. Food contact surfaces were also the richest source of esterase, lipase and related-enzyme-encoding genes (1209), mainly linked to Dietzia sp., Corynebacterium sp., and Brevibacterium aurantiacum. Similarly, aroma-related enzyme-encoding genes (e.g., oppA, pepA, GH13, esterase D) were consistently detected in environmental matrices. These results provide novel insights into dairy microbiomes as functional reservoirs of aroma precursors, revealing their relevance for artisanal PDO cheese production and future biotechnological applications.
Ketosis is one of the most economically significant metabolic disorders affecting periparturient dairy cows, causing production losses and predisposing animals to secondary complications. Current blood-based diagnostics are invasive and provide limited insight into the underlying metabolic perturbations. This study employed an integrated three-platform metabolomics approach to characterize milk metabolite alterations in ketotic Holstein dairy cows and to evaluate milk-based biomarker panels for early ketosis detection. Milk samples from 20 healthy control (CON) cows and 6 ketotic cows were collected at 2 weeks postpartum and analyzed by direct injection/liquid chromatography-tandem mass spectrometry (DI/LC-MS/MS), proton nuclear magnetic resonance (H-1-NMR) spectroscopy, and inductively coupled plasma mass spectrometry (ICP-MS). Ketosis was confirmed by serum beta-hydroxybutyrate concentrations >= 1400 mu mol/L. Principal component analysis, partial least squares-discriminant analysis, and receiver operating characteristic (ROC) curve analyses were applied. All three platforms discriminated ketotic cows from healthy cows, with clear cluster separation validated by 2000 permutation tests (p < 0.05). DI/LC-MS/MS identified 16 significantly altered metabolites (p < 0.05), with butyrylcarnitine (C4), phosphatidylcholine 30:0 (PC 30:0), ether-linked phosphatidylcholine O-38:3 (PC O-38:3), and citrulline identified as the top discriminatory biomarkers (AUC = 0.920; 95% CI: 0.85-0.98; sensitivity = 91.7%; specificity = 93.3%). ICP-MS revealed significantly reduced selenium (Se, p = 0.017), manganese (Mn, p = 0.045), and chromium (Cr, p = 0.037), as well as elevated cobalt (Co, p = 0.014) in ketotic milk (AUC = 0.870). H-1-NMR detected no individually significant metabolites; however, multivariate analysis distinguished groups (AUC = 0.890), with succinate (numerical fold change: +5.77 & times;; p = 0.059), methanol (-1.94 & times;; not significant), and acetate (+2.88 & times;; not significant) as top VIP contributors. The combined multi-platform biomarker panel (joint classification using top VIP features from all three platforms, without formal data fusion) achieved superior diagnostic performance (AUC = 0.970; 95% CI: 0.93-1.00; sensitivity = 95.0%; specificity = 96.7%). These findings identify coordinated perturbations in glycerophospholipid metabolism, acylcarnitine profiles, amino acid homeostasis, antioxidant mineral status, and energy metabolism during early ketosis, and suggest that milk metabolomics is a promising non-invasive approach for precision dairy health monitoring, pending validation in independent cohorts. We acknowledge the small ketotic group size (n = 6) as a limitation; therefore, these findings should be considered discovery cohort observations requiring prospective validation before clinical translation.
Breed and herd are major determinants of milk productivity and efficiency. This study evaluated 1508 lactating cows from three dairy (Holstein, Brown Swiss, Jersey) and three dual-purpose (Simmental, Rendena, Alpine Grey) breeds across 41 multi-breed mountain herds. Data on body size, production, and milk samples were collected. Daily milk yield, milk energy, and cheese yield were quantified, and herds were classified under high (>75 MJ/d) or low (<75 MJ/d) average daily milk energy production. Cheese-making traits were predicted from 508 individual model cheese-making trials. Nine productivity ratios and three efficiency indicators (energy efficiency, economic efficiency, and income over feed costs) were calculated. Data was analyzed using mixed models including herd productivity class, herd within class (random), breed, parity, and days in milk. Differences among breeds were smaller within herds than across herds and were more pronounced for quality and cheese-making traits. Dairy and dual-purpose breeds showed similar overall performance. Jerseys were the least productive in absolute terms but, when adjusted for body size, were as or more efficient than other dairy breeds. Holsteins had the highest milk yield, whereas Brown Swiss showed superior milk quality and cheese yield. Simmental outperformed local dual-purpose breeds in size and production but not in efficiency. Accurate assessment of energy and economic efficiency is essential for breeding and crossbreeding strategies.
The intensification and continuous evolution of dairy sheep and goat farming have played an essential role in the development and implementation of milking equipment. The increasing demand for time-efficient milking procedures, reduced labour costs, sustained milk production, and optimal mammary health have driven the widespread adoption and optimisation of machine milking technologies. The objectives of this article are (i) the review of milking systems and relevant technological developments in milking equipment and (ii) the evaluation and description of their impact on udder health, as applied on dairy small ruminant farms. Milking systems used on farms depend on the available space and number of animals on the farms. Appropriate settings in milking systems are important for ensuring good milk quality; among them, vacuum level, pulsation rate and ratio are important characteristics that must be monitored regularly. Further, use of appropriate teatcups specific to the animal species to be milked is significant. An important aspect of proper maintenance of the milking system is the cleaning procedure after completion of milking. Points for consideration are quality and temperature of the water used for cleaning, use of detergents and disinfectants, and maintenance schedule and teatcup replacement. Some technological features that are part of milking systems include automatic vacuum shut off, electronic milk recording, electronic identification of animals, automatic flushing of milking clusters and automatic pre-stimulators. Farms will benefit from applying precision technologies, which will use data from tools related to animal genetic background, animal behavioural indicators, environmental conditions and disease-related functions for more holistic and cost-effective farm management. In this context, integration of sensor-based technologies in milking systems will be able to provide real-time information regarding quality of milk produced at individual and farm levels. Moreover, the introduction of automatic system flushing in-between animals during the milking procedure can contribute to breaking chains of potential bacterial transfer and reducing animal infections during milking. Overall, although machine milking has certainly contributed to improved efficiency, milk quality and labour conditions, flaws in system function may adversely affect mammary health.
