Dairy, Volume 6, Issue 1 (March 2025) – 7 articles

The production of farm bulk milk with low bacterial counts is a key quality index used by industry to help ensure the production of high-quality dairy products. The primary metrics used to determine the microbiological quality of bulk tank milk on a farm are the total bacteria count (TBC) and thermoduric bacteria count. To maintain TBCs and thermoduric counts at the lowest attainable levels, i.e., TBC ≤ 15,000 cfu/mL and thermoduric bacteria ≤ 200 cfu/mL, it is imperative that milk quality management is treated as a multi-faceted endeavor. Milking equipment cleaning, pre-milking teat preparation, milk filtration, cooling and storage, milking equipment maintenance and management of a cow’s environment and diet must each be managed with best practice in mind if farm bulk milk is to consistently attain low TBCs and thermoduric counts. This is especially important when using chlorine-free cleaning protocols, which are more complex than traditional chlorine-based cleaning methods and if not implemented correctly do not offer the confidence of achieving required hygiene standards. Full article

Low-moisture Mozzarella cheese (LMMC) was manufactured in a dairy factory by stretching fresh curd in hot water, with the addition of 0–30% commercial curd (stored curd) purchased as a semi-finished product. Two commercial fermentation-produced camel chymosins, CC-M and CC-S, were employed as coagulants. The chemical, rheological and microstructural properties of LMMC were assessed during storage. The results demonstrated that cheese composition was not significantly influenced by curd addition. The use of CC-S promoted a slight increase of fat matter with respect to the CC-M samples because of the higher proteolytic specificity and clotting activity of the CC-S enzyme. A higher extent of proteolysis was found in LMMC manufactured with CC-M. The textural properties evaluated during storage revealed an increase in meltability, adhesiveness and springiness over time. The amount of added curd had only a minor effect. The melting behaviour was significantly influenced by proteolysis during the 35-day storage period. Overall, the proteolysis during aging was the most impactful factor affecting the properties of LMMC. Full article

This study evaluated the impact of estrus on changes in rumination over 24 h using data from the DataFlow™ II program and the Heatime RuminAct device, encompassing 634 estrous cycles of dairy cows. During the reference period, three days before estrus, cows spent an average of 511 min per day ruminating. One day before estrus, the total rumination time decreased to 503 min per day. During estrus, rumination time further decreased to 481 min, reflecting a reduction of 31 min per day (6.2%) compared to the pre-estrus reference period. After estrus ended, we observed an immediate increase in rumination time, with post-estrus levels comparable to pre-estrus values. Using a linear model, we assessed the influence of the herd and individual cows on changes in rumination time during estrus compared to the reference period. Our findings confirm the notable impact of estrus on rumination in dairy cows. The reduction in rumination time was most pronounced in heifers (−66 min, −13%), followed by first-lactation cows (−36 min, −7%) and multiparous cows (−16 min, −4%). The influence of the lactation stage was significant, with cows in early lactation showing a greater reduction in rumination compared to cows in later stages. Additionally, high-milk-yielding cows exhibited slightly lower rumination times during estrus, reflecting the interplay between diet composition and energy demands. These results underscore the role of parity, lactation stage, milk yield, and individual differences in shaping rumination behavior during estrus. Behavior-monitoring systems proved valuable for detecting estrus and managing reproduction in dairy herds. Our results showed a notable 6.2% reduction in rumination during estrus, highlighting its potential as a reliable indicator in regions like Slovakia, where economic challenges impact dairy farming sustainability. Full article

The design of product packaging significantly impacts consumer behavior by attracting attention and influencing purchasing choices within a competitive market environment. This research explores the effects of visual packaging elements, such as branding, imagery, and descriptive text, on consumer preferences and decisions. By examining regular, organic, and character-themed milk packaging, the study seeks to determine which features effectively capture attention and drive engagement. Employing eye-tracking tools (Tobii Pro Spectrum and Tobii Pro Lab) alongside survey analysis, the study evaluates consumer focus through fixation durations and heatmap visualizations. The findings indicate that character-themed packaging draws the most attention, with colorful illustrations and prominently displayed brand names playing a central role. Fixation data highlight brand names as the most consistently engaging feature across all packaging types. Regression analysis further reveals that cultural familiarity influences preferences, as international participants favored designs resembling those from their home regions or familiar global brands. These insights underscore the importance of visually appealing and culturally relevant designs in building consumer engagement and brand loyalty. The study offers valuable guidance for marketers and designers aiming to create packaging that resonates with diverse audiences and market demands. Full article

The reasons for culling dairy cows in Uruguay are largely unknown. This study aimed to describe the culling rates of dairy cows and identify the causes of cow culling in 12 commercial herds in Uruguay. We conducted a prospective longitudinal observational study from June 2019 to May 2020 on 12 dairy farms stratified by herd size. Six farms with 51–199 cows, five with 200–500 cows, and one farm with more than 500 cows in the departments of Colonia and San José were included. The cows were pure Holstein and Holstein–Jersey crossbreeds. The overall dairy cow population on these 12 farms was 3126 cows (range: 74–740 cows per farm). The data were analyzed using descriptive statistics. The total annual culling rate was 23.1% (721/3126), including sales to slaughter (18.1%; 565/3126), on-farm mortality (4.5%; 141/3126), and dairy sales (0.5%; 15/3126). Cow culling for slaughter because of health (including reproductive) problems represented 70.7% (510/721) of the overall culling rate, most of which were due to reproductive failure (29.3%, 211/721), mastitis (25.9%, 187/721), poor udder conformation (6.2%, 45/721), lameness (4.6%, 33/721), and other diseases (4.7%, 34/721). Mortality represented 19.6% (141/721) of the overall culling rate. Cow culling for slaughter due to health (including reproductive) problems and mortality constituted 90.3% (651/721) of the total culled cows. In conclusion, dairy cows were culled mainly due to illnesses that lead to slaughter or death. Implementing effective measures to improve reproductive rates, reduce mastitis and lameness, and prevent other diseases, such as leukosis, paratuberculosis, and digestive disorders in the studied population would reduce cow culling, increasing cow longevity, animal welfare, and farm profitability. Full article

Large-scale bovine colostrum production yields a significant byproduct called colostrum cream (CC). Colostrum cream is the byproduct of the industry where the colostrum is separated, and the colostrum milk is processed and converted into a colostrum formula and immunoglobulin colostrum powder. However, the disposal of CC poses sustainability challenges. CC composition differs significantly from milk fat and can be a valuable source of fatty acids (FAs) in the human diet. Ghee or butter oil manufactured from cream or butter is a product with almost 99.8% fat, with longer shelf life and a unique flavor. The study was planned to see the effect of FA profile and nutritional health indicators derived from FA profiles, such as the atherogenicity index (AI) and thrombogenicity index (TI) of CC, colostrum butter oil (CBO) samples, butter oil (BO), and sweet cream (SC), as they can significantly influence cardiovascular health. Three SC samples from a dairy plant and six CC samples were collected from a private company. BO and CBO samples were made in atmospheric conditions and analyzed for chemical composition and FA profiles in triplicates. SC and BO samples have higher levels of saturated and trans FAs. CC and CBO are richer in beneficial FAs. CBO offers a healthier profile with higher PUFA/SFAs and a lower AI and TI, which can be an essential source of FAs in the human diet and support sustainability. Full article

Twenty-four Girolando cows (107 ± 56 days in milk, milk yield 22.0 ± 10.25 kg/d, and 529 ± 103 kg body weight) were used in a completely randomized design. The cows were divided according to the following experimental diets: 1—CON (basal diet with ground dry corn) 2—RCS (diet with total replacement of ground corn by rehydrated corn grain silage) 3—RCSP (diet with total replacement of ground corn by rehydrated corn grain silage + 500 g ton⁻¹ of CINBENZA DP100^®, NOVUS International, Inc (Chesterfield, Missouri, U.S.A.). enzymatic extract of Bacillus licheniformis, protease activity 600 IU g⁻¹). Cows fed RCS + RCSP showed higher DMI, milk yield, and better efficiency (MY/DMI) compared to animals fed CON diet. Cows fed the CON diet had higher fecal concentration, and lower total starch digestibility and milk protein content compared to animals supplemented with RCS + RCSP. Cows fed RCSP showed a 2.96% superiority in total starch digestibility compared to animals fed RCS. Animals supplemented with RCSP presented higher milk yield (17.45%) and milk fat content (13.76%) than cows fed RCS. The inclusion of protease in rehydrated corn silage improved dairy cow performance, enhancing dry matter intake, milk yield, and productive efficiency. It also increased starch digestibility and milk protein and fat content, optimizing nutrient utilization. Full article