Dairy Research Bulletin: Selected Articles from October 2025

Environmental Management and Sustainability

Global warming impacts on lactating mammalian milk: A systematic review. de São José AN, Ferrarez Bouzada Viana MC, Machado MGP, Reis ZSN, et al. Sci Total Environ. 2025 Oct 21;1003:180757.

Climate change represents a significant loss of billions of dollars for the livestock sector, prompting researchers to investigate how global warming and heat stress impact dairy cow productivity. However, research on the effects of climate change on human health remains a knowledge gap.
This systematic review aims to highlight the main findings of the impacts of global warming on the nutritional value of mammalian milk.
Researchers systematically reviewed seven databases from October 2024 to April 2025, excluding papers related to seasonal climate effects.
Twenty-one eligible studies were selected in our literature review, revealing several contradictory research outcomes.
Among 14 studies about the direct impact of climate change on milk protein content, about 86 % reported a reduction in protein concentration.
Similarly, among 13 studies on milk fat content, approximately 62 % indicated a reduction in fat concentration. Such a finding suggests a trend but also indicates that further studies are necessary.
No paper discussing the effects of climate change on the nutritional quality of human milk was found. Therefore, the researchers emphasize the need for studies on this topic, given the rapid pace of climate change and the vulnerability of particular human groups, including women and newborns in developing countries.

Evaluation of seven fermentation methods for enhancing the fertilizer potential of the liquid fraction of cow manure. Zeng D, Ma X, Zhong Y, Su W, He D, Liu W. Sci Rep. 2025 Oct 21;15(1):36537.

Although the use of cow manure as a crop fertilizer has received widespread attention, the impact of different fermentation methods (FMs) on the potential of liquid fraction of cow manure as a crop fertilizer has not been thoroughly assessed.
To address this gap, researchers investigated the effects of seven FMs over a 13-week period on the physicochemical characteristics of cow wastewater and evaluated its potential for reuse as a soil fertilizer.
The findings demonstrated that diverse FMs resulted in variations in average root length (ARL) and germination index (GI), whereas all FMs increased the germination percentage to over 80% after five weeks of fermentation.
All FMs steadily reduced the levels of NO₃-N and total phosphorus. Furthermore, total nitrogen, NH₄-N, NO₃-N, and total phosphorus were significantly negatively correlated with the germination percentage, ARL, and GI, indicating that the fermented cow wastewater should be appropriately diluted or combined with other fertilizers.
These results provide foundational data for assessing the impact of different FMs on cow liquid manure, which helps to select the optimal composting method according to crop-specific nutritional needs in the future.

Treatment of simulated dairy wastewater using artificial amoeba- based enzyme carriers for enhanced degradation of complex organic compounds. Zhang X, Liu W, Zong W. Bioresour Technol. 2025 Sep 30;440:133425

Conventional methods for treating food industry wastewater are often constrained by low resource recovery and high operational costs.
This study introduces an innovative artificial amoeba (AA)-based enzyme carrier designed to enhance the efficiency of dairy wastewater treatment by improving enzyme stability and activity, while simultaneously promoting the resource utilization potential of microalgae.
The AA was fabricated via electroformation, encapsulating an agarose-glycerol gel and protease within liposomes to mimic the protective mechanism of natural amoebae. Enzymatic conditions were optimized to evaluate the hydrolytic efficiency on complex organic substrates.
Notably, the enzymatic pretreatment of dairy wastewater markedly stimulated the growth of Chlorella vulgaris, achieving a biomass concentration of 1.36 g/L approximately ninefold higher than that obtained with untreated wastewater.
This study not only presents a novel strategy for the effective treatment of dairy effluents but also offers a promising pathway for sustainable resource valorization through microalgal biotechnology for the production of high-value bio-based products.

From waste to resource: A review on advancing whey permeate valorization through anaerobic digestion. Azkarahman AR, Cysneiros D, Chatzifragkou A, Karatzas KAG. J Environ Manage. 2025 Oct 24;395:127695.

The increasing demand for whey protein has led to a significant production of whey permeate as the byproduct. It is characterized by its high organic load, mostly in the form of lactose, but low in other nutrients. This represents both environmental risk and resource with high valorization potential.
Despite of this, valorization of whey permeate is still less common when compared with other forms of wastewaters from the dairy industry. Among several methods to valorize the byproduct, anaerobic digestion (AD) has emerged as an attractive solution by offering simultaneous bioresource recovery and organic load removal.
This review synthesizes current knowledge on whey permeate valorization through AD. First, whey permeate production, composition and current findings on direct and indirect utilizations of whey permeate are outlined.
It is highlighted that while current utilization methods offer add value, many of whey permeate utilizations remain constrained by limitations (e.g., consumer acceptance, lactose crystallization, limited processing capacity and complexities for large volumes, and generation of secondary waste) that can be tackled through AD.
The theoretical foundation of AD is then presented, with focus on process stages and key factors influencing AD performance. Published studies on whey permeate AD are critically reviewed, highlighting experimental designs, AD performance, and methodological limitations.
This review identifies strengths in current approaches while underscoring persisting challenges such in effective optimization strategies. Finally, future research perspectives are discussed, pointing towards standardization of terminology to enhance reproducibility, process optimization, and viable route for advancing whey permeate AD.

Valorization of Second Cheese Whey Through Microalgae-Based Treatments: Advantages, Limits, and Opportunities. Sciuto G, Russo N, Randazzo CL, Caggia C. BioTech (Basel). 2025 Oct 9;14(4):79.

The dairy sector produces considerable amounts of nutrient-rich effluents, which are frequently undervalued as simple by-products or waste. In particular, Second Cheese Whey (SCW), also known as scotta, exhausted whey, or deproteinized whey, represents the liquid fraction from ricotta cheese production.
Despite its abundance and high organic and saline content, SCW is often improperly discharged into terrestrial and aquatic ecosystems, causing both environmental impact and resource waste. The available purification methods are expensive for dairy companies, and, at best, SCW is reused as feed or fertilizer.
In recent years, increasing awareness of sustainability and circular economy principles has increased interest in the valorization of SCW. Biological treatment of SCW using microalgae represents an attractive strategy, as it simultaneously reduces the organic load and converts waste into algal biomass.
This biomass can be further valorized as a source of proteins, pigments, and bioactive compounds with industrial relevance, supporting applications in food, nutraceuticals, biofuels, and cosmetics.
This review, starting from analyzing the characteristics, production volumes, and environmental issues associated with SCW, focused on the potential of microalgae application for their valorization.
In addition, the broader regulatory and sustainability aspects related to biomass utilization and treated SCW are considered, highlighting both the promises and limitations of microalgae-based strategies by integrating technological prospects with policy considerations.

Effects of 3-nitrooxypropanol on enteric methane emissions and milk production characteristics in dairy cows fed a high corn-silage diet in different environmental conditions. Moschini M, Froldi F, Cattaneo L, et al. J Dairy Sci. 2025 Oct 9:S0022-0302(25)00803-3.

The contribution of livestock to the total anthropogenic GHG emissions has been estimated to be 14.5%, with a remarkable worldwide variability, and CH₄is the second most important GHG contributor to climate change after CO₂.
This study examined the effect of 3-nitrooxypropanol (3-NOP) on enteric GHG emissions, milk production, and the blood metabolic profile of lactating Holstein dairy cows across 2 experiments, one conducted during the summer and the other in fall.
Thirty mid lactation multiparous cows, with an average (mean ± SD) of 190 ± 72 DIM and a milk yield of 36.8 ± 7.5 kg/d, were included in the summer experiment. In the fall experiment, cows averaged 158 ± 74 DIM and a milk yield of 36.8 ± 4.6 kg/d.
Experiments were structured as longitudinal studies with repeated measurements in a completely randomized design, with an initial 14-d covariate period, a 63-d treatment period, and a 14-d washout period. Cows were randomly assigned to 1 of 2 treatment groups: (i) the control group (CTR), receiving a corn silage-based diet supplemented with a placebo, and (ii) the 3-NOP group, receiving the same diet supplemented with 60 mg/kg DM of 3-NOP.
Cows were housed in a freestall barn, with individual monitoring of feed intake, and fed a TMR ad libitum delivered 1 time a day. The enteric CH₄, CO₂, and H₂emissions were measured using a GreenFeed unit.
The 3-NOP reduced enteric CH₄production (46%), yield (46%), and intensity (44%), regardless of the season, but increased H₂ and CO₂ In the summer, 3-NOP cows reduced DMI (5.7%) and meal size and increased the feed (4.8%) and dairy (4%) efficiencies but not in the fall.
Adding 3-NOP increased the apparent OM, CP, and NDF digestibility, independently of the season. There was no effect of 3-NOP on milk yield, although supplementing 3-NOP increased the milk protein and casein and decreased milk urea contents. Saturated fatty acids (FA) increased with 3-NOP, regardless of the phase of the study.
In the summer season, 3-NOP supplementation increased de novo FA (7.3%) and decreased mixed FA (6.7%), whereas in the fall, SFA decreased (2.3%) and MUFA increased (6.8%) compared with CTR. Supplementing 3-NOP affected the molar proportions of rumen VFA. Acetate was reduced, whereas butyrate, valerate, isovalerate, and caproate were increased by 3-NOP.
Plasma concentrations of urea, nonesterified FA, Zn, and advanced oxidation protein products decreased with 3-NOP, but blood cholesterol and myeloperoxidase increased.
In conclusion, including 3-NOP in a high corn-silage and high-starch diet almost halved enteric CH₄emissions without adversely affecting milk yield and composition.

Graduate Student Literature Review: Limitations in feeding red seaweed Asparagopsis species for enteric methane mitigation in ruminants. Ahmad I, Rawnsley RP, Bowman JP, Omede AA. J Dairy Sci. 2025 Oct 9:S0022-0302(25)00813-6.

Enteric methane (CH₄) emission from ruminant livestock results in a loss of digestible feed energy, which has significant implications for animal production and contributes to global warming. Digestible feed energy losses and GHG emissions are sufficient justifications for devising strategies that reduce enteric CH₄emissions from ruminants.
Of the available and horizon GHG mitigation strategies for ruminants, there is currently considerable enthusiasm in the use of feed additive methanogenesis inhibitors.
Asparagopsis, as a feed additive, is very effective at mitigating enteric CH₄emissions from ruminants. Although research has focused on the potential of this feed additive to mitigate enteric CH₄, Asparagopsis supplementation has frequently been accompanied by a noticeable decline in DMI.
This review summarizes the current literature on challenges and implications that persist in Asparagopsis feeding trials in ruminants. These include constraints in the experimental design and effects of the novel ingredient on dihydrogen (H₂) metabolism, which could affect rumen functions and, consequently, DMI.
Concerns have been also raised regarding the cost, potential side effects on animal health, and the safety of Asparagopsis feed additives. Antimethanogenic activity must be reconciled with other nutritional considerations, including a reduction in rumen fermentation efficiency, which could contribute to a decrease in feed intake and indirectly affect animal health and productivity.
Therefore, this synthesis provides essential information for the livestock industry to develop standardized protocols that could minimize the negative effects of dietary Asparagopsis on feed intake and productivity.

Animal Health and Food Safety

Biosecurity in dairy calf production: A scoping review. Fonseca Martinez BA, Mayorga AA, Page J, Habing G. Prev Vet Med. 2025 Sep 30;246:106697.

Infectious diseases pose a persistent threat across all stages of the dairy production chain, with calf rearing being particularly vulnerable due to the calves’ immature immune systems. Effective biosecurity measures are crucial in mitigating the risk of pathogen introduction and spread among calves. The recent influenza outbreak in U.S. dairy herds underscores the need to evaluate biosecurity practices employed in calf rearing.
This scoping review aims to provide a comprehensive overview of reported biosecurity practices and the knowledge and attitudes of calf producers on biosecurity. By identifying existing gaps and areas where further research is essential, the review seeks to enhance biosecurity protocols, ultimately reducing the risk of infectious disease transmission and improving the overall health and productivity of dairy calves.
Peer-reviewed studies that reported on biosecurity practices or assessed the knowledge and attitudes of producers in intensive farming systems were included. Out of 983 identified citations, 49 studies were included, mainly from the U.S., Canada, Australia, and Ireland, with a focus on Holstein calves.
Internal biosecurity measures, such as calf housing and colostrum management, were widely studied, while external practices, such as isolation and quarantine of new animals, pest control, and sanitization of incoming vehicles and equipment, were underrepresented. To a lesser extent, the attitudes and knowledge of producers regarding biosecurity practices were also explored, highlighting the importance of early care practices.
This review emphasizes the significant variability in how biosecurity practices are reported in dairy calf production studies, with only 23 % explicitly identifying practices as biosecurity measures. Prior studies focus predominantly on internal biosecurity measures, particularly during the pre-weaning period, underscores their critical role in calf health.
This review supports a need for standardized frameworks for reporting biosecurity practices and more research into producers’ attitudes and knowledge to enhance biosecurity implementation and calf health.

A synthetic analog of the bovine-appeasing pheromone facilitates adaptive responses during disease in dairy calves. Garcia-Alvarez J, Descout E, Cozzi A, Rutter SM, Beaver A. J Dairy Sci. 2025 Oct 9:S0022-0302(25)00806-9.

Gastrointestinal and respiratory infections are the main cause of morbidity and mortality in the first months of life in young dairy calves, with an important negative effect on animal welfare and production. Appeasing pheromones act through olfactory pathways to influence stress-related physiological and behavioral responses in mammals and have shown promising results in a variety of domestic animals.
A synthetic analog of the bovine-appeasing pheromone (BAP) has been observed to reduce veterinary costs in dairy calves and modulate the clinical expression of respiratory illness, potentially influencing the timing of symptom presentation and immune response in beef calves and young bulls.
The objectives of this study were to observe the influence of BAP on disease incidence and recovery in dairy calves, and on physiological and behavioral stress responses during naturally occurring disease episodes.
In the present randomized controlled trial, 72 female Holstein Friesian dairy calves were randomly allocated to receive BAP or a placebo once every 2 wk from birth to 4 wk after milk weaning.
Clinical disease affected 33 calves, across a total of 44 recorded illness episodes (24 in the BAP group and 20 in the placebo group; no significant difference between groups). Conditions included gastrointestinal infections, respiratory infections, navel infections, and other clinical symptoms such as fever and lameness.
It was hypothesized that diseased dairy calves in the BAP treatment would display fewer signs of stress compared with calves receiving the placebo and their recovery would be faster. Calves were equipped with triaxial accelerometers on the hind leg postnatally, and their activity levels were observed throughout the trial. Data on live weight gain was also obtained, and calves were fitted with heart rate monitors every week for at least 24 h to assess heart rate variability (HRV).
During periods of disease, BAP was associated with a reduction in the activation of the neuroendocrine system as evidenced by higher HRV parameters, including increased standard deviation of beat to beat of normal sinus beats (SDNN) and root mean squares of successive differences (RMSSD). Calves in the BAP group also displayed a faster recovery of their activity levels and HRV parameters compared with the placebo group.
These results suggest a potential welfare benefit of the use of BAP during bouts of sickness.

Long- term comparison between effects of an herbal and an antibiotic intrauterine treatment of clinical endometritis on reproductive performance, milk production and culling rate in dairy cows. Scheuber V, Menoud V, Walkenhorst M, et al. Res Vet Sci. 2025 Oct 9;197:105934.

Reproductive disorders in dairy cattle have a major negative impact on fertility and cause significant economic losses. One of the most common postpartum diseases in dairy cows is clinical endometritis (CE). It is estimated that CE affects between 15% and 60% of cows during the p.p. period
The aim of this study was to investigate the effect of an intrauterine antibiotic treatment (Metricure®, CEPH) and an intrauterine herbal treatment (EucaComp®PlantaVet, EUC) on reproductive performance in dairy cows diagnosed with CE between 21 and 35 days post partum.
Cows with CE were assigned randomly to receive 19 g of CEPH (n = 73) or 25 ml of undiluted EUC (n = 67). The reproductive performance of 140 cows from 27 farms was monitored from 24 days after the first treatment until the next calving or until the culling date.
No significant differences between treatment groups were found regarding the first service conception rate, the calving to conception interval for cows pregnant at 120 days postpartum, the number of inseminations per calving, the pregnancy rate at 120 days postpartum.
No significant differences between treatment groups were found regarding the inter-calving period and the overall calving rate (including culling reasons), the proportion of cows receiving hormonal gynecological treatments 24 days after the first treatment and the proportion of cows receiving intrauterine antibiotic treatments 24 days after the first treatment.
There was a trend (p = 0.063) for a slightly longer first service period in the treatment group for CEPH (80 days postpartum) compared to EUC (74 days postpartum).
In conclusion, these results show no difference in reproductive performance in cows with clinical endometritis treated with EUC or CEPH.

Integrated microbial and proteomic analysis elucidates quality degradation mechanisms of fresh milk through the industrial processing stage. He X, Yang F, Sun S, et al. Food Chem X. 2025;31:103062.

Fresh milk quality deterioration during processing is a major dairy challenge, with microbial-driven protein degradation mechanisms unclear.
This study pioneers an integrated microbiome-proteome approach to systematically elucidate the dynamic interplay between microbial succession and protein quality changes during industrial processing.
Microbial community analysis revealed oscillatory richness, with 2.3-fold and 1.8-fold increases during pre-treatment (PL) and refrigerated transport (RC), respectively.
Pseudomonas (12.4 % →7 %) and Acinetobacter (8.1 % → 19.3 %) dominated key phases, with proteomics showing significant nutrient loss (IgM: -69.8 %; IgG: -54.15 %). Integrating microbial metagenomics with proteolytic pathway analysis identified proteases from Pseudomonas and Acinetobacter as key drivers of protein degradation (68 % activity).
Pasteurization cut microbial load by 82 % but paradoxically intensified nutrient loss via protein denaturation.
Crucially, our data establish a time-dependent degradation model, revealing that combined microbial enzymatic action and thermal effects account for 76 % of total protein hydrolysis, providing a theoretical framework for developing targeted intervention strategies in dairy processing optimization.

H5N1 influenza virus stability and transmission risk in raw milk and cheese. Nooruzzaman M, de Oliveira PSB, Diel DG, et al. Nat Med. 2025 Oct 8.

Highly pathogenic avian influenza H5N1 viruses have recently spread to dairy cattle, with high levels of virus detected in milk from affected animals, raising concern about the risk posed by unpasteurized dairy products consumed by humans.
Here researchers evaluated H5N1 virus persistence in raw-milk cheeses (n = 3 per condition) made with milk acidified to pH 6.6, 5.8 and 5.0 before cheese making and validated our findings in raw-milk cheeses (n = 4) inadvertently produced with naturally contaminated raw milk. The pH values tested (6.6, 5.8 and 5.0) reflect the pH range encountered in raw-milk cheeses at the marketplace.
The researchers observed pH-dependent virus survival, with infectious virus persisting through the cheese-making process and up to 120 days of aging in cheeses made with raw milk at pH levels of 6.6 and 5.8, whereas at pH 5.0, the virus did not survive the cheese-making process.
Notably, while ferrets (Mustela furo) fed H5N1 virus-contaminated raw milk (n = 4) became infected, those fed raw-milk cheese (n = 4) or cheese suspension (n = 4) did not.
These results demonstrate that the H5N1 virus can remain infectious for extended periods in raw-milk cheeses under specific conditions, underscoring the potential public health risks associated with consuming raw-milk cheese produced from contaminated milk and highlighting the need for additional mitigation measures in cheese production to prevent human exposure to the virus.

Proteolytic lactic acid bacteria for food safety and One Health: Degradation of cow’s milk allergens and prospects for hypoallergenic dairy development. Wang C, Fu L, Tan JS, Singh LR, Chuprom J. Vet World. 2025 Sep;18(9):2918-2933.

Cow’s milk allergy (CMA) is one of the most common food allergies, particularly in infants and young children, caused mainly by β-lactoglobulin (β-LG) and caseins. Conventional methods to reduce milk allergenicity, including heat and pressure treatments, often compromise nutritional quality or lack industrial feasibility.
Safe, natural approaches to allergen reduction are essential for both food safety and One Health perspectives, as CMA contributes to nutritional deficiencies and impacts global health.
This study aimed to isolate and characterize proteolytic lactic acid bacteria (LAB) from Chinese dairy products and fermented foods, evaluate their ability to degrade major cow’s milk allergens, and assess their probiotic and safety profiles for application in hypoallergenic dairy products.
Seventy-six LAB isolates were obtained from dairy and fermented foods and screened for proteolytic activity using skim milk agar and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The most active isolates were identified by phenotypic characterization and 16S ribosomal RNA sequencing.
Probiotic potential was evaluated through in vitro gastrointestinal tolerance, bile salt hydrolase (BSH) activity, antimicrobial activity, and antibiotic susceptibility. Safety was assessed through hemolytic activity and screening for virulence-associated genes.
Seventy isolates exhibited proteolytic activity, of which 7 (S30, S44, S46, S52, S63, S67, and S76) showed strong hydrolysis of β-LG and β-casein. These were identified as Streptococcus thermophilus, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus paracasei.
Notably, rhamnosusS46 achieved complete degradation of β-LG while maintaining high survival (>83%) under simulated gastrointestinal conditions, with BSH activity and broad antimicrobial effects. Most isolates lacked virulence genes and hemolytic activity, except L. paracasei S67.
In conclusion,proteolytic LAB strains, particularly rhamnosus S46 and L. plantarum S52, exhibited strong allergen-degrading activity, probiotic potential, and safety profiles, supporting their application in hypoallergenic dairy production.
From a food safety and One Health perspective, these strains represent natural, functional alternatives for reducing milk allergenicity, improving consumer health, and supporting sustainable dairy innovation.

Nutrition and Health

The Consumption of Milk or Dairy Products and Sleep Quality: A Systematic Review and Meta-Analysis. Peres AP, Domingues YO, Morzelle MC, et al. Cureus. 2025 Sep 17;17(9):e92556.

Sleep quality is a key component of overall health and well-being. Despite its importance, many individuals experience sleep disturbances and seek various strategies to improve their sleep.
The consumption of milk and dairy products has been linked to mood regulation and may influence sleep quality. However, the scientific evidence remains inconsistent, with studies reporting mixed and inconclusive results.
The aim of the study is to investigate whether consuming milk and dairy improves sleep quality.
A systematic review and meta-analysis were conducted using electronic databases PubMed, Science Direct, Embase, and Web of Knowledge. Researchers included randomized controlled trials (RCTs) that evaluated the effects of the consumption of milk and dairy products on sleep quality.
Nine clinical trial studies were selected for the systematic review. Four clinical trials met the criteria for inclusion in the meta-analysis following a thorough literature review.
Meta-analysis results from the findings of clinical trials demonstrated that milk and dairy product consumption significantly reduced the Pittsburgh Sleep Quality Index (PSQI) total score (p < 0.01), regardless of treatment conditions or study groups, suggesting an overall improvement in sleep quality.
The findings suggest that milk and dairy product consumption may contribute to improved sleep quality, as evidenced by self-reported measures in clinical trials. Further high-quality studies in humans are needed to confirm these effects.

Postprandial metabolic effects of milk and yogurt in young and older adults. Hillesheim E, Lépine G, Vergères G, et al. Genes Nutr. 2025 Oct 13;20(1):19.

Postprandial metabolism plays a key role in cardiometabolic health, and its impairment with ageing is associated with increased disease risk. While yogurt consumption has been linked to improved fasting metabolic markers, its acute postprandial effects are less well understood, particularly in older adults.
This study investigated whether yogurt consumption influences age-related postprandial metabolic dysregulation.
In a randomized crossover design, 14 young (20-35 years) and 14 older (65-80 years) healthy men consumed 600 mL of whole milk or yogurt following an overnight fast. Biochemical markers (glucose, insulin, triglycerides, TNF-α, IL-6, GIP and ghrelin) were measured at baseline and up to six hours postprandially.
Differences in lipid metabolism by age were further investigated by assessing free fatty acid (FFA) responses in the yogurt phase only. Postprandial responses were analyzed for time, age, product and interaction effects.
Glucose and insulin responses were influenced by product (time × product, p < 0.05), with yogurt resulting in significantly lower values compared with milk. In contrast, triglyceride responses were influenced by age (time × age, p < 0.05), with older adults exhibiting higher values, delayed peak concentrations and slower return to baseline levels, independently of the product consumed.
No significant age × product or age × product × time interactions were observed for any biochemical marker. Among the 37 FFAs quantified in the yogurt phase, seven – predominantly saturated and abundant in yogurt – exhibited a significant time × age interaction, accompanied by higher values in older adults.
In conclusion,dairy fermentation improved postprandial glucose and insulin responses, whereas ageing predominantly affected lipid dynamics. Fermentation did not attenuate impairments in postprandial triglyceride metabolism in this acute setting. Profiling individual postprandial FFAs may enhance understanding of metabolic flexibility and inform personalized dietary strategies across the lifespan.

Inflammatory Cytokine Responses to Six Weeks of Increased Dairy Intake in Individuals with Overweight and Obesity – A Randomized Crossover Trial. Prowting JL, Fraschetti EC, Josse AR, et al. J Nutr. 2025 Oct 30:S0022-3166(25)00690-X.

Dairy products are important sources of macro/micronutrients and contain bioactive components with anti-inflammatory, antioxidant, and musculoskeletal supporting properties.
Few studies have assessed the short-term effect of consuming a variety of wholefood dairy products (as opposed to single foods/nutrients) on a range of interrelated inflammatory, metabolic, antioxidant and vascular outcomes.
The objective of was study was to compare these physiological outcomes following 6-weeks of a high mixed-dairy diet vs. 6-weeks of a low dairy diet.
Using a randomized crossover design, 30 adults (18 female/12 male) with overweight/obesity (BMI: 32.0±4.5kg/m²) and pre-existing cardiometabolic disease risk factors completed two 6-week dietary intervention conditions in random order (separated by a ≥4-week washout);
1. a high-dairy (HD) diet (3 servings/d of a mix of low-fat milk, Skyr yogurt, full-fat cheddar cheese)
2. their habitually low-dairy (LD) diet (≤1 serving/d).
At baseline and then 6-weeks later, fasted blood samples were collected, body composition was assessed, and vascular measurements were taken.
After controlling for age, BMI, sequence and period, there were no condition*time interactions for IL-6 (primary endpoint), however, there were condition*time interactions for tumor necrosis factor-alpha (TNF-α; p=0.042), and interleukin-4 (IL-4; p=0.026) such that they decreased and increased, respectively, on the HD diet vs. the LD diet.
No other condition*time interactions were observed for the other outcomes but the researchers did observe sex*condition interactions for IL-6 (p=0.011), TNF-α (p<0.001), triglycerides (p=0.014) and diastolic blood pressure (p=0.045) which were higher during the HD condition in males.
In conclusion,increasing mixed dairy product intake for 6-weeks favorably modulated some cytokines in the absence of metabolic, vascular, body weight or fat changes. Differences in biomarker concentrations in relation to dairy intake and/or exercise may also be influenced by sex, however this should be further explored.
Overall, increased dairy intake may help ameliorate inflammation in individuals with overweight/obesity and cardiometabolic dysfunction.

Bone density and implementation of recommendations for dairy products consumption and physical activity in women: a pilot study. Niedźwiedzka E, Jeruszka-Bielak M, Górnicka M. Rocz Panstw Zakl Hig. 2025 Oct 7;76(2):161-168.

Diet and lifestyle are key factors of osteoporosis prevention, and their synergistic interaction can significantly affect the condition of the skeletal system in women.
The aim of the study was to assess bone density and its relation with the implementation of recommendations regarding the consumption of dairy products and physical activity in young women.
The study included 27 Caucasian women female participants aged 22-44 years (menstruate, non-menopausal). Dual energy X-ray beam absorptiometry (DEXA – Dual Energy X-Ray Absorptiometry; Lunar Prodigy camera) was used to assess bone density and indices as BMD (Bone Mineral Density), T-score and Z-score at the lumbar spine (L1-L4) and the femoral neck.
Dairy intake was determined using the food frequency method for 4 subgroups: milk, fermented dairy drinks, rennet cheese and cottage cheese. The following criteria were used to assess compliance with the recommendations: for dairy intake at least 2 times per day, for physical activity at least 3 times per week.
Recommendations for dairy intake was followed by 33% of women, while physical activity recommendations were followed by 74% of the women. Both recommendations were followed by 26% of the women.
Women meeting both recommendations had the highest median total BMD of 1.25 g/cm² (Q25-Q75: 1.20-1.34) and T-score of 1.70 (1.20-2.60). In women meeting only one recommendation, total BMD was 1.18 g/cm² (1.13-1.23) and T-score was 1.00 (0.50-1.50). The lowest values were found in women not meeting any of those recommendations, with total BMD of 1.14 g/cm² (1.07-1.19) and T-score of 0.60 (0.10-1.10).
In conclusion, implementing both recommendations, namely for dairy intake and physical activity seems to be more effective for bone mineral density than following just one recommendation. In contrast, infrequent consumption of dairy products and low physical activity are associated with the risk of reduced bone mineral density in young women.

Cardiorespiratory Fitness in Low Calcium Consumers: Potential Impact of Calcium Intake on Cardiorespiratory Fitness. Kennedy J, Pérusse L, Drapeau V, Tremblay A. Nutrients. 2025 Sep 30;17(19):3138.

Calcium is essential for maintaining bone health, facilitating muscle contractions, regulating body temperature, and supporting aerobic metabolism. While the relationship between physical activity and calcium metabolism is well established, the impact of calcium intake on cardiorespiratory fitness (CRF) remains underexplored.
The main aim of this study was to assess the effects of calcium intake on CRF and the mediation effect of calcium intake on the relationship between vigorous physical activity participation and CRF.
Analyses were performed on a sample of 576 adult participants (257 males and 319 females) from the Quebec Family Study (QFS) for whom data were available for calcium intake, CRF, and body composition. The effects of calcium intake on CRF and body composition were analyzed by comparing subjects classified into sex-specific tertiles of calcium intake using general linear mixed models.
The comparison of calcium-based tertiles revealed that low calcium consumers had lower CRF, especially in males. In both males and females, correlation analysis showed that calcium intake was positively associated with CRF.
Mediation analyses revealed that calcium intake explains an insignificant fraction of the physical activity-CRF relationship. Between-tertile comparisons showed reduced body fat and increased fat-free mass levels when increasing calcium intake, although some of these effects were not statistically significant.
The results of this study suggest that low calcium intake is associated with reduced aerobic capacity in adult males and females. While the positive relationship observed between calcium and aerobic fitness aligns with calcium’s known physiological roles, further research is needed to clarify the exact mechanisms by which this micronutrient may influence aerobic capacity.

High-fat and low-fat fermented milk and cheese intake, proteomic signatures, and risk of all-cause and cause-specific mortality. Du Y, Bao R, Zhang S, Ericson U, Borné Y, Qi L, Sonestedt E. Eur J Nutr. 2025 Oct 15;64(7):297.

This study aimed to examine the associations between the intake of high- and low-fat fermented dairy (cheese and fermented milk), their proteomic profiles, and mortality risk.
This cohort study included 25,187 participants (mean age 57.7 years, 60.9% females). Fermented dairy intake was assessed by a modified diet history method. In a random subset of this cohort (n = 4359), the researchers constructed proteomic signatures for fermented dairy intake using 136 candidate plasma proteins.
During 23.5 years of follow-up, 9742 participants died. High-fat cheese (> 20% fat) intake was inversely associated with risk of all-cause mortality (HR for an increment of 20 g/day, 0.97) and cardiovascular disease mortality (HR, 0.96).
Low-fat cheese intake showed an inverse association with all-cause mortality (HR, 0.98). Low-fat fermented milk intake was inversely associated with all-cause mortality (HR for an increment of 250 g/day, 0.91), while high-fat fermented milk (> 2.5% fat) showed null association.
A total of 42, 26, 0, and 39 proteins were identified for the signature of high-fat cheese, low-fat cheese, high-fat fermented milk, and low-fat fermented milk, respectively. Inverse associations with all-cause mortality were observed for all three signatures with identified proteins. The identified proteins were involved in biological pathways related to immune response and inflammation.
This study indicated that consuming high-fat cheese, low-fat cheese, and low-fat fermented milk was linked to survival benefits. Plasma proteins improve our understanding of the health effects of fermented dairy.

Cheese: mere indulgence or part of a healthy diet? Eugénio A, Ramos R, Brandão I, et al. Front Nutr. 2025 Oct 3;12:1649432.

Cheese is a widely consumed fermented dairy product with a long history of human consumption dating back several millennia, which justifies a brief historical introduction in this review. Beyond its cultural and gastronomic relevance, cheese presents a complex nutritional and microbial matrix that may confer neutral or even beneficial effects on cardiometabolic health, despite concerns related to its saturated fat and sodium content.
This review first explores the key components of the cheese matrix and several mechanisms potentially involved in its metabolic impact, including the presence of polar lipids, the production of short-chain fatty acids (SCFAs) and alpha-linolenic acid (ALA) by the cheese microbiota, and the high calcium content that may reduce fat absorption, among others.
Additional bioactive compounds formed during fermentation, such as angiotensin-converting enzyme (ACE)-inhibitory peptides, are also discussed for their potential health effects. The researchers also include a comprehensive survey of most European Protected Designation of Origin (PDO) cheeses and their microbiota.
Finally, to assess the most recent evidence in human health, the researchers analyzed a sample of studies published on PubMed in the last 2.5 years, including observational studies and randomized controlled trials. This selection highlights the latest research trends and supports a growing body of evidence suggesting that cheese, particularly in its intact matrix form, is not associated with adverse cardiometabolic outcomes-and may even exert protective effects.

Innovation, Social Science, and Dairy Alternatives

Advancing synthetic biology in the dairy industry: Innovations, applications, and policy implications. Kennedy K, Madler A, Noack C, Alcaine S. J Dairy Sci. 2025 Oct 30

Synthetic biology harnesses genetically modified micro-organisms such as yeast, bacteria, and bacteriophages for precision fermentation to produce biological components, chemicals, and materials. In the food industry, synthetic biology is best known for creating genetically modified organisms (GMO), which have had a significant cultural effect, not only in fruits and vegetables but also in dairy products.
The dairy industry has relied on synthetic biology since the late 20th century, and its use is poised to expand as molecular biology techniques advance. As the utility of synthetic biology grows, it will play an increasingly central role in addressing the industry’s evolving needs, such as protein expression, bioagent control, and meeting industry needs.
This review explores various molecular approaches and strategies, focusing on recombinant technology and bacteriophage applications. Additionally, this manuscript examines the policy implications of adopting synthetic biology in dairy production, focusing on regulation, safety standards, consumer transparency, and industry acceptance.
Synthetic biology holds significant potential in the dairy industry, offering solutions to evolving challenges. Although the benefits can be great, synthetic biology in the dairy industry and food has generally been met with apprehension. Consumers and safety groups have raised concerns about the safety of synthetic biology products. These concerns often stem from uncertainties about the long-term effects of GMO on human health, the environment, and the overall integrity of food systems. Additionally, there is a lack of consensus on how synthetic biology products should be classified and regulated, creating confusion over their role in dairy food systems.
This work aims to provide a comprehensive overview of the current state of synthetic biology in the dairy industry while highlighting the potential for new strategies to drive innovation and improve sustainability.

Blockchain and its future in the supply and value chains of the dairy industry. Vargas-Bello-Pérez E, Ghavipanje N, et al. J Dairy Res. 2025 Oct 16:1-8.

Blockchain, an emerging technology exhibiting swift growth, significantly bolsters transparency within a given supply chain, enabling secure traceability, backtracking, and info tracing.
Blockchain technology holds substantial promise for the dairy sector, offering enhancements unnecessary market intermediaries, thereby broadening access to credit and insurance for farmers, particularly in developing economies. Such advancements could lead to more sustainable, efficient, and resilient livestock practices.
However, the technology faces challenges, including the need for sophisticated infrastructure, cross-platform software, and skilled personnel with advanced expertise. Divergence in technological capabilities between developed and developing nations may hinder trade and exacerbate disparities. Regulatory barriers could also restrict blockchain’s application.
Thus, it is imperative to enhance blockchain knowledge among trade authorities and policymakers to facilitate its broader adoption. The objective of this review is to discuss principles of blockchain and proposed future work pathways for its use in the dairy industry.

An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey. Khazzar S, Balzan S, Segato S, et al. Foods. 2025 Oct 4;14(19):3421.

As native bovine whey (WHEY) poses environmental concerns as a high-water-content by-product, this trial aimed at assessing the effectiveness of a thermal-mechanical microparticulation coupled with a fermentative process to concentrate it into a high-protein soft dairy cream.
Compared to native whey, in microparticulated (MPW) and fermented (FMPW) matrices, there was a significant increase in proteins (from 0.7 to 8.8%) and lipids (from 0.3 to 1.3%), and a more brilliant yellowness colour.
A factorial discriminant analysis (FDA) showed that FMPW had a higher content of saturated fatty acid (SFA) and some specific polyunsaturated fatty acid (PUFA) n-6, and also identified C14:0, C18:1, C18:1 t-11, C18:2 n-6, and C18:3 n-6 as informative biomarkers of microparticulation and fermentative treatments.
The SDS-PAGE indicated no effects on the protein profile but indicated its rearrangement into high molecular weight aggregates. Z-sizer and transmission electron microscopy analyses confirmed a different supramolecular structure corresponding to a higher variability and greater incidence of very large molecular aggregates, suggesting that MPW could be accounted as a colloidal matrix that may have similar ball-bearing lubrication properties.
Microparticulation of whey could facilitate its circularity into the dairy supply chain through its re-generation from a waste into a high-value fat replacer for dairy-based food production.

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt. Li D, Lai M, Wu X, et al. Gels. 2023 Oct 30;9(11):863.

The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties.
This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (INU), polydextrose (PDX), and xylooligosaccharide (XOS), on the gel properties of milk protein and the structural features, with respect to the texture and rheology, of stirred yogurt during and after fermentation.
The results revealed that the supplementation of INU, PDX, and XOS was involved in the construction of protein networks during fermentation, promoting a viscous and more elastic gel structure, due to the enhanced protein-water interactions.
This resulted in a significant increase (p< 0.05) in structural stability (higher critical strain (γ_c) and greater thixotropy), firmness, cohesiveness, and rheology (G’ and G″) and a significant decrease (p < 0.05) in the loss of yogurt during centrifugation.
Conversely, the supplementation of GOS and FOS did not appear to be involved in the construction of the protein network and barely affected the rheological properties of the gel during fermentation.
However, a significant increase (p < 0.05) in viscosity and firmness, and a slight decrease (p > 0.05) in loss during centrifugation were still observed in the yogurt.
These findings could be useful for a comprehensive assessment of the application potential of these prebiotics in yogurt, when combined with their respective prebiotic properties.

CMAB-Funded Research: Major drivers of consumer choice of dairy milk and plant-based milk alternatives in coffee. Phan UTX, Hoang L, Weber K, Prakash A. J Dairy Sci. 2025 Oct 30:S0022-0302(25)00893-8.

Coffee shops in the United States typically offer several options of dairy milk and plant-based milk alternatives (PBMA) for espresso-based beverages. Although previous studies have explored consumer preferences for dairy or PBMA in general, none have examined what drives their milk or PBMA choices specifically in the context of coffee shops.
This study aimed to identify key decision drivers for the choice of milks in coffee, assess the role of lactose-free preferences, and explore whether offering lactose-free cow milk would increase coffee shop visits.
Following a preliminary study using in-depth interviews, an online survey was used to collect data from 300 regular coffee drinkers in California, ages 18 and older, consisting of 50% males and 50% females. The survey participants were self-identified as primary dairy milk drinkers, primary PBMA drinkers, or flexitarians, depending on their milk and PBMA consumption habits.
The highest-impact drivers for choice of milk for all 3 groups were taste and texture, along with health and nutrition. Dairy milk drinkers’ and flexitarians’ choices of dairy milk and PBMA were also affected by how familiar the dairy milks and PBMA were to them.
Flexitarians and primary PBMA drinkers were more familiar with lactose-free milk than primary dairy milk drinkers. A significant portion of PBMA drinkers (32%) and flexitarians (36%) would be more likely to visit a coffee shop if lactose-free milk was available.
The results reveal opportunities for the dairy industry to boost dairy consumption in coffee by promoting lactose-free dairy milk’s digestibility and comparable nutrition profile to traditional dairy milk.