OZOLEA-MAST | OZOLEA

How SCCs affect the shelf-life of UHT processed milk

Marketing 7 July 2021 News

Lowering somatic cell count (SCC) of the milk delivered can really benefit any player of the dairy industry. From animal health and welfare perspectives, management strategies aiming at the reduction of SCCs (both individual and bulk tank) would mean less udder issues to be prevented and controlled¹.

High SCCs in milk are a limit also in dairy processing². Last week, we also discussed how better herd management could help improve farmer and processor profitability³.

High SCC values affect all dairy products, fluid milk included, in particular its shelf-life and quality.

Increased SCC (>200,000 cells/ml) is associated with, but not only, subclinical mastitis, and consequent enzymatic activity which is deleterious to milk components.

Lipases stemming from somatic cells and working on triacylglycerides are involved. Their chemical action leads to sensory defects and rancidity. Research⁴ reports that, even after pasteurization, high SCC milk shows increasing lipolytic activity, which can be identified in sensory analysis tests at certain levels.

Moreover, these defects are related to increased proteolysis rates in milk with high SCC. Proteolysis leads to the release of peptides that influence sensory changes in milk with bitterness.

All these enzymatic activities globally affect the shelf-life of processed milk. Thus, it is possible to extend the shelf-life of milk at the very beginning of its production process – on dairy farms.

Fernandes and colleagues (2008)^5,6 explored the effects of SCC on ultra-high temperature (UHT) milk, which can be stored at room temperature. If the ultra-heat treatment leads to achieve a commercially sterile product, it does not eliminate somatic cells.

Fernandes and colleagues studied the effect of SCCs on casein fractions in raw milks categorized accordingly to their SCC content (200,000-800,000 cells/mL) and assessed UHT processed milk at different time intervals during storage. SCC content showed effect only on beta-casein reduction, in particular as an increase in the proteolysis of UHT milk.

In another work, Fernandes and colleagues investigated lipolysis, proteolysis and viscosity of UHT milk with different SCCs at specific intervals during storage. Fatty acids increased as a measure of lipolysis, while casein degradation and viscosity were not affected by SCC content, although they increased during storage. After 120 days of storage a negative relationship was observed between SCC and casein, thus indicating that high SCC value can increase proteolysis in UHT milk by the end of its storage period.

Zhang and colleagues (2015)⁷ explored the efficacy of microfiltration for the extension of the shelf-life and quality improvement of UHT milk. These authors were able to observe a longer shelf-life in microfiltered UHT milk with respect to non-microfiltered UHT milk (by 21 days in case of low SCC raw milk and 63 days for the product obtained from high SCC raw milk). Raw milk samples, collected from cows with mastitis, were 391,000 cells/ml and 3,300,000 cells/ml.

From an economic point of view, does it make sense applying further treatments to reduce the SCC content in raw milk? We firmly believe that this is not the way.

OZOLEA approach aims at reducing the number of times it is necessary to intervene with powerful solutions, such as antibiotics, by improving global dairy herd management and efficiency and reducing also SCC with simple strategies and tools, without additional costs for dairy farmers.

It is for this reason that OZOLEA-MAST was created, to support dairy farmers towards sustainability and efficiency.

¹ Recurrent mastitis in dairy cows: the role of bacterial biofilms.

https://www.ozolea.it/recurrent-mastitis-in-dairy-cows-the-role-of-bacterial-biofilms/

² Lowering somatic cells in our milk for better processing.

https://www.ozolea.it/lowering-somatic-cells-in-our-milk-for-better-processing/

³ Somatic cell count: to what extent does it affect the dairy sector profitability?

https://www.ozolea.it/somatic-cell-count-to-what-extent-does-it-affect-the-dairy-sector-profitability/

⁴ Bezerra et al., 2020. Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese. Food Science and Technology

https://doi.org/10.1590/fst.21620

⁵ Fernandes, Bovo, Moretti, Rosim, De Lima, De Oliveira, 2008. Casein fractions of ultra high temperature milk with different somatic cell counts.

DOI: https://doi.org/10.1590/S0100-204X2008000100019

⁶Fernandes, Moretti, Bovo, Lima, Oliveira, 2008. Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage. DOI: https://doi.org/10.1111/j.1471-0307.2008.00422.x

⁷ S. Zhang, L. Liu, X. Pang, J. Lu, F. Kong, J. Lv, 2015. Use of microfiltration to improve quality and shelf life of ultra-high temperature milk. Journal of Food Processing and Preservation

DOI: https://doi.org/10.1111/jfpp.12651

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Somatic cell count: to what extent does it affect the dairy sector profitability?

Marketing 30 June 2021 News

In the past weeks, we discussed briefly how high somatic cell contents in raw milk can affect milk quality and, thus, dairy processing¹.

In addition to technological issues, the somatic cell count (SCC) can affect the entire dairy supply chain economically. The macroscopic effects are reduced milk production, higher number of culled animals, increased farm costs, lower dairy product yields and lower product quality.

Although the main impact is on farms, the entire industry is affected.

Data are the best way to give a tangible idea of this impact, for instance those reported in a study conducted on Irish dairy industry in 2013². It clearly depicts how different classes of SCC can negatively affect the economy of a national dairy supply chain.

In 2009, udder health and milk quality were recognized as an animal health priority issue, that led to the development of a national programme based on best management practices. To allow the programme to address issues, a quantification of the costs of mastitis to the Irish dairy industry was conducted.

Why choose bulk milk SCC (BMSCC)? Ireland experienced an upward trend for BMSCC at national level (281,000 cells/ml on average) that has negative implications – the macroscopic effects above.

Five BMSCC categories were considered in the analysis: ≤100,000, 100,001–200,000, 200,001– 300,000, 300,001–400,000 and >400,000 cells/mL. The reference dairy farm was an average 40-hectare farm.

At farm level, when BMSCC increased, the volume of milk delivered and milk solids per cow decreased, while the replacement rate increased. Trends for volume of milk delivered and replacement rate of multiparous with primiparous cows (+28%) reflected the increase of BMSCC. Globally, total farm costs increased, in particular because of higher costs for mastitis treatments and replacement. An important impact on the net farm profit was calculated (from €31,252 to €11,748) as BMSCC increased from <100,000 cells/mL to >400,000 cells/mL.

The impact of mastitis on processor profitability was assessed. While protein content significantly increased with increasing SCC values, lactose and casein content substantially decreased, as well as fat and protein recovery during transformation. In cheese, there were a significant increase in moisture and a reduction in protein content when SCC increased. Moreover, the potential volume of dairy products resulted in significant decrease, thus reflecting the impact on milk composition due to BMSCC. The net revenue decreased by 3.2% (€51.3 million) per year as BMSCC increased, as the result of the reduction of product volume available for sale.

Furthermore, this study highlighted the effect of a potential improvement in BMSCC: the reduction of the national BMSCC of 10,000 cells/ml would lead to an estimated industry benefit of €6.6 million/year. This completely endorsed the choice of a national mastitis programme.

This study clearly demonstrated by numbers that improved herd management could lead to improved farm and processor profitability. Although the major costs for mastitis management are incurred across dairy farms, part of these costs are incurred also by dairy processors.

As OZOLEA stressed in many articles, best management practices can really make the difference towards efficiency. And, why not, also the use of OZOLEA-MAST to lower SCC.

¹ Lowering somatic cells in our milk for better processing.

https://www.ozolea.it/lowering-somatic-cells-in-our-milk-for-better-processing/

² U. Geary, N. Lopez-Villalobos, B. O’Brien, D.J. Garrick and L. Shalloo. Examining the impact of mastitis on the profitability of the Irish dairy industry. Irish Journal of Agricultural and Food Research 52: 135–149, 2013

https://www.jstor.org/stable/23631026

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The fate of antibiotic residues during and after cheese making

Marketing 23 June 2021 News

The EU regulatory framework for food safety sets out maximum residue limits (MRLs) in foods for drugs used in livestock¹. This criterion helps farmers provide safe foods on the basis of previous risk assessments conducted for veterinary medicinal products prior to their marketing authorization.

MRLs are defined with the aim of protecting consumer’s health. However, technological issues occurring due to drug residues may be an impediment to efficient dairy processing.

During cheesemaking, antibiotic residues follow distinct routes, migrating from milk to cheese or whey and decreasing during ripening. Also, we have already explored their effects on starter cultures⁶.

Interesting findings on the different routes for residues come from research exploring these issues (with residues compliant with EU MRLs) in Tronchón cheese, a traditional dairy product from Eastern Spain.

Depending on the physicochemical characteristics of the antibiotic, residues are transferred from milk to cheese to a higher or minor degree.

In a recent study², this aspect was assessed for the seven most widely used antibiotics (at MRLs) in dairy goats along with their effect on the cheese-making process and cheese characteristics during ripening. The resulting Tronchón cheese was assessed at 0, 30 and 60 days of ripening to determine pH, chemical composition, proteolytic and lipolytic activities, color and textural properties. A sensory evaluation of 60-day ripened cheeses was carried out.

Except for two different active substances, the cheese making process was not significantly affected by antibiotics. Variable concentrations of antibiotics (7.4-68%) were transferred from milk to cheese and, in general, residues tended to decrease during ripening, particularly at the beginning. Despite the decrease, relatively high amounts of enrofloxacin (148 ± 12 μg/kg) and ciprofloxacin (253 ± 24 μg/kg) residues were detected in cheese after 60 days of ripening.

The cheese-making process and the quality properties of the ripened Tronchón cheeses were only slightly affected by the presence of antibiotics in milk at an equivalent EU MRL concentration. By the way, these slight changes were not detected by the sensory panel.

In a different work³, the authors assessed the presence of oxytetracycline (at different concentration, lower and higher than legal MRLs) in goat milk and the effect on the volatile profile of ripened Tronchón cheese. Residues were largely transferred from milk to cheese, but significantly decreased during ripening (88.8 to 96.5%). The volatile profile of ripened cheeses was not affected by the presence of oxytetracycline in goat milk.

Another study⁵ indicates that, for most non-β-lactam drugs, there is a reduction (84–100%) in relative antimicrobial activity in whey, indicating that there is a higher susceptibility for retention in curd.

Moreover, Gamba et al. (2020)⁵confirmed previous findings about the effect of milk skimming on the reduction of residues: this process does not allow nor slightly allow the reduction of residue concentrations and a large amount of substances is transferred to the milk intended for further processing. In the same research, the authors determined the persistency in ripened soft cheese of one of the antibiotics investigated: after two weeks, the concentration dramatically decreased. Working with a different substance, the authors also noticed an inhibition of lactic acid bacteria that led to the ideal environment for microbial contaminant proliferation with alterations and defects of the cheese.

These findings give a broad perspective of the destiny of residues along the cheese making process. Working with undetectable concentrations seems to be technologically ideal. Now that we are facing an even harder challenge, that of AMR, alternative tools and best management practices become vital.

OZOLEA has designed and now is providing dairy farmers with innovative and sustainable tools for the reduction of antibiotics in dairy farming, allowing dairy processors to to obtain the best outcome from a residue-free milk.

¹ Reducing antibiotic usage can benefit dairy processing.

https://www.ozolea.it/reducing-antibiotic-usage-can-benefit-dairy-processing/

² P. Quintanilla, M. C. Beltrán, A. Molina, I. Escriche, and M. P. Molina, 2019. Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics.

Dairy Sci. 102:2941–2953, © American Dairy Science Association®, 2019.

DOI: https://doi.org/10.3168/jds.2018-15532

³ P. Quintanilla, K.A. Hettinga, M.C. Beltrán, I. Escriche, M.P. Molina, 2020. Short communication: Volatile profile of matured Tronchón cheese affected by oxytetracycline in raw goat milk. VOLUME 103, ISSUE 7, P6015-6021, ^©2020 American Dairy Science Association®.

DOI: https://doi.org/10.3168/jds.2019-16510

⁴J. Giraldo, R. L. Althaus, M. C. Beltrán, M.P. Molina, 2017. Antimicrobial activity in cheese whey as an indicator of antibiotic drug transfer from goat milk. International Dairy Journal – Volume 69, June 2017, Pages 40-44

DOI: https://doi.org/10.1016/j.idairyj.2017.02.003

⁵ Gamba V., Bolzoni G., Monastero P., Losio M. N., Daminelli P., 2020. Residui di antibiotici sulle colture lattiche del siero innesto e nel formaggio. Grana Padano Insieme, Gennaio 2020, Consorzio Tutela Grana Padano.

https://www.granapadano.it/public/sfogliabili/grana-padano-insieme/gennaio-2020/#60

⁶Antimicrobial residues and lactic acid bacteria in cheese making.

https://www.ozolea.it/antimicrobial-residues-and-lactic-acid-bacteria-in-cheese-making/

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Antimicrobial residues and lactic acid bacteria in cheese making

Marketing 16 June 2021 News

Antimicrobials are essential to everyone, both humans and animals. Yet the development of resistance to these substances (AMR) is compromising their effectiveness, and the warning is international. The European Union has already established a regulatory framework¹ to push the world of breeding towards one single direction: the reduction of the use of antimicrobials.

Reducing antimicrobials through alternative strategies also allows to produce more milk, obtain more dairy products and have less technological issues during fermentation processes².

It is useful to focus on the effects on lactic acid bacteria, since fermentation blocks/slowdowns in the early stages of milk processing can compromise production and, therefore, the related profitability.

A recent Italian study (Chiesa et al., 2020)³ quantified antibiotic residues in milk reserved for PDO production in Northern Italy with a multiclass method and assessed the possible impacts on starter cultures used for cheese making.

The observed residues were found to be below the relevant legal MRL, thus confirming the safety of raw milk. The most common active substance was lincomycin, however compliant (average of 17.29 ppb in 11.8% of the observed samples) with EU limits (MRL = 150 µg/kg of milk).

Since it was the most common antibiotic residue, lincomycin was also assessed for its effects on lactic acid bacteria, thus demonstrating its negative impact on these cultures.

This negative effect was demonstrated by Chiesa and colleagues in terms of bacteria counts, pH and acidity during the simulation of cheese production.

For pH, the reduction over time occurred with different trends depending on the concentration of lincomycin. In the absence of active ingredient, the reduction of pH reached the lowest values and highest acidity. Bacterial growth showed an inverse behaviour with respect to antibiotic concentration, with higher count for mesophilic bacteria in antibiotic free samples. A slight decrease along with increasing concentrations also resulted for Lactobacillus spp. and streptococci.

A correct pH decrease, which results from starter cultures metabolism, is essential for: activity of coagulants, mineral balance, syneresis and whey draining. Furthermore, it also has an impact on any microbial contaminants (e.g., clostridia) which, during cheese ripening, can proliferate and generate defects (e.g., late swelling in hard cheeses).

Implementing all possible management measures to limit the use of antibiotics in the dairy herd, in particular those used to treat mastitis, also becomes strategic for technological purposes.

OZOLEA-MAST was also designed with these purposes: to increase the productivity of the dairy herd, to fall into less issues during and after the milk processing, and to provide the consumer with even safer dairy products.

¹ Reg. (EU) 2019/6 on veterinary medicines applicable from 28 January 2022: are we ready?

https://www.ozolea.it/reg-eu-20196-on-veterinary-medicines-applicable-from-28-january-2022-are-we-ready/

² Reducing antibiotic usage can benefit dairy processing.

https://www.ozolea.it/reducing-antibiotic-usage-can-benefit-dairy-processing/

³ L. M. Chiesa, L. De Castelli, M. Nobile, F. Martucci, G. Mosconi, M. Fontana, M. Castrica, F. Arioli, S. Panseri, 2020. Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process. LWT – Food Science and Technology 131 (2020) 109783

Doi: https://doi.org/10.1016/j.lwt.2020.109783

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Reducing antibiotic usage can benefit dairy processing

Marketing 9 June 2021 News

From a food safety point of view, antibiotics (and, in general, antimicrobials) are chemical contaminants and, thus, pose risks.

In milk, the problem of residues is mainly related to the treatment of mastitis with antibiotics in lactation and at dry-off, but also to other diseases¹.

Being compliant with legal requirements for drug residues in milk is crucial to avoid public health issues – potential allergies in consumers, development of antibiotic resistant bacteria, negative impacts on intestinal flora.

Moreover, antibiotic residues pose technological issues due to their ability to partially or totally inhibit the growth and metabolism of starter and non-starter cultures used in dairy processing. All this can lead to substantial losses of dairy products.

Detecting the presence of antibiotic residues in milk at the processing plant gates is a routine procedure. This is aimed at excluding the non-compliant milk from processing.

According to the specific active substance, its residual concentration and the sensitivity of cultures used to process milk, different effects occur in dairy products. Thus, if in some cases there could be a slowing down of fermentation, in others the process could be even inhibited or blocked.

To give some examples, Lactococcus species are more sensitive to streptomycin and tetracycline, while they show a higher resistance to penicillin than S. thermophilus and thermophillic lactobacilli. L. delbrueckii subsp. lactis and L. helveticus showed to be less resistant to penicillin than most strains of L. casei and L. delbrueckii subsp. bulgaricus. Antibiotic residues may also influence the associative growth between two species, such as starter cultures selected for yoghurt production.

Negative impacts may occur both during and after processing, in particular at cheese ripening.

During processing, high concentrations of antibiotic residues can result in up to a full block of acidification after renneting, leading to high pH in cheese. Improper acidification also implies poor curd syneresis, soft coagulate particles and abundant whey and moisture content.

Other impacts can also be on texture (uneven), body (pasty) and flavours (yeasty, rancid or fermented). The reduction of flavours may be particularly intense in raw milk cheese, since residues will affect spontaneous flora in the milk.

Gamba et al. (Grana Padano Insieme, 2020)² collected interesting experimental data suggesting that certain current law limits in the EU for antibiotic residues still hinder some technological processes.

Being aware of these potential impacts of antibiotic residues during manufacturing, OZOLEA designed its leading product, OZOLEA-MAST, thinking of a beneficial effect also for dairy processors. OZOLEA-MAST does not contain active substances and does not leave residues in the milk.

The reduction of antibiotics along the dairy supply chain may lead to higher milk yields, less production losses, improved dairy product yields and a superior level of food safety.

1 Making money by saving milk

https://www.ozolea.it/making-money-by-saving-milk/

2 Gamba V., Bolzoni G., Monastero P., Losio M. N., Daminelli P., 2020. Residui di antibiotici sulle colture lattiche del siero innesto e nel formaggio. Grana Padano Insieme, Gennaio 2020, Consorzio Tutela Grana Padano.

https://www.granapadano.it/public/sfogliabili/grana-padano-insieme/gennaio-2020/#60

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Save your milk, don’t waste it: the world must be nourished

Marketing 28 May 2021 News

At global level, approximately one in nine people suffer from hunger. This trend is sharper in developing countries, where roughly 13% of the population is undernourished.

In a world producing enough food to feed all of us, there are still too many people struggling to give their children something nutritious to eat. 690 million people go to sleep on an empty stomach at the end of each day¹.

In 2019¹, acute food insecurity affected 135 million people in 55 countries. Today, one in three people suffer from diverse forms of malnutrition.

Covid-19 posed an additional threat to food security. Moreover, if we do not take actions to reverse the current trends, figures for hungry people will reach 840 million by 2030.

All this is linked to food loss and food waste. Every year, about one third of food we produce is lost during production (particularly in developing countries) or wasted on the plate (especially in developed countries). This means for the global economy nearly US $ 1 trillion lost annually¹.

Foods of animal origin provide readily digestible protein and essential nutrients. Moreover, they can critically contribute to end hunger while improving food security and nutrition.

Livestock products are also fundamental in children’s diet as they provide several micronutrients involved in physical and cognitive development².

In developed countries and a growing number of developing nations, adverse health effects (overweight, obesity, chronic diseases, etc.) associated with overconsumption of processed meat are highlighted.

There has to be a middle ground at this point.

The whole livestock sector can play a key role in the process towards ending hunger, specifically by contributing at different levels and from several perspectives.

The livestock sector can be a driving force for rural communities by creating employment opportunities both in primary production and processing. It can generate income, fiscal revenue, and allow to earn foreign exchange. Moreover, livestock production can provide enough healthy and nutritious foods for everyone.

The livestock sector is also aware of the challenges it is facing, which will be pushed by an increasing demand for nutritious, abundant and healthy foods.

Intensive production cannot be left apart, since it will be needed as the population grows. Certainly, it has to change. And, undoubtedly, the livestock sector should find new ways to talk to consumers, trying to fill the gap between the idea that consumers have about intensive production and what the sector really means when discussing intensive farms.

Scientific evidences support the importance of milk and dairy products as part of a healthy and balanced diet. They are nutritious, dense foods, suitable to nourish the world.

Can the dairy sector tackle malnutrition and ensure food security? Yes, and it can also do it through a sustainable and circular approach, benefiting agricultural and non-agricultural sectors revolving around livestock production.

We have already gone deeper into these aspects. The link between OZOLEA’s Friday posts relies in one word: efficiency⁴.

When thinking about a suitable tool for milk production, OZOLEA also took into consideration the fact that milk waste is a major challenge for dairy farmers. In a global context, it is a waste of resources, energies and nutritious and healthy food sources for people all around the globe.

This is another goal of OZOLEA’s SSafeMILK project, helping dairy farmers tackle hunger by avoiding milk waste. Its no-withdrawal solutions are also tools designed to improve animal productivity for the indirect tissue regenerating effect, with respect to animal welfare.

¹ United Nations World Food Programme, 2021.

https://www.wfp.org/zero-hunger

² Transforming the livestock sector through the Sustainable Development Goals.

http://www.fao.org/3/CA1201EN/ca1201en.pdf

³Livestock husbandry has a multiplier effect on other business activities.

https://www.ozolea.it/livestock-husbandry-has-a-multiplier-effect-on-other-business-activities/

⁴ Making money by saving milk.

https://www.ozolea.it/making-money-by-saving-milk/

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Lowering somatic cells in our milk for better processing

Marketing 19 May 2021 News

Alterations in milk reflect the degree of physical damage to the udder tissue.

In clinical and subclinical mastitis, the blood-milk barrier is damaged, thus junctions between mammary epithelial cells weaken. This is the way for blood and extracellular fluid components to easily escape into the lumen of the alveolus and mix with milk, increasing its pH and its properties.

In the milk we will have more ions, proteins, somatic cells – that are inflammatory cells and epithelial cells resulting from exfoliation.

We also know that, with infections in the udder, somatic cells increase in milk. The SCC in milk can be related also to non-microbial factors that affect the udder tissue (changes in environmental conditions, nutritional disorders, stressful conditions, microtraumas, etc.).

A SCC lower than the threshold of 200,000 cells/mL is generally considered to be of high practical value to assess a mammary quarter as healthy.

The number of somatic cells in milk are therefore a good indicator for udder health status and quality of milk. Moreover, while SCC increases in the milk, the ability of the mammary gland to produce milk reduces¹.

In addition, the composition of milk is affected by the increased content of somatic cells. In brief, the level of whey proteins (in particular, those of blood origin: serum albumin and IgG) rises; sodium concentration also increases, while lactose decreases. Generally, this pattern seems similar in the milk of all ruminant species.

There is a global rise in protein content and related compounds due to the defensive and inflammatory response. In contrast, the related decrease in casein quantity due to plasmin caseinolytic activity, is critical for milk processing. Also, a reduction in fat content is expected as the result of compromised synthetic and secretory capacity of the mammary gland.

A decrease in casein content means a reduced dairy product yield.

Along with it, an augmentation of free fatty acids occurs while SCC increases: this can be explained as the result of milk fat globule membranes altered by leucocyte lipases or by plasmin (as per hydrolysis of lipoproteins).

In addition to changed pH, chemical-physical properties (lower titratable acidity and worsened coagulation parameters) varies negatively affecting dairy product yield and its quality.

Consequently, the milk will have worse curding properties leading to a curd with lower ability to hold back useful compounds, such as fat and water. Also, in case protein and fat content have not been affected by enzymes, the milk with high SCC will return lower dairy product yields.

All these impacts occurring in bulk milk seems to reflect what happens at the quarter level.

What could we do to reduce udder issues in order to lower somatic cells in milk? Thinking of the approach to management we implement on our dairy farms is the first thing to do. Attention to cow comfort, cleanliness of the environment, nutrition, proper early detection of clinical signs, and biosecurity are some key points.

When it comes to high SCC, OZOLEA can be helpful both for milk production and milk processing.

It is a matter of lowering SCC. Is it possible? Yes, but it is worth stressing that it depends on the causes that have led SCC to rise.

OZOLEA-MAST protects and supports the udder tissue, thus giving it time to regenerate. This autonomous regeneration is a key process for the reduction of somatic cells resulting from exfoliation and a better defensive competence against pathogens² (somatic cells deriving from macrophages and neutrophils).

And, what more? OZOLEA-MAST does not interfere with the cheesemaking process, and no traces of it can be found in milk. But this is another story to be told.

¹What changes in milk tell us when we forestrip

https://www.ozolea.it/what-changes-in-milk-tell-us-when-we-forestrip/

²Recurrent mastitis in dairy cows: the role of bacterial biofilms

https://www.ozolea.it/recurrent-mastitis-in-dairy-cows-the-role-of-bacterial-biofilms/

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Milking robots, acting on udder issues more promptly with electrical conductivity measurement

Marketing 5 May 2021 News

The introduction of automatic milking systems (AMS) such as milking robots on a dairy farm leads to revolutionizing the management of the entire milk production process. It is a huge investment; thus, it deserves the utmost attention.

Milking robots are one of the tools available for precision livestock farming. They entirely control the milking process and collect important data useful for the improvement of several aspects in herd management.

Milking robots bring about radical changes in the way dairy farmers are used to run their business. AMS means completely changing the approach to and time for milking. It reduces labor employed for milking routine, freeing the dairy farmer/milker for other activities.

However, milking robots do not relieve the dairy farmer of the milking process completely: they simply rationalize it.

Dairy cows will deliberately choose when it is time for milking, across 24 hours, even more than twice a day. This leads to improved animal welfare and, potentially, to better herd productivity.

A useful and functional feature of milking robots is their ability to collect precious data about milk production per single cow and specific parameters concerning individual quarters. These data, if managed and read properly, will help the dairy farmer to understand the lactation story of any cow and of the whole herd.

This will lead to further improvements of herd management.

When the dairy farmer (or milker) milks the cows themselves, the first thing we do is forestripping. As we already discussed*, it is the critical step for early detection of clinical cases of mastitis or, anyway, intra-mammary tissue disorders.

With milking robots, we will not forestrip. Here it is where specific data collected at individual quarter level become useful – for early detection. Thus, proper assessment of sensor measurements is extremely critical to implement and monitor a process for mastitis detection.

The most widespread on-line sensors in AMS measure electrical conductivity (EC), providing real-time and continuous information about milk.

EC was introduced as an indicator for mastitis in the 1990s and is the most studied, simplest and lowest cost indicator for mastitis detection. Its values are determined by the concentration of anions (Cl^–) and cations (Na⁺) in milk. An increase of EC would reflect the augmented concentration of ions in mastitic milk following an inflammatory event of the mammary gland, which leads to an increase of the permeability of the blood-mammary barrier.

Scientific literature^1,2 reports some discrepancies concerning this parameter as an indicator for mastitis. It is worth saying that technology is also focusing on other indicators, such as LDH enzymes.

We should never forget that mastitis can depend on different microbial and non-microbial factors, therefore checking other information (such as the SCC or milk cultures) can better clarify the real situation.

Despite these issues, EC can be still considered a useful alert to identify whether there is a disorder at udder tissue level or not.

This means that, when the EC sensor signals that the range of normal EC values has been exceeded, the dairy farmer can decide for a prompt intervention to anticipate any worse development of the ongoing tissue disorder.

OZOLEA can provide the solution for an even more prompt action. This solution is OZOLEA-MAST.

With the milking robot, the result of OZOLEA-MAST is optimal as the detection of electrical conductivity allows to accurately and widely detect the presence of a mammary secretory disorder. The application of OZOLEA-MAST in the earliest stages allows the tissue a timely autonomous regeneration, with consequent better defenses against aggression and better competence in the autonomous management of inflammation.

The application calendar remains twice a day, at the end of the cow being milked – preferably morning and evening, for four days. As in conventional milking.

¹ M. Khatun, R. M. Bruckmaier, P. C. Thomson, J. House, and S. C. García. Suitability of somatic cell count, electrical conductivity, and lactate dehydrogenase activity in foremilk before versus after alveolar milk ejection for mastitis detection. 2019, J. Dairy Sci. 102:9200–9212

https://doi.org/10.3168/jds.2018-15752

² M. Hovinen and S. Pyörälä. Invited review: Udder health of dairy cows in automatic milking. 2011, J. Dairy Sci. 94:547–562

https://doi.org/10.3168/jds.2010-3556

*What do changes in milk tell us when we forestrip? You can read more here.

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A suitable drying-off procedure helps protect udder health

Marketing 28 April 2021 News

Protecting cows from stressful agents and conditions is one of our priorities on dairy farms. Especially when it comes to the most delicate moment of a cow’s life.

As we said already, while getting closer to calving, the cow goes through a very intensive period of physical, metabolic and hormonal changes. Thus, we must ensure the best conditions to let her live a calm and stressless period. It is a matter of cow welfare, udder health and production in the subsequent lactation.

Thus, how we dry-off our cows and how we cease milking is of utmost importance, for many reasons.

Drying-off involves the implementation of various measures to prepare the cow for the dry period. These measures are: the cessation of milking, dry cow treatments, use of teat sealants, moving cattle between groups.

OZOLEA always highlights the importance of proper drying-off procedures, in particular for what concerns milk production. Cow welfare and effective management are the two main pillars behind OZOLEA-MAST concept.

How we cease milking can definitely affect cow welfare, udder health and the following milk production. We can stop milking cows by either drying-off abruptly or gradually.

Thus, drying-off abruptly or gradually? The main difference is in timing. The first approach implies ceasing milking on a set day, generally scheduled on the basis of the estimated calving day and desired dry period length. The second one means reducing milking frequency over several days/weeks, with or without diet variation in energy and nutrition intake.

Dairy cows can still produce large quantities of milk towards the end of lactation, and this is the critical point. There would be many considerations about managing milk production for a nice lactation curve along with successful insemination procedures, but this is another long, complex story.

What is critical to know is that, if not properly conducted, the transition from a lactating to a non-lactating state can be really challenging and painful, especially when drying-off abruptly.

From an animal welfare perspective, gradual milk cessation can be more beneficial as it can meet natural behavior of the cow, her social state and biological functionality more closely.

Moreover, how we approach cessation of milking also affects physiological processes such as udder involution, generation of natural protective substances and all those natural strategies that help the cow prevent intra-mammary infections during the dry period.

Udder involution is a particular process and involves the transition of the udder from a lactating to a non-lactating one. Not milking within several hours implies the suppression of prolactin secretion and milk synthesis. Among other processes, non-specific antibacterial substances and natural protective factors, part of the innate immune response at udder level, also increase in mammary secretions. Reducing milking frequency accelerates udder involution while enhancing the innate defense system during the dry period.

Bacteria generally enter the udder through the teat canal. The formation of a keratin plug is a key physical defensive mechanism at each quarter level. The process requires a certain time range: the literature¹ indicates that this process is faster in lower producing cows than in higher producing cows.

Milk synthesis continues at the very early stages of the dry period. This implicates a raise in internal pressure in the mammary gland, potentially leading to milk leakage and delayed keratin plug formation. Milk leakage is generally higher in cows with high milk yield at dry-off than those with lower yields.

All these issues are related to an increase in levels of stress perceived by the cow. The mechanisms behind stress are several and complex: unfortunately, they can lead to detrimental effects such as abortion, thus the loss of a lactation.

As we can see, a gradual reduction of milk production is beneficial for many aspects at udder, cow and dairy farm level. From the literature, milk yields of 15 kg/day or less are generally recognized as associable with better udder health. To facilitate the achievement of this goal, we can also restrict nutrient and energy intake. The more widely spread solution is feeding cows with hay only. Concentrates stimulate milk production; thus, we will avoid their use.

Cattle movements among groups is one of the strategies to make the cow comfortable before calving. Dairy cows are creatures of habit: if the dry pen is is positioned near the milking parlor, the cows can be stimulated by the noises and sounds of the milking machine. This leads them to prepare for milking and thus stimulates milk leakage.

Management and housing conditions highly vary among herd and dairy farms. The best way to deal with proper drying-off procedures is to seek for veterinary advice, always keeping in mind that a clean, dry, comfortable environment is vital for dry cows.

However, drying-off abruptly leads to increased risk of mastitis during the dry period and udder issue in the following lactation. Moreover, this practice does not allow the transition to selective dry cow therapy. We have already seen how urgent this process is, due to legislative requirements and the need of solutions against AMR.

In a context of high cow welfare and effective management such as that created with a gradual milk production cessation, a selective dry cow treatment can be conducted by using OZOLEA-MAST. Compared to a conventional therapy, using OZOLEA-MAST on cows suitable for selective treatment allows for a greater reduction in somatic cell count in the third and fourth month after calving. This reduction is a consequence of the tissue regeneration supported by OZOLEA-MAST.

¹M.J. Vilar, P.J. Rajala-Schultz Dry-off and dairy cow udder health and welfare: Effects of different milk cessation methods. The Veterinary Journal 262 (2020) 105503

DOI: http://dx.doi.org/10.1016/j.tvjl.2020.105503

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How to tackle challenging springtime SCC spikes

Marketing 21 April 2021 News

As with other pathologies, the incidence of mastitis is influenced by environmental and climatological factors. Therefore, in particular periods of the year, such as spring, there is a higher risk of somatic cell spikes in the milk linked to different stress factors that must be kept under control.

Among these factors, those related to seasonal patterns are wind, sudden temperature changes, wet weather, changes in humidity along with warm temperatures (wet-to-dry changes). These are factors that can negatively affect production and fertility in dairy cows. Basically, everything we are experiencing these spring days.

What to do to keep spring somatic cells spikes at bay? Let’s take a look at the effects of individual factors on dairy cows to find some solutions for mitigating the risks that may lead to mastitis in the spring.

It is a matter of intervening firstly on the management of the environment where our herd lives, always ensuring hygiene and welfare in order to protect animal health.

Providing proper ventilation throughout the year is extremely important since cows are sensitive to the microclimate in the stall.

The dairy cow is sensitive to the wind, particularly when it is cold. It is therefore essential to adopt solutions to tackle the effect of the wind when it is persistent and/or where exposure to it is a constant.

When designing or renovating the stall, we will take this variable into account by thinking carefully about the exposure and type of the structures. If we do not intend to carry out refurbishment, we can mitigate the effect of the wind with panels or mobile elements such as windbreak netting, which during the summer can be used as shading netting. Eventually, even rows of bales covered with film and well positioned could help break the wind flow.

A less immediate but equally functional solution is to create rows of windbreak trees or shrubs, capable of breaking the flow of air which therefore becomes less annoying for the cows.

A well-designed stall and proper ventilation help limit respiratory issues in dairy cows. These problems affect the immune system, making the animal more susceptible also to potential mastitis manifestations.

In addition to prevention with the aforementioned precautions and in addition to veterinary advice, with the proper attention to the first signs of mastitis, in case we have to manage situations that are out of control or, anyway, that can be improved, we can intervene with OZOLEA-MAST to limit the rise of somatic cells.

A wet environment is something unpleasant to dairy cows, and the risk, with rainy days in spring, is high. There is only one rule to manage this problem: ensure cows clean and dry bedding and cubicles. We can keep humidity at bay by containing overcrowding in the stall, keeping the same cleaning routine as usual, possibly integrating with tools and/or products capable of ensuring the absence of excessive humidity.

Sudden changes in temperature have an impact on the metabolic processes of the cow, especially between 10 and 25 °C. The cow has its own time of functional and metabolic adaptation to changes in temperature. As we know, metabolic alterations affect the animal’s defense mechanism, with potential mastitis events.

In this case as well, in addition to creating a constant microclimate in the stall and with the help of the veterinarian, we can apply OZOLEA-MAST in those susceptible cows that most influence the the bulk tank average, in order to keep eventual increases in somatic cells in the milk under control during these delicate moments of climate transition.

The changes in humidity associated with warm temperatures are the ideal conditions for the proliferation of environmental bacteria which, as we know, are one of the causes of mastitis. Also in this case, an effective cleaning of the cubicles and on bedding renewal will be important: especially in spring, a season that typically has dry/wet fluctuations, attention must be paid to cleaning these elements.

At udder level, the teat sphincter is a delicate area. Its function is to close the teat canal, allowing milk to be retained. This makes it an important defense mechanism available to the cow against bacterial infections.

The combinations of environmental factors occurring during spring, along with mechanical stress or other stress factors, can cause micro-lesions capable of compromising this important function and becoming the gateway to potential infections.

Again, it can be useful to act on most susceptible dairy cows by protecting the intra-mammary tissue by means of the use of OZOLEA-MAST, whose effect is also to help maintain the elasticity of the sphincter.

Depending on the causes from the increase of SCC in the milk, OZOLEA-MAST can help lower SCC. it allows the intra-mammary tissue to regenerate. The main indirect effects of regeneration concern both the reduction of epithelial exfoliation (somatic cells of exfoliation) and a better defensive competence against pathogens (somatic cells deriving from macrophages and neutrophils) due to the better performance of intact tissue.

This is a slower process than traditional treatments, but the results will be more lasting and infection will be less likely to recur.