Dairy Species Research Articles

Detailed mineral profile of milk, whey, and cheese from cows, buffaloes, goats, ewes, and dromedary camels, and efficiency of recovery of minerals in their cheese

Milk and dairy products are important in the human diet not only for the macronutrients, such as proteins and fats, that they provide, but also for the supply of essential micronutrients, such as minerals. Minerals are present in milk in soluble form in the aqueous phase and in colloidal form associated with the macronutrients of the milk. These 2 forms affect the nutritional functions of the minerals and their contribution to the technological properties of milk during cheese making. The aim of the present work was to study and compare the detailed mineral profiles of dairy foods (milk, whey, and cheese) obtained from cows, buffaloes, goats, ewes and dromedary camels, and to analyze the recovery in the curd of the individual minerals according to a model cheese-making procedure applied to the milk of these 5 dairy species. The detailed mineral profile of the milk samples was obtained by inductively coupled plasma-optical emission spectroscopy. We divided the 21 minerals identified in the 3 different matrices into essential macro- and microminerals, and environmental microminerals, and calculated the recovery of the individual minerals in the cheeses. The complete mineral profiles and the recoveries in the cheeses were then analyzed using a linear mixed model with Species, Food, and their interaction included as fixed effects, and Sample within Species as a random effect. The mineral profiles of each food matrix were then analyzed separately with a general linear model in which only the fixed effect of Species was included. The results showed that the species could be divided into 2 groups: those producing a more diluted milk characterized by a higher content of soluble minerals (in particular, K), and those with a more concentrated milk with a higher colloidal mineral content in the skim of the milk (such as Ca and P). The recoveries of the minerals in the curd were in line with the initial content in the milk, and also highlighted the fact that the influence of the brine was not limited to the Na content but to its whole mineral makeup. These results provide valuable information for the evaluation of the nutritional and technological properties of milk, and for the uses made of the byproducts of cheese making from the milk of different species.

Investigation of Climate Effects on the Physiological Parameters of Dairy Livestock (Cow vs. Buffalo).

Nowadays climate change is affecting the planet's biodiversity, and livestock practices must adapt themselves to improve production without affecting animal welfare. This work investigates the influence that some climatic parameters such as Environment Temperature, Relative Humidity, Thermal excursion and Temperature-Humidity Index (THI), can have on milk quantity and quality in two different dairy species (buffaloes and cows) raised on the same farm. A further aim was to understand if THI threshold used for cows could also be used for buffaloes. The climatic parameters were recorded daily through a meteorological station located inside the farm. Milk quantity (converted into ECM) and quality (Fat Percentage-FP; Protein Percentage-PP; Somatic Cell Count-SCC) were measured. Data were analyzed with Spearman's correlation index, separately for buffaloes and cows. The results indicate a greater sensitivity of cows to heat stress and a strong negative correlation of the ECM with meteorological data (p < 0.01). The results of this study may stimulate the use of integrated technologies (sensors, software) in the dairy sector, since the IoT (sensors, software) helps to enhance animal well-being and to optimize process costs, with a precision livestock farming approach.

Physico-chemical Properties and Processing Characteristics of Camel Milk as Compared with Other Dairy Species: A Review

Camels are the most climate resilience dairy species which survives and produces more milk in dry lands. Camel milk has a significant role in livelihood improvement and become the most promising industrial products in the future. Additionally, it has medicinal values, rich source of bioactive, antimicrobial, and antioxidant substances. Camel milk differs markedly from other dairy species by its protein composition, milk fat structure and mineral and vitamin. These characteristics have an obvious impact on product processing characteristics and product quality. Systematic review method was used; in which published and unpublished scientific research literatures were reviewed. In camel milk the absence of β-lactoglobulin, β-casein content, the colloidal structure and amino acid composition are the main factors which affect camel milk product processing. During processing chymosin extracted from calf cow does not allow the optimal clotting of casein micelles in camel milk, but lead to a weak curd. The higher content of whey protein to casein ratio, broader casein micelles structure and lower ê-casein content are considered the main factors responsible for the differences in cheese coagulation between a camel and bovine milk. Moreover, the thicker and smaller fat globule results for the formation of a weak gel during fermentation processing. Therefore this review document provide the scientific evidence about the physicochemical property and processing characteristics of camel milk as well as point out where research is lacking.

Rapid authentication of characteristic milk powders by recombinase polymerase amplification assays

The authentication of dairy species has great significance for food safety. This study focused on a more rapid method for identifying major dairy species, and specific recombinase polymerase amplification (RPA)-based assays for cattle, goat, sheep, camel and donkey were developed. Through the developed RPA-based assays, goats and sheep could be simultaneously identified and bovine families could be differentiated. The performances of the RPA assays were validated using 37 milk powder samples, of which 16.2% (6/37) were suspected of being adulterated and 24.3% (9/37) were potentially at risk of being wrongly identified as adulteration. The effectiveness of the developed assays for crude DNA detection was also validated by a rapid nucleic acid extraction kit, and results showed that the presence of large amounts of protein and fat did not affect the qualitative results. Therefore, these assays could combine with the rapid nucleic acids extraction methods for being used in field detection.

A comprehensive, large-scale analysis of "terroir" cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors.

An exhaustive analysis was performed on more than 2000 microbiotas from French Protected Designation of Origin (PDO) cheeses, covering most cheese families produced throughout the world. Thanks to a complete and accurate set of associated metadata, we have carried out a deep analysis of the ecological drivers of microbial communities in milk and "terroir" cheeses. We show that bacterial and fungal microbiota from milk differed significantly across dairy species while sharing a core microbiome consisting of four microbial species. By contrast, no microbial species were detected in all ripened cheese samples. Our network analysis suggested that the cheese microbiota was organized into independent network modules. These network modules comprised mainly species with an overall relative abundance lower than 1%, showing that the most abundant species were not those with the most interactions. Species assemblages differed depending on human drivers, dairy species, and geographical area, thus demonstrating the contribution of regional know-how to shaping the cheese microbiota. Finally, an extensive analysis at the milk-to-cheese batch level showed that a high proportion of cheese taxa were derived from milk under the influence of the dairy species and protected designation of origin.

Does the age of milk affect its mid-infrared spectrum and predictions?

Milk of dairy species commonly undergo standardized official analyses, these that may require chemical preservation and transportation to a certified laboratory. In this context, storage duration is an important factor that can potential affect both milk chemical analyses and its mid-infrared spectrum. We analysed milk samples at different time points/ages to assess repeatability and reproducibility of mid-infrared predicted traits (e.g., fat and protein). Using spectral data, we also evaluated the ability of spectroscopy coupled with chemometrics to discriminate samples according to their age. Although the main components of milk remained consistently reproducible across age (days), changes in the spectrum due to sample aging and deterioration of the matrix were detectable. Using a discriminant analysis, we achieved a classification accuracy of 77% in validation. Predicting milk age using mid-infrared spectra is feasible, allowing for sample monitoring within circuits where maximum reliability is needed, e.g., bulk or individual milk samples for legal/official use or payment systems.

Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz

Milk from cows and buffaloes represents the major source of dairy products worldwide. Cheese is consumed fresh, ripened, cooked, or as recipe ingredient in many different types. Using Paneer and Tosella/Schiz model cheeses as a case study of cooked cheeses, in this short communication we evaluated the cheese yield and quality of fresh cheese before and after cooking comparing the two major dairy species (cows and buffaloes). A total of 75 model cheeses (37 Paneer and 38 Tosella/Schiz) were made. Slices of all the cheeses were cooked on a griddle at 130 °C. Milk, whey, and cheese composition traits, cheese-making efficiency traits, and cooked cheese quality traits were evaluated using a mixed model that included the fixed effects of cheese type and animal species, and their interaction, and the random effects of session, animal within species, and the residual. Higher cheese yields are obtained from the buffalo milk not only because more concentrated in nutrients, but also for the greater recovery of nutrients in cheese. There was a greater recovery of protein with the acid/heat Paneer procedure than the rennet Tosella/Schiz procedure, but we found a species × cheese type interaction for fresh cheese yield. The interaction was related mainly to the higher water retained in the Tosella/Schiz curd rather than to total solids. This led also to greater cooking weight-loss compared with Paneer. The qualitative traits of cheese were highly affected by griddling. Future research on the sensorial perception of cooked cheeses from the two major dairy species is needed to predict consumer response.

Insight into differences in whey proteome from human and eight dairy animal species for formula humanization

Human breastmilk fulfills the nutritional needs of infants and therefore is the best template for formula. In this study, whey proteins were investigated among human and eight dairy animal species using label-free proteomics approach. Totally, 965 proteins from milk whey were identified and large variations were observed between human and animals. Several proteins, including β-galactosidase, fatty acid synthase, osteopontin, lactoferrin, mannose receptor, and complement C4-A, which are associated with digestion and immune response, exhibited significantly higher levels in human milk whey. Conversely, specific animal milk whey demonstrated elevated abundance of lipocalin 2, lysozyme, and glycosylation-dependent cell adhesion molecule 1. These differential proteins are enriched in complement and coagulation cascades, lysosome, and phagosome pathways. The findings shed light on the variations in the whey proteome composition between human and animal milk, which can contribute to optimizing formula humanization.

Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties.

In an increasingly diversified global market, milk of minor dairy species has gained interest as a novel and premium source of nutrition. Relative to the major dairy species, much is lacking in our understanding of red deer (Cervus elaphus) milk. In this study, we characterized the compositions (macronutrients, minerals, fatty acids, and proteins) of red deer milk and their variations throughout lactation. We also investigated the structures, physical properties, and gelation (acid- and rennet-induced) properties of deer milk and how they are impacted by typical processing treatments (e.g., homogenization and pasteurization). We identified unique features in the composition of deer milk, including being richer in protein, fat, calcium, zinc, iodine, branched-chain fatty acids, and α-linolenic acid than other ruminant milks. Different deer milk components displayed diverse variation patterns over the lactation cycle, many of which were different from those demonstrated in other ruminant species. Other physicochemical features of deer milk were identified, such as its markedly larger fat globules. Processing treatments were demonstrated to alter the structural and gelation properties of deer milk. Most of the gelation properties of deer milk resembled that of bovine milk more than ovine and caprine milks. This study furthers our understanding of red deer milk and will aid in its processing and applications in novel products.

Safety and efficacy of a feed additive consisting of Saccharomyces cerevisiae DBVPG 48 SF (BioCell®) for horses, pigs and ruminants (Mazzoleni S.p.A.)

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of Saccharomyces cerevisiae DBVPG 48 SF (BioCell®) as a zootechnical feed additive for horses, pigs and ruminants. The product, manufactured in three formulations (microsphere, micropellet and powder), is intended for use in complete feed at a minimum inclusion level of 3 × 109 CFU/kg complete feed for horses, 4 × 108 CFU/kg complete feed for dairy cows and minor dairy species, 4 × 109 CFU/kg complete feed for calves, cattle for fattening, minor growing and fattening ruminants, piglets and pigs for fattening and minor porcine species and 6 × 109 CFU/kg complete feed for sows and minor porcine species for reproduction. Saccharomyces cerevisiae is considered by EFSA to be suitable for the qualified presumption of safety approach to safety assessment. The identity of the strain was conclusively established and, therefore, the use of the additive in animal nutrition is considered safe for the target species, the consumer and the environment. The additive, in any formulation, is not irritant to the eyes and skin but should be considered a respiratory sensitiser. The Panel cannot conclude on the skin sensitisation potential of the additive. The Panel concluded that the additive has the potential to be efficacious at the proposed conditions of use for horses, dairy ruminants and all pigs. However, the Panel was not in the position to conclude on the efficacy of the additive for calves, and neither for cattle for fattening, minor growing and fattening ruminants.

Nutritional and reproductive conditions of dairy species in rural framework – A pilot study

Nutritional and reproductive conditions of dairy species in rural framework – A pilot study

Comparison of Milk Odd- and Branched-Chain Fatty Acids among Human, Dairy Species and Artificial Substitutes.

The aim of the study was to compare odd and branched-chain fatty acids (OBCFA) of milk from sheep, goat, cow, buffalo, donkey, human, and formula milk. Ruminant, monogastric, and human milks have different concentrations of these fatty acids (FA). To highlight the differences on OBCFA, a total of 282 individual milk samples were analyzed by gas chromatography. The OBCFA were found higher in ruminant than non-ruminant milks (p &lt; 0.05). Among ruminants, sheep milk had the highest OBCFA (4.5 g/100 g of total FAME), whereases the lowest values were found in formula milk (0.18 g/100 g of total FAME). Regarding individual linear odd-chain FA (linear-OCFA), C11:0 was found higher in donkey milk than others, while sheep and buffalo milks had the greatest concentration of C15:0. Among BCFA, the iso-BCFA were higher than anteiso-BCFA in all considered milks. The isoC17:0 showed the highest concentration in all milks except for donkey and buffalo, which showed higher concentration of isoC16:0 than others. In conclusion, ruminant milks are different in terms of these FA compared to human milk and its substitutes. However, the greatest differences were found with formula milk, suggesting that this product needs the implementation of these FA to be more similar to human milk composition.

Bacterial and yeast communities in raw milk from three dairy animal species in Nigeria.

The present study aimed to reveal the microbial (bacteria and yeast) composition of raw milk from dairy camel (n=10), cow (n=10) and goat (n=10) in North-western Nigeria. High-throughput DNA metabarcoding was used to compare microbial compositions in raw milk among the three species. Although the three species had similar dominant bacterial (Firmicutes and Proteobacteria) and yeast (Ascomycota and Basidiomycota) phyla, their microbial compositions at the genus level were noticeably different. The top differentially abundant bacterial and yeast genera (percentage abundance) were Lactobacillus (36%), Streptococcus (34%), Enterococcus (12%), Kluyveromyces (28%), Saccharomyces (24%), and Candida (18%), respectively. Principal coordinate analysis based on unweighted UniFrac values revealed significant differences in the structure of bacterial communities and no differences in yeast communities in milk samples from the three species. This study provides insight into the rich and diverse bacterial and yeast communities in raw animal milk consumed in Nigeria, which could play beneficial roles or pose health threats to consumers. However, further research on the economic significance of the microbial community in animal milk consumed in Nigeria is required.

Occurrence of Aflatoxin M1 in Cow, Goat, Buffalo, Camel, and Yak Milk in China in 2016.

In this present study, 195 cow milk, 100 goat milk, 50 buffalo milk, 50 camel milk, and 50 yak milk samples were collected in China in May and October 2016. The presence of aflatoxin M1 (AFM1) was determined using enzyme-linked immunosorbent assay method. For all cow milk samples, 128 samples (65.7%) contained AFM1 in concentrations ranging from 0.005 to 0.191 µg/L, and 6 samples (3.1%) from Sichuan province in October were contaminated with AFM1 above 0.05 µg/L (EU limit). For all goat milk samples, 76.0% of samples contained AFM1 in concentrations ranging from 0.005 to 0.135 µg/L, and 9 samples (9.0%) from Shanxi province in October were contaminated with AFM1 above 0.05 µg/L. For all buffalo milk samples, 24 samples (48.0%) contained AFM1 in concentrations ranging from 0.005 to 0.089 µg/L, and 2 samples collected in October were contaminated with AFM1 above 0.05 µg/L. Furthermore, 28.0% of samples contained AFM1 in concentrations ranging from 0.005 to 0.007 µg/L in camel milk samples, and 18.0% of samples contained AFM1 in concentrations ranging from 0.005 to 0.007 µg/L in yak milk samples. Our survey study has expanded the current knowledge of the occurrence of AFM1 in milk from five dairy species in China, in particular the minor dairy species.

Effects of homogenization and heat treatment on fatty acids in milk from five dairy species

Abstract Milk fatty acids significantly contribute to human nutrition and clinical health. However, previous evidence for changes in the fatty acid profiles of different dairy species following homogenization and heat treatment is lacking. Here, changes in fat globule particle size and fatty acids in samples of Holstein, goat, buffalo, yak, and camel milk following homogenization (20 MPa) and heat treatment (63 °C for 30 min and 90 °C for 15 min) were investigated using a laser particle sizer and gas chromatography approach. The results indicated that the milk fat globule particle size of all studied dairy species significantly decreased after homogenization and heat treatment, in which there was no difference. The fatty acid composition of C10:0 and medium-chain fatty acid in goat milk, C18:0 and long-chain fatty acid in camel milk, and C16:0 in buffalo and yak milk served as the characteristic traits of these milks. Changes in the relative contents of several fatty acids (C4:0, C10:0, C16:0, C18:0, C18:1n9c, and C18:3n3) were dependent on homogenization, heat treatment, and the type of dairy species. In particular, C18:3n3 significantly decreased in goat and camel milk after homogenization and heat treatment. These findings provide new insights into how homogenization and heat treatment affect the fatty acid profile and can be used to further improve the heat treatment of milk from minor dairy species.

Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows.

The composition of raw milk is of major importance for dairy products, especially fat, protein, and casein (CN) contents, which are used worldwide in breeding programs for dairy species because of their role in human nutrition and in determining cheese yield (%CY). The aim of the study was to develop formulas based on detailed milk composition to disentangle the role of each milk component on %CY traits. To this end, 1,271 individual milk samples (1.5 L/cow) from Brown Swiss cows were processed according to a laboratory model cheese-making procedure. Fresh %CY (%CYCURD), total solids and water retained in the fresh cheese (%CYSOLIDS and %CYWATER), and 60-days ripened cheese (%CYRIPENED) were the reference traits and were used as response variables. Training-testing linear regression modeling was performed: 80% of observations were randomly assigned to the training set, 20% to the validation set, and the procedure was repeated 10 times. Four groups of predictive equations were identified, in which different combinations of predictors were tested separately to predict %CY traits: (i) basic composition, i.e., fat, protein, and CN, tested individually and in combination; (ii) udder health indicators (UHI), i.e., fat + protein or CN + lactose and/or somatic cell score (SCS); (iii) detailed protein profile, i.e., fat + protein fractions [CN fractions, whey proteins, and nonprotein nitrogen (NPN) compounds]; (iv) detailed protein profile + UHI, i.e., fat + protein fractions + NPN compounds and/or UHI. Aside from the positive effect of fat, protein, and total casein on %CY, our results allowed us to disentangle the role of each casein fraction and whey protein, confirming the central role of β-CN and κ-CN, but also showing α-lactalbumin (α-LA) to have a favorable effect, and β-lactoglobulin (β-LG) a negative effect. Replacing protein or casein with individual milk protein and NPN fractions in the statistical models appreciably increased the validation accuracy of the equations. The cheese industry would benefit from an improvement, through genetic selection, of traits related to cheese yield and this study offers new insights into the quantification of the influence of milk components in composite selection indices with the aim of directly enhancing cheese production.

Identification of novel polymorphism in mammary-derived growth inhibitor gene of water buffalo and its expression analysis in the mammary gland

Mammary-derived growth inhibitor (MDGI), a member of the lipophilic family of fatty acid-binding proteins, plays an important role in the development, regulation, and differentiation of the mammary gland. The aim of the study was to identify polymorphism in the MDGI gene and its expression analysis in the mammary gland at various stages of lactation, in Indian buffalo. Nucleotide sequence analysis of MDGI gene in different breeds of riverine and swamp buffaloes revealed a total of 16 polymorphic sites and one Indel. Different transcription factor binding sites were predicted for buffalo MDGI gene promoter sequence, using online tools and in-silico analysis indicating that the SNPs in this region can impact the gene expression regulation. Phylogenetic analysis exhibited the MDGI of buffalo being closer to other ruminants like cattle, yak, sheep, and goats. Further, the expression analysis revealed that buffalo MDGI being highly expressed in well-developed mammary glands of lactating buffalo as compared to involution/non-lactating and before functional development to start the milk production stage in heifers. Stage-specific variation in expression levels signifies the important functional role of the MDGI gene in mammary gland development and milk production in buffalo, an important dairy species in Southeast Asia.

Development of Base Editors for Simultaneously Editing Multiple Loci in Lactococcus lactis.

Lactococcus lactis serves as the most extensively studied model organism and an important dairy species. Though CRISPR-Cas9 systems have been developed for robust genetic manipulations, simultaneously editing multiple endogenous loci in L. lactis is still challenging. Herein, we first report the development of a double-strand break-free, robust, multiloci editing system CRISPR-deaminase-assisted base editor (CRISPR-DBE), which comprises a cytidine (CRISPR-cDBE) and an adenosine deaminase-assisted base editor (CRISPR-aDBE). Specifically targeted by a sgRNA, CRISPR-cDBE can efficiently introduce a cytidine-to-thymidine mutation and CRISPR-aDBE can high-efficiently convert adenosine to guanosine within a 5 nt editing window. CRISPR-cDBE was validated and successfully applied to simultaneously inactivate multiple genes using a single plasmid in L. lactis strain NZ9000. Meanwhile, the temperature-sensitive plasmid of CRISPR-DBE can be cured quickly, and the continuous gene editing of L. lactis has been achieved. Furthermore, CRISPR-cDBE can also efficiently convert the targeted C to T in a nisin-producing, industrial L. lactis strain F44. Finally, we applied genome-wide bioinformatics analysis to determine the scope of gene inactivation for these base editors using different Cas9 variants and evaluated the preference of SpGn and SpRYn variants for the protospacer adjacent motif in L. lactis NZ9000. Taken together, our study provides a powerful tool for simultaneously editing multiple loci in L. lactis, which may have a wide range of industrial applications in the future.

Quality and categories of raw milk

Milk is one of the oldest foods in the human diet, and as such, it has been used since ancient times. It is one of the most important and most meaningful food, because it serves to reproduce the species. It didn't take to much time to the man to see this and use the fresh milk of mammals for his diet. The milk contains many nutrients, among them proteins, calcium, vitamins B2, and B12, phosphorus and potassium stand out. Nowadays, approximately 82% of the milk production in the world is produced by cows and the other 18% of buffalos, goats, sheeps and camels. Other rare milk animals are yaks, horses, reindeer and donkeys. The presence and importance of each species varies significantly between regions and countries. The key elements to be determined by the dairy species held are food, water and climate. Other factors that may affect the presence of dairy species are market demand, nutritional habits and socio-economic characteristics of individual domains. Milk is processed in order to obtain dairy products which are more durable, have higher nutritional value and collate the milk offer, and they include cheese, yogurt, butter, condensed milk, milk powder and ice cream. In the 10-year period (1990‒ 2000), the total world production of all types of milk had increased for 5,67% and it was 568.480.000 tonnes in 2000. Up to 2018, the total world milk production increased for 48% compared to 2000 by reaching 841.840.000 tonnes. In 2019, the world's milk production remained on a stable path of growth of more than 2%. Production in the region with a lack of milk, in Asia and other dairy markets, is highlighted by strong local demand growth, as well as on average affordable milk prices. The second growth factor is the production of buffalo milk, which has an annual growth rate of 4,0% in the period 2010-2019, which is higher than twice the growth rate of cow's milk (1,9%) This consistently higher increase in buffalo milk production caused increasing share of buffalo milk in world milk production from 8% in 1990 and 13% from 2010 to a level of 15% in 2019. The first ten countries in the world with the most consumed and processed milk per capita are in Europe, led by Finland, Sweden, and Holland. The region of former Yugoslavia is led by Montenegro, which ranks in the high level 6 in the world with 305 pounds [305 кг] of milk per capita in the year, which shows that an exceptionally small cattle fund and total milk production has no impact on its consumption. The production of fresh raw milk in Republika Srpska and BiH is one of the most important agricultural branches with the potential to be a stable backbone of agricultural and rural development. The importance of the dairy sector in BiH is reflected in the fact that dairy farming is among sectors with a major value of primary production of 300 million SGUs per year, a sector which is extremely important for the food security of the country, one of the most demanding in the standards to be met in the EU accession and the sector in which BiH has significant potential for further development. The number of dairy cows in the last decade has decreased in Republika Srpska by one third (32,4%). Thus, the significant reduction of dairy cows number led to a noticed drop in the amount of milk produced in Republika Srpska. For the period 2009‒2018, there was a reduction in the total quantity of milk produced by 25% or by 106 million litres per year. During the same period average milk production per dairy cow showed significant increase. In addition, a notable increase of the high milk quality share was recorded, i.e. milk that met all the conditions laid down by the rules. In 2016, such milk was 67.80% while 75.70% in 2000 (more than 95% in the developed countries).

First report on delineation of differentially expressed genes and pathways in milk somatic cells of mastitic and healthy Murrah buffaloes

Despite immense contribution of buffaloes as dairy species, limited studies have addressed the bubaline mastitis as compared to cattle. This was the first differential transcriptomic study investigating the alterations induced by clinical mastitis in buffalo milk relative to healthy controls. Comparative gene expression profiling of three biological replicates of each group identified 1014 up-regulated and 999 down-regulated genes in the diseased buffaloes (Fold change > 2, FDR < 0.05). Activation of immune and inflammatory responses were the most enriched GO terms in the mastitic animals, with higher transcript abundance of many genes coding for anti-microbial proteins such as β-defensins, perforin, granzymes, granulysin, cathelicidins etc. Analysis of the gene regulatory interactions of the up-regulated DEGs identified many hub genes that govern the cellular and macromolecular metabolic processes (E2F4, E2F1, RBL2, FOXM1, IRF1 and MYB). This study contributes to an insightful understanding of molecular mechanisms governing immune response of buffaloes to mastitis.