Bovine subclinical mastitis can cause great harm to dairy herds because of its negative impact on milk production and quality and cow health. Improved diagnostic tools are needed to maximise the control of subclinical mastitis distribution and ensure the high quality of milk as an industrial product. Between 2015 and 2020, seventy-two dairy herds were screened for bovine subclinical mastitis causative agents to identify the relationship between seasons, lactose levels and subclinical mastitis infection. The predominant species found in the milk samples were mixed microbiota, coagulase-negative Staphylococcus and Staphylococcus aureus. Yeasts were found exclusively in autumn, while Enterococcus spp. and Escherichia coli were only found in summer and autumn. A negative correlation was detected between milk lactose and number of somatic cells in milk (−0.471; p < 0.001). The lactose levels in milk were closely associated with the prevalence (%) of subclinical mastitis pathogens, such as Streptococcus agalactiae (y = −1.8011x + 10.867, R² = 0.9298), Staph. aureus (y = −3.5216x + 25.957, R² = 0.8604) and other Streptococci (y = −0.5956x + 7.6179, R² = 0.6656). These findings suggest that milk lactose may be used as a biomarker of suspected udder inflammation in modern health prevention programmes for cows to reduce the prevalence of subclinical mastitis pathogens in dairy cattle herds.

The aim of this study was to assess the relationship between temperament and milk performance in cows at different stages of lactation, describing their productivity, metabolic status and resistance to mastitis. This study showed that with increasing lactation, cows’ temperament indicators decreased (p < 0.001) and they became calmer. The highest temperament score on a five-point scale was found in cows between 45 and 100 days of lactation. In the group of pregnant cows, we found more cows (p = 0.005) with a temperament score of 1–2 compared with non-pregnant cows A normal temperament was usually detected in cows with lactose levels in milk of 4.60% or more and when the somatic cell count (SCC) values in cow milk were <100,000/mL and 100,000–200,000/mL, with a milk fat-to-protein ratio of 1.2. A larger number of more sensitive and highly aggressive cows was detected at a low milk urea level. In contrast to a positive phenotypic correlation (p < 0.05), this study showed a negative genetic correlation between the temperament of cows and milk yield (p < 0.001). Positive genetic correlations between temperament scores and milk somatic cells (p < 0.001) and milk fat-to-protein ratio (p < 0.05) were found to indicate a lower genetic predisposition in cows with a calmer temperament to subclinical mastitis and ketosis. On the other hand, the heritability of temperament (h² = 0.044–0.100) showed that only a small part of the phenotypic changes in this indicator is associated with genetic factors.

Fermenting fruit and vegetable juices with probiotic bacteria is becoming a popular way to create functional drinks, offering an alternative to traditional dairy-based probiotic products. These plant-based juices are naturally rich in nutrients that help support the growth and activity of various probiotic strains. They also meet the rising demand for lactose-free, vegan, and clean-label options. This review looks at the key microbiological, nutritional, and sensory aspects of probiotic fermentation in juice. Common probiotic groups like Lactobacillus, Bifidobacterium, Lactococcus, Bacillus, and Streptococcus show different abilities to adapt to juice environments, affecting properties such as antioxidant levels, shelf life, and taste. The review also explores how factors like pH, sugar levels, heating, and storage can influence fermentation results. New non-thermal processing methods that help maintain probiotic survival are also discussed. Since fermented juices can sometimes develop off-flavors, this paper looks at ways to improve their taste and overall consumer appeal. Finally, future directions are suggested, including personalized nutrition, synbiotic products, and advanced encapsulation technologies. Overall, probiotic fermentation of fruit and vegetable juices shows strong potential for developing a new generation of healthy and appealing functional foods.

We hypothesized that subclinical mastitis detected during the last gestation period can increase the risk of stillbirth in dairy calves. The aim was to investigate the relation of subclinical mastitis detected during the last gestation period and its pathogens with the stillbirth of calves. Cows from the 210th day of pregnancy were selected for the study. They were divided into two groups: the first group—subclinical mastitis was confirmed on the farm by the California mastitis test (CMT); the second group of cows—mastitis was not confirmed by the CMT test. Groups of cows were compared according to the results of their calving—the number of stillborn calves. A stillborn calf was defined as a calf that dies at birth or within the first 24 h after calving, following a gestation period of 260 days. Our results suggest that decreasing the incidence of subclinical mastitis during the last gestation period (from the 210th day of pregnancy) can decrease the risk of stillbirth in dairy calves. Further, it is important to identify the pathogen because the highest risk of stillbirth was found in cows with mastitis caused by Escherichia coli, Staphylococcus aureus, Streptococcus agalactiae, pathogenic Staphylococci and other Streptococci. Cows at the first calving had a 1.38–1.65-times higher risk of having stillborn calves than cows of parity ≥ 2. From a practical point, veterinarians and farmers can consider the effect of subclinical mastitis during late gestation on the risk of stillbirth and it could help for strategies of optimizing reproductive performance in dairy cows.