The aim of this study was to determine the effect of inclusion of fresh forage in diet for lactating buffalo on properties of mozzarella cheese under intensive farming conditions. Thirty-two buffalo cows were equally allotted into 2 groups fed diets with (fresh group, FRS) or without (control group, CTL) fresh sorghum. The study consisted of 2 trials. In the first one, animals from group FRS were fed a diet containing 10 kg of fresh sorghum (10-FRS diet) that was doubled to 20 kg (20-FRS diet) in the second trial. All diets were isonitrogenous and isoenergetic, and fresh forage accounted for 13.4 and 26.5 of dietary dry matter, respectively, for the 10-FRS and 20-FRS diet. In each trial, milk from the 2 groups was used to produce 3 batches/diet of Mozzarella di Bufala Campana Protected Designation of Origin cheese. Milk yield and composition were not influenced by dietary treatment. The use of 10-FRS diet did not affect any properties of mozzarella. As the inclusion rate of fresh sorghum doubled to 20 kg, an increment of unsaturated fatty acid percentages and a lowering of short-chain and saturated fatty acids were observed. Moreover, the sensory characteristics of mozzarella were modified, although no effects were observed on consumer acceptance. We conclude that the use of green fodder can represent a low-cost feeding strategy to improve the healthiness of buffalo mozzarella under intensive farming conditions with no detrimental effect on consumer blind acceptance.

The effects of different dietary levels of maize silage (10% v. 36% DM) and group size (7 v. 14 animals) were assessed on growth performance and in vivo digestibility of 28 male fattening buffaloes. In addition, the effects of diet on meat quality and group size on behaviour and immune response were separately evaluated. Animals were weighed and assigned to three groups. The high silage -low size group (HL) was fed a total mixed ration (TMR) containing 36% DM of maize silage and consisted of seven animals (age 12.7 ± 2.6 months; BW 382.2 ± 67.7 kg at the start of the study). The low silage -low size group (LL) was fed a TMR containing 10% DM of maize silage and consisted of seven animals (age 13.0 ± 2.7 months; BW 389.4 ± 72.3 kg). The high silage -high size group (HH) was fed the 36% maize silage DM diet and consisted of 14 animals (age 13.9 ± 3.25 months; BW 416.5 ± 73.9 kg). Total space allowance (3.2 indoor + 3.2 outdoor m 2 /animal) was kept constant in the three groups, as well as the ratio of animals to drinkers (seven animals per water bowl) and the manger space (70 cm per animal). Growth performance, carcass characteristics and digestibility were influenced neither by dietary treatment nor by group size, even if the group fed 36% maize silage diet showed a higher fibre digestibility. No effect of diet was found on meat quality. Group size did not affect the behavioural activities with the exception of drinking (1.04 ± 0.35% v. 2.60 ± 0.35%; P < 0.01 for groups HL and HH, respectively) and vigilance (2.58 ± 0.46% v. 1.20 ± 0.46%; P < 0.05 for groups HL and HH, respectively). Immune responses were not affected by group size.

Two studies were carried out to assess the effects of seed inoculation by arbuscular mycorrhizal fungi (AMF) coupled to a reduced fertilizer supply on yield, economic benefit and energy balance of maize and sorghum forage cropping. The effect of dietary inclusion of mycorrhizal forages on milk yield was also examined. The control treatments (control maize and control sorghum) were non-mycorrhizal seeds fertilized with recommended doses of nitrogen (N) and phosphorus (P). The inoculated treatments (inoculated maize and inoculated sorghum) were the mycorrhizal seeds fertilized with a half dose of N. For each treatment, two plots, 1.5 ha each, were used. The forages were ensiled and fed to lactating buffaloes (maize) and dairy cows (sorghum). Plant traits and yield parameters were generally found to be higher in inoculated compared to the control plants. Inoculation positively influenced the chemical composition of sorghum silage that resulted in less fibre and more protein and presented higher dry matter degradability. No differences between the control and inoculated maize silages were found. For both inoculated crops, higher profitability (+670 and 732€ for maize and sorghum, respectively), as well as an increment of net energy (+0.24 and 0.60, respectively), and energy use efficiency (+0.53 and 0.85, respectively) were observed. The use of the inoculated silages did not affect milk yield. Results suggest that seed inoculation with mycorrhizal fungi combined with the low rate of fertilizers could be a viable solution to increase the eco-efficiency and profitability in forage production without affecting forage quality and lactating cow productivity.

Cephalosporins, particularly cefepime, exert neurotoxic side effects that can lead to status epilepticus. These neurotoxic side effects include myoclonus, dystonic movements, tremor, asterixis, seizure, status epilepticus, encephalopathy, and sometimes coma. Status epilepticus, particularly nonconvulsive status epilepticus (NCSE), is a well-known but unusual complication in patients with altered renal function who were receiving treatment with intravenous cephalosporins, especially cefepime. We reviewed the clinical and electroencephalographic (EEG) characteristics of 7 patients with renal failure who developed consciousness alterations with changes in EEG activity while being treated with cephalosporins. All patients developed renal failure: six patients had chronic renal failure, one patient had acute renal failure, and two patients were administered hemodialysis. Nonconvulsive status epilepticus was observed between 2 and 8 days (average of 5.6 days) after initiation of cephalosporins. Cephalosporins are epileptogenic drugs, especially when used in excessive doses or when renal function is impaired. Critically ill patients with chronic kidney disease are particularly susceptible to cefepime neurotoxicity. Clinical and electrophysiological results of patients guide the diagnosis of NCSE by healthcare providers.

This paper presents the results of a survey carried out in 68 dairies in southern Italy on the manufacturing processes of traditional Italian Caciocavallo cheese varieties. Following a study of the relevant literature, the various cheesemaking processes were analysed and the implications of different cheesemaking procedures were explored. The manufacturing variations able to influence the organoleptic characteristics of Caciocavallo cheese were milk and rennet types, procedures for curd acidification and stretching, salting and ripening conditions, and smoking treatment. This survey is designed to guide producers and consumers alike with respect to the perceivable effects of manufacturing variants on cheese quality.