The primary purpose of this research was to examine the bacteriological properties of raw ovine milk produced by Merino, Tsigai, Dorper, Lacaune, and British Milk Sheep flocks on four sheep farms located in the eastern part of Hungary. In addition to individual raw milk (IRM) and bulk tank milk (BTM) samples, the udder surface (US) of ewes was also tested for bacteriological quality. A total of 77 US, 77 IRM, and 10 BTM samples were collected in the early morning during regular milking sessions. The samples, kept cooled at temperatures below 4^◦C, were delivered to the microbiological laboratory and were examined immediately. The relatively low numbers of bacteria in both US and IRM samples reflected good housing conditions of ewes kept on the four farms studied. However, BTM samples had up to 3.5–4.0 log10 CFU/mL higher mean bacterial counts than their IRM counterparts, and the mean levels of bacteria in BTM on two farms even exceeded the regulatory limit of 6.18 log10 CFU/mL. Further studies need to be performed to clarify this issue.

High-yield dairy farms have maximised their productivity, which is a challenge concerning animal physiology even beyond the transition period. While several studies have verified a wide range of beneficial effects of plant essential oils during the periparturient period in dairy cows, their effects in mid-lactation are less studied. However, this period is critical for maintaining milk production and metabolic stability in high-yielding cows. The objective of the present study is to determine the effects of supplementation with herbal plants on immunity and antioxidant status in mid-lactation dairy cows. Thirty-six Holstein-Friesian cows used in this experiment were randomly assigned to 6 groups (1 control and 5 treatments, n = 6/group). The treatments were conducted using oregano, basil, thyme, rosemary, or yarrow, while the control was exempt from any supplementation. The feeding experiment lasted 14 days. Milk samples were collected on days 1 and 14 to assess milk quality. Milk and blood samples for molecular analysis were collected on day 15, following the 14-day feeding trial. The applied herbs were standardised to two grams of essential oil/cow/day. All parameters were analyzed by a linear mixed model and expressed relative to the control group. The basil essential oil resulted in a significant increase in the total immunoglobulin level in milk, and the serum IgM level was found to be significantly higher in the rosemary. Significantly higher serum total antioxidant capacity (TAC) values were detected in the oregano, thyme, rosemary, and yarrow groups. Significant increases were observed in milk TAC for groups given oregano and thyme. The activity of the superoxide dismutase enzyme (SOD) was found to be significantly higher in the oregano group, and significantly lower C-reactive protein levels, an indicator of inflammation and oxidative stress, were measured in the oregano and rosemary groups. Of the antioxidant-related genes, a significantly higher expression of the SOD gene was detected in the oregano group, while for the glutathione peroxidase gene, significantly higher mRNA expression was observed in the oregano and thyme groups. In conclusion, our results suggest that dietary supplementation with oregano and thyme improves antioxidant status in mid-lactation dairy cows. These findings may support the development of more precisely tailored feeding protocols to enhance well-being and promote the health and performance of dairy cows during mid-lactation.

Oregano (Origanum vulgare L.), basil (Ocimum basilicum L.), rosemary (Rosmarinus officinalis L.), yarrow (Achillea millefolium L.), and thyme (Thymus vulgaris L.) are aromatic medicinal plants rich in bioactive volatile compounds with antioxidant, antimicrobial, and anti-inflammatory properties. This study presents a simple, solvent-free, and eco-friendly headspace GC-MS method for VOC profiling. Optimized thermal pretreatment (40–90 °C) enhanced compound detection, particularly at 70–90 °C, without loss of reproducibility. The approach lowers analytical costs and waste generation, supporting green analytical practices and the sustainable valorization of medicinal herbs as natural functional ingredients.