Israel’s dairy industry goes on strike, leaving the country without fresh milk beginning Tuesday, in protest of government’s plans to cut the cost of dairy products.

By World Israel News Staff

Israel’s dairy industry is set to go on strike beginning Tuesday, halting the delivery of fresh milk as part of the industry’s protest against plans by the government to reform dairy production and reduce the cost of living.

On Monday, the Israeli Cattle Breeders’ Association announced that milk producers will go on strike starting tomorrow, ramping up pressure on the coalition to nix the planned reform of the milk industry.

The ICBA said it was “inundated” over the past 24 hours with appeals from dairy farmers calling for “extreme protest measures” to challenge the planned reform.

The association’s leadership, the ICBA said, “has decided to heed these requests and is calling on all dairy farmers to join the halt in milk supply, in a last-ditch effort to awaken policymakers and warn against the abandonment of settlement and Israeli agriculture.”

“This is a step that has not been taken since the establishment of the state, not even during periods of war or pandemic.”

The proposed changes are being pushed by Finance Minister Bezalel Smotrich (Religious Zionist Party), and would, if enacted, reduce government controls on the dairy market, allowing for greater competition, with the goal of reducing prices.

Quotas on the importation of dairy goods would be gradually eased, while at the same time, the government-mandated cost of milk would be cut, as the least efficient dairy farms – which currently raise the average cost of producing milk, thereby driving up the price set by the government – would be paid to shut down.

Several hundred small dairy farms are expected to become financially unviable and close as a result of the reform, while the cost of milk is projected to fall anywhere from 8 to 10%, with significantly larger declines in the costs of various cheeses.

Currently, the average cost of producing one liter of raw milk in Israel stands at 2.4 shekels – or one-third higher than the average rate in the European Union. Some dairy products, including various cheeses, are even more expensive in Israel relative to the EU, with prices ranging from 20 to 80% more in Israel, depending on the type of cheese.

The dairy industry has vociferously opposed the reform, lobbying coalition lawmakers to block it from moving through the Knesset.

While the reform would normally move through the Knesset’s Economic Affairs Committee, the staunch opposition of its chairman, MK David Bitan (Likud), has forced Smotrich to seek an alternative committee to assess the proposal.

It is currently slated to be sent to the House Committee, which will determine which committee will hold deliberations on the reform.

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Israeli scientists discover stem cell molecules that boost milk quality and cow health.

By Pesach Benson, TPS

Dairy cows produce impressive amounts of milk—sometimes more than 50 liters a day — but this intense output often harms their health.

High milk production puts stress on the cow’s body, especially the mammary glands, leading to inflammation and lower milk quality. But Israeli scientists on Monday said they found an unexpected solution: stem cells.

In a study published in the peer-reviewed Stem Cell Research & Therapy, a team of Hebrew University researchers showed for the first time that molecules secreted by mesenchymal stem cells (MSCs) can both reduce inflammation in milk-producing cells and increase milk fat production.

These two effects—calming stressed cells and boosting fat content—suggest a promising new way to improve both cow welfare and milk quality.

“This is the first time anyone has shown that stem cells or their secretions can increase fat production in mammary cells,” said Dr. Roni Tadmor-Levi, lead author of the study. “It’s a completely new direction in using stem cells for dairy improvement.”

The research team, which included Tadmor-Levi, MSc student Lior Sharabi, and Prof. Nurit Argov-Argaman, conducted lab experiments using cultured bovine mammary epithelial cells.

When they added either MSCs or just their secretions — known as the “secretome” — they observed a clear drop in markers of inflammation and a rise in fat-related gene activity. The cells also produced more triglycerides, a key component of milk fat.

“Milk fat isn’t just about texture,” explained Argov-Argaman. “It provides energy, essential fatty acids, and fat-soluble vitamins like A and D. Increasing fat content naturally makes milk more nutritious.”

What makes the findings especially noteworthy is that the positive effects occurred without the stem cells needing to touch the mammary cells.

The secretions alone were enough to trigger the changes. This opens the door to developing a supplement or feed additive based on these molecules — avoiding the need for complex or invasive treatments.

The implications go beyond nutrition.

Chronic inflammation in dairy cows can lead to diseases like mastitis, which reduces milk yield and causes serious discomfort. By reducing stress in mammary cells, MSC-derived molecules could help cows stay healthier during peak milk production.

“This isn’t just about getting more milk,” said Argov-Argaman. “It’s about supporting the cow’s natural system to produce better milk and stay healthy.”

The researchers believe their discovery could lead to new tools for managing dairy herds in a more precise and animal-friendly way.

Because the beneficial effects—reduced inflammation and increased fat production—were triggered by molecules secreted by mesenchymal stem cells (MSCs), there’s potential to extract these secretions and develop them into a feed additive or supplement for dairy cows.

This could be added to regular feed, making it easy to integrate into existing farm routines without the need for stem cell treatments or injections.

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The findings revealed that small milk fat globules promote the growth of Bacillus subtilis, a beneficial bacterium, while larger globules trigger biofilm formation—a behavior linked to bacterial adaptation and resilience.

By Pesach Benson, TPS

An Israeli study on the relationship between milk globules and bacteria released on Thursday could open new avenues for the development of probiotic-rich dairy products and infant nutrition.

Researchers from Hebrew University of Jerusalem and the Rehovot-based Agriculture Research Organization discovered that the size of milk fat globules — not just their chemical composition — plays a decisive role in how they interact with bacteria.

The findings were recently published in the peer-reviewed journal Food Chemistry.

Milk fat globules are small droplets of fat that are dispersed in milk. These globules are surrounded by a membrane made up of proteins, phospholipids, and other molecules that help keep the fat suspended in the liquid milk.

The fat contained in these globules is the primary source of energy in milk and contributes to its flavor and texture. These globules, secreted by mammary gland epithelial cells, are essential for delivering nutrients in milk.

The study, led by Professor Nurit Argov-Argaman from Hebrew University’s Robert H. Smith Faculty of Agriculture, Food and Environment, focuses on how the size of the globules impacts interactions with bacteria.

Researchers examined globules derived from both mammary gland cells and raw milk, analyzing their effects on bacterial growth and biofilm formation.

The findings revealed that small milk fat globules promote the growth of Bacillus subtilis, a beneficial bacterium, while larger globules trigger biofilm formation—a behavior linked to bacterial adaptation and resilience.

Interestingly, these structural properties had no effect on Escherichia coli, a pathogenic bacterium, underscoring the specificity of these interactions.

To further validate the importance of structure over composition, scientists tested a synthetic lipid mixture mimicking the chemical makeup of small globules. The synthetic mixture failed to stimulate bacterial growth, reinforcing the conclusion that physical structure is a critical factor.

“Our research highlights the intricate ways in which the physical characteristics of milk fat globules can influence microbial dynamics, offering potential pathways to enhance health through natural dietary components,” Argov-Argaman said.

The study also included metabolomic profiling, which demonstrated distinct metabolic responses of bacteria to different globule sizes.

These findings suggest that milk’s structural properties could be harnessed to support beneficial bacteria while mitigating harmful bacterial behavior, offering new strategies for dairy science and nutrition.

Notably, the research found functional similarities between raw milk globules and those secreted by mammary gland cells, emphasizing the evolutionary role of milk in shaping microbial ecosystems.

The insights pave the way for innovations in enhancing the health properties of dairy and other foods, with implications for infant nutrition and gut health.

The study suggests that small milk fat globules promote the growth of beneficial bacteria like Bacillus subtilis, which could be leveraged in the development of probiotic-rich dairy products.

The findings could inform the development of infant formulas that mimic the beneficial effects of breast milk, enhancing gut health by fostering beneficial bacterial growth.

The research might also encourage the exploration of personalized nutrition approaches where dairy products are tailored to individual microbiomes.

In addition, manufacturers might be able to design milk products with specific structural properties that promote health benefits, such as enhancing the gut microbiome or improving the bioavailability of nutrients.

The fact that larger milk fat globules trigger biofilm formation, which is linked to bacterial resilience, may open a door to preventing harmful bacterial contamination in dairy products.

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