Feeding and Nutritional Factors That Affect Somatic Cell Counts in Milk of Sheep and Goats

SIMPLE SUMMARY: Milk somatic cells are a sign of udder discomfort and constitute a problem in the process of making cheese from sheep and goats’ milk. Their control, which can be carried out through veterinary means, is also possible through food by administering mineral and vitamin supplements to the animals or by using substances with anti-inflammatory effects, such as polyphenols, or antimicrobial effects, such as essential oils. ABSTRACT: The purpose of this quantitative review is to highlight the effects of feeding strategies using some mineral, vitamin, marine oil, and vegetable essential oil supplements and some agri-food by-products to reduce SCCs in the milk of sheep and goats. According to the results, only specific dietary factors at specific doses could reduce SCCs in the milk of dairy sheep and goats. The combination of Se and vitamin E in the diet was more effective in sheep than in goats, while the inclusion of polyphenols, which are also present in food matrices such as agro-industrial by-products, led to better results. Some essential oils can be conveniently used to modulate SCCs, although they can precipitate an off-flavoring problem. This work shows that SCCs are complex and cannot be determined using a single experimental factor, as intramammary inflammation, which is the main source of SC in milk, can manifest in a subclinical form without clinical signs. However, attention to mineral and vitamin supplementation, even in the most difficult cases, such as those of grazing animals, and the use of anti-inflammatory substances directly or through by-products, can improve the nutritional condition of animals and reduce their SCCs, offering undeniable benefits for the milk-processing sector as well.