Healthier Cows, Creamier Milk: Stem Cells Transform Dairy Farming

Contemporary dairy cattle are highly efficient milk producers — some producing over 50 kilograms daily. However, this level of output has consequences: their udders frequently experience inflammation and cell damage, which lowers milk quality and impacts the animals’ health.

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Currently, scientists at the Hebrew University of Jerusalem have discovered an unexpected approach using stem cells—and the strong substances they release. The latest research indicates that mesenchymal stem cells (MSCs) and their released materials may aid in safeguarding breast tissue against strain while enhancing milk fat generation. The results, published in Cell Stem Research and Treatment point toward a future featuring tougher cattle and more nutritious, abundant milk.

A research project headed by research associate Dr. Roni Tadmor-Levi, master's candidate Lior Sharabi, and Professor Nurit Argov-Argaman from the university’s Robert H. Smith Faculty of Agriculture, Food, and Environment explored how mesenchymal stem cells and their "secretome" — the collection of signal substances they emit — influence cow mammary gland epithelial cells.

When these stem cells or their released substances were added to milk-producing cells in the laboratory, the scientists noted two important outcomes:

A decrease in inflammation, even when subjected to simulated stress
An increase in the activity of genes associated with fat and the creation of triglycerides

Tadmor-Levi stated, 'This marks the first instance where the lipid-producing impact of stem cells has been demonstrated.' Beyond the stress-lowering effects noted, under every examined condition, both mesenchymal stem cells themselves or merely their 'secretome' triggered a rise in fat production.

Extremely high levels of milk output put significant stress on a cow's system, frequently causing long-term inflammation and conditions such as mastitis, which lower both productivity and animal well-being.

By soothing distressed cells and supporting their ability to produce fat, substances derived from mesenchymal stem cells may have an essential function in enhancing milk yield, quality, and overall animal well-being. Even more encouragingly, these benefits occurred without cell-to-cell interaction—which suggests that the beneficial compounds might be collected and administered via a dietary supplement or additive.

Milk fat goes beyond providing a creamy texture—it serves as an important source of energy, along with fat-soluble vitamins such as A and D, and vital fatty acids," noted Professor Argov-Argaman. "Increasing the fat level naturally can enhance the nutritional value of milk without relying on added ingredients or extensive processing.

This study may indicate a significant breakthrough in precise dairy farming—employing naturally occurring bioactive substances to enhance livestock strength throughout high milk production phases.

This goes beyond increasing production," stated Professor Argov-Argaman. "It's focused on safeguarding the cow's well-being and producing higher quality milk for all. We are employing biological methods to collaborate with the cow’s systems—rather than opposing them.

More information: Roni Tadmor-Levi and colleagues, Mesenchymal Stem Cells and Their Secretion Influence Stress Levels and Promote Fat Production in Bovine Mammary Epithelial Cells, Cell Stem Research and Treatment (2025). DOI: 10.1186/s13287-025-04442-y

Supplied by the Hebrew University of Jerusalem

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