EFFICIENCY OF PREMILKING UDDER PREPARATION HOTELS ON THE HYGIENIC QUALITY OF MILK OLTO

Document Type : Research article

Authors

Abstract

Twenty two cows were used for studying the efficiency of premilking udder preparation on the hygienic quality of milk. Eleven cows served as control, the remaining (11 cows) were subjected to different treatments proir to milking. Swabs were taken around teat orifice before any preparation (SB), after washing udder with water (SAW), and after washing with water & dipping in iodophor 0.5% (SAWI). Moreover, samples of foremilk (FM), quarter milk samples after all preparations and rejection of foremilk (QMAT) as well as control milk sample (CM) were collected & examined bacteriologically. SAW decreased the mean value of total colony, colifrom & enterococci counts by 44.8%, 42.9% and 97.9% around the teat orifice respectively. The reduction percent values for SAWI were 70. 1%, 68.9% and 98.5% and for QMAT were 80%, 72% and 98% respectively. So, premilking udder preparation by washing the udder with running water, drying, fllowed by dipping in iodophor 0.5% accompanied with rejection of foremilk is of great value in producing a clean milk with low bacterial content and consequently a good quality milk,

Keywords

Assiut Veterinary Medical Journal
Volume 32.2, Issue 64
January 1995
Pages 191-197

Files

Share

How to cite

Statistics