“…Data on milk components (fat, SNF, lactose, salt, and protein), IPB-1 mastitis score, SSC, and IRT results were analysed by Pearson correlation (p<0.05 and p<0.01) to show the strength of the correlation between the various components of milk, presented in Tables 2 and 3. A fairly high and very significant positive correlation (P<0.01) was found in both the right udder and left udder between levels of SNF-lactose (r=0.79-0.89), SNF-salt (r=0.95-0.97), SNF-protein (r=0.99), lactose-salt (r=0.81-0.87), lactose-protein (r=0.81-0.91), salt-protein (r=0.96-0.98), add water-freezing point In contrast, SCC is an index of udder health that correlates with the level of infection in the mammary gland, whether subclinical, chronic, or acute mastitis (Kalaydzhiev et al 2021). The increase in milk SCC in response to udder infection causes a decrease in milk quality which is characterised by changes in the chemical composition of milk by decreasing casein, lactose, calcium, and increasing sodium, chloride, and serum protein (Pitkälä et al 2004).…”