Effects of Premilking Udder Preparation on Bacterial Population, Sediment, and Iodine Residue in Milk

Galton, D. A. G.; Petersson, Lars; Merrill, W.G.; Bandler, D.K.; Shuster, Dale E.

doi:10.3168/jds.s0022-0302(84)81616-1

Cited by 70 publications

(60 citation statements)

References 14 publications

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“…feeds and veterinary fortification with inorganic (KI) or organic (ethylenediamine dihydroiodide, EDDI; and iodized oils) sources of iodine. The iodine milk content is also affected by seasonal and regional variations (Pennington, 1990), stage of lactation (Swanson, 1972) and use of iodophor postmilking teat dipping (Galton et al, 1984(Galton et al, , 1986Galton, 2004).…”

Section: Introductionmentioning

confidence: 99%

Iodine and selenium carry over in milk and cheese in dairy cows: effect of diet supplementation and milk yield

Moschini

Battaglia

Beone

et al. 2010

Animal

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Iodine and selenium are essential trace elements involved in the regulation of thyroid metabolism and antioxidant status. Two experiments were undertaken on lactating cows to determine the milk concentrations of iodine and selenium, carry over (CO) in milk, the fraction in curdle portion and how milk yield affects the milk iodine and selenium concentrations and CO. Sources of elements were potassium iodide and sodium selenite. In Experiment 1, 12 cows were randomly allotted to three diet groups in a completely randomized design: control group (CTR) -total mixed ration (TMR) containing 1.71 and 0.08 mg/kg dry matter (DM); Group 1 (T1) -TMR plus 23.8 and 2.2 mg; Group 2 (T2) -TMR plus 45.5 and 4.3 mg, respectively, for iodine and selenium. In Experiment 2, 30 cows were allotted to three groups according to milk yield: high (H), average (A) and low (L). Within each group, cows were randomly assigned two levels of iodine and selenium: Level 1: TMR containing 1.55 and 0.15 mg/kg DM; Level 2: TMR plus 47.2 mg and 8.0 mg, respectively, iodine and selenium. In both experiments, individual milk samples were collected and analyzed for iodine and selenium contents. In Experiment 1, Grana Padano cheese was obtained at lab scale and the iodine and selenium fractions in the curd were measured. In Experiment 1, the iodine intake increased ( P , 0.001) the concentration and total excretion in milk. The CO increased ( P , 0.05) from 16 (CTR) to 27 (T1) and 26% (T2); the sampling time was significant ( P , 0.05) with no interaction with treatments. Concentration of selenium in milk was increased ( P , 0.05) by treatment and CO decreased ( P , 0.01) from 26 (CTR) to 12 (T1) and 9% (T2). The iodine showed a mild enrichment factor in the curdle (about 1.7-fold), whereas selenium enriched five-to sevenfold. In Experiment 2, the level of iodine supplementation affected ( P , 0.05) the concentration and total excretion in milk. No effects on milk iodine concentration were related to milk yield or milk yield 3 treatment interaction; however, the iodine excretion in milk was major ( P , 0.05) in higher yielding groups. The iodine CO was affected ( P , 0.05) by the milk yield in supplemented groups. The selenium milk concentration and excretion were affected ( P , 0.01) by the milk yield, whereas the CO was affected ( P , 0.05) by the milk yield and selenium supplementation. Results highlight the possibility of fortification with iodine in milk and selenium in cheese through animal feeding.

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Section: Introductionmentioning

confidence: 99%

Iodine and selenium carry over in milk and cheese in dairy cows: effect of diet supplementation and milk yield

Moschini

Battaglia

Beone

et al. 2010

Animal

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“…However, it is a common practice on seasonal farms in Ireland to omit teat preparation entirely prior to cluster application (Kelly et al, 2009;O'Connell et al, 2013). Many authors have demonstrated that among all pre-milking procedures, a wet cleaning treatment followed by manual drying with paper resulted in the lowest milk bacterial counts (Galton et al, 1984;McKinnon et al, 1990;Gibson et al, 2008). The practice of dry wiping teats to remove debris prior to cluster attachment was also associated with lowering the presumptive Bacillus cereus count in bulk tank milk when animals were managed outdoors .…”

Section: Introductionmentioning

confidence: 99%

Effect of omitting teat preparation on bacterial levels in bulk tank milk

Gleeson¹,

Edwards²,

O’Brien³

2016

Irish Journal of Agricultural and Food Research

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The objective of this study was to investigate the effect of omitting teat preparation prior to milking on the bacterial levels in milk directly after milking and after a period of milk storage. Eighty Holstein-Friesian dairy cows were assigned to two pre-milking teat preparation treatments: (i) washing of teats and drawing of foremilk, followed by drying with paper towels and (ii) no teat preparation. Individual cow measurements included individual quarter somatic cell count (SCC) and teat swabs for the presence of Bacillus cereus sensu lato. On seven monthly occasions, all milk produced over a 24 h period from each treatment group was segregated into a separate tank and sampled. Sub-samples of this milk were stored at 4 °C for 0, 24, 48 and 72 h, and the milk was analysed for total bacterial count (TBC), thermoduric bacterial count and the presence of B. cereus s. l. Individual quarter SCCs were numerically higher for unprepared teats (159,000 cells/mL) compared with those for prepared teats (133,000 cells/mL; P < 0.09). A similar trend was observed for bulk tank SCC, with the unprepared teat treatment tending to have a higher SCC (155,857 cells/mL) compared to the prepared teat treatment (102,286 cells/mL; P < 0.09). The TBC was not significantly higher from unprepared teats (3,152 cfu/ mL) compared with milk from prepared teats (1,678 cfu/mL) (P < 0.10). Milk TBC was significantly higher after storage for 72 h compared with that after 0, 24 and 48 h (P < 0.01). The results of this study indicate that under good hygienic conditions in an outdoor grazing situation, the omission of pre-milking teat preparation has a minimal effect on TBC and SCC.

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“…Some researchers (Hogan at el. 1979, Galton et al 1984) reported higher coliform count related to the degree of wetness of udder. Patrova and Patrova (1985) in a study showed that udder disinfection (Cl 5ppm) can half the coliform count in milk, whereas Sakya and Srivastava Kantona and Szita (1982).…”

Section: Coliform Count (Cc)mentioning

confidence: 99%

Assessment of Microbial and Keeping Quality of Cow Milk Produced under Subsistence Farming Through Better Milking Hygiene in Barisal District

Fouzder¹,

Islam²,

Alam³

et al. 2017

IOSR JAVS

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Effects of Premilking Udder Preparation on Bacterial Population, Sediment, and Iodine Residue in Milk

Cited by 70 publications

References 14 publications

Iodine and selenium carry over in milk and cheese in dairy cows: effect of diet supplementation and milk yield

Iodine and selenium carry over in milk and cheese in dairy cows: effect of diet supplementation and milk yield

Effect of omitting teat preparation on bacterial levels in bulk tank milk

Assessment of Microbial and Keeping Quality of Cow Milk Produced under Subsistence Farming Through Better Milking Hygiene in Barisal District

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