Factors Associated with Hygienic Quality of Bulk Tank Milk Produced in Central Poland

Abstract

Factors associated with hygienic quality oF bulk tank milk produced in central polandJ a r o s ł a w P y t l e w s k i 1 , I r e n e u s z A n t k o w i a k 1 , M a c i e j A d a m s k i 2 , J o s e f K u č e r a 3 , R y s z a r d S k r z y p e k abstract the aim of this study was a complex analysis of organizational and technological factors affecting somatic cell count (scc) and total microorganism count (spc) in bulk tank milk produced in the area of Łódź Voivodeship. The study was conducted on the basis of a questionnaire completed directly in 205 family farms, maintaining Polish Black-and-White Holstein-Friesian cows. The data were analysed statistically using multifactor analysis of variance. The following factors decreased SCC in milk: application of mechanical ventilation in the cowshed; disinfection of stalls for cows; frequent inspection of milking equipment efficiency by a specialized service (twice vs. once a year); application of manual pre-milking udder massage; dry period of a standard length of 6-8 weeks (vs. 2-5 weeks); application of concentrates in amounts of at least 3 kg/day/cow; application of meadow hay and straw or hay only among roughages in cow feeding (vs. straw only); addition of vitamin E and Cu to feeding ration for cows and individual housing of replacement heifers between 1-3 months of age (vs. group system). In turn, the following factors decreased SPC: participation of milkers in specialist trainings; cleaning of teats before milking using wet towel or washing with water containing a disinfectant; "dry" storage of milking equipment between milkings; culling of cows due to mastitis; application of vitamin A and Zn; no use of milk from mastitic cows in calf feeding; and individual housing of replacement heifers during the first month of life. key words: cows, herd management, bulk tank milk, scc, spcThe most important criteria of an assessment of hygienic quality of bulk tank milk are somatic cell count (SCC) and total microorganism count (SPC; Standard Plate Count). SCC reflects the health status of an udder, because the main factor causing an elevated level are inflammations of this gland resulting from infections,

The effect of dry period length on productive, reproductive and health parameters of dairy cows

“…Means marked in columns with different letters differ significantly: capital letters -P ≤ 0.01, small letters -P ≤ 0.05. zawartość białka w mleku była istotnie większa w grupie 1. niż w pozostałych. Wpływ krótkiego okresu zasuszenia na zmniejszenie wydajności mleka w początkowym okresie laktacji z jednoczesnym znaczącym zwiększeniem zawartości białka w mleku stwierdziło wielu autorów (Ghavi Hossein-Zadeh i Mohit, 2013;van Knegsel i in., 2013van Knegsel i in., , 2014Pytlewski i in., 2012;Santschi i in., 2011a). Zauważono także, że straty w produkcji mleka powstałe z tego powodu nie są już wyrównywane do końca laktacji (Januś i Borkowska, 2013;Kuczaj i in., 2009;Pezeshki i in., 2007;Sawa i in., 2013), co świadczy, że przyczyna mniejszej wydajności mleka powstaje już w okresie zasuszenia.…”

“…Szczególnie duże różnice wystąpiły w pierwszym próbnym udoju, kiedy to w grupie 1. zaobserwowano ponad trzykrotnie więcej komórek somatycznych w mleku niż w grupie 4., natomiast w porównaniu z grupami 2. i 3. poziom ten był wyższy blisko dwukrotnie. Niekorzystny wpływ krótkiego okresu zasuszenia na status zdrowotny wymienia stwierdzili także inni autorzy (van Knegsel i in., 2014;Pytlewski i in., 2012;Santschi i in., 2011aSantschi i in., , 2011bSawa i in., 2015), nie przedstawiając jednak hipotezy na temat przyczyn tej zależności. Wydaje się, że wyniki uzyskane w przedstawionych badaniach należy przypisać dowymieniowemu stosowaniu u wszystkich zasuszanych krów antybiotyków o przedłużonym działaniu.…”

Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance

“…The quality of raw milk is important for its technological processing on products [ 1 ]. Milk quality means, in particular, the sum of its hygiene and health indicators, such as the total count of microorganisms, the somatic cell count (SCC) or residues of inhibitory substances (RAD) [ 2 ]. In a broad sense, the quality of raw milk can also be described as its composition and several technological indicators.…”

Routine Determination of Milk Fat Composition for Nutritional and Technological Purposes

“…Results of analyses of nutrient and health indicators of milk (individual milk samples in milk recording system) are important for dairy cow breeding (genetic improvement; Klopčič et al, 2003) and control their health state (De Roos et al, 2007;Knegsel van et al, 2010;Manzenreiter et al, 2013) and reproduction parameters as non invasive monitoring. Analyses of milk quality (bulk milk samples in milk quality control system) were (Godič-Torkar and Golc-Teger, 2008;Pytlewski et al, 2012) and still are (Martínez et al, 2018) very important for milk food chain safety, milk quality payment and human nutritional purposes (Aumeistere et al, 2019) and so this is essential social requirement.…”