Milk Quality, Somatic Cell Count, and Economics of Dairy Goats Farm in the Czech Republic

Abstract

Mammary gland anatomy in small ruminants is very similar to that of cows; however, milk synthesis throughout lactation exhibits many functional particularities in small ruminants compared with that of cows. Goat’s milk is beneficial for human nutrition owing to the fatty acid composition, fat globule size, and conjugated linoleic acid content. As a raw material for dairy products, goat’s milk must be safe for human consumption. The number of mesophilic microorganisms, somatic cells, and selected mastitis pathogens should be limited. A prerequisite for the production of milk of high hygienic quality is the health of the mammary gland. Goat’s milk processing into cheese and other products is in the Czech Republic mostly performed on farms, partly for direct sales to consumers and partly for supplying selected stores. Revenues from dairy commodities represent the most important source of income for dairy goat farms. Mammary gland health has an important effect on the economics of dairy goat farms. Profitability can fall by up to 1/3 owing to indirect effects of udder health problems.

Udder Health Monitoring for Prevention of Bovine Mastitis and Improvement of Milk Quality

“…When the values of SCC go above the limit, the value of the milk significantly declines. For this reason, researchers consider SCC level to be essential criteria for udder health evaluation [ 92 , 134 , 135 , 136 , 137 ]. Although the direct measurement of SCC level offers great accuracy and reliable information regarding udder health status, this approach may, in some cases, be inaccessible for some dairy farmers and dairy associations due to its high costs ( Table 1 ).…”

Milk Quality of Etawa Breeding Goats Seen From California Mastitis Test, Alcohol Test, Reductase Test, and Boiling Test in Raka Etawa Farming

“…Kesehatan kelenjar susu merupakan syarat produksi susu dengan kualitas higienes yang tinggi. Jumlah mikroorganisme mesofilik, sel somatik, dan patogen mastitis tertentu harus dibatasi (Rychtarova et al, 2023). Susu yang berasal dari ternak perah yang mengalami kejadian mastitis mengandung patogen seperti bakteri.…”

“…Bakteri dalam susu mentah dapat menjadi sumber enzim termostabil dengan efek proteolitik dan lipolitik yang bertahan dalam pasteurisasi menurunkan kualitas susu sebagai bahan baku pembuatan olahan susu lainnya. Perlu adanya pemantauan bakteri mastitis pada susu segar untuk menilai status kesehatan ternak lebih dini (Rychtarova et al, 2023).…”