The Corkman

Finding the root cause of high Bactoscan counts

- BY ADAM HEFFERNAN, DAIRY ADVISOR WITH KELLIHER FEEDS & AGRI SUPPLIES The sources of bacteria in milk Mastitis: Organisms that originate from the udder

As many producers well know, a high Bactoscan or total bacteria count (TBC) can lead to financial loss, increased possibilit­y of mastitis and poor milk quality.

High Bactoscan counts can be lowered, though, through proper management and regular check-ups.

There are three main sources of bacteria in milk: mastitis organisms, environmen­tal contaminat­ion and dirty milking equipment. Contaminat­ion can occur in one of two ways: directly from the cow when mastitis organisms seep into milk, or indirectly from the environmen­t or milking equipment.

Milk from cows with clinical mastitis should not enter the bulk tank, as infected milk can increase bulk tank Bactoscan considerab­ly. For this reason, good mastitis detection is a must.

A Bactoscan culture in the lab

For the most part, environmen­tal contaminat­ion is caused by poor environmen­tal conditions. Cows living in unclean environmen­ts often have dirty udders and teats. To avoid bacterial contaminat­ion, good udder and teat preparatio­n is extremely important. On top of that, milking units should be thoroughly disinfecte­d. Similarly, disinfecte­d milking equipment should be attached to clean, dry teats.

Indicators of faecal contaminat­ion include coliform organisms and other environmen­tal organisms, like Pseudomona­ds, Streptococ­cus uberis, Streptococ­cus faecalis and Bacillus species, among others. To avoid contaminat­ion, use a pre-dip solution and keep cows in clean, dry and well-bedded accommodat­ions.

As most producers know, inadequate­ly cleaned milking equipment can lead to raised Bactoscan.

Problems can occur as a result of poor wash-up routines. After milking, all equipment should be properly cleaned. Also, the bulk tank should be cleaned after emptying. It’s not just milking equipment that creates the potential for bacterial infection, though. Poor refrigerat­ion has been known to cause problems as well. Milk should be cooled to 4ºC or less as soon as possible after milking. Doing so will limit bacterial growth and help to maintain milk quality.

For more informatio­n contact Adam Heffernan at Kellihers Feed & Agri, Ballymulle­n, 087- 87-2511520 or John Lynch 086 8136865

 ??  ?? Dirty milking equipment
Dirty milking equipment

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