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

New York State College of Agriculture and Life Sciences, Departments of Animal Science and Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Udder preparations that wet both udder surfaces and teats had the highest standard plate count in milk compared with methods that wet teats only. Physical action of cleaning teats with a dry towel lowered bacterial count compared with preparations wetting both udder surfaces and teats. Methods resulting in lowest bacterial counts were the use of water hose, wet towel, or premilking disinfectant teat dip followed by drying with paper towels. Counts of coliform and Staphylococcus sp. followed similar trends. In most comparisons, addition of udder wash sanitizer was of marginal or no benefit. Standard plate count of teat rinses after udder preparation confirmed the benefit of cleaning and drying teats. Physical manipulation of teats during cleaning was essential for lowering sediment in milk. Drying of teats with a paper towel for at least 10 s after dipping with a 1% iodophor disinfectant dip was essential for reducing iodine residue. Both premilking and postmilking disinfectant teat dipping with a 1% iodophor teat dip caused higher iodine residue in milk than premilking disinfectant dip with subsequent drying. A .5% iodophor teat dip contributed less iodine in milk than a 1% iodophor teat dip. Premilking udder preparation affects bacterial count, sediment, and iodine residue in milk.

This article has been cited by other articles:

				M. Magnusson, A. Christiansson, B. Svensson, and C. Kolstrup Effect of different premilking manual teat-cleaning methods on bacterial spores in milk. J Dairy Sci, October 1, 2006; 89(10): 3866 - 3875. [Abstract] [Full Text] [PDF]