Professional Documents
Culture Documents
Quality
Microbiology-II
Low levels of somatic cells are normally found in milk (<100,000 cells/ml).
Elevated SCC will reduce overall milk quality, reduced cheese yields and
decreased shelf-life of the finished products (due to plasmin effect).
PROCEDURES:
(i) Direct Microscopic SCC (Single Strip step). Pyronin Y-methyl green stain.
Monitoring SCC
Whiteside test;
- No change in consistency: -- No change in consistency but few flecks: +
- Thickening of milk with white flecks: +
- Slight gelatinous with many white flecks: ++
- More viscous with many large flecks tend to clumping: +++
- Very thick with white viscous mass surrounded with clear fluid:
++++
SCM SURF TEST CMT
Antiseptic Use
2. Application of Antiseptic Dips or Spray
PVP iodine..properties;
Cheap, with solubolizer/detergent/carrier, slowly release
Iodine,
Work up to pH 4 in presence of organic matter / wastes
Do not sting & stain, water soluble
Bactericide, virucide, fungicide, protozoa: No resistance
developed
Non toxic , non-corrosive
On an individual cows basis, cows with SCC <250,000 cells/ml have a low risk of
being infected with mastitis at any stage of lactation.
Cows with SCC >250,000 cells/ml have an increased risk of being infected.
Almost all cows with a SCC >500,000 cells/ml will be culture-positive for a mastitis
pathogen.
Herd/bulk milk SCC >300,000 cells/ml suggest a need to review the dairy mastitis
prevention and control program.
Herd/bulk milk SCC >400,000 cells/ml may be set as limit for penalty.
Sensorial Evaluation
(Organoleptic Analysis)
Sensory or Organoleptic
ORGANOLEPTIC EVALUATION
(HEDONIC SCALE)
Points
Description
Like extremely
Like moderately
Dislike moderately
Dislike extremely
Color
Taste
Smell
Overall
ORGANOLEPTIC EVALUATION
(HEDONIC SCALE)
Points
Description
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
Color
Taste
Smell
Overall
ORGANOLEPTIC EVALUATION
(HEDONIC SCALE)
Points
Description
10
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
Total rejection
Color
Taste
Smell
Overall