Effect of subclinical mastitis on the chemical qualities of cow milk

Abstract

In this study total 100 cows were studied on the basis of examination of udder and grading of Modified California Mastitis Test (MCMT) and observed that pH of normal milk ranged between 6.40 to 6.83 and that of subclinical mastitis milk was observed from 6.63 to 7.10. The average pH of normal and subclinical mastitis milk was 6.62 + 0.030 and 6.87 + 0.032 respectively, pH value increased by 0.25 unit in subclinical mastitis milk on average pH values of subclinical mastitis milk were significantly more in subclinical mastitis milk. The average fat percentage with their standard error in normal quarter milk and subclinical mastitis milk were observed as 4.18 + 0.047 and 3.55 + 0.030 percent respectively. After comparison, it was revealed that fat percentage reduced by 0.63 percent 5 cm affected milk. The fat percentage of normal milk was ranged between 3.70 to 4.50 percent that of subclinical mastitis milk ranged between 3.05 to 3.70 percent.