In article there is a speech about often traceable bitter smack at milk. Experts connect it with the most widespread disease of a mammary gland – mastitis.
Quality of milk depends on breed and health of animals, their feeding, conditions of the contents and ecology, processes of milking and preprocessing, observance of sanitary-and-hygienic norms, a temperature mode of milk, its storage and transportation.
Recently bitter smack at milk even more often is registered
Recently even more often is registered gorkijprivkus at milk. Many experts connect it with the most widespread disease of a mammary gland – mastitis.
It is necessary to find out, whether there is at a cow a mastitis. At healthy cows udder skin gentle, easily gathers to folds, and a parenchyma to the touch elastic, granular. Feeling an udder, at mastitis find morbidity of the separate parts, some consolidations of a parenchyma, existence in it painless knots, tyazhy, hypostases. For identification of hardly noticeable morphological changes at mastitis, it is necessary to compare symmetric parts of an udder.
Svezhevydoyennoye milk of a sick cow by sight and taste can not differ, but through certain time to drink it already it is impossible – it becomes bitter, sometimes saltish. Happens that such smack of milk is observed at cows temporarily – during hunting or in start. Worse when milk gains bitter smack at the beginning or in the middle of a lactation for the long period. After upholding in such milk it is possible to notice flakes and minor change of color: at the beginning of a disease mastitis milk can be watery with a yellowish or bluish shade.
The pasturable vegetation can become the reason of bitterness of milk. It is necessary to survey pastures on presence of the bitterling, a myshiya, an euphorbia, a wormwood, etc. Cows can have bitter milk with a chronic disease of a liver, patients with a foot-and-mouth disease, an endometritis (a uterus inflammation).
In the winter bitter smack sour cream sometimes has. This consequence of a strong invasion at sharp or chronic fasciolleze. In such cases the degelmintizatsiya is necessary.
Quality of milk depends on a number of factors, in particular, from breed and health of animals, their feeding, contents and ecology conditions; processes of milking and preprocessing, observance of sanitary-and-hygienic norms; temperature mode of its storage and transportation.
Doesn’t follow in the absence of possibility of cooling of milk of an evening yield of milk, to mix milk of evening and morning yields of milk, to add in it ingibiruyushchy substances (interfering turning sour) – soda, ammonia, the formalin, some veterinary preparations, in particular, antibiotics which interfere with development of bacteria in milk and to acidity increase. As quality of dairy products thus decreases, and the pathogenic microflora continues to develop and can cause poisonings.
(On magazine materials Zdorov’ya tvarin i liki).