Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows during the Hot Season
The aim of this study was to determine the relationships of udder surface temperature (UST) with milk components, and somatic cell count (SCC) in dairy cows during the hot season. The study was carried out with 115 lactating dairy cows (Holstein, Simmental, and Holstein × Simmental) at a private dai...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2022-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4504 |
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| author | Hüseyin Erdem İbrahim Cihangir Okuyucu |
| author_facet | Hüseyin Erdem İbrahim Cihangir Okuyucu |
| author_sort | Hüseyin Erdem |
| collection | DOAJ |
| description | The aim of this study was to determine the relationships of udder surface temperature (UST) with milk components, and somatic cell count (SCC) in dairy cows during the hot season. The study was carried out with 115 lactating dairy cows (Holstein, Simmental, and Holstein × Simmental) at a private dairy farm in Samsun, Turkey, with monthly visits. The UST was measured from the udder surface before cleaning and milking. At the same time, a portable cell counter and an automatic milk analyzer were used to determine the components and the SCC of the raw milk. The UST values of the cows changed significantly. Increased UST had an adverse effect on milk solids-non-fat (SNF), protein, lactose, and density levels. LogSCC values of cow groups with UST ≤35.0°C, 35.1-36.0°C, >36.0°C were found to be 4.475±0.0803, 4.774±0.1244, and 4.981±0.1491 respectively. The UST negatively correlated with SNF, protein, lactose, density, and freezing point, but positively correlated with LogSCC. As a result, performing UST measurements before milking may be beneficial to monitor udder health and to obtain high quality milk. |
| format | Article |
| id | doaj-art-c3449b6a0caf4631bdfcaab1f20a7013 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2022-02-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-c3449b6a0caf4631bdfcaab1f20a70132025-08-20T02:02:29ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2022-02-0110212913310.24925/turjaf.v10i2.129-133.45042368Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows during the Hot SeasonHüseyin Erdem0İbrahim Cihangir Okuyucu1Department of Animal Science, Faculty of Agriculture, Ondokuz Mayıs University, 55139 SamsunDepartment of Animal Science, Faculty of Agriculture, Ondokuz Mayıs University, 55139 SamsunThe aim of this study was to determine the relationships of udder surface temperature (UST) with milk components, and somatic cell count (SCC) in dairy cows during the hot season. The study was carried out with 115 lactating dairy cows (Holstein, Simmental, and Holstein × Simmental) at a private dairy farm in Samsun, Turkey, with monthly visits. The UST was measured from the udder surface before cleaning and milking. At the same time, a portable cell counter and an automatic milk analyzer were used to determine the components and the SCC of the raw milk. The UST values of the cows changed significantly. Increased UST had an adverse effect on milk solids-non-fat (SNF), protein, lactose, and density levels. LogSCC values of cow groups with UST ≤35.0°C, 35.1-36.0°C, >36.0°C were found to be 4.475±0.0803, 4.774±0.1244, and 4.981±0.1491 respectively. The UST negatively correlated with SNF, protein, lactose, density, and freezing point, but positively correlated with LogSCC. As a result, performing UST measurements before milking may be beneficial to monitor udder health and to obtain high quality milk.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4504udder surface temperatureraw milkmilk componentssomatic cell countcow |
| spellingShingle | Hüseyin Erdem İbrahim Cihangir Okuyucu Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows during the Hot Season Turkish Journal of Agriculture: Food Science and Technology udder surface temperature raw milk milk components somatic cell count cow |
| title | Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows during the Hot Season |
| title_full | Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows during the Hot Season |
| title_fullStr | Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows during the Hot Season |
| title_full_unstemmed | Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows during the Hot Season |
| title_short | Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows during the Hot Season |
| title_sort | changes in udder surface temperature and milk quality characteristics in cows during the hot season |
| topic | udder surface temperature raw milk milk components somatic cell count cow |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4504 |
| work_keys_str_mv | AT huseyinerdem changesinuddersurfacetemperatureandmilkqualitycharacteristicsincowsduringthehotseason AT ibrahimcihangirokuyucu changesinuddersurfacetemperatureandmilkqualitycharacteristicsincowsduringthehotseason |