Electronic method of express diagnosis of mastitis

Currently mastitis of cows which is very widespread presents one of the biggest economic problems for the dairy industry. It should be noted that asymptomatic subclinical mastitis occurs 4-5 times more frequently than clinical mastitis.

Mastitis causes reduced milk production, increase of incidence rate of calves, increasing number of infertile cows, early discarding of cows as well as deterioration of nutritional and technological properties of milk.

Veterinary science and practice aim to play an important role in increasing of livestock production. Despite the success in fighting many animal diseases still there are cattle diseases (including cows’ mastitis or an inflammation of the mammary gland (udder)) which cause huge economic losses to livestock farms.

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Analyzer of Somatic Cells in Milk

SCC as an important indicator of milk quality. Why it is required to determine and control somatic cells number in milk.

Does a cow give good and safe milk? Can you drink this milk or send it for processing? Does the quality of milk remain always the same?

The correct way to find it out is the Somatic Cells Count (SCC) which can be done using a Somatic Cells Analyzer. Somatic cells number is the most important indirect indicator of the udder health, as at inflammatory process in the udder the number of blood cells in particular leukocytes and neutrophil granulocytes which can absorb the pathogenic microorganisms cells causing mastitis and play a protective function increases dramatically. The level of somatic cells is directly connected with the udder health. Normal background content of somatic cells in milk varies depending on a number of factors (such as age, lactation, breed, and individual peculiarities of animal) from 100 to 500 thousand somatic cells in 1 cm3 of normal milk. In the international practice the upper limit of permissible somatic cells content in milk from one udder quarter is 5⋅105 cells. For combined milk the upper limit is usually specified as 3⋅105 to 5⋅105 cells in 1 cm3.

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New infrared method of identification of natural milk

Taking into consideration keen interest to our new product (Laktan 900 Superfast IR milk analyzer) and growing market need for practical application of the Infrared method/technology we would like to update our customers and partners on the results achieved at the current stage of our project.

At present we are completing testing of the latest improved version of Laktan 900 after modification which takes into account the requirements of the Indian market. Simultaneously with this work we are preparing for launching of serial/mass production of this model for execution of the bulk orders on hand.

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Brief comparative analysis of the methods of Somatic Cells determination (SCC) in milk

Somatic Cells content/number of Somatic Cells in milk is one of the most essential microbiological indicators of milk quality, which value is used for determination of the grades of collected milk. Somatic cells count (SCC) is used in many countries for establishing rates or the price of collected milk, and thus for estimating of the quality of milk.

Direct or reference (arbitration) method of somatic cells count in milk is a microscopic method which involves the counting of the stained somatic cells using a microscope. It is a very time- and labour-consuming method which also requires highly qualified personnel. Besides the errors of the given method depend on several factors such as: the number of test samples, their characteristics as well as performance of the equipment used for SCC. The mean values of errors for the middle SC concentrations (from 200 - 1000) are in the range of 10 - 15% and for the low concentrations (less than 150) are about 20 - 30%.

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Determination of the Freezing Point of Milk

The Freezing Point of milk is the constant physical-chemical property of milk which is determined only by its water-soluble components such as lactose and salts, which in accordance with the Wigner law are held in milk at an approximately constant concentration.

The influence of the whey proteins of milk can be ignored, as, for example β-lactoglobulin has a 1000 times higher relative molecular mass in comparison with lactose, and therefore its impact on the decrease of the freezing point is one thousand times less as compared to the same of lactose.
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