Abstract
A.P. Palii*, O.V. Nanka, O.A. Naumenko, V.G. Prudnikov and A.P. Paliy
It has been established that the degree of contamination of the cows’ udder and shin, which refers to Category I, does not affect the milk quality (according to the CFU, the milk refers to the grade “Extra”). With a further increase in the degree of contamination of the cows’ udder and shin up to Categories IV and V, compared to Category I, the degree of mechanical contamination of the lavage from the udder increases correspondingly by 6.4 and 8.8 times at p<0.001. The degree of bacterial contamination of milk is particularly significant-by 30.9 and 38.4 times (p<0.001), which causes its deterioration. Comparing the level of contamination of the udder of Category III to Category II, the difference by 1.7 times was established, and by the degree of bacterial contamination of milk-1.5 times, at p<0.001 in both cases. During the statistical analysis of the values of mechanical contamination of the udder and shin with the approach from Category I to Category IV, a high degree of probability was detected (p<0.001), and with the approach from Category IV to V, the difference in degree of contamination was 1.4 times, at p<0.01. It has been proved that the increase in the degree of contamination of separate areas of the cows’ body surface by the integrated 5-point assessment of the hygienic state of animals is accompanied by the increase in the quantitative values of mechanical contamination of milk and its bacterial contamination, which is confirmed by a high positive correlation dependence (r=+0.917 and r=+0.934). At the same time, it has been determined that the correlation coefficient has the highest value (r=+0.990) between the integrated scoring assessment according to the categories of contamination of the cows’ udder and shin, and the level of mechanical contamination of the lavages from the udder. Furthermore, it has been proved that the state of bacterial contamination of milk is affected by the degree of its mechanical pollution-r=+0.945 and the degree of contamination of the cows’ udder (r=+0.957).