Mammary Diseases Flashcards
inflammation of mammary gland
most infections due to bacterial infections
Mastitis
When does acute mastitis typically become chronic
around 2-4 weeks
Mastitis is typically caused by
bacteria (although some can be mycotic, algae)
Once mastitis occurs, what do you see
Heat
Pain
Swelling
Edema
Leukocytosis
T/F: the majority of the somatic cell count is made up of neutrophils
True- although other cells can be on there such as monocytes, RBC, etc
Uninfected cows have SCC of
<100,000 cells/mL
Infected cows have a SCC of
100,000 - 10 million _
What is the legal bulk tank SCC limit
US: 750,000 cells/mL
EU: 400,000 cells/mL
some markets want lower
SCC affects the ____ and ____
quantity and quality of milk being produced
when there is an increase in SCC but grossly milk is normal and you wouldnt be able to tell the cow is infected
Subclinical mastitis
when there is an increase in SCC and some changes in milk (taste, color, etc.)
Mild mastitis
when there is an increase in SCC, some changes in milk (taste, color, etc), and udder changes such as pain, redness, swelling, edema, etc.
Moderate mastitis
when there is an increase in SCC, some changes in milk (taste, color, etc), and udder changes such as pain, redness, swelling, edema, etc, and the cow is systmically ill (down, fever, etc)- endotoxemia
Severe mastitis
Why do we care about subclinical mastitis cows
they might not be systemically ill and no systemic signs but it reflects the amount of cows that do have clinical mastitis and they are carriers that can spread mastitis around
also decreased milk quality and quantity
subclinical mastitis losses
1) Reduced quality
2) Increased plasmin
- reduced cheese yield
- off flavors (increased pH, enzymes, lipase, proteases)
-Reduced shelf life
-coagulation proteins messed up (ropey milk)
T/F: increased SCC has reduced shelf life
true
What are the different categories of mastitis and what do you see in the cow
Subclinical: Increased SCC- milk has reduced quality, increased plasmin (reduced cheese yield, off flavors- increased pH, enzymes, lipase, proteases), reduced shelf life and coaogulation (ropey milk)
MIld: abnormal milk, elevated SCC
Moderate: abnormal milk, inflammed milk (red, hot, swollen, painful, loss of function), elevated SCC
Severe: abnormal milk and gland +/- animal
systemic signs of endotoxemia: fever, increased heart rate, weakness, dehydration, rumen stasis, shock
Endoxtemia signs in cattle
fever, increased heart rate, weakness, dehydration, rumen stasis, shock
How does the CMT test work
equal parts milk and detergent
detergent causes DNA to gell
pH colorimetric indicator
increased gel and purple color with increased SCC
Increasing loss with score
What are the different CMT scores?
0
Trace
1
2
3
What would the appearance of a CMT score 0 be
liquid- no precipiate
shows that there is <200,000 SC and 0% milk loss
What increases as CMT score increase
estimated SCC and milk loss
A CMT test with slight precipiate, disappears with movement
trace- 150,000 - 500,000 SCC and 3% milk loss
A CMT with distinct precipitate, doesnt gell with movement
1: 400,000 SCC-1.5 million ; 11% milk loss