Changes

The Bactoscan is a measurement of the number of bacteria present in milk (usually expressed as e.g. 20, meaning 20,000 bacteria/ml). High bacteria levels reduces the shelf life of liquid milk and may affect the ability to produce good quality cheese. There are also legal requirements set by the EU in order for the milk to be suitable for human consumption, currently set at a maximum of 100,000 bacteria/ml. Other targets are set by the milk buyer with financial penalties for producers that go over the predetermined level set out in their contract. This is to incentivise farmers to be as hygienic as possible and give the manufacturer an acceptable product to pass on to the consumer. However, a low Bactoscan is also desirable as it can reflect good parlour management, a clean environment and a low level of mastitis in the herd.

The Bactoscan is a measurement of the '''number of bacteria present in milk''' (usually expressed as e.g. 20, meaning 20,000 bacteria/ml). High bacteria levels reduces the shelf life of liquid milk and may affect the ability to produce good quality cheese. There are also legal requirements set by the EU in order for the milk to be suitable for human consumption, currently set at a maximum of 100,000 bacteria/ml. Other targets are set by the milk buyer with financial penalties for producers that go over the predetermined level set out in their contract. This is to incentivise farmers to be as hygienic as possible and give the manufacturer an acceptable product to pass on to the consumer. However, a low Bactoscan is also desirable as it can reflect good parlour management, a clean environment and a low level of [[:Category:Mastitis|mastitis]] in the herd.

==Reasons for a high Bactoscan==

==Reasons for a High Bactoscan==

#Poor teat hygiene<br>Due to contamination of the teats from the environment entering the milk.

#Poor teat hygiene<br>Due to contamination of the teats from the environment entering the milk.

#Poor milk refrigeration<br>Allowing the overgrowth of low levels of bacteria that are found in all milk prior to processing.

#Poor milk refrigeration<br>Allowing the overgrowth of low levels of bacteria that are found in all milk prior to processing.

#Poor parlour washing<br>If the parlour is not washed properly after milking, there can be a build up of residues that encourage bacterial colonisation that can elevate the levels of bacteria in the milk.

#Poor parlour washing<br>If the parlour is not washed properly after milking, there can be a build up of residues that encourage bacterial colonisation that can elevate the levels of bacteria in the milk.

#Mastitis (clinical or subclinical)<br>Infection of the mammary gland will usually cause elevated bacterial counts from affected cows. Certain types of infection tend to cause particularly high levels such as S. uberis and S. agalactiae.

#Mastitis (clinical or subclinical)<br>Infection of the mammary gland will usually cause elevated bacterial counts from affected cows. Certain types of infection tend to cause particularly high levels such as [[Streptococcal Mastitis - Cattle|''S. uberis'' and ''S. agalactiae'']].