Changes in Udder Surface Temperature and Milk Quality Characteristics in Cows During the Hot Season

Abstract

The aim of this study was to determine the relationships of udder surface temperature (UST) with\rmilk components, and somatic cell count (SCC) in dairy cows during the hot season. The study was\rcarried out with 115 lactating dairy cows (Holstein, Simmental, and Holstein × Simmental) at a\rprivate dairy farm in Samsun, Turkey, with monthly visits. The UST was measured from the udder\rsurface before cleaning and milking. At the same time, a portable cell counter and an automatic\rmilk analyzer were used to determine the components and the SCC of the raw milk. The UST values\rof the cows changed significantly. Increased UST had an adverse effect on milk solids-non-fat\r(SNF), protein, lactose, and density levels. LogSCC values of cow groups with UST ≤35.0°C, 35.1-\r36.0°C, >36.0°C were found to be 4.475±0.0803, 4.774±0.1244, and 4.981±0.1491 respectively.\rThe UST negatively correlated with SNF, protein, lactose, density, and freezing point, but positively\rcorrelated with LogSCC. As a result, performing UST measurements before milking may be\rbeneficial to monitor udder health and to obtain high quality milk.