Mastitis is influenced by the interaction of three factors: the animal itself, microorganisms that cause mastitis and environmental factors. According to experts the main cause of mastitis is Streptococcus agalactiae, Streptococcus dysagalactae, Streptococcus uberis, staphylococcus aureus and Coliforms. Environmental factors, particularly sanitary and hygienic environment enclosure where maintenance, position and state of the floor, sewage systems, milking systems, climate, and the farmers themselves and existing tools.
Clinical signs of diseaseEspecially that clinical mastitis can dilhat with the change in shape of the udder and the physical anatomy milk coming out. While subclinical mastitis can be diagnosed through a test chemical or microbiological tests. Factors that are often the cause indirect or encourage increased mastitis include anatomy (large and udder shape, nipple), the age of cattle, the amount of milk production, and others. Factors livestock mainly influenced by the stage of lactation, the immune system, individual sensitivity, anatomy and age as well as the handling of post-milking.
The clinical symptoms of mastitis appear to have changed in the udder and milk. Eg shape asymmetry, swelling, no injuries, pain when the udder is held, until eventually harden no longer produce milk if it occurs formation of connective tissue. In the milk itself a change in physical or chemical form.
In the subclinical mastitis, clinically changes in bounce or milk is not visible, but the microbiological and chemical testing would appear to have changed. The decline in production is not reasonable is a symptom that can be considered breeders to detect subclinical mastitis.
Differences Milk Cow Mastitis and Normal
In normal cow's milk
Colour White yellowish
The sweet smell of acid
Consistency liquid, emulsion evenly
Normal total protein
Normal milk sugar
Osmose pressure isotonis
PH normal milk
Total SCC (cells / ml milk) 0-200000
PMN (%) 0-25
The number of total bacteria and inflammatory cells that are considered safe <500,000
Cow's milk in patients with mastitis
Pale bluish white color
Bitterness or slightly salty
Consistency broke, more liquid, sometimes there flakes, fibrin deposition and rupture when heated.
Protein total decreased
Decreased milk sugar
Osmose pressure hipotonis
PH milk alkalis
Total SCC (cells / ml milk) above 400,000
PMN (%) above 25
DiagnosisMastitis diagnosis can be done by looking at changes in anatomic pathology, especially in the udder and test the physical changes and chemical and microbiological milk. Test is usually done for example with the CMT test and other clinical symptoms such as fever, decreased appetite too often accompanies the patient mastitis.
Handling actionsAttempts to tackle mastitis should focus on prevention efforts. By paying attention to the predisposing factors and sanitize regularly and really good especially against the cage and equipment as well as pay attention to the health of workers, especially milker. Cleaning the cage, the cleanliness of the cows, the number of cows in stables, milk administration in calves, milking methods, provision of disinfectants on the nipple after milking is Part of the problem can not be solved by our farmers.
Treatment is done by taking into account the type of antibiotic, the amount used, application ,. No antibiotics that are long acting and short-term, as well as the way of administration. Some antibiotics are commonly used include penicillin, streptomycin, ampicillin, cloxacillin, neomycin, oxytetracycline, tetracycline.