h h h TP TP TP TP TP TP P. P. P. RLU TP Galton, Rasmussen Magnusson TP TP TP denosine Tri-Phosphate h TP TP RLU : Relative Light Unit TP TP TP TP h Finger TP,, TP TP h h hh FX hh E-mail : enoki@seagreen.ocn.ne.jp 847
TPlogRLU C n logcfu TPlogRLU TP C P. C P. TP UXL TP UNG Na ppm TP Culture Swab ml ml CFU : Colony Forming Units TP TP TP TPhL n TPhM n TPhH n Yx R P Yx R P TP log TPhL TPhM TPhH SCC : Somatic Cell Counts TC : Total acterial Counts TP TPhL TPhM TPhH TP TP TP Kruskal Wallis P. TP P. TP.. logrlu/ n.. logcfu/. P. 848
logcfu TPhL n TPhM n TPhH n logcfu ml TPhL n TPhM n TPhH n C TP TP P. TP TP C P. logscc ml TPhL n TPhM n TP TPhH n TP C P.. P. TP..logRLU/..logRLU/.. TP logcfu/tphl..n TPhM..n TPhH..n TPhL P. TP logscc/ml TPhL.. n TPhM.. n TPhH.. n P. logcfu/ ml TPhL..TPhM..TPhH.. C P. TP TP TP TP TP TP TP TP ; TP TP ; TPhL.logCFU/ TP.. TP TP TP 849
TP TPhL. logcfu/ TPhL TPhL n /ml, /ml TP TP.logRLU/ RLU.logRLU/,RLU,RLU h RLU TP TP TP TP TP TP TP TP TP RLU TP TP Galton DM, Petersson LG, Merrill WG : Effects of premilking udder preparation practices on bacterial counts in milk and on teats, J Dairy Sci,, h () Galton DM, Peterson LG, Merrill WG : Evaluation of udder preparations on intramammary infections, J Dairy Sci,, h () Rasmussen MD, Galton DM, Petersson LG : Effects of premilking teat preparation on spores of anaerobes bacteria, and iodine residues in milk, J Dairy Sci,, h () Magnusson M, Christiansson, Svensson, Kolstrup C : Effect of different premilking manual teatcleaning methods on bacterial spores in milk, J Dairy Sci,, h () h TP TP h Japan Food Science h Finger R, Sischo WM : ioluminescence as a technique to evaluate udder preparation, J Dairy Sci,, h () h 850
Evaluation of Teat Skin Cleanliness During Milking at a Dairy Farm Using an TP-ioluminescence ssay Masafumi ENOKIDNI ), ), Katsuya KID ) and kio MIYMOTO ) ) Hokkaido Dairy Management Services, 5h9 Simo-seturi, Turui Village, kan-gun, 085h1211, Japan ) Department of nimal and Food Hygiene, Obihiro University of griculture and Veterinary Medicine, Inada-cho, Obihiro, 080h8555, Japan The aim of this study is to clarify the relationship between teat skin cleanliness just after cleaning and the hygienic quality of raw milk during milking as evaluated by an TP-bioluminescence assay. The teat skin of 180 cows after cleaning was tested using both an TP-bioluminescence assay and a bacteriological swab test. Furthermore, 8 cows were examined by an TP-bioluminescence assay at each of 35 dairy farms with respect to the cleanliness of their teat skin. s a standard TP value, the data obtained from the bacteria-negative group (n 83) was used to categorize the results into 3 classes (TP ranks): LOW, below average (L); MID, between average and average SD (M); and HIGH, above average SD (H), respectively. These 3 different TP ranks were examined to verify their correlation to the bacteriological swab test values and the hygienic quality of raw milk at 35 dairy farms. The bacterial numbers based on the bacteriological swab test on the teat skin increased (P 0.01) along with the TP ranks. Similarly, the somatic cell counts (P 0.01) and the bacterial counts (P 0.01) in the raw milk increased along with the 3 different TP ranks. Therefore, during milking an TP-bioluminescence assay is a convenient and reliable method for evaluating the cleanliness of teat skin just after cleaning, and is equivalent to a bacteriological swab test. In conclusion, this study suggested that the TP standard value for teat skin cleanliness is under 500 RLU using an TP-bioluminescence assay on the teats. Key words : TP-bioluminescence assay, TP standard value, bacteriological swab test, cleanliness of teat skin during milking, raw milk hygienic quality. Correspondence to : Masafumi ENOKIDNI (Hokkaido Dairy Management Services) 5h9 Simo-seturi, Turui Village, kan-gun, 085h1211, Japan TEL 0154h64h2306 FX 0154h64h2977 E-mail : enoki@seagreen.ocn.ne.jp J. Jpn. Vet. Med. ssoc.,, () 851