Post-dipping in Milk Production, Composition, and Quality

This study aimed to evaluate the influence of post-dipping on milk production, composition, and quality of cows with subclinical mastitis. Samples of mast milk from two different dairy farms were analyzed in two moments: before the post-dipping implantation and after 30 days, the samples were conditioned to the refrigeration temperature in an isothermal box and sent to the laboratory for the following analyzes: California Mastitis Test (CMT), Somatic Cell Count (SCC), Fat, Protein, Lactose, Total Solids (TS), Non-Fat Solids (NFS) and microbiological tests, as well as individual milk weighing. The experimental design was completely randomized and arranged in a split-plot scheme, submitted to analysis of variance (ANOVA) by the F test. The post-dipping practice during 30 days resulted in the means and standard deviation of the analyzes of the studied variables, where the values of SCC, CMT, and microbiological score profile were statistically significant. The highest etiological agent found was Staphylococcus spp. The fat and lactose profile increased in both farms, but there was no significant difference. Protein increased in both farms, but in farm I, there was no significant difference and in farm 2, there was a significant difference. Total Solids, Non-greasy solids, and weighing had a percentage increase, but the means of weight did not differ statistically. The post-dipping technique was an effective measure in the control of subclinical mastitis and brings health benefits to the mammary gland.