Subclinical Mastitis Affects Milk Production and Quality in Medium-Sized Holstein Cow Farms in Albania

Strategic Insights -

Research from the Food Safety and Veterinary Institute has found that subclinical mastitis (SCM) significantly reduces both milk production and milk quality in medium-sized Holstein cow farms in Albania. The study analyzed the prevalence of SCM in relation to lactation year, milk density, lactose content, electrical conductivity, and fat content at both the individual cow level and the farm level. A total of 711 udder quarters from 178 Holstein cows across nine dairy farms were sampled at three intervals during lactation. The research concluded that the prevalence of SCM was found to be between 0.14 and 0.63, with high prevalence showing a significant increase in milk conductivity and a significant decrease in milk lactose, protein, solid non-fat (SNF) content, and density.

Key Takeaways:

  • The prevalence of subclinical mastitis was found to be between 0.14 and 0.63 in medium-sized Holstein cow farms in Albania.
  • High prevalence of SCM showed a significant increase in milk conductivity and a significant decrease in milk lactose, protein, solid non-fat (SNF) content, and density.
  • The prevalence of SCM varied across different seasons and lactation stages.
  • The study found significant correlations between SCM and changes in physicochemical milk parameters.
  • The study analyzed data from 711 udder quarters from 178 Holstein cows across nine dairy farms.
  • The study concluded that SCM significantly reduces both milk production and milk quality in medium-sized Holstein cow farms in Albania.

Statistics:

  • Prevalence of SCM ranged from 0.14 to 0.63.
  • High prevalence of SCM showed a significant increase in milk conductivity (p
  • High prevalence of SCM showed a significant decrease in milk lactose, protein, solid non-fat (SNF) content, and density (p
  • Data from 711 udder quarters from 178 Holstein cows across nine dairy farms were analyzed.
  • The number of cows per farm ranged from 21 to 140, covering various lactation stages.

Sources:

  • Italian Journal of Food Safety, 2025. (Italian Journal of Food Safety - http://www.ijfs.it)
  • PAGEPress Publications
  • DOI: 10.4081/ijfs.2025.13748