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The Benefits of Teat Dipping as Prevention of Mastitis
Yanuartono1, Alfarisa Nururrozi1, Soedarmanto Indarjulianto1*, Hary Purnamaningsih1, Dhasia Ramandani2
1)Department of Internal Medicine, Faculty of Veterinary Medicine, Universitas Gadjah Mada. 2)Department of Biotechnology and Veterinary, Vocational College, Universitas Gadjah Mada
*) Corresponding author: E-mail: [email protected]
Abstract
Mastitis is the major disease and the most costly disease of the dairy industry worldwide. One
of the mastitis control programs that until now has been carried out and proven to be quite effective is the teat dipping method as a form of prevention. Various methods and uses of teat dipping solutions have been widely used and used for this purpose such as iodine, potassium permanganate, chlorhexidine, chlorhexidine gluconate chlorine, iodophor, sodium hypochlorite, lactic acid, phenolics and Dodecyl Benzene Sulfonic Acid (DDBSA). Pre milking and post milking teat disinfection have been recommended widely by veterinarians and adopted by dairy producers in increasing numbers. This procedure is simple to perform, economical, and effective in controlling contagious mastitis pathogens. More recently, teat dipping in association with good udder preparation reduced the rate of intramammary infections by environmental pathogens. This paper aims to provide a brief review of the benefits of teat dipping as a method of controlling the incidence of mastitis in dairy cows. Keywords: mastitis, teat dipping, pathogens, intramammary infections
Introduction
Management of dairy farming is
implemented to improve milk quality and
safety. The management implementation
includes sanitation equipment, hygiene
milking, environmental cleanliness, air
source, feed, animal health, and milk
processing after milking (Izquierdo et al.,
2017). Mastitis is a major problem in the
management of livestock businesses
throughout the world, including Indonesia
(Nurhayati and Martindah, 2015). These
problems are related to economic losses
that occur due to an increase in poor milk
quality, a decrease in milk production, an
increase in maintenance costs, an increase
in the number of animals that are culled
before their age even severe them to death
(Majic et al., 1993; Samad, 2008; Bogni et
al., 2011). Therefore, proper control and
management of mastitis in herds is an
indispensable effort to ensure animal health
and safety of dairy products. During the last
few decades, more advanced mastitis
control and management have been
developed, however, this disease is still a
major problem in a dairy farming business
(Fetrow et al., 1991; Bhutto et al., 2012).
Eberhart and Buckalew (1972) and Schmidt
et al., (1985) added that pathogens
originating from the environment can
increase the number of clinical mastitis
sufferers during the livestock period in
accordance with a well-designed control
system.
One of the mastitis control and
management which has been carried out
and proven to be quite effective is the teat
dipping method as a form of prevention
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(Hassan et al., 2009). Oliver et al. (2001)
stated that teat dipping is a simple
procedure and does not require expensive
costs. Teat dipping, both before and after
milking is the most effective procedure for
preventing the occurrence of new mastitis in
dairy cows (Contreras et al., 2003). The
procedure involves a teat dipping method
using a germicidal antiseptic to reduce
contamination and colonization of bacteria
that cause mastitis in the nipples and
minimize penetration into the streak canal or
nipple canal. The use of teat dipping for
mastitis control in dairy cows was first
reported by Moak in 1916 to control the
infection of Streptococcus agalactiae. At
that time the dipping solution used was pine
oil(Barnum et al., 1982). Teat dipping using
disinfectant is now widely recommended by
animal health practitioners and has been
widely implemented by dairy farmers since it
can be done easily, cheaply and effectively
for the control and control of pathogens of
environmental origin as a cause of infectious
mastitis (Oliver et al., 1993; Oliver et al.,
2001).
To date, the most commonly used
solutions for teat dipping are Iodine 0.25%,
0.5% and 1% (Nickerson et al., 1986; Oliver
et al., 1993), chlorhexidine 0.5% (Schultze
and Smith, 1972), chlorine 4% (Gleeson et
al., 2009), Iodophore 0.5% (Kamal and
Bayoumi, 2015), sodium hypochlorite
(Hemling, 2002), phenolics (Oliver et al.,
2001), Dodecyl Benzene Sulfonic Acid
(2015 DDBSA) 1.94% (Barnum et al., 1982),
potassium permanganate (Yasothai, 2017;
Abinaya and Thangarasu, 2017), bronopol
(Boddie and Nickerson, 2002) and hydrogen
peroxide (Leslie et al., 2006). Alternative
solutions that have been studied and are
useful for teat dipping consist of Morinda
citrifolia extract (Purwantiningsih et al.,
2017), starfruit leaf extract, or Averrhoa
bilimbi Linn. (Julianto et al., 2017), essential
oils from M. alternifolia (Dore et al., 2019)
and leaf extracts of babadotan or Ageratum
conyzoides (Mahpudin et al., 2017). The
solution can be used for teat dipping both
before and after milking with varying
degrees of success. This paper aims to
provide a brief review of the benefits of teat
dipping as a method to manage and control
the incidence of mastitis in dairy cows.
Results and Discussion
Milking Management
The occurrence of mastitis is
generally caused by the interaction of
various factors related to the host,
pathogenic agents, and the environment
(Pankey, 1989; Klaas and Zadoks, 2018).
All of these factors are related to overall
farm management (Sharif et al., 2009).
Milking management according to
Surjowardojo (2011) is divided into three
stages, namely the preparation,
implementation, and final stages of milking.
The milking preparation stage includes
activities to provide facilities for milking,
cleaning cages, bathing cows, washing
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udders, and removing the first 3-4 squirts
(Munksgaard et al., 2001; Rushen et al.,
2001; Widaningrum et al., 2006). The
implementation stage is the milking process
while the last stage is washing udder and
doing teat dipping after milking
(Surjowardojo et al., 2008; Mahardika et al.,
2016). Elmoslemany et al. (2009) added that
the total number of plate counts (TPC) in
milk is a parameter that can describe the
milk sanitary conditions starting from animal
hygiene, milking process, sanitation of
shelter environment, and handling after
milking. According to FAO (2004) to obtain
safe milk from a dairy farm, five basic
requirements need to be considered namely
animal health, hygienic milking, animal feed,
animal welfare, and livestock environment.
According to Lakew et al. (2009), the
prevalence of mastitis is higher in cows with
a low milking hygiene process when
compared with a high level of hygiene.
Routine hygiene procedures of
milking such as washing udder using a
disinfectant, using a separate towel, flushing
the milking machine and teat dipping are
effectively decreasing mastitis (Erskine and
Eberhardt, 1991). On the contrary,
according to Harmon and Langlois (1986), if
the procedure of implementing teat dipping
was stopped, the incidence of mastitis had
increased. According to Galton et al. (1982),
the number of bacteria in the nipple to form
a colony is affected by the nipple treatment
procedure before milking. Nipple cleaning
procedures using a wet towel and followed
by a paper towel have significantly reduced
the number of bacteria on the nipples
(McKinnon et al., 1990; Gibson et al., 2008).
Barkema et al. (1998) and Kelly et al. (2009)
reported that washing with a towel before
teat dipping was one of the important factors
related to the low number of Somatic Cell
Count (SCC). Supar and Ariyanti (2008)
added that the transmission process of
mastitis-causing agents can occur during
milking manually through milking hands,
water used to clean udders, cloths, or other
equipment used during milking. The
statement was strengthened by Van Den
Berg (1988) who stated that transmission of
mastitis can occur due to bacterial contact
from the milker hands with the cows. The
risk of contamination of microorganisms
from milker hands is higher when compared
to milking machines. Moreover, the dirty
hands of the milker can make contamination
of the skin of the nipples and milk then
spread between cows in herds (Pandey and
Voskuil, 2011). The udder needs to be
washed before milking or rinsed using a
towel to clean it so that it can stimulate milk
release (Reinemann et al., 2008; Zalizar et
al., 2018). Mahardika et al (2016) research
results show that washing udder using a
water temperature of 37°C significantly
increases milk production compared to
without washing or washing with a water
temperature of 19-22°C.
The research showed that 96.3%
of the dairy farmers in Jimma and 77% of
Wolayta Sodo, Ethiopia had used hygienic
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milking methods such as washing hands,
milk tank, and udder before milking (Wolde
and Jimma 2014; Duguma and Janssens,
2015). Nevertheless, Koster et al. (2006)
and Sadeghi-Sefidmazgi and Rayatdoost-
Baghal (2014) cautioned that washing udder
with water will increase milk SCC rates. It
caused by the flow of water from udder
falling to the tip of the nipple will carry
bacteria which results in an increased risk of
mastitis. The results of these research
studies indicate that milking management in
accordance with recommended procedures
can repress and reduce the risk of clinical
and subclinical mastitis in dairy cows in the
field.
Benefits of Teat Dipping to Control
Mastitis
One of the activities after milking
that can reduce the incidence of mastitis is
teat dipping (Hogan and Smith, 1987; Zucali
et al., 2011; Putri et al., 2015). According to
Contreras et al. (2003) and Kamal and
Bayoumi (2015), the teat dipping process is
divided into 2, namely before milking and
after milking. Teat dipping before milking is
aimed at reducing microbial populations and
minimizing new intramammary infections
(Gleeson et al., 2018). Teat dipping after
milking is primarily given to infected groups
and has been shown to be very effective in
preventing the spread of mastitis (Galton,
2004). However, the results of other studies
show that not all pathogens that cause
mastitis respond equally to the treatment of
teat dipping (Osteras et al., 2008).
González and Wilson (2003),
Osteras et al. (2008) and Hogan and Smith
(2012) stated that various bacteria cause
mastitis and in general they can be
classified as infectious pathogens that have
a good response to the treatment of teat
dipping such as Staphylococcus aureus,
Streptococcus agalactiae, and Mycoplasma
spp. Whereas environmental pathogens are
not responding to teat dipping treatment for
example are Streptococcus uberis,
Streptococcus dysgalactiae, Escherichia
coli, and Klebsiella sp. Hamadani et al.
(2013) added that although C. bovis is a
common cause of mild clinical mastitis, it
can spread among cattle in herds quickly if
it is not treated by teat dipping after the
milking process. Therefore, the prevalence
of clinical mastitis caused by C. bovis tends
to be low in cattle farms that routinely carry
out teat dipping. Teat dipping has also been
shown to have succeeded in reducing
microbial populations and minimizing new
intra-mammary infections, so teat dipping
has been used widely, especially in flocks
that are very susceptible to infection and is
a very effective method for preventing
mastitis (Paape et al., 2001; Bergonier and
Berthelot, 2003; Contreras et al., 2003).
The benefits of teat dipping have
been proven by a number of research
results in the field which show that teat
dipping can prevent and reduce the
incidence of mastitis. Galton (2004) tested
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mastitis in 120 Holstein cattle by applying
Streptococcus agalactiae and
Staphylococcus aureus to the nipples and
148 Holstein cows with Streptococcus
uberis in a 22-week study. Cattle are
grouped in 4 treatments, namely groups
without teat dipping, manual teat dipping
groups with commercial iodophors, manual
teat dipping groups with iodophor formulas
from teat dipping machines, and groups
using teat dipping machines that release
iodophors automatically. All teat dipping
procedures are performed after milking. A
bacterial suspension is applied to the
nipples of all cows after milking preparations
and just before the milking machine is
attached. The results of the study showed
that the teat dipping treatment using an
automatic milking machine was able to
reduce the number of bacteria Staph.
aureus (88.2%), Strep. Agalactiae (94.4%)
and Strep. uberis (93.8%). These results
indicate that the milking machine that
contains iodophors can reduce the number
of various bacteria used in research.
However, it should be remembered that this
method can only be done in the dairy
farming industry with a large capital scale
because it requires more advanced
technology. The results of a study by Kamal
and Bayoumi (2015) in a dairy cow group
with subclinical mastitis showed that the teat
dipping group before and after milking had a
lower Californian Mastitis Test (CMT) (+ and
++) score compared to the group without the
teat dipping (++++). The results of field
research by Zalizar et al. (2018) in the
District of Pujon Malang Regency in
lactation dairy cows showed that the number
of cases of subclinical mastitis occurred less
in cows that received teat treatment dipping
with antiseptics when compared to the
treatment of nipple rinse with water. The
number of cows suffering from mastitis both
subclinical and clinical and received teat
treatment dipping after milking with
antiseptic as many as 28 cattles, while the
cases of mastitis that were treated were
rinsed with water as many as 109 cows.
Sanitary procedures such as cleaning dirt
and organic material from the udder and
nipple skin followed by the teat dipping
process are not only able to prevent cases
of mastitis but can also help reduce the
number of bacteria that might get into the
milk.
Teat dipping before milking gives
many positive results because it has been
proven to reduce the number of bacteria in
the nipples (Dufour et al., 2011). Oliver et al.
(2001) in his research suggested that teat
dipping before milking combined with good
milking preparation and ended with teat
dipping after milking can reduce the
incidence of new mastitis during the
lactation period. Pankey et al. (1987) in his
research concluded that teat dipping
treatment before milking was able to reduce
the incidence of mastitis by 54%. Gibson et
al. (2008) suggested the benefits of teat
dipping before milking can reduce or clean
the bacteria on the nipples thus reduce the
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potential for contamination in milk and also
play a role in controlling the incidence of
mastitis. Results of research by Mišeikienė
et al. (2015) also showed that the use of
antiseptics for teat dipping before milking
was able to reduce the population of
microbial coliforms, coagulase-negative
staphylococci and Streptococcus uberis on
the nipples even though they did not have
an impact on Candida sp.
However, there are also many
opinions which state that teat treatment
dipping before milking has little or no benefit
in preventing mastitis. The treatment of teat
dipping before milking in herded dairy cows
showed insignificant results for eliminating
Strep. uberis found in the nipples (Morton et
al., 2014). Research by Gleeson et al (2018)
also shows that teat dipping before milking
does not have a significant impact on
decreasing SCC or decreasing the
incidence of new intramammary infections.
According to (Dufour et al., 2011), SCC
rates are more influenced by milking
procedures such as wearing gloves during
milking, teat dipping after milking, and
routine checks on milking equipment
compared to teat dipping before milking.
This was confirmed by Nakano et al. (1995)
which states that sanitation such as the
cleanliness of the nipples and udder, the
type of towel dryer, the type of antiseptic
used, and the length of antiseptic contact
with the nipples play a greater role in milking
hygiene. Galton et al. (1982) add the
statement that milking preparation can
affect the number of milk bacteria and will
ultimately have an impact on the quality of
milk produced
Differences opinion from the
researchers must be examined carefully
and more deeply before choosing by using
a teat dipping solution that is considered
close to ideal. Apart from these differences,
some things must be considered: the fact
that some teat dipping solutions can irritate,
cause cracks and lesions on the nipple skin
after the dipping process. Source of irritation
from dipping solution in the form of the
chemical composition of germicide, pH
value that is too low or too high, storage of
products that are not according to the rules,
exposed to extreme temperatures, and
dilution with inappropriate water sources. In
addition to these weaknesses, the impact of
the teat dipping treatment that must look at
is the presence of teat dipping residue in
milk. Research results between 2007 and
2008 in Canada showed that milk in storage
tanks containing Iodine 54 to 1,902 μg / kg
(Borucki et al., 2010). Besides originating
from the feed, the high content of iodine in
milk is thought to be carried from the
implementation of teat dipping. Borucki et al.
(2012) added that although survey results
show that feeding and the implementation of
teat dipping are the main contributors to the
concentration of iodine in milk, controlled
studies are still needed to determine exactly
the contribution of both feed and teat
dipping. Although there are still many pros
and contras results of research and opinions
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of experts and practitioners about the
benefits of the treatment of teat dipping
before milking, however, the treatment of
teat dipping both before and after milking is
proven to be very useful and is the most
rational choice to be made in prevention
programs and control of the incidence of
mastitis, both subclinical and clinical.
Various Types of Solutions of Teat
Dipping and Their Benefits
The idea of preventing mastitis
through hygienic milking procedures has
long been put forward in the dairy industry.
The idea arose because of the awareness
that mastitis cases could never be
completely eliminated from livestock
groups, but the cases could be suppressed
as low as possible. The main keys in
controlling the incidence of mastitis include
using trained employees, teat dipping
before and after milking, treatment of
mastitis during the non-lactation period, and
culling cows with chronic mastitis (Petrovski
et al., 2006; Nielsen and Emanuelson,
2013).
Teat dipping is one of the keys to
mastitis control in the dairy farming industry.
Various methods and uses of teat dipping
solutions have been widely used and utilized
for this purpose. Solutions that can be used
for teat dipping purposes include iodine
(Poutrel et al., 1990; Flachowsky et al.,
2007), potassium permanganate (Yasothai,
2017), calcium hypochlorite (Putri et al.,
2015), chlorhexidine (Goodwin et al., 1996),
chlorhexidine gluconate (Hogan, et al.,
1995), chlorine (Drechsler et al., 1990),
Iodophor (Dunsmore et al., 1977), sodium
hypochlorite (Pankey et al., 1983; Boddie et
al., 1998), Sodium chloride and lactic acid
(Oliver et al., 1989), phenolics (Oliver et al.,
2001), Dodecyl Benzene Sulfonic Acid
(DDBSA) (Fisher and Newbould. 1983),
quaternary ammonium (Stewart) and
Philpot, 1982), bronopol (Boddie and
Nickerson, 2002) and hydrogen peroxide
(Leslie et al., 2006). Although various types
of disinfectants can reduce the incidence of
mastitis, but have raised concerns about the
formation of residues in milk due to the high
concentration used (Galton et al., 1986).
Table 1. Types of teat dipping solutions and their benefits
Animals Types of teat dipping solutions
Ability References
Friesian Holstein cows
1% Iodine Safe to use and has no impact on the quality of milk
Castro et al., 2012
Friesian Holstein cows
Iodine, Chlorhexidine Chlorine
Significant reduction in the number of Staphylococcus sp. and Streptococcus sp. on the nipple surface
Gleeson et al., 2009
Dairy cows 1,6% phenol Reducing cases of intramammary infection and the incidence of new mastitis
Peters et al., 2000
Dairy cows 1% potassium permanganate
No significant effect for mastitis control Abinaya and Thangarasu, 2017
Cows and buffalos
2% iodine Decreased number of SCC Shailja and Singh, 2002
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Dairy cows 0,5% iodine Decreased number of SCC, decreased Staphylococcus aureus and Streptococcus agalactiae
Kamal and Bayoumi, 2015
Dairy cows 1% povidone-iodine and glycerin 10%
Significant decrease in Staphylococcus aureus, and Escherichia coli, although Streptococcus agalactiae did not experience a noticeable decrease
Pisestyani et al., 2017
Dairy cows 2% iodine Prolongs milk reductase time and decreases SCC rate
Mahardika et al., 2016
0,25% Iodine Very effective against pathogens that cause infectious mastitis but ineffective against pathogens derived from the environment.
Oliver et al., 1991
Dairy cows 1,94% dodecylbenzene sulfonic acid (DDBSA)
Significantly decreased the incidence of intramammary infections due to Staphylococcus aureus and Streptococcus agalactiae although not significantly
Pankey et al., 1984
Table 1. illustrates the various
solutions used for teat dipping and their
ability to reduce the incidence of mastitis
through decreasing SCC and decreasing
numbers of various types of bacteria that
cause mastitis. The many types of teat
dipping solutions on the market are differed
by its strengths or weaknesses in its ability
to protect the nipples. The advantage of a
product given significant effect is the level of
its ability to protect a large number of
bacteria that cause mastitis (Ebehart et al.,
1983; Schmidt et al., 1985; Oliver et al.,
1990). Although the effective teat dipping
treatment can reduce the level of
intramammary infections caused by
Streptococcus agalactiae and
Staphylococcus aureus (Bramley and Dodd,
1984), according to Oliver and Mitchell
(1984) and Smith et al. (1985) it has not
been effective enough in controlling mastitis
caused by pathogenic environments such as
coliforms and streptococci except Strep.
agalactiae.
Today, teat dipping solutions are
widely marketed with highly variable formula
compositions and can be used single or in
combination with other solutions such as
iodine with collagen protein emollient
(Boddie and Nickerson, 1989), Sodium
chloride and lactic acid (Poutrel et al., 1990)
and Iodophor with DDBSA (Pankey et al.,
1987). The most commonly used solution
teat dipping today is iodine in various
concentrations. According to Boddie et al.
(2000) and Leslie et al. (2005) Iodine have
long been used extensively as a teat dipping
active ingredient with concentrations
ranging from 0.10% to 1.0%. Iodine is a
broad-spectrum germicide and is
considered effective against all bacteria,
fungi, viruses, and bacterial spores that
cause mastitis (Philpot et al., 1978). As a
teat dipping, Iodine has been formulated
with a low pH for a long time to obtain a
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stable iodine concentration. The
concentration of iodine that is widely used as
a teat dipping is 0.05% (Pankey et al., 1983),
0.1% (Boddie and Nickerson, 1990), 0.175%
(Boddie et al., 1989), 0.25% ( Oliver et al.,
1991), 0.5% (Nickerson et al., 1986) and
1.0% (Eberhart et al., 1983). Although the
price is quite cheap and easy to obtain, the
use of iodine can be a residue in milk. A
significant increase in residue has been
found when iodine 1% is used as a teat
dipping. According to Boddie and Nickerson
(1989) Iodine residues increase in milk by 80
to 100 µg / L when 1% iodophor is used as
a teat dipping. Different results were shown
in the study of Vavrova et al. (2014) which
states that a concentration of 3% iodine is
the most effective choice for teat dipping
when compared with concentrations of 0.4%
and 1.5%. Unfortunately, Iodine residue
examination in milk in the study was not
carried out. According to Nickerson (2001),
another lack of Iodine is that it can irritate the
nipple skin, although this is denied by Foret
et al. (2003) which states that the use of
Iodine as a teat dipping does not irritate the
nipple.
Another teat dipping solution that
is widely circulating in the market is
chlorhexidine. Chlorhexidine is a colorless
solid organic compound, it is soluble in water
and usually comes in 2 forms, namely
chlorhexidine gluconate and chlorhexidine
acetate (King et al., 1977). The advantage of
using chlorhexidine is that it is not irritating
and has a residual effect which means it can
kill microbes for a long time. However, the
disadvantage of chlorhexidine is that it is
more expensive compared to Iodine.
Schultze and Smith (1970) challenged the
evaluation of the ability of chlorhexidine as a
teat dipping in reducing the level of S.
aureus infection in the udder. After being
challenged with an artificial infection with S.
aureus for 31 weeks, the results of his study
showed that 9 udders without the treatment
of teat dipping had infections and only 3
udders with the treatment of teat dipping had
infections.
Barnum et al. (1982) conducted a
study using DDBSA as a teat dipping
solution in dairy cows. The results showed
that the infection rate of Streptococcus
agalactiae was 62.5% and Staphylococcus
aureus was 75% without dipping with
DDBSA. Whereas dipping treatment with
DDBSA showed a much lower infection rate
of 12.5% for Streptococcus agalactiae and
21.5% for Staphylococcus aureus. The teat
dipping solution containing DDBSA works by
denaturing proteins, deactivating the
essential enzyme system, and disrupting
microbial cell membranes. Dodecylbenzene
sulfonic acid is also effective against Gram-
positive and Gram-negative bacteria and
yeast (Oura et al., 2002).
Currently, it has been tested and
tried out in the field of alternative antiseptics
for teat dipping from natural ingredients.
Research using the leaves of the cherry leaf
(Muntingia calabura L.) as a teat dipping has
been done by Kurniawan et al. (2013). The
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results of his study showed that the palm leaf
decoction (Muntingia calabura L) with a
concentration of 20% was able to reduce the
incidence of mastitis by up to 80%.
Purwantiningsih et al. (2017) in his research
using noni (Morinda citrifolia) fruit extracts
on the results of the CMT test. Noni (Morinda
citrifolia) has been known to have anti-
bacterial properties because it contains anti-
bacterial substances such as acubin, L.
asperuloside, alizarin, and some
anthraquinone substances. The results of
his research showed that noni fruit extract
can inhibit the growth and spread of bacteria
that cause mastitis thereby reducing the risk
of mastitis. Vala et al. (2013) and
Ramprabhu et al. (2014) evaluated the
ability of herbal Mastidip liquid (M / S Ayurvet
Limited, India) containing herbal viz,
Berberis lycium, Curcuma longa, Eucalyptus
globulus and other ingredients with certain
concentrations as teat dipping to reduce the
incidence of mastitis. The trial results show
that the application of teat dipping using
Mastidip liquid can maintain the health of
healthy udder animals, reduce the number
of SCC, and reduce the incidence of
mastitis. According to Waghmare et al.
(2013), Mastidip Liquid may work by creating
a barrier at the tip of the nipple thereby
reducing the chance of the infectious agent
entering it. Mastidip Liquid may also play a
role in helping reduce the microbial
population of the nipple skin after milking.
With alternative antiseptic studies made
from easily available local materials, it is
hoped that it will reduce the cost of
controlling mastitis cases, especially on
small-scale smallholder farms in poor and
developing countries. However, further
research is still needed to optimize the ability
of alternative antiseptic ingredients.
Conclusion
Until now, teat dipping, both before
and after milking is one of the most important
keys in mastitis prevention and control.
various teat dipping solutions are widely
available in the market both from chemicals
and natural ingredients, although further
testing is still needed to find out the
effectiveness of each teat dipping solution.
Since it is a very important factor in the
management of a dairy farming business,
every dairy cattle business should run a teat
dipping procedure to improve the quality of
milk produced.
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