In order to understand why a cow’s milk tastes, it is necessary to have an idea of the possible factors that influence its composition and properties. It happens that a healthy and strong buren gives a long time high-quality and tasty milk, but suddenly its taste characteristics begin to change - a bitter aftertaste appears. To avoid this trouble, you need to know about the possible causes of this phenomenon and how to immediately solve the problem, if it arose.
Factors affecting bitterness
The most common reason why a cow changes the taste of milk is a serious disorder in the liver of an animal. Bacteria, viruses, parasites and toxins can disrupt the functioning of this organ. With a weak metabolism and impaired blood circulation is likely to become infected with hepatitis.
A sick liver immediately lets know about the failures in its work through bitter milk in a cow. In addition, when the liver diseases in the animal appear characteristic symptoms:
- vomiting and loose stools;
- body temperature rises, and breathing quickens;
- the liver area swells up and it becomes visible to the naked eye, and the animal reacts painfully to the palpation of this organ;
- milk secretion is significantly reduced and the quality of milk changes - it becomes more fluid and watery.
Curvature of the gallbladder and problems with the size of the bile ducts are the most common anomalies since birth for many representatives of the cattle. Deformation of these organs leads to a delay in the body bile. This is not the best effect on the characteristics of milk, it acquires a yellowish tint and a bitter taste.
In the hot season, when bacteria are most prone to active reproduction, cows may develop leptospirosis (damage to the capillaries, kidneys, liver and muscles due to their intoxication). This disease is usually asymptomatic and prolonged. It rarely happens that a disease manifests itself through fever, diarrhea, jaundice or dark urine.
Asymptomatic leptospirosis always affects the characteristics of the milk of a cow; that is, it degrades its taste.
When an infection is introduced (in the process of violation of the rules of milking and in the case of non-compliance with the sanitary rules for keeping an individual), udder mastitis may develop. This ailment is acute and chronic. The acute form causes various complications in the animal, up to udder edema followed by gangrene. When the disease is neglected, the milk is decanted with purulent clots and even with blood.
Chronic mastitis makes expressed milk non-uniform and watery in appearance. It decreases fat and in the composition there are uncharacteristic particles of flakes and clots. Such milk is impossible to drink because of its sharp bitterness.
If you suspect mastitis products should be given to a laboratory study. If bacterial sticks and cells are found in the composition during inflammation, it means that this disease affected the taste of the product and brought bitterness to it.
Metabolic processes in the body, worms
Overabundance in the body of acetoacetic acid and acetone Burenka (in case of metabolic disturbances) leads to the fact that these substances inevitably fall into the body fluid, which causes a bitter taste of milk.
Increased acidity of the stomach and blood sugar levels can also trigger changes in the composition of dairy products. Strong drafts in the stall room are often the causes of colds and inflammation of appendages in Burenka.
A possible cause can also serve as an infection of the animal with helminths. As a result of their vital activity, parasites secrete a large amount of waste that can disrupt the natural processes in the body of a healthy individual.
In the summer, cows have bitter milk quite often. This is due to the fact that fresh herbs, such as chamomile, wormwood, wild rowan, yarrow, greatly change the taste characteristics of the product.
Purchased milk may be rancid due to non-compliance with the conditions of transportation and storage prior to sale. Unscrupulous sellers may also put an expired product on the shelves for the purpose of selling it without deduction or balances.
Thus, any bacteria trapped in the sterile environment of milk decompose its fatty component into butyric acid and other organic substances that impart a rancid taste to milk.
Another reason for this phenomenon is the upcoming calving of a cow. Two months before calving change the taste and beneficial properties of milk. A person during this period is not recommended to use the product, but it is possible to give liquid with bitterness to pets.
Solution to the problem
If cow's milk tastes purchased, then it is absolutely impossible to drink it. This taste indicates the deterioration of the product. By consuming it, you can seriously harm the body. In a poisoned person, the stomach gets upset or even a severe intestinal infection breaks out.
If the domestic cow is just starting to taste bitter milk, then the problem is not difficult to solve, the main thing is to understand the reasons for this phenomenon in time.
Is it possible, noticing the bitterness of milk in a domestic cow, to correct the situation without consequences for the body? There is a popular method of giving a good taste to the product. Fresh milk should be heated to 40 degrees and immediately cooled. This procedure neutralizes all microorganisms and makes possible the use of the product by man.
When the first bitterness appears in the milk after milking, it is imperative to find out the cause of this phenomenon. Any abnormalities in the body and cattle diseases can be treated in the early stages of their detection. The only thing that cannot be corrected is the anomalies of the organs of the animal that he had had since birth, and which affect the poor quality of the milk produced. To use the products of these cows is not worth it.
For the prevention of helminth infections, it is recommended that cows be fed with antiparasitic drugs in the spring and autumn. Be sure to perform this procedure after the end of the free range season. With a shortage of nutrients in the diet of the cows (necessarily in the cold), you should add sugar cubes to its food to increase glucose and inject subcutaneous vitamins.
With the stagnation of bile, you need to contact the veterinarian, who, depending on the stage of the disease, will prescribe the necessary medications for recovery.
During milking, it is necessary to follow the elementary rules of hygiene: wash the udder with clean boiled water and wipe it with a clean towel. The first jets must be delivered in a separate container. This is due to the fact that they contain an increased amount of reductase. This substance in large quantities gives a bitter aftertaste to the product. At the same time, milk yield obtained at different time intervals should be stored in separate containers and not mixed.
Dishes in which milk is decanted should be sterile. It should be stored in a container with the lid tightly closed to avoid the entry of bacteria.
Observance of all preventive measures as well as hygienic procedures will allow to get always tasty and fresh milk from a domestic cow without any bitterness.
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