If you are a dairy farmer, a milk processor, or a consumer of milk products, you may have heard of the term “last production of milk” or “LPM” and wondered what it means and why it is relevant. In this blog post, we will explain what the last production of milk is, how it is determined, and why it matters for the quality and safety of milk products.
What is the last production of milk?
The last production of milk (LPM) refers to the last batch of milk that a cow produces before it is dried off or stopped from lactating for a period of time. Drying off is a natural process that occurs when a cow reaches the end of its lactation cycle, which typically lasts for 305 days on average. During this time, the cow produces milk that gradually decreases in quantity and quality as the cow’s body prepares for a period of rest and recovery.
The LPM is significant because it contains a higher concentration of somatic cells, which are cells that are naturally present in milk and play a role in the cow’s immune system. Somatic cells are mostly white blood cells and epithelial cells that can increase in number when a cow experiences stress, infection, or inflammation in the udder. High somatic cell counts (SCC) in milk are associated with a higher risk of mastitis, which is an udder infection that can affect the quality and safety of milk products.
How is the last production of milk determined?
The last production of milk can be determined in several ways, depending on the context and purpose. In some cases, it may be based on a specific date or time when the cow is dried off, such as the end of the lactation cycle or a scheduled dry period. In other cases, it may be based on the SCC level of the milk, which can be measured using various methods, such as flow cytometry or microscopy.
The SCC level of milk is an important indicator of the quality and safety of milk products, as it reflects the level of infection or inflammation in the udder. In general, the lower the SCC level, the better the milk quality and safety. The European Union has set a legal limit of 400,000 somatic cells per milliliter (SCC/mL) of milk for cow’s milk, while some countries and processors may have stricter standards or guidelines.
Why does the last production of milk matter?
The last production of milk matters for several reasons, including the following:
- Milk quality and safety: The SCC level of milk can affect the quality and safety of milk products, as high SCC levels can lead to lower milk yield, shorter shelf life, and increased risk of contamination or spoilage.
- Animal welfare: The last production of milk can affect the health and welfare of cows, as high SCC levels may indicate a higher risk of mastitis, which can cause pain, discomfort, and stress in cows.
- Economic viability: The last production of milk can affect the profitability and sustainability of dairy farming, as high SCC levels may result in lower milk prices, increased veterinary costs, and reduced milk yield.
In conclusion, the last production of milk refers to the final batch of milk that a cow produces before it is dried off, and it can have implications for the quality, safety, and welfare of milk products and cows. By monitoring and managing the SCC level of milk, dairy farmers and processors can ensure that their milk products meet the standards and expectations of consumers and regulators. As a consumer, you can check the SCC level of the milk products you buy and choose products that meet your preferences and values.
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