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Last Updated: October 18, 2012
(All PDF's on this page require Adobe Acrobat Reader)

Bactoscan measures the number of bacteria present in the sample of milk. Bacteria can lead to product quality and food safety issues. High bacteria levels can be caused by unclean equipment, improper sanitizing practices, inadequate udder preparation, mastitis infection or cooling problems. High bactoscan counts are followed up with supplementary LPC and TCC tests to help identify the source of the problem.

Useful Tools For Managing Bactoscan Levels:

1. Check all Milk Contact Surfaces - Milking Equipment

2. Check Cooling and Storage Temperatures

3. Check all Milk Contact Surfaces - Cows and Environment. Ensure Optimum Milking Hygiene - milk clean, dry teats!

4. Test Water Quality - Milk Production linked to water quality, quantity by Hugh Maynard

5. Check Vacuum Lines

6. Culture to determine presence of cows shedding high numbers of bacteria or organisms - (e.g., Prototheca)

Evaluate your farm using this Bacteria Investigation Report (10KB PDF)


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