Mastitis and milk

[TroutRiver]

If a goat that I'm milking has mastitis, can I pasteurize the milk and use it for cheesemaking and baking, or should I just dump it?

I did a CMT test today on the milk from one of my half gallon jars of goat milk from the last few days, and it congealed, which means at least 1 of the 2 does that I'm milking has mastitis . I don't know who yet, I will have to test them individually now that I know. Will cooking the milk make it ok to use, or do I have to throw it out?

I have been completely stripping them out when I've milked for the last few days, but their previous caretaker/owner did not usually milk them dry.

[gone-a-milkin]

Pasteurizing will kill the bacteria, yes.

[Alice In TX/MO]

I hope I don't get in trouble for speaking short and sweet, but it's 4:30 AM, and my mind is .... not at its best!

Do you know that using the CMT once doesn't tell you much? Using it on pooled milk ..... or old milk..... doesn't tell you much.

It is designed for cattle, and goats have a different level of somatic cells naturally.

The CMT is used in goats on a regular basis on fresh from the teat milk (after squirting the first few streams and disposing of them), and you watch for a sudden change from previous tests to indicate that there's a problem.

Unless you test each goat and see a HUGE gelling issue from one goat or one half of an udder, I wouldn't jump to conclusions.

Look at the "testing for mastitis" sticky at the top of this main goat board page. Take CLEAN samples from each half of each goat you are milking, and send them in to be tested. Ask for the lab to run the sensitivity test so that you will know exactly what medication to use.

You need good info before you start treating or worrying.

Have you seen any blood, clumps, weird milk, hot udder, or other symptoms?

[TroutRiver]

Originally Posted by Alice In TX/MO

Have you seen any blood, clumps, weird milk, hot udder, or other symptoms?

No, it looks fine. But I tasted it for the first time a couple days ago, and it tasted a little off. It had a goaty taste and was less than 48 hours old, and I am very careful about using clean supplies and jars. I've heard that can also be due to mineral deficiency, though. And these are definitely not the healthiest goats.

[Alice In TX/MO]

How quickly are you getting it chilled? That's usually a big factor, too.

Did you get a good loose high-copper mineral?

Can you copper bolus the new ladies?

Here's the recent thread with LOTS of info about diagnosing off flavor milk.

Milk tasting off.....

[NewlandNubians]

Well I can promise you, storebought milk has mastitis milk in it and it's just pasteurized and sent on its merry way. They have to stay under a certain level for SSC and so long as the bulk tank is low enough, every drop counts. So for what that is worth, that is what most people drink. I prefer if I can to dump the mastitis milk when I am aware of it, but in the beginning stages you can't really tell much is wrong with it and you are very likely resistent to the bad bacteria anyways. So it shouldn't do much harm. But again, if I had the choice, personally I would dump the 'bad' milk.