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<blockquote data-quote="TexasJerseyMilker" data-source="post: 1797713" data-attributes="member: 42782"><p>Generally people can use a California Mastits test. Its a plastic paddle with four depressions. You first squirt a few squirt from each quarter on the ground, which you should do anyway before milking. Then a squirt onto the paddle. Then you put some drops of the blue test solution in each one and gently swirl it around. If it thinckens that quarter has mastitis.</p><p></p><p>Also, if you are concerned you could pasteurize the milk using a kitchen thermometer. While stiiring,raise the temperature of the milk to 166F for a few seconds. Then put the pot in a sink of cold water to cool off, bottle and refridgerate.</p></blockquote><p></p>
[QUOTE="TexasJerseyMilker, post: 1797713, member: 42782"] Generally people can use a California Mastits test. Its a plastic paddle with four depressions. You first squirt a few squirt from each quarter on the ground, which you should do anyway before milking. Then a squirt onto the paddle. Then you put some drops of the blue test solution in each one and gently swirl it around. If it thinckens that quarter has mastitis. Also, if you are concerned you could pasteurize the milk using a kitchen thermometer. While stiiring,raise the temperature of the milk to 166F for a few seconds. Then put the pot in a sink of cold water to cool off, bottle and refridgerate. [/QUOTE]
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