Mastitis is considered the most common and costly disease in the dairy industry. Detecting it early is easy and affordable with this cowside subclinical dipstick test.

Use this reliable on-farm test to detect subclinical mastitis in individual quarters before it progresses and causes harm to both your cows and your profits. This test specifically measures and quantifies LDH, a common enzyme in milk that indicates tissue damage.

Simply dip this semiquantitative dipstick test into fresh milk, and then shake the dipstick and compare it to the provided color chart after just three minutes. To determine the level, use the easy-to-read color blocks at 0, 50, 100, 200, and 500 μmol/L LDH.

Features:

• The Milk Mastitis LDH Test is designed to measure LDH (lactate dehydrogenase), an enzyme released into the milk when udder tissue is damaged and cells are compromised due to an infection.
• Studies show that measuring LDH activity in milk is an easy and cost-effective way to detect subclinical mastitis.
• Compared to SCC tests, testing for LDH is just as effective (if not more), is less expensive and provides earlier detection because LDH levels often increase earlier than SCC.
• While LDH is correlated to SCC, LDH is not as easily affected as SCC by other issues such as stress, nutrition, parity and stage of lactation, making it a more reliable indicator for determining an udder infection.
• This cowside test means getting a sample is as easy as milking your cow.

Interpretation of Results:

This test is intended solely for the estimation of LDH in fresh cow milk. The test is a screening tool and is not a laboratory reference method. It should not be used as a diagnostic test. Test results are not a diagnosis of disease. Consult a veterinarian before starting any treatment.

Instructions:

1. Follow your normal pre-milking udder prep procedure and then strip each quarter 3-5 times.
2. After the initial discard stripping, use the test as directed: Either strip milk directly onto the test pad or dip the test into a vial of milk. If testing a refrigerated sample, allow it to come to room temperature and shake the sample before testing. Quarter testing is recommended.
3. Shake off excess milk from the strip and then wait three minutes before comparing it to the color chart.

Store at room temperature 36 ̊F – 77 ̊F (2 ̊C – 25 ̊C) and refrigerate whenever possible.

Note: Avoid using test strips that have discolored after extended storage. The reagent pad on unused test strips should be yellow.