[SOUND]. One of the key characteristics of inflammation in any tissue, any animal, is the influx of leukocytes out of the blood, or white blood cells out of the blood, into the tissue. And that's certainly true in mastitis. They're coming out of the capillaries and they get in through the tissue into the milk and so we see different kinds. The somatic cells, they're called somatic cells in milk. Meaning again, that they have nuclei here to distinguish them from bacterial cells, which would not have a nucleus. These are coming from the body. And somatic cells in milk include other cells as well epithelial cells. But in terms of mastitis, we're really talking about leukocytes. These are PMNs, or polymorphonuclear neutrophils. There's phagocytic cells, macrophage is just a few examples down here macrophages. They are also phagocytic cells. You also have lymphocytes in the milk. As an indicator of inflammation in the mammary gland, the presence of these, and increasing concentration of these cells in the milk is a key indicator, a key demonstrating that there is an information in the mammary gland. Let's go to the next slide. So keep that in mind, and I'll get back to that here in a half a second. Mastitis does affect components in milk. There's a decrease in total solids. Total solids of course are made up of lactose, proteins, fat as well as minerals calcium, phosphorous, potassium. These are all decreasing. All those milk-specific components that we think of, and again, culminating here. Add all these up and you get the total solids, are decreasing. At the same time, you're getting an increase in immunoglobulins, because it is an immune response in terms of the inflammation. You're getting a lot more hydrolytic enzymes of various types that are starting to degrade proteins, starting to oxidize the fat, starting to change the characteristics of the milk. And these hydrolytic enzymes, we might think they're coming from the bacterial cells, and some do. But really a lot of it is coming from all those neutrophils and phagocytic cells as they're releasing their hydrolytic enzymes into the milk and starting to change the characteristics of the milk especially the milk proteins. We also see an increase in sodium. Now just as a reminder, milk is made in a cell. And usually the inside of a cell is high potassium, low sodium. The extra cellular fluid, the outside of a cell is high sodium, low potassium. So they're reversed in that sense. Milk itself is high potassium, low sodium. And what we'll see is when those epithelial cells, excuse me. When mastitis occurs in those epithelial cells the take junction between those cells starts to open up. So you're getting diffusion of the high potassium this way and sodium into the milk. And so you actually see an increase in sodium concentration. And people have used that as an indicator, you can get this little machines that basically in essence are measuring the concentration of sodium. You see a change in what they call electrical conductivity in the milk. And so, again, it's an indicator. This basically, the sodium concentration is increased because it's diffusing again, between the cells into the milk. Let's go the next slide. These hydrolytic enzymes again, are altering the proteins in the milk a bit. They're starting to just hydrolyze them a little bit. We can see that in terms of cheese yield. And so this is a graph giving just a general idea of what city impact of somatic cell count. Somatic cell count as a concentration of leukocytes, somatic cells in milk. And it's usually on a per millimeter basis. And here we have 600, 000. 6 x 10 to the 5th or 600,000 cells per mil. This will be 1.2 million cells per mil over here or 12 times 10 to the 5th. And you can see several things. As cheese yields goes down from about 100,000 cells to 200,000 cells, so this would be a cow that has really no infection. All milk, all milk of all species has Leukocytes in them. Always, all the time. The question is how much. And why is it increasing. And again mastitis will be a way that that is increased. They go up just a little bit her. We start to see a rapid drop, then it kind of comes off here a little bit. Quite a steep drop. But then when we get up here to, this would be cows that would have clinical mastitis. So very, very elevated leukocyte cell count. And you can start to see that the cheese yield starts to drop off because, again, those hydrolytic enzymes are starting to compromise the ability for that casein to make a nice tight curd. And you're losing a little bit of cheese yield. It's only, again we're talking about going from say this level down to here. So we're talking about one kilogram, say 11 or 12% loss from here to here. That's still clearly a very significant impact on cheese yield of somatic cell count. The middle bar in here would be cows, they probably have a sub clinical mastitis, where they have an elevated somatic cell count but they really, they haven't go on a clinical. So they have not go on this very, very high levels of somatic cells in the milk. [MUSIC]