Abatement of the clostridial load in the teats of lactating cows with lysozyme derived from donkey milk

The use of a sterilized product for washing cows’ ud-ders before milking may be useful to reduce or prevent Clostridium tyrobutyricum contamination, the main cause of the late-blowing defect in hard and semi-hard cheeses. The aim of this research was to evaluate the antibacterial efficacy of an experimental formula con-taining 15% condensed donkey milk (lysozyme content 825 mg/L). The antimicrobial activity of condensed milk was first evaluated in vitro, using the disk diffu-sion method, on the following microorganisms: Bacillus megaterium, Bacillus mojavensis, Clavibacter michi-ganensis, and Clostridium tyrobutyricum. These results were compared with the effects of 2 antibiotics, ampicil-lin (100 mg/mL) and kanamycin (50 mg/ mL), and a commercial pre-dipping formula. The results showed that the inhibitory activity of lysozyme from donkey milk on all the considered microorganisms was higher than that of the commercial product and similar to that of the 2 antibiotics. Next, the formula with lysozyme was compared with a commercial pre-dipping formula on 48 lactating cows (24 cows in each group). Skin tests were performed on teats before and after pre-dipping. Results showed that the formula with condensed milk significantly reduced the clostridial load detected on the skin of cows’ teats before cleaning (−55.61% vs. −27.99%) and in the bulk milk of the experimental group compared with the control group with commer-cial product (−52.53% vs. −32.42%).