As a dairy expert with a background in both animal husbandry and food science, I can confidently address the concerns regarding the presence of blood and pus in milk.

Firstly, it's important to clarify that milk produced by cows is naturally free of blood and pus. Blood and pus are not components of normal milk. However, there are a few scenarios where traces of blood or pus might inadvertently end up in milk:


1. Mastitis: This is an infection in the udder of a cow, which can cause inflammation and sometimes lead to the presence of pus in the milk. Modern dairy practices include rigorous testing and monitoring, and any milk from a cow with mastitis is typically discarded and not used for human consumption.


2. Milk Collection: During the milking process, if there is an injury or the milking equipment is not sterile, there is a very small chance that blood could be introduced into the milk. However, this is extremely rare due to the high standards of hygiene maintained in the dairy industry.


3. Processing: After collection, milk undergoes pasteurization, which is a heat treatment that kills bacteria and also any blood cells or pus cells that might be present. This process ensures the safety of the milk.

In conclusion, while it is theoretically possible for very small amounts of blood or pus to be present in milk under certain conditions, the likelihood is extremely low due to the stringent quality control measures in place throughout the dairy industry. The milk you purchase from stores is safe and free from these contaminants.

read more >>

A white blood cell is a normal part of blood. White blood cells are not pus. There are white blood cells in milk, In the dairy industry we closely monitor what we call the somatic cell count (SCC) of our cows and our milk. Somatic cell count (SCC) is a measurement of how many white blood cells are present in the milk.read more >>