As a dairy expert with years of experience in the field of milk production and processing, I can assure you that the presence of blood and pus in milk intended for human consumption is not only undesirable but also strictly regulated and controlled.

Milk is naturally produced by the mammary glands of mammals, and under normal, healthy conditions, it does not contain blood or pus. However, there are instances where a cow may experience mastitis, which is an inflammation of the udder that can lead to an infection. When mastitis occurs, the milk from the affected quarter of the udder can contain pus, which is a thick fluid containing dead white blood cells, bacteria, and tissue debris.

The dairy industry has stringent quality control measures in place to detect and remove any milk that may be contaminated with pus or blood. Modern milking equipment is designed to separate and discard milk that does not meet quality standards. Additionally, milk is pasteurized, a process that kills bacteria and other pathogens, further ensuring the safety of the milk.

In summary, while it is theoretically possible for milk to contain small amounts of blood or pus under certain conditions, the regulations and processing techniques in place make it highly unlikely that such milk would reach consumers.

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Somatic cell counts greater than a million per teaspoon are abnormal and ��almost always�� caused by mastitis. When a cow is infected, greater than 90% of the somatic cells in her milk are neutrophils, the inflammatory immune cells that form pus. The average somatic cell count in U.S. milk per spoonful is 1,120,000.read more >>