Pankey J W, Boddie R L, Nickerson S C
J Dairy Sci. 1985 Feb;68(2):462-5. doi: 10.3168/jds.S0022-0302(85)80846-8.
Two new teat dip formulations were evaluated against Streptococcus agalactiae and Staphylococcus aureus in half-udder, experimental challenge studies. The first product contained a combination of 1.9% linear dodecyl benzene sulfonic acid - .55% iodophor. Incidence of infection was reduced 52.7 and 70.7% for Streptococcus agalactiae and Staphylococcus aureus in dipped quarters compared to undipped controls. The second formulation was a barrier-type product consisting of milk protein solubilized with lauryl sulfate, a surface active detergent and 4.8% glycerin. Rates of infection were reduced 60.3 and 67.9% for Streptococcus agalactiae and Staphylococcus aureus.
