Effect of storage on the electronic cell count of milk

Summary Using a standard method, the electronic cell count of formalin-treated milk usually increased during storage. This increase varied with the milk and was found to be due to a corresponding decrease in the effectiveness of the fat-dispersal procedure before counting. A more severe fat-dispersal procedure incorporated into the standard method resulted in a stable cell count being obtained. It was found that formalin must be added to milk within 24 h of milking to prevent lysis of the cells.