Veterinarija ir Zootechnika

The aim of this study was to make a new teat dip formula containing lactic acid and evaluate its stability and antibacterial activity by physico-chemical and microbiological tests. After selecting the concentrations of the thickener xanthan gum (0.67%) and lactic acid (6.3%), a teat dip solution was composed, which contains teat skin saving components: glycerol, sorbitol, oat and calendula extracts. According to the recipe, a teat dip solution of orange colour, homogeneous appearance, and a specific lactic acid smell was composed, the viscosity of which was 930–940 mPa*s., pH 2.7. Product physical, chemical properties and stability for 24 months were confirmed by realtime and accelerated stability studies. The teat dip solution remains homogenous, orange colour with a typical lactic acid smell, and did not become cloudy or flaky after 24 months following production. Viscosity reduction was determined after 6 months 33 mPa*s, i.e. it was 3.4%, while after 24 months, it was 12.7%. The measured pH value remains stable between 2.6 and 2.8 (P > 0.05). An antimicrobial