Abstract
The alcohol test is used as the initial classification of milk in dairy farms. It’s used as a measure of the natural pH of milk, which is a critical factor for stabilizing casein micelles in milk serum phase during heating (Barros et al., 2000). In practical conditions the test could be also positive immediately after milking, and this type of milk is rejected by dairy processing industry. An experiment was conducted to evaluate the effects of negative energy balance and low level of blood glucose on incidence of alcohol-positive milk in Holstein high milking cows (Sobhani et al., 2002).
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