Udder

Lore & Background

The udder has been attested in Middle English as udder or uddyr, and in Old English as ūder, evolving from Proto-Germanic *eudrą and Proto-Indo-European *h₁ówHdʰr̥. It is cognate with words in Saterland Frisian, Dutch, German, Swedish, Icelandic, Vedic Sanskrit, Ancient Greek, and Latin. In culinary use, the udder of a slaughtered cow was prepared and consumed in times past in Ireland, Scotland, and northern England, and is still consumed in Italy, parts of Pakistan, Kenya, and some South American countries in dishes like teteun and ubres asada.

Reader's Guide

The udder is central to dairy production, and its health directly impacts milk yield and quality. Udder care and hygiene in cows is important in milking, aiding uninterrupted and untainted milk production and preventing mastitis. Products exist to soothe chapped skin, helping prevent bacterial infection and reducing irritation during milking. Nutritional supplements such as vitamin E have been demonstrated to improve udder health and reduce infection. The udder microbiome can act as a defense mechanism against infection, but the presence of Staphylococcus species on the teat apex can lead to intramammary infections (IMI), which are a leading cause of economic losses in the milk industry. Environmental factors such as bedding, milking equipment, and feces can seed raw milk with potential pathogens. Effective cleaning and sanitation of the cow's housing environment and udder surface help prevent contamination, though antimicrobial use requires consideration to prevent resistance.

Did You Know?

• The udder is equivalent to the breast in primates and other mammals.
• In cattle, camels, and deer, there are normally two pairs of mammary glands; in sheep and goats, there is one pair.
• Udder has been attested in Middle English as udder or uddyr and in Old English as ūder.
• The presence of Staphylococcus aureus on the teat apex can lead to intramammary infections that decrease milk production.