Cheese quality - Mastitis-effect on milk quality and quality of dai

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Mastitis-effect on milk quality and quality of dai

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=123
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Topic: Mastitis-effect on milk quality and quality of dai

Posted By: Guests
Subject: Mastitis-effect on milk quality and quality of dai
Date Posted: 22 Mar 2010 at 10:22pm

Can u pl tell me what mastitis does to milk composition and quality of dairy products?

Thanks

E

Replies:

Posted By: Guests
Date Posted: 22 Mar 2010 at 10:22pm

Could you let me have a few references?

Thanks!

Posted By: Guests
Date Posted: 22 Mar 2010 at 10:23pm

soon?

Posted By: Guests
Date Posted: 22 Mar 2010 at 10:23pm

Needed soon

Posted By: Guests
Date Posted: 22 Mar 2010 at 10:23pm

Eamon

In general total solids, lactose, casein and fat (usually) are reduced in concentration in mastitic milk. 'Blood proteins' in the milk show an increase in concentration and there is a marked increase in chloride concentration. There may also be pathogens present in the milk. The concentration of plasmin in addition to several other enzymes, including markers for inflammation, is also increased. Plasmin hydrolyses beta-casein and can contribute to yield problems with cheese.

Mastitic milk is usually less heat stable than normal milk and also may not coagulate with rennet. You can probably work out the implications if it were to be used in cheese and UHT milk and other products.

Bottom line manufacturers do not want mastitic milk in their supply for processing.

I suggest you use Google Scholar to obtain more information. Also look at problems and alternatives to using somatic cell counts to screen for mastitis. There are a few classic papers in J. Dairy Science. If I have time I might say more.