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The Relation of Mastitis to the Level of Ascorbic Acid and Certain other Constituents in Milk^*

Missouri Agricultural Experiment Station

ABSTRACT

As the result of a study of the ascorbic acid content of milk drawn from mastitis positive as compared to mastitis negative quarters, it is concluded that udder infections reduce the amount of ascorbic acid in the milk, the reduction being correlated in general with the severity of the infection. In early stages of mastitis the ascorbic acid of the milk was reduced about 10 per cent and in advanced cases it was reduced by as much as 30 to 50 per cent. It was shown that there is a trend toward an inverse relationship between ascorbic acid and chlorides in mastitis milk and also in the milk produced following perfusion of the mammary duct system with a hypertonic solution.

Long chain streptococci isolated from mastitis milk were shown to actually retard the rate of oxidation of ascorbic acid in vitro. A higher ascorbic acid oxidase content in mastitis milk was also ruled out as a factor causing the reduction in ascorbic acid.

The theory is advanced that the effect of mastitis upon the level of ascorbic acid in milk is exerted indirectly by producing a change in the selective permeability of the milk secreting cells in relation to the osmotic equilibrium existing between blood and milk.

^* Contribution from the Department of Dairy Husbandry, Missouri Agricultural Experiment Station, Journal series, No. 688.

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