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Journal of Dairy Science Vol. 24 No. 5 383-398
© 1941 by American Dairy Science Association ®
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Mastitis. I. The Relationship of the Development ofMastitis to Changes in the Chlorine, Lactose and Casein Number of Milk*

A. H. Vanlandingham1, Chas. E. Weakley, Jr.1, E. N. Moore2 and H. O. Henderson3

West Virginia Agricultural Experiment Station, Morgantown, W. Va.

ABSTRACT

The secretion of milk of abnormal composition by cows with latent or chronic mastitis has been generally recognized for a long time. In 1937 Hastings and Beach (4) summarized the prevailing opinion that approximately ninety per cent of the cases of chronic mastitis are due to Streptococcus agalactiae and the remainder to other bacteria such as various species of Streptococcus, Staphylococcus, Micrococcus and varieties of Escherichia coli.

The most apparent chemical changes in milk due to mastitis or associated with mastitis are decreases in the fat, solids-not-fat, casein, lactose, ash and titratable acidity, and increases in water, non-casein nitrogen, chlorine and pH value. Certain of these chemical constituents have been determined in milk from diseased udders and compared with milk from non-infected udders as an indirect biochemical method for detecting mastitis. The chemical constituents most commonly determined for this purpose are the chlorine, the lactose, and the pH value of the milk.

FOOTNOTES

* Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 250.

1 Departments of Agricultural Chemistry, Animal Pathology, and Dairy Husbandry respectively.

2 Departments of Agricultural Chemistry, Animal Pathology, and Dairy Husbandry respectively.

3 Departments of Agricultural Chemistry, Animal Pathology, and Dairy Husbandry respectively.






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Copyright © 1941 by the American Dairy Science Association ®.