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The Relation of Chlorine and Catalase Content of Milk to its Curd Tension^*

University of Wisconsin, Madison, Wisconsin, and Lakeshire-Marty Co., Division of The Borden Co., Plymouth, Wisconsin

ABSTRACT

The tension of the curd produced under standard conditions in the 24-hour product of each of six herds was noted frequently throughout a period of six months. The product of one herd (No. 4) had an average curd tension approximately twice as great as that of the other five herds and is believed to represent what one would expect to obtain from a group of cows with healthy udders. The low curd tension of four of the remaining five herds is believed to be due to the high incidence of chronic mastitis in these herds, since the product thereof was abnormally high in catalase and in chlorine. The low curd tension noted in the product of the remaining herd (No. 5) is believed due to the genetic pattern of the members of the herd since the chlorine and catalase content of its product was normal.

The record of the four herds indicates them to be agents of low value for the production of milk both from the standpoint of quantity and quality of milk.

^* Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.