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Effects of Subclinical Mastitis on Heat Stability of Fluid Milk

Gilbert Chandler Institute of Dairy Technology, Werribee, Victoria, Australia

ABSTRACT

The heat stability curves of milk taken from individual healthy and infected quarters of heifer and aged cows were examined at various stages of lactation.

It was found that at any given milking the maximum and natural heat stabilities of the milk drawn from the four quarters of healthy cows were always the same. The pooled milk from all quarters gave heat stabilities similar to those of the individual quarters. Variations in pH on different days of testing did not always cause changes in the heat stability of the the milk.

Milk drawn from infected quarters generally gave much lower heat stabilities than milk drawn from healthy quarters of the same cow at the same milking. This lower heat stability was associated with a higher pH of the milk. The heat stability curves of milk from infected quarters also showed a shift to the alkaline side.

The heat stability of mixed subclinical mastitic milk and uninfected milk could not be predicted from the heat stabilities of either milk. The heat stability of late-lactation milk was high and associated with high pH.

¹ Present address—Department of Agriculture, Adelaide, South Australia.