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Influence of Mastitis on Properties of Milk. II. Acid Production and Curd Firmness¹

Department of Animal Science, Texas A&M University, College Station 77843

ABSTRACT

The effect of mastitis on acid production and curd firmness in skimmilk was investigated. Individual cow quarter-milk samples were categorized for mastitis by the Wisconsin Mastitis Test as negative (WMT<10 mm) or positive (WMT>25 mm). Acid production by single-strain cultures of Streptococcus lactis C2 and Streptococcus cremoris R1 was slower in the skimmilk from the positive samples than in the corresponding negative samples. The firmness of the coagulum at pH 5.0 and 4.8 produced by both cultures was over 70% lower in the positive skimmilk samples than in the corresponding negative samples.

¹ Technical paper no. 7895 of the Texas Agricultural Experiment Station, College Station.

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