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Influence of Mastitis on Properties of Milk. III. Lactic Culture Inhibitory Activity and Inhibition Titers¹

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

ABSTRACT

The effect of mastitis on the inherent inhibitory activity and inhibition titers of milk and skimmilk for lactic streptococci was investigated using individual quarter samples. Acid production by two susceptible strains of Streptococcus cremoris (R1 and HP) and a resistant strain of Streptococcus lactis (C2) in Wisconsin Mastitis Test positive (WMT>25 mm) and negative (WMT<10 mm) raw milk and skimmilk was compared to acid production in heat-treated (90 C for 20 min) samples of the raw milk or skimmilk. There was no appreciable difference in acid production in the mastitis positive and negative heated samples of milk and skimmilk. The sensitive cultures were inhibited by the raw samples. Acid production by the sensitive cultures in mastitis positive and negative milks did not vary appreciably, but the inhibitory activity was more apparent in the positive skimmilks than in the negative skimmilks. Inhibition titers of the mastitis positive skimmilks for Cultures R1 and HP were approximately twice those of the mastitis negative samples. Culture C2 was not inhibited by any of the samples.

¹ Technical paper no. 7896 of the Texas Agricultural Experiment Station, College Station.