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Journal of Dairy Science Vol. 56 No. 8 1017-1024
© 1973 by American Dairy Science Association ®
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Composition of Proteins in Milk with Varying Leucocyte Contents1

G. F. W. Haenlein, L. H. Schultz2 and J. P. Zikakis

Department of Animal Science and Agricultural Biochemistry, University of Delaware, Newark 19711

ABSTRACT

A total of 237 quarter samples from 34 Holstein and 26 Guernsey cows were collected within 7 days. Leucocyte counts by the Wisconsin Mastitis Test and pH were determined within a few hours after collection. Skim milk was analyzed for total proteins, caseins, and whey proteins as well as for the electrophoretic fractions of {alpha}s1-, ß-, and {kappa}-casein, ß-lactoglobulin, serum albumin, {alpha}-lactalbumin, and immunoglobulins. Except for total protein contents, all other concentrations changed with increasing leucocyte counts in each breed. Milk samples with higher leucocyte counts had less total casein, lower ratios of casein to total protein, and higher contents of total whey proteins than samples with lower leucocyte counts. They also showed decreased amounts of {alpha}s1-casein, ß-casein, ß-lactoglobulin, and {alpha}-lactalbumin while amounts of immunoglobulins, serum albumin, {kappa}-casein, other unidentified proteins, and pH increased. Leucocyte counts were higher in advanced stages of lactation and with higher age of cows. No relationships between leucocyte counts and genetic polymorphisms of proteins were found. Bacteriological tests showed less growth in samples with lower leucocyte counts.

FOOTNOTES

1 Published with the approval of the Director of the Delaware Agricultural Experiment Station as Miscellaneous Paper 653, Contribution 10 of the Department of Animal Science and Agricultural Biochemistry, University of Delaware, Newark.

2 Department of Dairy Science, University of Wisconsin, Madison 53706.






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