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Influence of Mastitis on Properties of Milk. IX. Isolated Caseins¹

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

ABSTRACT

The influence of mastitis on properties of _s-, ß-, and -caseins was investigated. Casein fractions were isolated from Wisconsin Mastitis Test negative (WMT < 10 mm) and positive (WMT > 20 mm) milks. Casein from positive milk was not hydrolyzed as rapidly by rennet as casein from negative milk, but -casein from positive milk was hydrolyzed more rapidly than -casein from negative milk. Some preparations of -casein from positive milk did not stabilize _s- and ß-caseins against precipitation by calcium while other preparations were less effective than -casein from negative milk in stabilizing calciumsensitive caseins. Whole casein and -casein preparations from positive milk contained higher concentrations of sialic acid. The phosphorus content and micelle forming properties of _s- and ß-caseins were not influenced by mastitis.

¹ Technical paper 10642 of the Texas Agricultural Experiment Station, College Station.

² Present address: Phil's Industries Ltd., Calgary S.W., Alberta, Canada.