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Influence of Bovine Mastitis on Lipolysis and Proteolysis in Milk

Department of Food Science

A. I. Saeman² and D. M. Galton

Department of Animal Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Lipolysis and proteolysis in milk were determined before, during, and after experimentally induced mastitis. Streptococcus agalactiae was infused into one quarter of five cows to elicit an infection. Milk protease activity was higher during infection, but milk lipase activity was unchanged. Lipolytic damage to milk fat and proteolytic damage to milk casein occurred in the udder prior to milking during an infection. Lipolysis increased due to increased susceptibility of the milk fat to lipase action during infection. The mechanism of the increased susceptibility of the fat to lipolysis was not determined.

After infections were eliminated, SCC, initial and stored FFA concentrations, and initial tryosine values returned to preinfection levels. However, after infections were eliminated, milk protease activity as determined by an increase in tyrosine values remained elevated as milk SCC returned to preinfection levels. Protease activity returned to preinfections levels within 10 d after SCC returned to preinfection levels.

¹ Present address: Crowley Foods, Inc., 145 Conklin Ave., Binghamton, NY 13902.

² Present address: National Mastitis Council, 1840 Wilson Blvd., Arlington, VA 22201.