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Subclinical udder infection with Streptococcus dysgalactiae impairs milk coagulation properties: The emerging role of proteose peptones

Subclinical udder infection with Streptococcus dysgalactiae impairs milk coagulation properties:... Subclinical mastitis, caused by different bacteria with similar milk composition and somatic cell count, impairs milk quality and its products differently through increased release of deteriorative enzymes into the milk. Milk from glands infected with Streptococcus dysgalactiae was almost identical in gross composition to milk from uninfected glands. However, yogurt and cheese made from commingled milk from the infected quarters exhibited inferior texture compared to yogurt and cheese made from uninfected ones. Proteose peptone was size-fractionated by gel filtration and the various fractions of milk from the infected glands were added to uninfected milk. This study demonstrated for the first time that addition of certain fractions to milk from uninfected glands resulted in altered milk coagulation properties. It is hypothesized that the infecting bacteria influence the immune system of the udder, which then impairs the qualities of the milk from infected quarters that is conventionally used for manufacturing dairy products. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Subclinical udder infection with Streptococcus dysgalactiae impairs milk coagulation properties: The emerging role of proteose peptones

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Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst:2008022
Publisher site
See Article on Publisher Site

Abstract

Subclinical mastitis, caused by different bacteria with similar milk composition and somatic cell count, impairs milk quality and its products differently through increased release of deteriorative enzymes into the milk. Milk from glands infected with Streptococcus dysgalactiae was almost identical in gross composition to milk from uninfected glands. However, yogurt and cheese made from commingled milk from the infected quarters exhibited inferior texture compared to yogurt and cheese made from uninfected ones. Proteose peptone was size-fractionated by gel filtration and the various fractions of milk from the infected glands were added to uninfected milk. This study demonstrated for the first time that addition of certain fractions to milk from uninfected glands resulted in altered milk coagulation properties. It is hypothesized that the infecting bacteria influence the immune system of the udder, which then impairs the qualities of the milk from infected quarters that is conventionally used for manufacturing dairy products.

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References