Influence of Mastitis on Properties of Milk. II. Acid Production and Curd Firmness

Hampton, Otto; Randolph, H.E.

doi:10.3168/jds.s0022-0302(69)86793-7

Cited by 18 publications

(5 citation statements)

References 9 publications

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“…Many authors (e.g. Hampton & Randolph, 1969) have found similar reductions in CS with mastitic milk, and other authors (Feagan et al 1972;Ali et al 1980) have reported a simultaneous increase in RCT, which was not found here. Inclusion of high SCC milk at 10, 20 or 30 % had a marked effect on the composition of the cheeses and whey samples in both experiments.…”

Section: Effects Of Inclusion Of High Scc Milk In Bulk Milk Supply Fosupporting

confidence: 51%

Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese

Grandison

Ford

1986

Journal of Dairy Research

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Cheddar cheeses were prepared from low somatic cell count (SCC) milks and from milks containing 10, 20 and 30 % added high SCC milk to give modestly elevated SCC. Increased SCC in the milk were associated with a reduction in the coagulum strength and an increase in moisture content of the cheeses. Cheese texture was affected significantly as judged both by the findings of an assessment panel and by instrumental physical measurement. The panel scores for flavour were also slightly altered. It was concluded that even a small increase in SCC is detrimental to cheese composition and quality, although no significant effects on yield were detected. Relationships between cheese yield, composition and properties, coagulation properties and composition of the milk were also studied. Yield was related to the total solids and fat in the milk but not to the coagulation properties or the flavour or texture of the cheeses. Coagulum strength, cheese composition and cheese texture were strongly interrelated.

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Section: Effects Of Inclusion Of High Scc Milk In Bulk Milk Supply Fosupporting

confidence: 51%

Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese

Grandison

Ford

1986

Journal of Dairy Research

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“…The higher pH indicated lower activity of the starter culture and hence a lower acid production. According to Hampton and Randolph (1969), acid production by single-strain cultures of Streptococcus lactis C2 and Streptococcus cremosis R1 is slower in mastitis-positive milk. High-SCC milk has a higher level of leukocytes, which produce antimicrobial factors (Sordillo and Streicher, 2002) that could inhibit development of the starter culture and so delay the fall in pH and, consequently, the action of the rennet.…”

Section: Effect Of Scc On Cheese Manufacturementioning

confidence: 99%

Effect of Somatic Cell Count on Prato Cheese Composition

Mazal

Vianna

Santos

et al. 2007

Journal of Dairy Science

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The objective of this research was to evaluate the effect of 2 levels of somatic cell counts (SCC) in raw milk on Prato cheese composition, protein and fat recovery, cheese yield, and ripening. A 2 x 6 factorial design with 3 replications was performed in this study: 2 levels of SCC and 6 levels of storage time. Initially, 2 groups of dairy cows were selected to obtain low (<200,000 cells/ mL) and high (>600,000 cells/mL) SCC in milks that were used to manufacture 2 vats of cheese: 1) low SCC and 2) high SCC. Milk, whey, and cheese compositions were evaluated; clotting time was measured; and cheese yield, protein recovery, and fat recovery were calculated. The cheeses were evaluated after 5, 12, 19, 26, 33, and 40 d of ripening according to pH, moisture, pH 4.6 soluble nitrogen, 12% trichloroacetic acid soluble nitrogen as a percentage of total nitrogen, and firmness. High-SCC milk presented significantly higher total protein and nonprotein nitrogen and lower true protein and casein concentrations than did low-SCC milk, indicating an increased whey protein content and a higher level of proteolysis. Although the pH of the milk was not affected by the somatic cell level, the cheese obtained from high-SCC milk presented significantly higher pH values during manufacture and a higher clotting time. No significant differences in cheese yield and protein recovery were observed for these levels of milk somatic cells. The cheese from high-SCC milk was higher in moisture and had a higher level of proteolysis during ripening, which could compromise the typical sensory quality of the product.

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“…The composition of cheese and cheese yield are influenced by the milk used so that cheeses made from mastitic milk are usually of poor quality and yields are low (Sommer & Matsen, 1935;Scott, 1967;Hampton & Randolph, 1969;Tallamy, Randolph & Dill, 1969;Erwin, Hampton & Randolph, 1972). As part of our studies on the influence of cold storage on casein distribution in milk and on cheese-making (Ali, Andrews & Cheeseman, 1980), it was important to study the effects of varying somatic cell count on both casein distribution between the soluble and micellar phases in milk and also on parameters related to subsequent cheese-making, using both fresh and stored milks.…”

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confidence: 99%

Influence of elevated somatic cell count on casein distribution and cheese-making

Ali¹,

Andrews²,

Cheeseman³

1980

Journal of Dairy Research

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The effects of increased somatic cell count, whether caused by infection or by experimental infusion of bacterial endotoxin, on the distribution in milk of caseins between the micellar and soluble forms were investigated. The relationship of somatic cell count to some cheese-making parameters was also studied. With quite modestly elevated cell counts (2-3 x 10 6 /ml) increases of up to 37 % in total casein in the soluble phase were observed, most of which was contributed by /^-casein, while K-and a sl -caseins increased only slightly. With storage at 4 °C, the concentrations of all the caseins, Ca and phosphate in the soluble phase increased substantially during the first 48 h, but this was followed by a slight decline on further storage. Rennet clotting time, losses of fat in whey, curd moisture, and losses in curd yield and rigidity were all greater the higher the somatic count. Clear differences were detectable in these parameters between milks of very low cell count (e.g. 5 x 10 4 cells/ml) and milks with counts more typical of those found in bulk supplies (e.g. about 5 x 10 5 cells/ml). If these findings can be reproduced in commercial practice even a modest reduction in bulk milk somatic cell counts might be expected to bring definite benefits.Udder infections modify milk composition by altering membrane permeability within the mammary gland and by reducing synthesis of milk components. Mastitisinduced changes in the gross composition of milk as well as changes in the relative proportions for the individual milk proteins and minerals are well established (O'Donovan

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Influence of Mastitis on Properties of Milk. II. Acid Production and Curd Firmness

Cited by 18 publications

References 9 publications

Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese

Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese

Effect of Somatic Cell Count on Prato Cheese Composition

Influence of elevated somatic cell count on casein distribution and cheese-making

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