INFLUENCE OF MASTITIS ON PROPERTIES OF MILK .2. ACID PRODUCTION AND CURD FIRMNESS

The effect of mastitis on acid production and curd firmness in skimmilk was investigated. Individual cow quarter-milk samples were categorized for mastitis by the Wisconsin Mastitis Test as negative (WMT<10 mm) or positive (WMT>25 mm). Acid production by single-strain cultures of Streptococcus lactis C2 and Streptococcus cremoris R1 was slower in the skimmilk from the positive samples than in the corresponding negative samples. The firmness of the coagulum at pH 5.0 and 4.8 produced by both cultures was over 70% lower in the positive skimmilk samples than in the corresponding negative samples. © 1969, American Dairy Science Association. All rights reserved.