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266. The influence of “mastitis” upon the yield and quality of Cheddar cheese1

Published online by Cambridge University Press:  01 June 2009

C. K. Johns ,
T. J. Hicks  and
C. A. Gibson
C. K. Johns
Affiliation:
Department of Agriculture, Ottawa, Canada
T. J. Hicks
Affiliation:
Department of Agriculture, Ottawa, Canada
C. A. Gibson
Affiliation:
Department of Agriculture, Ottawa, Canada
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Extract

Milk of normal appearance from cows having a latent infection with Str. agalactiae yielded definitely less cheese than that from normal cows. Milk from cows free from “agalactiae” infection, yet classed as “abnormal”, behaved similarly. The lowered yield appeared to result from the lower casein and solids-not-fat contents of these “mastitis” milks.

With a single exception, the cheese made from these “mastitis” milks were not inferior in quality to those made from normal milks.

Type
Original Articles
Information
Journal of Dairy Research , Volume 11 , Issue 3 , September 1940 , pp. 298 - 304
Copyright
Copyright © Proprietors of Journal of Dairy Research 1940

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References

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