Co-Authors:
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Fleminger, G., Department of Molecular Microbiology and Biotechnology, George Wise Faculty of Life Sciences, Tel-Aviv University, Israel
Komanovsky, J., Department of Molecular Microbiology and Biotechnology, George Wise Faculty of Life Sciences, Tel-Aviv University, Israel
Silanikove, N., Institute of Animal Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Bernstein, S., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Leitner, G., National Mastitis Reference Center, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan 50250, Israel
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. © 2008 INRA EDP Sciences.
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