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Subclinical udder infection with Streptococcus dysgalactiae impairs milk coagulation properties: The emerging role of proteose peptones
Year:
2008
Source of publication :
Dairy Science and Technology
Authors :
Bernstein, Solange
;
.
Merin, Uzi
;
.
Silanikove, Nissim
;
.
Volume :
88
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
Facilitators :
From page:
407
To page:
419
(
Total pages:
13
)
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.
Note:
Related Files :
bacteria
Bacteria (microorganisms)
cheese
Intramammary infection
milk quality
Streptococcus dysgalactiae
Yogurt
Show More
Related Content
More details
DOI :
10.1051/dst:2008022
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
30816
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:57
You may also be interested in
Scientific Publication
Subclinical udder infection with Streptococcus dysgalactiae impairs milk coagulation properties: The emerging role of proteose peptones
88
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
Subclinical udder infection with Streptococcus dysgalactiae impairs milk coagulation properties: The emerging role of proteose peptones
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.
Scientific Publication
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