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Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk
Year:
2006
Source of publication :
International Dairy Journal
Authors :
Merin, Uzi
;
.
Silanikove, Nissim
;
.
Volume :
16
Co-Authors:
Leitner, G., National Mastitis Reference Center, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan 50250, Israel
Krifucks, O., National Mastitis Reference Center, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan 50250, Israel
Merin, U., Department of Food Science, Institute of Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Lavi, Y., Hebrew University, Faculty of Agricultural, Food and Environmental Quality Sciences, P.O. Box 12, Rehovot 76100, Israel
Silanikove, N., Department of Ruminant Physiology, Institute of Animal Science, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
648
To page:
654
(
Total pages:
7
)
Abstract:
The effects of separate infection with four major pathogens frequently associated with the occurrence of subclinical mastitis in cows (Staphylococcus aureus, S. chromogenes, Escherichia coli and Streptococcus dysgalactiae) on milk quality for cheese production were studied for quarters of the same animal. Infection increased somatic cell count (SCC), modified leucocyte distribution, decreased lactose concentration and increased proteolysis of casein. Regardless of bacteria type, the plasmin activity in milk from the infected glands increased ∼2 fold compared with uninfected quarters. These changes were associated with increased rennet clotting time and decreased curd firmness for milk from infected glands, indicating that milk quality for cheese production was negatively affected by infection. Although the general pattern of bacterial invasion was similar, each type of bacteria elicited the above-described responses in a specific manner. SCC, commonly used by the dairy industry as a measure of milk hygienic quality, provided the poorest prediction of milk quality for cheese production in comparison to indices of proteolysis of casein. © 2006 Elsevier Ltd. All rights reserved.
Note:
Related Files :
Animalia
bacteria
biodiversity
casein
Dairy products
Diseases
Pathogens
plasmin
Streptococcus dysgalactiae
Show More
Related Content
More details
DOI :
10.1016/j.idairyj.2005.10.020
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
31926
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:06
Scientific Publication
Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk
16
Leitner, G., National Mastitis Reference Center, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan 50250, Israel
Krifucks, O., National Mastitis Reference Center, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan 50250, Israel
Merin, U., Department of Food Science, Institute of Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Lavi, Y., Hebrew University, Faculty of Agricultural, Food and Environmental Quality Sciences, P.O. Box 12, Rehovot 76100, Israel
Silanikove, N., Department of Ruminant Physiology, Institute of Animal Science, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk
The effects of separate infection with four major pathogens frequently associated with the occurrence of subclinical mastitis in cows (Staphylococcus aureus, S. chromogenes, Escherichia coli and Streptococcus dysgalactiae) on milk quality for cheese production were studied for quarters of the same animal. Infection increased somatic cell count (SCC), modified leucocyte distribution, decreased lactose concentration and increased proteolysis of casein. Regardless of bacteria type, the plasmin activity in milk from the infected glands increased ∼2 fold compared with uninfected quarters. These changes were associated with increased rennet clotting time and decreased curd firmness for milk from infected glands, indicating that milk quality for cheese production was negatively affected by infection. Although the general pattern of bacterial invasion was similar, each type of bacteria elicited the above-described responses in a specific manner. SCC, commonly used by the dairy industry as a measure of milk hygienic quality, provided the poorest prediction of milk quality for cheese production in comparison to indices of proteolysis of casein. © 2006 Elsevier Ltd. All rights reserved.
Scientific Publication
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