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

被引：20

作者：

HAMPTON, O

RANDOLPH, HE

机构：

[1] Department of Animal Science, Texas A&M University, College Station

来源：

JOURNAL OF DAIRY SCIENCE | 1969年 / 52卷 / 10期

关键词：

D O I：

10.3168/jds.S0022-0302(69)86793-7

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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.

引用

页码：1562 / &

共 10 条

[1]

ASHWORTH US, 1967, J DAIRY SCI, V50, P1078, DOI 10.3168/jds.S0022-0302(67)87678-1

[2]

DOAN FJ, 1941, J DAIRY SCI, V24, P825

[3] EFFECT OF LACTIC-STREPTOCOCCAL AGGLUTININS IN MILK ON CURD FORMATION AND MANUFACTURE OF COTTAGE CHEESE [J].