Hostname: page-component-7bb8b95d7b-5mhkq Total loading time: 0 Render date: 2024-09-12T16:31:03.088Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Mattick, A. T. R. et al. (1937). Int. Dairy Congr. Berlin, 11, 283.Google Scholar
(2) Price, W. V. (1934). Nat. Butter and Cheese J. 25, (21), 24.Google Scholar
(3) Marquardt, J. C. & Hucker, G. J. (1937). Tech. Bull. N. Y. St. agric. Exp. Sta. no. 242.Google Scholar
(4) Hastings, E. G. & Beach, B. A. (1937). J. agric. Res. 54, 199.Google Scholar
(5) Hastings, E. G. & Beach, B. A.(1939). J. agric. Res. 58, 543.Google Scholar
(6) Johns, C. K. & Hastings, E. G. (1938). Caned. J. Res. D, 16, 6.CrossRefGoogle Scholar
(7) Miller, W. T. (1936). N. Amer. Vet. 17, (3), 32.Google Scholar
(8) Peterson, E. H. et al. (1938). Cornell Vet. 28, 307.Google Scholar
(9) Johns, C. K. (1939). Unpublished data.Google Scholar
(10) Rowland, S. J. (1938). J. Dairy Res. 9, 42.CrossRefGoogle Scholar
(11) Davies, W. L. (1932). Analyst, 57, 79.CrossRefGoogle Scholar
(12) Van Slyke, L. L. & Price, W. V. (1932). Cheese, 2nd ed.New York: Orange Judd Publishing Co.Google Scholar
(13) Sommer, H. H. & Matsen, H. (1935). J. Dairy Sci. 18, 741.CrossRefGoogle Scholar
(14) Davis, J. G. & McClemont, J. (1939). J. Dairy Res. 10, 94.CrossRefGoogle Scholar
(15) Kelly, E. & Clement, C. E. (1923). Market Milk. New York: John Wiley and Sons, Inc.Google Scholar
(16) Dahlberg, A. C. et al. (1936). Tech. Bull N.Y. St. agric. Exp. Sta. no. 239.Google Scholar
(17) Rowland, S. J. & Zein-El-Dine, M. (1938). J. Dairy Res. 9, 174.CrossRefGoogle Scholar
(18) McDowall, F. H. et al. (1937). J. Dairy Res. 8, 31.CrossRefGoogle Scholar
(19) Hood, E. G. & White, A. H. (1927). Bull. Dom. Canad. Dtp. Agric. 79.Google Scholar