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.