The effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was manufactured in a pilotscale factory using milk of low bulk milk cell count (BMCC) from herds in early (LE) and late (LL) lactation, and milk of high BMCC from herds in early (HE) and late (HL) lactation. The deleterious effect of an elevated BMCC on product yield and quality in late lactation was clear. Cheese made from LL milk was significantly superior to that made from HL milk for most yield and quality characteristics measured.Stage of lactation also affected cheese yield and quality, as evidenced by the lower recovery of fat and poorer flavour score for cheese from LL milk compared with that manufactured from LE milk. The observed differences could be explained largely by differences in raw milk composition. We conclude that the effect of stage of lactation was magnified by an elevated BMCC, and that many of the problems encountered when processing late season milk could be overcome by containing mastitis at this time.Bulk milk cell count (BMCC) is a measure of the number of somatic cells in bulk milk and is a commonly used and reliable indicator of the incidence of subclinicalmastitis within a dairy herd (Eberhart et al. 1982). Such subclinical mastitis is usually caused by pathogenic bacteria colonizing the teat cistern (Anon. 1971), and the resulting inflammation can have marked effects on gross milk composition. Damage sustained by the mammary epithelium as a result of mastitis leads to the reduced synthesis and secretion of milk components synthesized de novo. At the same time, the tight junctions between the mammary epithelial cells often rupture, allowing the free influx of serum components from the extracellular fluid into the milk (Kitchen, 1981). These components include a range of hydrolytic enzymes which further modify milk composition via the breakdown of casein and fat (Grieve & Kitchen, 1985). Thus, during mastitis there are generally decreases in concentrations of milk fat, lactose and casein, and increases in concentrations of whey proteins (Auldist et al. 1995).The precise effects of BMCC on the yield and quality of dairy products are less well known. Some researchers have observed the poor coagulating properties of t Present address and correspondence: Dairying

Cranial cruciate ligament rupture (CR) is a degenerative condition in dogs that typically has a non-contact mechanism. Subsequent contralateral rupture often develops in dogs with unilateral CR. Synovitis severity is an important factor that promotes ligament degradation. Consequently, we wished to evaluate the utility of arthroscopy for assessment of stifle synovitis in dogs with CR. Herein, we report results of a prospective study of 27 dogs with unilateral CR and bilateral radiographic osteoarthritis. Arthroscopic images and synovial biopsies from the lateral and medial joint pouches were obtained bilaterally and graded for synovial hypertrophy, vascularity, and synovitis. Synovial tartrate-resistant acid phosphatase-positive (TRAP+) macrophages, CD3+ T lymphocytes, Factor VIII+ blood vessels, and synovial intima thickness were quantified histologically and related to arthroscopic observations. Risk of subsequent contralateral CR was examined using survival analysis. We found that arthroscopic scores were increased in the index stifle, compared with the contralateral stifle (p<0.05). Numbers of CD3+ T lymphocytes (SR = 0.50, p<0.05) and TRAP+ cells in joint pouches (SR = 0.59, p<0.01) were correlated between joint pairs. Arthroscopic grading of vascularity and synovitis was correlated with number density of Factor VIII+ vessels (SR>0.34, p<0.05). Arthroscopic grading of villus hypertrophy correlated with numbers of CD3+ T lymphocytes (SR = 0.34, p<0.05). Synovial intima thickness was correlated with arthroscopic hypertrophy, vascularity, and synovitis (SR>0.31, p<0.05). Strong intra-observer and moderate inter-observer agreement for arthroscopic scoring was found. Dog age and arthroscopic vascularity significantly influenced risk of contralateral CR over time. We conclude that arthroscopic grading of synovitis is a precise tool that correlates with histologic synovitis. Arthroscopy is useful for assessment of stifle synovitis in client-owned dogs, and could be used in longitudinal clinical trials to monitor synovial responses to disease-modifying therapy.

SummaryThe influence of diet quality and stage of lactation on Cheddar cheese moisture and yield were segregated and the effects of other potential variables (cow breed, milk protein genotype, age and level of mastitis) were minimized. An experiment was conducted using milk of cows in mid lactation or late lactation fed on high or low quality diets. Increased moisture in cheese was largely due to the influence of cow diet. Milk from cows given high quality diets produced lower moisture cheese. Cheese yield was influenced by diet and stage of lactation. Cows in late lactation fed on high quality diets always gave milks yielding the most cheese. Fat and protein recovery in cheese was not influenced by diet or stage of lactation. The results suggest that low quality diets may induce changes in the complex interactions of milk proteins and other components that affect cheesemaking.

The effects of bulk milk cell count (BMCC) and stage of lactation on the quality and storage characteristics of UHT milk were investigated. The UHT milk was manufactured in a pilot plant using milk of low BMCC from early and late lactation, and milk of high BMCC from early and late lactation. Upon storage at 20 °C, early lactation UHT milk gelled far ahead of late lactation milk. Within each stage of lactation, high BMCC milk tended to gel first. Few differences in the organoleptic properties of the UHT milks were observed. It was apparent that the onset of age gelation may not always be related directly to the level of proteolysis, and that other factors influencing milk composition and the reactions between milk components may play more important roles. At a particular stage of lactation, proteolysis induced by mastitis may hasten the onset of gelation.Bulk milk cell count (BMCC) and stage of lactation have been shown to affect the composition of raw milk (Auldist et al. 1996), but very little is known about the effects of these factors on the quality and storage characteristics of UHT milk. The most serious quality problem facing producers of UHT milk is the phenomenon of age gelation, a defect that limits shelf life. Age gelation occurs in the absence of viable bacteria and involves the aggregation of casein micelles during storage to form a gel.

SummaryIn experimental small-scale manufacture of Cheddar cheese a study was made of the movement of lactose, lactic acid, calcium and phosphorus between curd and whey, and of the effect of high acidity developed in the curd before whey separation, on the pH and physical properties of the cheese. It was found that while the curd particles remain in contact with the whey, the lactose fermented in the curd is replaced by lactose diffusing from the whey. Lactic acid produced in the curd diffuses into the whey rather slowly.When a high lactic acid level is attained rapidly the curd does not cheddar well, the pH of the cheese is low, the flavour is sour and bitter, the body is crumbly and the cheese is bleached. When a high lactic acid level is reached slowly, the curd also does not cheddar properly but the pH of the cheese may be within normal limits up to 3 weeks, at which age its body is coherent and its colour is normal. However, on maturing, the cheese becomes acid, the body crumbly and liquid separation occurs even at 2 months of age. This points to a risk in grading cheese at an early age.It is suggested that the abnormal behaviour in cheddaring of ‘high-acid’ curds is connected with an excessive loss of calcium. When high acidity is developed over an extended time in the whey, the curd retains more lactose but loses more phosphorus so that its buffering capacity is reduced. Cheese made from such curd becomes highly acid at maturity and this leads to the development of a bitter flavour.It is, therefore, concluded that both the rate of development of acidity, and the time the curd is in the whey, are critical factors in controlling the quality of Cheddar cheese.