Mastitis. I. The Relationship of the Development of Mastitis to Changes in the Chlorine, Lactose and Casein Number of Milk

VanLandingham, A. H.; Weakley, C. E.; Moore, Elizabeth; Henderson, H. O.

doi:10.3168/jds.s0022-0302(41)95422-x

Cited by 9 publications

(5 citation statements)

References 8 publications

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“…In this way it was possible to assess quantitatively the changes in composition of an infected quarter over long periods, since stage of lactation effects could be ignored. A similar technique was used by Vanlandingham, Weakley, Moore & Henderson (1941), who analysed fore-milk samples only, and by Rowland et at. (1959), who analysed samples of the total milk produced by each quarter.…”

Section: Methodsmentioning

confidence: 89%

The effect of bacterial infections of the udder on the yield and composition of cow's milk

Wheelock¹,

Rook²,

Neave³

et al. 1966

Journal of Dairy Research

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The effect of bacterial infections, produced by infusions of Streptococcus dysgalactiae and of Staphylococcus pyogenes into one quarter of the udder, on milk yield and composition in heifers has been investigated. After a quarter became infected there was invariably a decrease in the yield of milk and in the concentrations •of lactose and potassium, while there was an increase in those of sodium, chloride and non-casein proteins. These effects persisted into the 2nd lactation if the infection was not eliminated. If the infection was eliminated during the 1st lactation or during the dry period before 2nd calving there was a complete recovery in the composition of the milk in the 2nd lactation, but the recovery in milk yield was not complete.It is well known that bacterial infection of an udder quarter usually causes a •depression in yield and a change in the composition of the milk; evidence of a decrease in the content of lactose and an increase in the contents of sodium, chloride and noncasein proteins is particularly well documented (see e.g. McDowall, 1945, and review by Munch-Petersen, 1938). There is, however, little information on the magnitude and persistence of the changes or on the extent to which these are related to the severity of an infection, or of other factors.Seelemann (1932) demonstrated that the yield of milk was often reduced in infected cows even in the absence of clinical signs of mastitis and Crossman, Dodd, Lee & Neave (1950) observed that subclinical streptococcal and staphylococcal infections may persist for months and either cause a gradual reduction in the proportionate yield of a quarter or have no measurable effect, and that both these results can be observed simultaneously in different quarters of the same udder.Rowland, Neave, Dodd & Oliver (1959) compared milk from 92 quarters infected with Staph. pyogenes with milk from an uninfected quarter of the same cows. They found that on average the infected quarters gave less milk of lower fat and solids-notfat (SNF) contents than corresponding uninfected quarters and that when infections were eliminated there was an immediate partial recovery in milk composition though not in milk yield. In the following lactation the recovery in fat and SNF contents was complete but that of milk yield was only partial. The quantitative assessments of the •effect of bacterial infection on milk composition that have been made are in the main * Present address: Department of Agriculture, The University, Leeds.

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Section: Methodsmentioning

confidence: 89%

The effect of bacterial infections of the udder on the yield and composition of cow's milk

Wheelock¹,

Rook²,

Neave³

et al. 1966

Journal of Dairy Research

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“…Many parameters other than SCC are proposed as diagnostic tools for mastitis (Hogeveen, 2011;Kelly et al, 2011;Jensen et al, 2016). In the past, lactose and pH changes have been used to estimate udder inflammatory processes (Vanlandingham et al, 1941). Mastitis causes damage to the barrier between blood and milk, the consequent change of fluid flow, and the interrelated variation of both lactose and pH (Poulsen et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep

Pazzola

Cipolat‐Gotet

Bittante

et al. 2018

Journal of Dairy Science

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The present study investigated the effect of somatic cell count, lactose, and pH on sheep milk composition, coagulation properties (MCP), and curd firming (CF) parameters. Individual milk samples were collected from 1,114 Sarda ewes reared in 23 farms. Milk composition, somatic cell count, single point MCP (rennet coagulation time, RCT; curd firming time, k; and curd firmness, a, a, and a), and CF model parameters were achieved. Phenotypic traits were statistically analyzed using a mixed model to estimate the effects of the different levels of milk somatic cell score (SCS), lactose, and pH, respectively. Additive genetic, herd, and residual correlations among these 3 traits, and with milk composition, MCP and CF parameters, were inferred using a Bayesian approach. From a phenotypic point of view, higher SCS levels caused a delayed gelification of milk. Lactose concentration and pH were significant for many milk quality traits, with a very intense effect on both coagulation times and curd firming. These traits (RCT, RCT estimated using the curd firming over time equation, and k) showed an unfavorable increase of about 20% from the highest to the lowest level of lactose. Milk samples with pH values lower than 6.56 versus higher than 6.78 were characterized by an increase of RCT (from 6.00 to 14.3 min) and k (from 1.65 to 2.65 min) and a decrease of all the 3 curd firmness traits. From a genetic point of view, the marginal posterior distribution of heritability estimates evidenced a large and exploitable variability for all 3 phenotypes. The mean intra-farm heritability estimates were 0.173 for SCS, 0.418 for lactose content, and 0.206 for pH. Lactose (favorably), and SCS and pH (unfavorably), at phenotypic and genetic levels, were correlated mainly with RCT and RCT estimated using the curd firming over time equation and scarcely with the other curd firming traits. The SCS, lactose, and pH were significantly correlated with each other's. In conclusion, results reported in the present study suggest that SCS, pH, and lactose affect, contemporarily and independently, milk quality and MCP. These phenotypes, easily available during milk recording schemes measured by infrared spectra prediction, could be used as potential indicators traits for improving cheese-making ability of ovine milk.

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“…When the percentage in the milk of one quarter was 0-30 less than that of any other quarter, it was regarded as indicative of abnormality (13). This method of comparing the tests on one quarter with those of the other three quarters of the same udder has been used because it is now well recognized as a much more sensitive indicator than the previous method of comparing the results for each quarter with an arbitrary standard (VanLandingham, Weakley, Moore & Henderson (14); Rowland (15)).…”

Section: Solids-not-fatmentioning

confidence: 99%

416. The effect of bacterial infection on the milk yield of the individual quarters of the cow's udder

Crossman

Dodd

Lee

et al. 1950

Journal of Dairy Research

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McDowall (8) all provide evidence that some quarters affected by mastitis give less milk than the corresponding non-infected quarters. Most of these workers relied on indirect tests for mastitis, while Hastings & Beach (i, 2) dealt with mastitis which was revealed by physical and chemical abnormalities in the milk of certain quarters and in which they could find no specific infection. These latter appear to be the only workers who referred to the yield of individual quarters before the onset of non-specific mastitis. Edwards & Brownlee(7) have also provided evidence of regeneration in the mammary gland during the dry period, following the treatment of clinically affected quarters near the end of the previous lactation.McDowall (8) has shown that the total production of the abnormal quarters, diagnosed by the bromthymol blue test made on fore-milk samples, has a lower solids-not-fat percentage than that of the normal quarters. Determinations of solids-not-fat by most workers other than McDowall have been made on foremilk samples of 1-8 oz. or on the bulk milk of the whole udder. Neither of these sampling methods, however, gives a true picture of the effect of an infection on the solids-not-fat content of milk. This can only be assessed accurately by tests on the full yield of the individual quarter. OBJECT In order to obtain more information about progressive changes in the yield and composition of the milk of individual quarters, brought about by intramammary infections in the subclinical (latent or carrier) state, and also following successful treatment of clinical cases, a long-term investigation was started in March 1948. In addition to studies of Streptococcus infections, observations on Staphylococcus and Micrococcus infections were undertaken. These were of particular interest, since little is known of the effect of 'latent' infections caused by these organisms.The investigation was carried out in a large tuberculin-tested herd free from contagious abortion and consisting of pedigree Shorthorn, Guernsey and Friesian cows. The cows were accustomed to machine milking with bucket-type machines operated at a vacuum of 14 in. mercury and a pulsation rate of 40 per min. They were washed immediately before milking with warm water, and were stripped at the end of milking by manipulation of the teat cups. Milk yields were recorded at every milking.In the course of the investigation we have collected data from over one hundred cows,

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Mastitis. I. The Relationship of the Development of Mastitis to Changes in the Chlorine, Lactose and Casein Number of Milk

Cited by 9 publications

References 8 publications

The effect of bacterial infections of the udder on the yield and composition of cow's milk

The effect of bacterial infections of the udder on the yield and composition of cow's milk

Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep

416. The effect of bacterial infection on the milk yield of the individual quarters of the cow's udder

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