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Mastitis and its effect on milk processing
Atheer Jasim Mohammed
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Topics
Disease definition Disease causes Somatic cells Effects on milk production Effects on milk composition like (TS, SNF, Lipid, total protein, enzyme, salts ) Effects on physical properties Effects on milk quality Effects on milk products
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What’s mastitis ?
� Inflammation of one or more quarters of the udder
Normal Inflamed
Swellingpainwarmredness
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How severe can mastitis be ?
� Subclinical Mastitis
� ~ 90 -95% of all mastitis
cases
� Udder appears normal
� Milk appears normal
� Elevated SCC (score 3-5)
� Lowered milk output (~
10%)
� Longer duration
� Clinical Mastitis � ~ 5 - 10% of all mastitis
cases� Inflamed udder� Clumps and clots in milk� Acute type
� major type of clinical mastitis
� bad milk� loss of appetite� depression� prompt attention needed
� Chronic type� bad milk� cow appears healthy
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What causes mastitis ?
� Bacteria ( ~ 70%)� Yeasts and molds ( ~
2%)� Unknown ( ~ 28%)
� physical� trauma� weather extremes
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Where do these organisms come from ?
� Infected udder� Environment
� bedding� soil� water� manure
� Replacement animals
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BACTERIA
Streptococci� Environmental
� S. uberis� S. dysgalactiae� S. equinus
� More subclinical mastitis
� Environment� Predominant early
and late lactation
� Contagious� S. agalactiae
� Clinical mastitis� Cannot live
outside the udder
� Treated easily with penicillin
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BACTERIA
Staphylococci� Staph. aureus
� Summer mastitis� Spread by milking equipment and milker’s
hands� Persistent, difficult to eliminate� If unattended leads to chronic mastitis
� Other Staph� Found normally on skin� Lowers milk yield� Elevated SCC� Easily responds to antibiotics� Relapse frequently seen
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BACTERIA Coliforms
� Groups of organisms� E. coli, Klebsiella, Enterobacter
� Environmental source (manure, bedding, barns, floors and cows)
� Coliforms cause acute clinical mastitis� high temp, and inflamed quarter � watery milk with clots and pus� toxemia
vaccine
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Other organisms
� Pseudomonas aeruginosa� outbreaks of clinical mastitis
� Serratia� outbreaks of clinical mastitis
� Corynebacterium pyogenes� Fungi� Candida� Mycoplasma bovis
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Process of infectionOrganisms invade the udder through
teat canal
Migrate up the teat canal and colonize the
secretory cells
Colonized organisms produce toxic substances
harmful to the milk producing cells
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Milk Production: Decreases milk production by causing tissue damage, reduced lactose production and scar tissue formation in the udder.
Milk Quality and Composition: Increasing somatic cell count
•Polymorphonuclear neutrophils Decreasing lactose, casein, and fat production, Increasing blood components such as Na, K, Cl,
bicarbonate, IgG and serum albumin. •Electrical potential disrupted
Bacteria, blood cells and enzymes• Proteolysis• Lipolysis and globule breakdown•Off flavors
Mastitis Affects on Milk Composition
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changes of components in an infected milk.
Components % fresh milk An infected milk
Fat 3.45 3.20
Protein 3.61 3.56
Lactose 4.85 4.40
Somatic cell (cell/ml)
50-200 ×103 200-5000 ×103
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protein changing in an infected and fresh milk
Components/ unit Fresh milk An infected milk
Protein % 3.61 3.56
Casein (mg/ml) 27.9 22.5
Whole whey protein (mg/ml) 8.2-8.7 13.1-19.8
αs-Casein (mg/ml) 9.35-13.3 3-8.5
β-Casein (mg/ml) 5.5-11.5 0.8-7.5
κ- Casein (mg/ml) 1.6 1.9
Para-κ-Casein (mg/ml) 0 0.5
β- lactoglobulin (mg/ml) 4-4.25 2.7-4.3
α- lactalbumin (mg/ml) 1-3.2 0.6-2.5
Bovine serum albumin (mg/ml) 0.1-0.3 0.7-21.5
Immune globulins (mg/ml) 0.3-1.3 2.5-18.3
Proteose peptone (mg/ml) 1.8 9.3
Lactoferrin (mg/ml) 0.1-0.2 6.2
Membrane fat globule (mg/200 gm. fat) 513.7 408.8
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Effects on physical properties
Isoelectric point (pH) increased with rising of somatic cells.
no correlation between mastitis disease and freezing point
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Effects on milk products
Mastitis disease effects on cheese making via influence on time of milk clotting by rennet, softness of clotting, more leak of whey and developed of acidity.
lower cohesion of clot and decreased of starter culture activity in milk produced from infected cows.
In study shows that infected milk takes long time to coagulate from 23 to 11.8 minutes compared with fresh milk is 4.1 minutes.
milk from infected animals produces low coagulate with high whey and short storage stability with high proteolysis in yoghurt.
infected milk effects on characteristics of butter which produced by developed acidity and reduced of fat due to lipase activity.
mastitis disease is causing of increased a SCC decreased of chemical composition in milk and its qualities. dropped of thermal stability to dairy products
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Increasing of SCC in milk which used in UHT milk led to increased proteolysis and fatty during storage and decreased of storage stability and sensory evaluation.
Increasing of SCC in milk which used in cream processing led to increase of proteolysis, shortage storage and bad sensory evaluation.
Effects on milk products
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establishment of goals for udder health
maintenance of clean, comfortable environment proper milking procedures proper maintenance and use of milking equipment good record keeping appropriate management of clinical mastitis during
lactation effective dry cow management maintenance of biosecurity for contagious pathogens
and culling of chronically infected cows regular monitoring of udder health status periodic review of mastitis control program
10 ways to rise milk quality and stopped mastitis
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