MASTITIC MILK AND ITS EFFECT ON WHITE CHEESE MANUFACTURE

A study was made to evaluate the effect of mastitis infection on the alteration of the chemical and curd properties of buffaloes milk. The development of an easy rabid test to determine the suitability of the mastitic milk for white cheese processing was also
investigated. Results showed that milk produced from mastitic dairy animals is slightly low in fat and magnesium contents and regarding the S.N.F., casein, lactose, calcium, and phosphorus contents they are significantly dec reased. On the other hand, affected milk is signific antly high in whey protein and chlorine contents. Mastitic milk had a longer coagulation time and les ser curd tension than normal milk. Mixing normal milk with milk samples collected from the mastitic guar ters, regularly increased the chlorine content and the coagulation time, and decreased the curd tension, Higher percentage of mastitic milk over 10% not only lengthened the coagulation time but also caused the production of unsatisfactory curd for white cheese production.
Chlorine content of the 10% mixture was found to be 91.52 mg/100 ml. Therefore, it is recommended to use such index to judge the quality of bulk milk recieved by Dairy factories for white cheese production.