Influence of Mastitis on Properties of Milk. II. Acid Production and Curd Firmness

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Abstract
The effect of mastitis on acid production and curd fil~nness in skimmilk was investi- gated. Individual cow quarter-milk samples were categorized for mastitis by the Wis- consin Mastitis Test as negative (WMT< 10 mm) or positive (WMT>25 mm). Acid production by single.strain cultures of Streptococcus lactis C2 and Streptococcus cremoris R) was slower in the skimmilk from the positive samples than in the cor- responding negative samples. The firmness of the coagulum at pH 5.0 and 4.8 pro- duced by both cultures was over 70% lower in the positive skimmilk samples than in the corresponding negative samples.