Influence of mastitis on the heat stability of bovine milk /
| Main Author: | |
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| Other Authors: | , , |
| Format: | Thesis Book |
| Language: | English |
| Published: |
[College Station, Tex.] :
Lin,
1977.
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| Subjects: | |
| Online Access: | Link to ProQuest copy Link to OAKTrust copy |
| Abstract: | The effect of mastitis on the heat stability of milk was investigated. Milk samples obtained from individual cows were categorized by the Wisconsin Mastitis Test. Samples with WMT values <10 mm were considered negative while those with WMT values >25 mm were regarded as positive for mastitis. The composition of protein components in WMT negative and positive milk was analyzed. Decreases in the micellar and soluble K-casein concentrations were found to be die to mastitis. A decrease in the relative concentrations of β-lactoglobulin and α-lactalbumin and an increase in the relative concentrations of bovine serum albumin, proteose peptone, and immunoglobulin was observed in WMT positive milk. The effect of dialyzable components on heat stability could not be established between WMT negative and positive milk. Heat stability of milk was found to be significantly dependent on pH, and the genotypes of K-casein and β-lactoglobulin. A more rapid thermal denaturation was observed for β-lactoglobulin in WMT negative than in positive milk. This appeared to be related to a more rapid formation of K-casein- β-lactoglobulin complexes in negative milk. The deceased rate of complex formation provides an explanation for the decreased rate of complex formation provides an explanation for the decreased heat stability associated with WMT positive milk.. |
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| Item Description: | "Major subject: Food Technology." Vita. |
| Physical Description: | xii, 105 leaves : illustrations ; 28 cm |
| Bibliography: | Includes bibliographical references (leaves 80-89). |