A Comparison of Cheese Yields Produced from Normal and Abnormal Milk

Mastitis has long been a problem to the Dairy Industry. All milk constituents are affected. Abnormal milk usually has a slightly higher total nitrogen and a lower casein content than does normal milk. Since the percent casein is believed to have the greatest influence on the yield of cheese, it is postulated a lower casein content in milk will produce a proportionately smaller amount of cheese for a given volume of milk. Cheese factories presently buy milk on the basis of fat percentage and weight with no regard to the amount of total protein or casein present. Therefore, it would be advantageous for the cheese factories to encourage the producers to produce a good quality milk free from mastitis. Most of the early work done in the field of mastitis has dealt with the detection or control of the disease. In recent years more of the work has been centered on the effect of mastitis on the composition of milk. The objective of this study was to determine the effect of mastitis on the yield of cheese by actually making cheese by the regular procedure. Since very little work has been done in this area, the investigation was designed to analyze the milk, the cheese, and the whey