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On effects of stage of lactation and subclinical mastitis on milk quality in goats

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Nissim Silanikove Biology of Lactation Lab, Agricultural Research Organization, The Volcani Center, Israel Uzi Merin Department of Food Science, Agricultural Research Organization, The Volcani Center, Israel Gabriel Leitner Kimron Veterinary Institute, Israel

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Milk quality: fat, total proteins, casein, curd and are affected by intramammary Infection and stage of lactation Cheese quality: yield, structure, smell, flavor, shelf life and all these factors are subjected to the effect of intramammary Infection and stage of lactation

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Traditional farming 1.Along the lactation different products are produced 2. Milk from clinically infected glands is discarded Modern dairy forming 1.Animals are milked while at different stages of lactation 2. A large number of glands are infected with a variety of bacteria

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Animal model built on the gland level One udder-half identified with CNS species and the contra-lateral being free of bacteria + - S. caprae S. chromogenes S. epidermidis S. simulans S. xylosus

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+ -

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Milk yield (half) of sheep or goat infected with CNS specie in one gland and the contra-lateral being free. Open bars S; Hatched bars G

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1 2 3 Curd firmness (volts) Clotting time (sec) Cork 2005

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Curd yield and clotting time of goat milk from infected vs. uninfected udder-halves Uninfected Infected

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0.5 3.5 Milk K/day Day in milk SCC (1000) 1000 100 Milk yield and SCC along the lactation of uninfected glands

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0.5 3.5 Milk (K/day) Days in milk SCC (x 1000) 1000 100 Milk yield and SCC along the lactation of infected glands

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ParameterMLG-F b MLG-I b b LLG b b R2R2 P [F] DIM129 15.9 b 121 6.3 b 269 4.8 a 0.476