Mastitis is found to some degree all over the world where cows are used for milk production. It could be classed as one of the most perplexing problems of milk production in the airy industry. The loss to the producer and the manufacturer is of considerable importance.
Today sub-clinical mastitis is probably the most common form. This type of infection is commonly so mild that it passes without recognition. It will be investigated in this study.
The influence of mastitis on milk composition has not been studied extensively. Very little research has been done on the influence of mastitic milk when manufactured into various dairy products. In this study, cheddar cheese and cottage cheese will be made from abnormal milk to determine the influence of sub-clinical mastitis.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-5877 |
| Date | 01 May 1963 |
| Creators | Huber, Clayton Shirl |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact Andrew Wesolek (andrew.wesolek@usu.edu). |
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