Abstract

Mastitis is an inflammation of the udder tissue, normally arising from a bacterial infection. The effects of mastitis on the processing properties of milk have been widely researched over the past 40 years. This paper summarises the main effects of udder health on raw milk composition and its processing properties, reviews the progress made to date by the New Zealand dairy industry with regard to reducing the impact of mastitis on milk processing, and highlights continuing avenues of enquiry.

SJ, Lacy-Hulbert, and MJ Auldist

Proceedings of the New Zealand Society of Animal Production, Volume 62, Palmerston North, 95-99, 2002