Influence of Mastitis on Properties of Milk. X. Fatty Acid Composition

Abstract

The effect of mastitis on the concentration of fatty acids in individual quarter milk samples was investigated. Wisconsin Mastitis Test positive (>20mm) milks contained higher Lipase activities and acid degree values and lower concentrations of phospholipids than the corresponding negative (<10mm) milks. Positive milks contained higher concentrations of free fatty acids and short chain (4 to 12 carbons) fatty acids, and lower concentrations of the long chain (16 and 18 carbons) fatty acids. Total fatty acid content of the positive milks was approximately 4% lower while the free fatty acid content was approximately 47% higher than for the negative milks. Increases in the concentrations of individual free fatty acids ranged from approximately 5 to 80%. © 1974, American Dairy Science Association. All rights reserved.