How does mastitis in milk affect cheese production?

Mastitis is an inflammation of the mammary gland often caused by bacterial infection, leading to altered milk quality. When cows have mastitis, the milk they produce typically contains higher levels of somatic cells, including white blood cells, which are an indication of infection. This abnormal composition can significantly impact the cheesemaking process.

One of the primary components required for cheese production is protein, particularly casein. Milk affected by mastitis often has a reduced casein-to-whey protein ratio and a lower overall protein content. Additionally, the presence of these elevated somatic cells and bacteria can also lead to changes in the milk's acidity and overall quality, both of which are critical for proper cheese fermentation and texture.

Consequently, these factors contribute to an overall decrease in cheese yield, as the altered quality of the milk does not support the efficient production of cheese. Therefore, the correct response to how mastitis in milk affects cheese production is that it decreases cheese yield.