Mastitis causes a decrease in what component of milk?

Mastitis is an infection of the udder that leads to inflammation and can significantly impact the composition of milk. One of the primary effects of mastitis is a decrease in lactose levels.

Lactose is a sugar that is primarily produced in the mammary gland and is a key component of milk. When a cow is affected by mastitis, the normal functioning of the mammary cells is compromised. This disruption affects the synthesis and secretion of lactose, leading to lower levels in the milk produced. This decrease can influence the overall quality and market value of the milk, as lactose is important for the nutritional content and sweetness of milk.

In contrast, while protein and fat levels can be affected by mastitis, this phenomenon is generally characterized by a more significant reduction in lactose compared to other components. Due to the metabolic disturbances caused by the infection, the body prioritizes the synthesis of certain compounds while impaired capabilities lead to decreased lactose production.

Understanding the impact of mastitis on milk quality is crucial for dairy producers, as it helps them in monitoring herd health and making informed decisions about milking and processing practices.