The production of what dairy product is most affected by mastitis?

The production of hard cheese is significantly affected by mastitis due to the impact of this condition on milk quality and yield from affected cows. Mastitis is an infection of the mammary gland that leads to inflammation, resulting in lower milk production and alterations in the milk's composition, particularly an increase in somatic cell counts (SCC) and a reduction in the quality of milk proteins and fat.

When producing hard cheese, which requires specific qualities in milk, the high somatic cell count and changes in protein structure due to mastitis can negatively influence the fermentation and coagulation processes needed for cheese-making. High SCC can also lead to a more fluid and less stable curd, making it harder to achieve the desired texture and flavor in hard cheese. Cheeses require high-quality milk to ensure that enzymes function correctly and that the final product has the right characteristics, such as firmness and shelf stability.

While mastitis does affect the quality of milk used in ice cream, soft cheese, and other dairy products, the requirements for hard cheese production emphasize the importance of milk quality to a greater extent. As a result, hard cheese is the dairy product that experiences the most significant negative impacts from the presence of mastitis in the dairy herd.