When cows have mastitis, which type of protein generally decreases resulting in lower cheese yield?

When cows have mastitis, the health of their udder is compromised, leading to various changes in the milk's composition. Casein is the primary protein found in milk and is essential for cheese production. It accounts for about 80% of the total protein in cow's milk and plays a crucial role in the coagulation process during cheese making.

Mastitis leads to an inflammatory response that can damage the mammary tissue and affect the synthesis of milk proteins. Specifically, the levels of casein decrease significantly in milk from cows with mastitis, which directly impacts cheese yield since cheese is primarily produced from casein. Lower casein levels mean that there is less curd formation during the cheese-making process, resulting in lower overall cheese yield.

In contrast, whey proteins, lactoglobulin, and albumin are present in smaller quantities and are less critical for cheese production than casein. While their concentrations may also be affected by mastitis, it is the drop in casein levels that has the most substantial effect on the ability to produce cheese efficiently.