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Milk of normal appearance from cows having a latent infection with Str. agalactiae yielded definitely less cheese than that from normal cows. Milk from cows free from “agalactiae” infection, yet classed as “abnormal”, behaved similarly. The lowered yield appeared to result from the lower casein and solids-not-fat contents of these “mastitis” milks. With a single exception, the cheese made from these “mastitis” milks were not inferior in quality to those made from normal milks.
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Johns et al. (1940) studied this question.
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