The consequences of mastitis on the technological properties of milk and on the quality of milk products are widely reported in the literature. Besides, recent advances have shed light on the mechanisms involved in the udder response and subsequent milk changes in mastitis cases. This review gives an update on the literature regarding the impact of mastitis on milk composition and processing properties and collates recent data regarding the mechanisms involved in mastitis effects. It is an attempt to link field observations and experimental studies in order to better understand how mastites affect so dramatically the technological properties of milk. Both bovine and small ruminant milks are considered and a special emphasis is given on the role of staphylococci, streptococci, and Escherichia coli, the most common causative agents of mastitis.

摘要 关于乳房炎对乳的加工特性和乳制品质量影响的文献报道非常多。近年来关于此方面的研究重点在乳房炎对乳房的反应以及对影响乳成分变化的机制。本文对近年来乳房炎对乳组成和加工特性的影响及其影响机制方面的相关文献进行了对比和分析。目的是说明乳房炎的发生会对乳的加工特性产生巨大的作用。不但是对牛乳, 而且一些小反刍动物乳的加工特性都受乳房炎的影响。值得强调的一个现象是葡萄球菌、链球菌属和大肠杆菌是乳房炎发病最主要的原因。