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. 2020 Jun 15;10:9602. doi: 10.1038/s41598-020-66612-7

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Fat, protein and % casein in milk of glands infected with pathogenic Escherichia coli. Mean and SE of fat (; g/L), protein (; g/L) and % casein (), measured in the infected glands of 10 cows challenged with different mammary pathogenic strains of E. coli. Fat decreased during the first 2 h and then increased (P < 0.001) up to 7–10 DPC and gradually returned to pre-challenged level only at 35 DPC. Total protein decreased (P < 0.001) at 6–8 h PC, after which it increased up to a peak at 7–10 DPC, returning to pre-challenged levels at 35 DPC. % casein decreased from ~78% to ~68% between 8–24 h PC, then gradually increased afterwards but remained lower (P < 0.05) than pre-challenged levels until the end of the study.

Inline graphic — Fat, protein and % casein in milk of glands infected with pathogenic Escherichia coli. Mean and SE of fat (; g/L), protein (; g/L) and % casein (), measured in the infected glands of 10 cows challenged with different mammary pathogenic strains of E. coli. Fat decreased during the first 2 h and then increased (P < 0.001) up to 7–10 DPC and gradually returned to pre-challenged level only at 35 DPC. Total protein decreased (P < 0.001) at 6–8 h PC, after which it increased up to a peak at 7–10 DPC, returning to pre-challenged levels at 35 DPC. % casein decreased from ~78% to ~68% between 8–24 h PC, then gradually increased afterwards but remained lower (P < 0.05) than pre-challenged levels until the end of the study.