bluuebunny/crossref_metadata_2025 huggingface dataset:
Milk yield and mammary function in goats during and after once-daily milking
Authors: Wilde Colin J. , Knight Christopher H.
Published: June 2009

Starting in week 5 of lactation, goats were milked unilaterally once daily for 4 ½ weeks, then twice daily for 12 weeks and finally thrice daily for 2 weeks. The control gland was milked twice daily throughout. During less frequent milking, yield fell by 26%. There was a rapid and essentially complete recovery of milk yield on resumption of twice-daily milking, and five of the six goats subsequently responded to thrice-daily milking with a small increase in milk yield. Mammary function was assessed during each phase by determining enzyme activities and in vitro synthesis rates of lactose and casein in mammary biopsies. There was a trend towards reduced differentiation of secretory cells during infrequent milking, with very little recovery during twice-daily milking but complete recovery during thrice-daily milking. The differentiative state of the control gland remained unchanged throughout.
Volatile components of Manchego cheese
Authors: Martínez-Castro Isabel , Sanz Jesus , Amigo Lourdes , Ramos Mercedes , Martín-Alvarez Pedro
Published: June 2009

Volatile components of four batches of Manchego cheese were studied throughout their ripening process. Samples were submitted to a micro simultaneous distillation-extraction procedure, and then analysed by capillary gas chromatography (GC) and combined GC and mass spectrometry. Among other components, four homologous series of compounds were found: free fatty acids, methyl ketones, ethyl and methyl esters of even fatty acids. Ripening stage can be approximately estimated from the concentrations of some components.
Structural changes in sweetened condensed milk during storage: an electron microscopy study
Authors: Alvarez de Felipe A. I. , Melcón Berta , Zapico Julián
Published: June 2009

This work aimed to relate changes in rheological behaviour with structural details of different sweetened condensed milk samples as well as to clarify the role of additives in delaying gelation. To study the process of gelation, rheological techniques were applied to fresh and stored condensed milk samples for times and at temperatures known to favour gelation (45 d at 37 °C). Electron microscopy techniques were used to relate the rheological changes with observed structural details. Examination by electron microscopy showed that micellar aggregation and association of casein micelles with fat globules increased during storage. The whey proteins appeared to play an important role in the thickening process.
Effects of speed and duration of cutting in mechanized Cheddar cheesemaking on curd particle size and yield
Authors: Johnston Keith A. , Dunlop Frank P. , Lawson Michael F.
Published: June 2009

The speed and duration of cutting the coagulum were varied during the commercial manufacture of Cheddar cheese in nine Damrow cheese vats on each of 3 consecutive days. The effects of the variations were assessed by determining the curd particle size distribution and fat and fines losses into the whey at draining. Short durations of cutting at slow speeds produced small curd particles and high fat losses into the whey. As the duration and/or speed of cutting was increased, average curd particle size increased while fat losses into the whey decreased. A maximum particle size and minimum fat level were reached after the Damrow's knife panels had completed approximately 37 revolutions. Further increases in speed and/or duration of cutting decreased curd particle size. Fat losses did not increase significantly. The hypothesis suggested to explain the results of these trials is that curd particle size is determined not by the cutting programme alone, but by a combination of the speed and duration of cutting and the subsequent speed of stirring prior to cooking. Fat losses in the whey are also influenced by this combination. Based on this hypothesis, a model is proposed which explains how variation in cutting speed and duration, followed by a constant stirring speed, determines curd particle size distribution in a Damrow cheese vat. Implications of the present findings in relation to cheese yield (losses of fat and fines into the whey) are discussed.
Production, isolation and identification of low molecular mass peptides from blue cheese by high performance liquid chromatography
Authors: de Llano Dolores Gonzalez , Polo M. Carmen , Ramos Mercedes
Published: June 2009

The blue cheese nitrogenous fractions soluble in water and in 5% phosphotungstic acid (PTA) were analysed by HPLC after 3–180 d ripening. In the water-soluble fraction, in addition to four or five major peaks corresponding to amino acids, there were many minor peaks, which increased during ripening. The low molecular mass peptides, soluble in 5% PTA, showed ripening-induced increments. A method combining precipitation with 5% PTA, gel permeation and subsequent HPLC was used to isolate some peptides of cheese. Four peptides containing between seven and ten residues were isolated and their amino acid composition and N-terminal residues determined.
Prediction of responses in milk constituents to changes in the nutrition of dairy cows
Authors: Tran C. Lang , Johnson C. Lewis
Published: June 2009

Milk quotas, based on an average fat content, severely limit milk production on UK farms. Predictions of the time-course of lactation are incorporated into most computerized herd management programs but these models take no account of food inputs, body weight change or milk composition. Dynamic models are generally used to simulate metabolic pathways and, as such, have little direct relevance to commercial milk production. Dynamic models can be converted to an adaptive-predictive model that partitions food energy into milk and non-milk constituents. This paper reports the development of an adaptive-predictive model to partition food into milk and non-milk components. Additional functions further partition milk energy into the principal constituents, fat, protein and lactose.
Determination of ovine casein heterogeneity using gel electrophoresis and immunochemical techniques
Authors: Chianese Lina , Mauriello Rosalba , Moio Luigi , Intorcia Nunziatina , Addeo Francesco
Published: June 2009

Discontinuous PAGE at alkaline and acid pH, polyacrylamide gel isoelectric focusing, two dimensional electrophoresis and immunoblotting have been used to study the heterogeneity of sheep caseins. Three main phenotypes were selected either because of mobility at alkaline and acid pH of the individual αs components or because of their relative intensity. On electrophoresis at alkaline pH, one phenotype showed two distinct bands of lower electrophoretic mobility than β,- and β2-caseins. A detailed study of these components using immunospecific detection with β-casein antiserum showed that these minor components of ovine casein may have a polypeptide chain similar to that of β1- and β2-caseins. Complete electrophoretic patterns of the casein components in some individual milks are also presented.
Effect of insulin in conjunction with glucose, amino acids and potassium on net metabolism of glucose and amino acids in the goat mammary gland
Authors: Tesseraud Sophie , Grizard Jean , Makarski Boguslaw , Debras Elisabeth , Bayle Gerard , Champredon Claude
Published: June 2009

The hyperinsulinaemic euglycaemic insulin clamp technique was used to study the effect of insulin on the arterio-venous concentration differences of glucose and amino acids across the mammary gland in dairy goats. Insulin was given in conjunction with K to prevent insulin hypokalaemia. Appropriate amino acid infusion was used to blunt insulin-induced hypoaminoacidaemia or to create hyperaminoacidaemia and maintain this state under insulin treatment. Hyper-aminoacidaemia alone only stimulated mammary leucine uptake but did not significantly modify the net metabolism of other amino acids and glucose. Insulin infusion at physiological level in conjunction with glucose, KCl-NaCl and amino acids failed to alter mammary uptake of glucose and essential amino acids; occasional increase in arginine extraction and decrease in tyrosine extraction were exceptions. Thus these new experimental conditions did not reveal any galactopoietic effect of insulin.
Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
Authors: Folkertsma Baukje , Fox Patrick F.
Published: June 2009

A new method for monitoring the terminal stages of proteolysis in cheese, i.e. the formation of free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for free amino acids and may be performed on citrate-soluble, water-soluble or phosphotungstic acid-soluble fractions of cheese, but not on trichloroacetic acid-soluble extracts; water-soluble extracts were chosen for routine analysis. Application of the assay to several experimental cheeses showed almost linear increases in free amino acids during ripening for up to 12 months with a slightly faster rate of formation during the later stages of ripening.
Optimizing clarified whey ultrafiltration: influence of pH
Authors: Daufin Georges , Labbe Jean-Pierre , Quemerais Auguste , Michel Françoise , Merin Uzi
Published: June 2009

Whey clarification can be achieved by using a lipid aggregation step followed by microfiltration. The results from using an M5 Carbosep membrane to ultrafilter defatted sweet whey at pH values in the range 8·0–1·5 furnished understanding of the fouling process so that fouling may be minimized. The conventional method of aggregation, allowing the pH to decrease naturally, has been compared with a modified aggregation process in which the pH was maintained constant. These two methods differed significantly in their influence on the subsequent ultrafiltration (UF), with respect to the UF hydraulic characteristics, i.e. reversible, irreversible and overall fouling resistance. Optimal UF performance was obtained at a pH equal to or slightly higher than the aggregation pH (7·5) owing to the limited fouling contribution of proteins and calcium phosphates. The modified process permitted UF at fluxes in the range 50–115 1 h-1 m-2, with moderate transraembrane pressure, even with a protein content two to five times higher than that of regular whey.
Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk
Authors: Sharma Shri K. , Dalgleish Douglas G.
Published: June 2009

The incorporation of serum proteins into the synthetic fat globule membrane in milks that had been heated and subsequently homogenized has been quantitatively determined using electrophoresis and densitometry. The results indicated that the amounts of serum proteins present in the fat globule membrane were smaller in milk that was heated before homogenization than in milk that had been homogenized and then heated. The thickness of the adsorbed layer of protein on the surfaces of the fat particles, measured using photon correlation spectroscopy in dissociating and non-dissociating buffer solutions, was also lower in the former case (∼ 20 nm) compared with the latter (∼ 34 nm). The kinetics of adsorption of both β–lactoglobulin and α-lactalbumin in heated homogenized milk on the vacant ‘sites’ on the synthetic fat globule membrane followed similar trends at 75 and 90 °C.
Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis
Authors: Moid Luigi , Etievant Patrick , Langlois Dominique , Dekimpe Jocelyne , Addeo Francesco
Published: June 2009

The odour impact compounds of raw, pasteurized and UHT bovine milk were investigated using vacuum extraction and extract dilution sniffing analysis using CharmAnalysis™. Fifteen odour peaks with Charm values between 10 and 3443 were detected. Of these peaks, twelve were identified as hexanal, ethyl butanoate, 2-heptanone, heptanal, dimethyl sulphone, l-octen-3-ol, ethyl hexanoate, 2-nonanone, nonanal, benzothiazole, 2-undecanone, indole and one as a mixture of 2-tridecanone and δ-decalactone. Dimethyl sulphone, indole and one unknown compound (retention index 1154) were the only ones detected as odour impact compounds in all three types of milk. Ethyl butanoate and ethyl hexanoate were found as powerful odorants only in raw milk. A further predominant odorant for this milk was dimethyl sulphone, which was the most important odorant in pasteurized milk. 2-Hexanone and 2-nonanone were identified as the most intense volatile flavour compounds of UHT milk. The powerful odorants described can be used as indicators of the aroma quality of heated milk.
Detection of proteolysis in raw milk stored at low temperature by an inhibition ELISA
Authors: Picard Catherine , Plard Isabelle , Rongdaux-Gaida Dominique , Collin Jean-Claude
Published: June 2009

An inhibition ELISA (enzyme-linked immunosorbent assay) was developed for the determination of caseinomacropeptide (CMP) in order to estimate the proteolysis of κ-casein due to the enzymes of psychrotrophic bacteria in bulk raw milk. The CMP present in milk was quantified specifically by an antibody. The limit of detection was ∽ 0·1 μg/ml and the CV was < 10%. This method was used to study the proteolytic activity of three strains of psychrotrophic Pseudomonas fluorescens in raw milk and to analyse different raw milk samples supplied by four dairy plants. The proteolytic activity for different strains of psychrotrophs and for different milk samples varied considerably, but no correlation was established between the level of microbial flora and κ-casein proteolysis. It is thus not possible to determine the extent of proteolysis from the bacterial count alone. However, by CMP determination in bulk raw milk samples after 6 d storage at 4°C, the mean κ-casein proteolysis was ∽ 4%. Among the milk samples analysed that contained < 107 cfu psychrotrophs/ml, 30% exhibited a proteolysis of κ-casein < 0·5%, i.e. < 5μg CMP/ml.
Microfiltration performance: physicochemical aspects of whey pretreatment
Authors: Gesan Genevieve , Daufin Georges , Merin Uzi , Labbe Jean-Pierre , Quemerais Auguste
Published: June 2009

Clarification of whey by microfiltration (MF) can be achieved after appropriate pretreatment of the feed. A control pretreatment consists of a physicochemical process comprising increased ionic calcium and pH accompanied by heat (50 °C, 15 min) to cause aggregation of complex lipid–calcium phosphate particles, which are then separated by MF. This pretreatment process was modified by increasing the temperature to 55 °C and by maintaining the pH constant during heat treatment. This modification resulted in larger calcium phosphate particles and a lower content of soluble calcium and phosphate ions. As a consequence, a longer period of MF operation, better whey clarification and lower calcium and phosphate content of the filtrate were achieved. This suggests that a loosely structured deposit was formed on the membrane surface which was less resistant to filtration than that resulting from the control pretreatment. During MF, it was necessary to avoid zones of high shear in the retentate compartment that might cause physical alteration of the aggregates.
Changes in casein composition of goats' milk during the course of lactation: physiological inferences and technological implications
Authors: Brown Joanna R. , Law Andrew J. R. , Knight Christopher H.
Published: June 2009

Five British Saanen goats were milk sampled during the first 39 weeks of lactation to determine changes in casein composition. Caseins were separated by anion- and cation-exchange FPLC to determine the relative amounts of the individual caseins. Acid, alkaline and SDS-PAGE were used to determine possible genetic polymorphisms and observe any lactational changes. Total casein nitrogen was determined using a micro-Kjeldahl method and this allowed the concentrations of individual caseins to be calculated. The milk of one animal, which had the deduced genotype αs1-CnAB, showed higher concentrations of both total and αs1-casein. The remainder of the group were either heterozygous αs1-CnBE or, more probably, homozygous αs1-CnE and produced milk of a generally lower protein concentration. Both FPLC and PAGE results showed that the relative amounts and concentrations of αs2-casein decreased with stage of lactation, consistent with its susceptibility to proteolysis. The relative amounts of the breakdown products of plasmin attack on β-casein, γ-caseins, were highly negatively correlated with milk yield (r = –0·942, P < 0·001) in the declining phase of lactation, reflecting the gradual involution of the gland at this time. The relative amount of κ-casein increased by ∼ 50% after peak lactation and its concentration almost doubled near the end of lactation. These compositional changes may alter the processing qualities of goats' milk in relation to cheese production.
Water-holding capacity and characterization of protein interactions in processed cheese
Authors: Marchesseau Sylvie , Cuq Jean-Louis
Published: June 2009

In order to predict the oozing susceptibility of heat-induced milk protein gels such as processed cheeses during storage, ultracentrifugation forces are required to accelerate the expulsion of water from the gel structure. Two predictive methods have been tested. Direct ultracentrifugation of processed cheese was used to study effects of centrifugal compression on the water-holding ability. The water release with optimal parameters (time, temperature and ultracentrifugation force) from a freshly manufactured processed cheese was correlated with visual assessment of oozing after 6 months storage. A second method was based on the susceptibility of gelled proteins to resist the dissociating action of solutions of chemical agents such as SDS, urea, EDTA and 2-mercaptoethanol. Most of the protein sedimented by ultracentrifugation in the presence of SDS represented that still in complexed form. This correlated with optimal water binding by the processed cheese. Response-surface methods, used to optimize the ultracentrifugation variables and the composition of the dissociation solutions, showed that the dissociation test was best with a dispersion of processed cheese in SDS solution (10 g/l) at a ratio of 1:6 (w/v) at 20°C, ultracentrifuged at 86000 g and 20°C for 25 min. Analysis of processed cheese cooked at 115°C and then dissociated in different solutions showed various protein–protein interactions in the gel network, whereas hydrophobic interactions were the most important stabilizers of the protein matrix of cheese cooked at higher temperature.
Interruption of machine milking in dairy cows: effects on intramammary pressure and milking characteristics
Authors: Pfeilsticker Hans-Ulrich , Bruckmaier Rupert M. , Blum Jürg W.
Published: June 2009

Experiments were designed to test the hypothesis that milk ejection rate decreases during milking, thereby causing insufficient refill of the cistern and decreasing milk flow rate towards the end of milking. In a first series of experiments machine milking of the left front quarters of 11 cows was interrupted for 2 min after removal of 25, 50 or 75% of expected total milk yield, while milking was continued in the other three quarters. Milk flow was recorded during machine-on times. Intramammary pressure (IMP) was recorded during premilking teat stimulation and during interruption of milking. IMP during interruption of milking decreased with decreasing amounts of milk remaining in the udder. The IMP did not change during these interruptions when they occurred after 25 and 50% of expected total milk yield was removed. Thus, the ejection rate could keep up with the milk flow or removal rate. However, IMP increased during interruption of milking following removal of 75% of total yield, although significantly so only in cows with a high milk flow rate. Obviously, more milk was removed than was transported to the cisternal cavity. It is likely that a reduced ejection rate caused the decreased milk flow rate. In a second series of experiments the pulsation ratio of the milking machine was changed from the usual 70:30 to 50:50 with the aim of reducing the milk flow rate and thus adapting to the ejection rate at the end of milking. The changed pulsation ratio caused a reduced peak flow rate and a prolonged high milk flow period, whereas the main flow rate did not change significantly.
Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction
Authors: Singh Tanoj K. , Fox Patrick F. , Healy Áine
Published: June 2009

The water-soluble extract of Cheddar cheese was fractionated by diafiltration using 10 kDa cut-off membranes. Peptides were isolated from the diafiltrate retentate by chromatography on DEAE-cellulose with a linear NaCl gradient in 50 mM-Tris-HCl, pH 8·6, and reversed-phase HPLC or electroblotting from urea-PAGE gels. Peptides were identified by determining N-terminal amino acid sequences and mass spectrometry. Most (45) of the total 51 peptides identified in the diafiltrate retentate originated from β-casein, especially from a short region in the N-terminal half of the molecule. Only six peptides originated from αs1-casein; β-lactoglobulin was also identified in the retentate. The origin of most of these peptides could be explained on the basis of known specificities of lactococcal cell envelope proteinases.
Evidence for an interaction between cationic and neutral amino acids at the blood-facing aspect of the lactating rat mammary epithelium
Authors: Calvert D. T. , Shennan D. B.
Published: June 2009

The transport of lysine by perfused lactating rat mammary tissue has been examined using a rapid, paired-tracer dilution technique. This experimental approach allowed the characteristics of lysine transport across the blood-facing aspect of the mammary epithelium to be studied. The clearance of lysine from the perfusate was influenced by the extracellular lysine concentration in a fashion consistent with the presence of carrier-mediated transport. Replacing extracellular Na+withN-methyl-D-glucamine had no significant effect on lysine transport. Lysine uptake was inhibited by extracellular leucine and glutamine but not by α-(methylamino)isobutyric acid. Leucine interacted with lysine transport under Na+-free conditions. It appears that the system for cationic acid transport which is situated in the blood-facing aspect of the lactating rat mammary epithelium may also accept neutral amino acids as substrates.
Immunomodulatory activities of whey fractions in efferent prefemoral lymph of sheep
Authors: Wong Chun W. , Regester Geoffrey O. , Francis Geoffrey L. , Watson Dennis L.
Published: June 2009

Studies on the immunomodulatory activities of ruminant milk and colostral whey fractions were undertaken. By comparing with boiled colostral whey in a preliminary experiment, a putative heat-labile immunostimulatory factor for antibody responses was found to be present in ovine colostral whey. Studies were then undertaken in sheep in which the efferent prefemoral lymphatic ducts were cannulated bilaterally, and immune responses in the node were measured following subcutaneous injection in the flank fold of whey protein preparations of various purities. A significant sustained decline of efferent lymphocyte output was observed following injection with autologous crude milk whey or colostral whey preparations, but no changes were observed in interferon-gamma levels in lymph plasma. Two bovine milk whey fractions (lactoperoxidase and lactoferrin) of high purity were compared in bilaterally cannulated sheep. A transient decline over the first 6 h was seen in the efferent lymphocyte output and lymph flow rate after injection of both fractions. A significant difference was seen between the two fractions in interferongamma levels in lymph at 6 h after injection. However, no significant changes in the proportion of the various efferent lymphocyte phenotypes were seen following either treatment. Whereas both fractions showed a significant inhibitory effect in a dose-dependent manner on the proliferative response of T lymphocytes, but not B lymphocytes, to mitogenic stimulationin vitro, no similar changes were seen followingin vivostimulation with these two fractions.
Screening and characterization of fungal cultures for a milk-clotting enzyme for use in an oriental style dairy product
Authors: Lin Chin-Wen , Chen Hsiao-Ling
Published: June 2009

The aim of this work was to develop new oriental style dairy products coagulated with culture filtrates from lao-chao, a traditional fermented rice product. The fermenting fungal cultures screened wereRhizopus javanicus, Rhiz. oryzae, Rhiz. chinensis, Rhiz. oligosporus, Aspergillus oryzae, Mucor racemosusand chiu-yao, a commercial starter. All the inocula liquefied a steamed glutinous rice base and produced culture filtrates with both milk-clotting and proteolytic activities. Of the fungal products tested,Rhiz. javanicuswas the most successful, producing a good yield of culture filtrate with the desired milk-clotting activity, and the resultant yogurt-like product was more acceptable to consumers than any except that from chiu-yao. The firmness was less acceptable, but this could be improved by using mixed pure cultures ofRhiz. javanicusandM. racemosus.
Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk
Authors: Jensen Søren Krogh , Nielsen Kirsten Nyholm
Published: June 2009

Milk fat globule membranes (MFGM) were isolated from milk from cows injected intraperitoneally with dl-α-tocopherol acetate. The fatty acid composition and content, and the contents of tocopherols, retinol and β-carotene were determined and compared with the composition and content in the original cream sample. Intraperitoneal injection of 10 g dl-α-tocopherol acetate elevated the α-tocopherol content in the milk fat from 13–30 to 50–70 εg α-tocopherol/g milk fat 2–3 d after injection. The increase depended on the α-tocopherol status of the cow prior to injection. The concentrations of retinol and β-carotene in the milk fat were unchanged after the α-tocopherol injections. MFGM fatty acids made up 18–27 g/kg total fatty acids in the milk fat. However, the proportions of monounsaturated and polyunsaturated fatty acids were higher in MFGM than in total milk fat, while the proportion of saturated fatty acids was lower in MFGM (P < 0·001). Thus, the longchain polyunsaturated fatty acids in MFGM constituted ∼ 40–70 g/kg total milk fat. α-Tocopherol was the only fat-soluble vitamin detected in MFGM; γ-tocopherol, retinol and β-carotene were detected only in the cream. A significant relationship between α-tocopherol contents in cream and MFGM was found: (α-tocopherol in MFGM fatty acids) =–1652 × (1/ln(α-tocopherol in cream fatty acids)3)+ 97 (r = 0·857, P < 0·001) when the contents of α-tocopherol were expressed as εg/g fatty acid. According to this equation the upper limit for incorporation of α-tocopherol into MFGM is 97±5 εg/g MFGM fatty acids. Thus, under normal farming conditions the α-tocopherol content will be highest in MFGM. However, in cream with an α-tocopherol concentration < 15 εg/g cream fatty acids the concentration in MFGM will be lower and furthermore will decrease rapidly. The possible importance of this relationship in relation to the oxidation of milk fat is discussed.
Breakdown of caseins by proteinases in bovine milks with high somatic cell counts arising from mastitis or infusion with bacterial endotoxin
Authors: Andrews Anthony T.
Published: June 2009

Milk obtained from cows which were either infected by clinical mastitis or had been subjected to intramammary infusion of Escherichia coli endotoxin possessed high counts of somatic cells and very high levels of proteinase activity which hydrolysed the caseins almost completely in a few hours at 37 °C. The rate of hydrolysis of β-casein was slightly greater than that of αs1-casein, but in both cases hydrolysis was enhanced by 6 cycles of freezing and thawing to disrupt somatic cell membranes. A study of the relationship between proteinase activity and cell count suggested that only some of the proteinase activity originated in the somatic cells and also that the identity of the cells making up the total cellular population was important. Maximum proteolysis occurred at 50–60 °C, but the temperature-activity curve was a broad peak. Likewise the pH versus activity plot was very broad and was almost flat over the pH range 6–9. Experiments with a number of inhibitors of proteinases failed to give a clear cut pattern of inhibition. All evidence obtained was consistent with the view that several different enzymes with different pH and temperature optima and different specificities contributed to the overall hydrolysis of caseins in these milks. From electrophoretic band patterns one of these enzymes was clearly plasmin, but in high cell count milks other proteinases also became significant.
Casein compositional studies. III. Changes in Irish milk for manufacturing and role of milk proteinase
Authors: Donnelly William J. , Barry J. Gerard
Published: June 2009

The composition of casein in Irish milk for manufacturing was examined throughout the year. Large changes in composition were observed in the final quarter of the year as a result of the influence of late lactation when the proportion of αs- and β-caseins declined and the proportion of κ- and γ-caseins and of minor casein components increased. Similar changes in casein composition were induced by treatment of milk with porcine plasmin. The activity of plasmin-like milk proteinase in milk was quantified from the rate of conversion of added [14C]β-casein to [14C]γ-caseins. This activity was considerably higher in a late lactation milk than in a mid lactation milk and was ∼ 20 times higher at 37 °C than at 4 °C. It was concluded that casein compositional changes in late lactation were largely the result of proteolysis of individual caseins by plasmin-like milk proteinase.
Effect of fermentation sugar on hydrogen peroxide accumulation byStreptococcus lactisC10
Authors: Grufferty Roger C. , Condon Seamus
Published: June 2009

Hydrogen peroxide accumulated in aerated cultures ofStreptococcus lactisC10, the amount depending on the sugar being utilized. When the energy source was galactose or (to a lesser extent) lactose or maltose, H2O2reached autoinhibitory levels. With glucose, H2O2reached levels which did not cause obvious inhibition, and then declined. Washed cell suspensions utilized several media ingredients including glucose, galactose and yeast extract as substrates for O2uptake, but cell-free extracts utilized none of these. The only substrate which supported O2uptake by cell-free extracts was NADH. The activity of NADH oxidase was not affected by several intermediates of carbohydrate metabolism. Evidence was obtained to show that its synthesis was regulated via induction by O2with an overriding catabolite repression type control, when cells were grown at the expense of glucose.
Molecular weights of subunit components of bovine casein micelles
Authors: Ono Tomotada , Takagi Toshio
Published: June 2009

Using either Sephacryl S-300 or TSK-G4000SW gel chromatography, the larger of the two major components of bovine casein micelles (F2) was eluted at the same retention time irrespective of sample concentration and column temperature. Its mol. wt was estimated to be 500K by examination of the eluate from a TSK-gel G4000SW column using a low-angle laser light-scattering photometer and a precision differential refractometer. With the second component (F3), retention time in Sephacryl gel chromatography was significantly affected by both sample concentra-tion and volume applied. Limiting retention times for F3 could be obtained by extrapolation of these two parameters to higher and lower values, and corresponded to those of water-soluble protein with mol. wt 200K and 100K respectively. Approach to sedimentation equilibrium technique at the above limiting sample concentrations gave values of F3 consistent with the above molecular weight. Sephacryl gel chromatography at either low sample concentration or low column temperature resulted in a new component being eluted at a position of mol. wt 25K
Composition and interfacial properties of casein micelle fractions
Authors: Britten Michel , Boulet Marcel , Paquin Paul
Published: June 2009

Casein micelles in a reconstituted bovine skim milk were dissociated by dialysing them against various concentrations of EDTA. Gel chromatography showed a gradual but limited dissociation when micellar Ca was chelated and two main fractions were isolated. Monolayer technique and gel electrophoresis were used to characterize the interfacial properties and composition of the fractions. The first fraction contained highly cohesive complexes that did not unfold at the air-water interface. From π-Aisotherms the close-packing area (A0) was 0·08 m2mg-1and was related to an average particle diameter of 9·1 nm. κ-Casein was concentrated in this fraction in an equimolar ratio with β-caseins and a variable ratio with αs-casein (0·55–1·10). These particles are thought to represent submicelles. The complexes of the second fraction were easily disrupted and spread out at the interface like casein monomers, with a close-packing area of 1·05 m2mg-1. Two different complexes were identified in this last fraction. One of them contained an approximately equimolar ratio of αs- and β-caseins, and the other was composed exclusively of αs-casein. The results are discussed in relation to casein interactions leading to micelle formation.
Determination of gradient elution conditions for the separation of peptide mixtures by reversed-phase high-performance liquid chromatography: bovine β-casein tryptic digest
Authors: Carles Christophe , Ribadeau-Dumas Bruno
Published: June 2009

Taking as an example a tryptic hydrolysate of bovine β-casein, it was shown that the method used for the determination of optimal elution conditions for isocratic systems also applied to the separation of complex peptide mixtures by reversed-phase high-performance liquid chromatography with linear gradients. Using a C18 column and the same solvents, successive studies of the influence of flow rate, pH and temperature allowed a satisfactory separation of the sample in less than 30 min. Valuable information on the specificity of the action of trypsin on β-casein was deduced from the yield of the eluted peptides.
Influence of mastitis on growth of starter organisms used for the manufacture of fermented milks
Authors: Okello-Uma I. , Marshall Valerie M. E.
Published: June 2009

The effect of milk containing increased somatic cells on the starter organismsStreptococcus thermophilus, Lactobacillus bulgaricusandL. acidophiluswas examined. Increased somatic cell count resulted in stimulation ofStr. thermophilusowing to increased proteolysis, but inhibition ofL. acidophilusas a consequence of increased phagocytic activity of the polymorphonuclear leucocytes
Deposit formation on heated surfaces: effect of interface energetics
Authors: Britten Michel , Green Margaret L. , Boulet Marcel , Paquin Paul
Published: June 2009

Deposit formation was measured in a model laboratory plant in which whole milk was in contact with a heated surface at 100 °C for 1 h. The effect of the interfacial properties of various poly mer-coated surfaces on the amount and the adhesion strength of deposit was determined. The nature of the surface influenced the formation of deposit only slightly, but had a large effect on its adhesion strength. From correlation analysis, the polar contribution to surface energywas identified as the main factor influencing the deposit adhesion strength. These results suggest that the type of interactions at the surface govern the ease of removal of deposit.
Assessment of different selective agar media for enumeration and isolation ofListeriafrom dairy products
Authors: Dominguez Lucas , Fernández José Francisco , Briones Victor , Blanco José Luis , Suárez Guillermo
Published: June 2009

Different selective agar media were compared for the recovery and isolation of five species ofListeriafrom raw milk and cheese. The selective media examined were Beerens medium, MacBride medium and that described by Dominguezet al.(1984) with 6 mg/1 acriflavine, listeria selective agar medium (LSAM), and LSAM with 12 mg/1 acriflavine (LSAM × 2A); a non-selective yeast glucose Lemco agar was included for comparison. When the difference between listeria and the natural microflora of raw milk and cheese was 102cfu/ml, listeria could be isolated by direct plating on all media tested. When it was lower than 103–104cfu/ml, listeria were isolated by direct plating only on LSAM and LSAM × 2A. When the difference was greater than 104cfu/ml, a previous enrichment was necessary to isolate them. LSAM and LSAM × 2A media performed better than the other media tested for isolating listeria by direct plating and improved their isolation from dairy products. This superior performance was evaluated by the ability of these media to support colony formation of different species ofListeriatested, the easy recognition of these colonies from those formed by other microorganisms and by their capacity to inhibit the natural microflora of these foods.
Patterns of intramammary infection and clinical mastitis over a 5 year period in a closely monitored herd applying mastitis control measures
Authors: Hillerton J. Eric , Bramley A. John , Staker R. Tim , McKinnon Charles H.
Published: June 2009

The udder health of a research herd of between 160 and 220 Friesian cows run on a commercial basis has been monitored closely, including detailed bacteriological study, over 5 years. The five point mastitis control plan had been in use for several years prior to this study and was continued with minor alterations to the management of the plan, more detailed bacteriological monitoring and increased encouragement to apply it. It has proved possible to make a substantial improvement in the udder health of the herd. The percentage of infected cows fell from 21·9 to 12·0 and the percentage of infected quarters from 7·3 to 3·3. The main benefit has been a drastic reduction in the rate of clinical and subclinical mastitis caused by coagulase-positive staphylococci. However the total incidence of clinical mastitis did not change substantially, averaging around 30 cases/100 cows per year. This was largely because environmental mastitis organisms were responsible for 65 % of all clinical cases. The results showed marked differences in the patterns of infection due to the environmental mastitis pathogens, Gram-negative bacteria and aesculin-hydrolysing streptococci, suggesting different mechanisms of invasion of the gland.
Inhibition of the proteinase activity in mastitic milk
Authors: Fang Weihuan , Sandholm Markus
Published: June 2009

The antiproteolytic activity of selected proteinase inhibitors was studied in mastitic bovine milk and urokinase-activated normal milk using a caseolytic agar diffusion assay. The inhibition profiles of mastitic milk and urokinase-activated milk were compared with those of purified proteinases. The proteinase inhibition profile of mastitic milk did not resemble that of any of the pure proteinases, indicating a mixed type of proteinase system in mastitic milk. The trypanocidals diminazene (equivalent to Berenil®) and pentamidine (equivalent to Lomidine®), together with aprotinin (Trasylol®), showed most promise when considering possible applications in mastitis to break up the proteolytic cascade within the inflamed udder.
Discrete phosphorylation generates the electrophoretic heterogeneity of ovine β-casein
Authors: Chianese Lina , Garro Giuseppina , Ferranti Pasquale , Malorni Antonio , Addeo Francesco , Rabasco Araceli , Pons Pilar Molina
Published: June 2009

The heterogeneity of ovine β-casein, apparent after discontinuous gel electrophoresis at alkaline pH and gel isoelectric focusing either by staining with Coomassie blue or immunoblotting, was investigated in detail. Electrospray mass spectrometry was used to characterize ovine casein by direct examination of whole casein samples. β-Casein in individual milks consisted of several components which were characterized through the accurate determination of their molecular masses. It was demonstrated that protein species occurring simultaneously in individual ovine milks differed mainly in the number of phosphate groups.
Testing the Elasticity of Corporate Yield Spreads
Authors: Jacoby Gady , Liao Rose C. , Batten Jonathan A.
Published: June 2009

What drives the compensation demanded by investors in risky bonds? Longstaff and Schwartz (1995) predict that one key factor is the time-varying negative correlation between interest rates and the yield spreads on corporate bonds. However, the effects of callability and taxes also need to be considered in empirical analyses. Canadian bonds have no tax effects, yet, after controlling for callability, the correlation between riskless interest rates and corporate bond spreads remains negligible. Our results provide support for reduced-form models that explicitly define a default hazard process and untie the relation between the firm’s asset value and default probability.
A Review of the Family Schistosomatidae: excluding the GenusSchistosomafrom Mammals
Authors: Farley J.
Published: June 2009

Identification of members of the family Schistosomatidae presents problems not only because of the imperfect state of their taxonomy, but also because no attempt has been made to collect and organise the available data. There are only two general keys on the schistosomes (Price, 1929 ; Yamaguti, 1958) both of which are incomplete. The result of this is that many authors, too numerous to mention, list genera which are no longer valid and erect new species without comparing them with species to which they are obviously closely related.
Studies on the Life Cycle and Biology of Ternidens deminutus (Railliet & Henry, 1905), (Nematoda: Strongylidae)
Authors: Goldsmid J. M.
Published: June 2009

The life cycle and biology of T. deminutus were studied and investigations were carried out on the site of infection in the host, the female to male ratio, the egg laying capacity of the female worms, the development of the eggs after leaving the host and preliminary observations on the effects of desiccation and low temperatures on the third stage larvae were made.
Relationships of Some Species of Digenea with the Marine Prosobranch Littorina littorea (L.) III. The Effect of Larval Digenea on the Glycogen content of the Digestive Gland and Foot of L. littorea
Authors: Robson E. M. , Williams I. C.
Published: June 2009

1. Individual chemical estimations of the glycogen concentration of the digestive gland and the foot were made on 272 uninfected L. littorea and 395 L. littorea infected with larval Digenea from Scalby Rocks, North Yorkshire, during the period from September 1966 to November 1967.

2. The glycogen concentrations of the digestive gland and the foot of both infected and uninfected L. littorea showed pronounced seasonal changes, being highest during the autumn and lowest in the spring. Infected L. littorea had less glycogen in the digestive gland and foot than had uninfected L. littorea, and the amount of reduction was characteristic for each of the three species studied, namely Cryptocotyle lingua, Renicola roscovita and H. leptosoma. Infection with C. lingua caused greater decrease in the glycogen concentration of the digestive gland, while infection with R. roscovita had a more marked effect on the foot. The effect of infection with H. leptosoma and with concurrent infections with two species are described and considered.

3. The seasonal changes in the amount of glycogen in the digestive gland and the foot of uninfected and infected L. liitorea are considered in relation to seasonal reproductive changes and the ecology of the host at Scalby Rocks.
Gastrointestinal and pulmonary nematode infections decrease goat productivity in Moroccan semi-arid conditions
Authors: Berrag B. , Cabaret J.
Published: June 2009

A herd of goats naturally infected with lungworm and gastrointestinal nematodes was divided into three groups and treated with either morantel tartrate or fenbendazole at strategic periods, i.e. in June (at pre-mating), in November (at pre-kidding) and in January (at early lactation) or left untreated. Morantel tartrate treatment (8mg kg−1) was efficient in reducing the gastrointestinal nematode egg output and fenbendazole treatment (15 mg kg−1) was efficient in reducing the gastrointestinal nematode egg and small lungworm larvae faecal output. Reductions in mortality of adult goats and their progeny and improvement of rearing percentages were recorded in both treated groups, with fenbendazole showing a greater response than morantel tartrate. A relative risk analysis showed that mortality in goats and kids was significantly reduced in treated kids and goats. Reduction of 6.6% in kidding rates, 0.21 in prolificacy, and an increase of 1.3 in abortion rates, 8.3% in kid and 2.2% in goat mortalities, could be attributable to the small lungworm infection. Small lungworm infections seem therefore to be one of the main causes of indirect kid mortality and inadequate breeding performance of goats in the semi-arid Middle Atlas region of Morocco.
Maintenance of Helisoma trivolvis naturally infected with Echinostoma trivolvis in spring water at 4°C for 300 days
Authors: Schmidt K.A. , Fried B. , Reddy A.
Published: June 2009

Helisoma trivolvis (Pennsylvania strain) snails naturally infected with Echinostoma trivolvis larvae were maintained for 10 months (300 days) at 4°C in artificial spring water to determine the effects of storage on parasite survival. Three of 20 snails were alive at 10 months and when isolated in spring water at 22−24°C released active cercariae. The mean number of cercariae released in 2 h from each stored snail was significantly less than that from freshly collected snails. Infectivity of cercariae from stored hosts to experimentally infected, laboratory-raised Helisoma trivolvis (Colorado strain) snails was significantly less than that of cercariae from fresh hosts based on cyst recoveries in the Colorado strain of H. trivolvis within 24 h p.i. There was no significant difference in the redial number or the number of cercariae per redia in stored versus fresh snails. In conclusion, some reduction in cercarial emergence and decrease in cercarial infectivity to a second intermediate snail host occurred following storage of H. trivolvis naturally infected with E. trivolvis in ASW at 4°C for 10 months.
Some Observations on the biology of the Root-gall Nematode, Anguillulina Radicicola (Greeff, 1872)
Authors: Goodey T.
Published: June 2009

In a paper published in 1925, the writer described the anatomy of the adults of this parasite and amplified Schøyen's account of it. At the same time it was shown that infective material derived from Elymus arenarius could give rise to galls on the roots of barley and Poa annua. Kemner (1930) has quite recently shown experimentally that the parasite from barley can set up galls on E. arenarius and presented important data on the agricultural significance of the parasite in northern Sweden. Detailed information as to which is infective stage of the parasite and on its life-history have so far been lacking and in order to remedy this omission the writer made a number of observations and carried out certain cultural experiments during 1927 and in the months of July, August and September 1931. These latter were made possible by the arrival during July of a good supply of galled roots of Elymus arenarius received in a living condition.
On Three Species of the GenusCapillariafrom the English Domestic Fowl
Authors: Morgan D. O.
Published: June 2009

Owing to the lack of adequate descriptions and figures, the majority of the members of the GenusCapillariaare extremely difficult to identify. This is no doubt due, to some extent, to the fact that the worms are so slender that certain morphological features upon which species can be separated are difficult to observe without a very close examination of the worms under high magnification.