bluuebunny/crossref_metadata_2025_split huggingface dataset:
189. The effect of commercial sterilization on the nutritive value of milk. VI. Comparison of the total nutritive value of raw and commercially sterilized milks
Authors: Henry K. M. , Ikin E. W. , Kon S. K. 
Published: June 2009

1. The effect of commercial sterilization on the total nutritive value of milk was studied in five separate experiments.2. In the first experiment raw and sterilized milks supplemented with minerals were given in equal amounts to pairs of litter-mate male rats. No differences were found in the growth performance of the rats, but the rats on sterilized milk consumed it more readily than their mates on raw milk. This difference was statistically significant.3. Rats getting limited but equal amounts of milk in addition to a basal diet which supplied only protein, energy and minerals grew better on raw than on sterilized milk.4. When the basal diet contained in addition 5% brewer's yeast and the milk intakes were the same as in the previous experiment no difference was found between the two groups.5. Rats receiving raw milk to which 15 g. of cane sugar was added per 100 ml. grew better than rats receiving equal quantities of similarly treated sterilized milk.6. Rats given raw milk containing 30 g. per 100 ml. of sugar grew as well as the rats on sterilized milk in the preceding experiment, but rats receiving similarly treated sterilized milk took much less milk than the raw milk rats, grew very poorly and some of them developed symptoms of beri-beri.7. The difference between raw and sterilized milk is discussed and it is concluded that in these experiments on the total nutritive value of milk vitamin B1was the first limiting factor of sterilized milk.
202. The composition of cheese rinds
Authors: Davies W. L. 
Published: June 2009

Rinds from home-produced and Dominion Cheddar cheese contain from 15 to 20 % of moisture, but those from unripe cheese contain up to 27 %. Salt tends to diffuse into the interior of cheese while the rind is slowly drying, but the rate of diffusion is not quantitatively proportional to the moisture content, although closely approached in cheese requiring a long period of ripening.There is an appreciable loss of fat from the rind through absorption by the bandage. The fat has a high acid value and carries the characteristic taste of the rind.Rinds have a higher crude protein content than the interior of cheese; the extent of protein breakdown is less but can be correlated with that in the interior of the cheese.Rinds contain higher calcium and phosphorus contents in the dry matter and a higher Ca/P ratio than the interior of cheese.The fibre content of rinds is negligible. The content can be gauged from a visual inspection of a sample for portions of bandage.
248. Haemolytic organism isolated from pasteurized cream
Authors: O'Droma L. 
Published: June 2009

1. A description is given of a weakly haemolytic organism, which first appeared as a contaminant, in the form of pin-point colonies, in agar plates inoculated with dilutions of a cream which had been subjected to partial processing in a butter churn.2. Though it resembled in many respects certain strains ofStr. bovisrecently isolated from pasteurized milk in America, it is concluded that the majority of its characteristics showed it to be a resistant strain ofStr. thermophiluswhich had adapted itself to contaminate a churn.3. That the churn was responsible for the spread and maintenance of this heat resistant contaminant is regarded as significant and indicates that efficient pasteurization must be followed by storing and processing in sanitary equipment.I am indebted to Dr M. Grimes for his help and suggestions in the course of this work.
271. The experimental error in the plate count examination of butter
Authors: Pont E. G. 
Published: June 2009

In a preliminary investigation into the experimental error of the plate count examination of butter, 154 boxes of choicest quality butter were examined by plating in triplicate, in a dilution of 1/500, each of three 1 g. samples per box.X2 tests in both this and a later series indicated that the means of the triplicate counts in respect of plates averaging less than 300 colonies gave, in the main, reasonably satisfactory estimates of the bacterial content of the samples. In two of the tests, however, excessive within-sample variability was shown by abnormally high values obtained from the summation of x2. This is accepted as an indication that the plate count was not always a reliable index of the sample population.The between-sample variability in this series has been shown by transforming the counts to logarithms and calculating the coefficient of variation in respect of each box. In the distribution of the coefficients approximately 50% were found to lie on either side of a 4·0% level, while 10% gave values higher than 14·0%.In a further inquiry twelve boxes of butter were selected for quality and uniformity and data were secured from the examination of seven 1 oz. samples selected at random from each box.Treatment of the results by the method of analysis of variance, using a square root transformation, indicated that the estimates of within-sample variance obtained could be regarded as estimates of a common variance. Highly significant differences were found, however, among the between-sample mean squares, and the variability was found to be excessive in six of the twelve boxes examined.No significant general correlation was found in this series between bacterial counts and either salt or moisture determinations.The application of these results to research problems and to routine tests involving the estimation of bacterial numbers in butter is discussed.
377. Corrosion by commercial sodium hypochlorites and its inhibition
Authors: Botham G. H. , Dummett G. A. 
Published: June 2009

Commercial sodium hypochlorites, whether containing KMnO4 or not, are shown to be corrosive at 150 p.p.m. available chlorine and 40° C. to metals such as aluminium, tinned copper, nickel silver and cast stainless steel (18 Cr, 8 Cu, 3 Mo) which are used in dairy equipment. Hypochlorites containing KMnO4 when aged are potentially dangerous to wrought 18/8 stainless steel. The attack is by pitting and therefore especially dangerous to all the metals investigated, and, in general, increases with increase of time of exposure and temperature.Decay of sodium hypochlorite solutions results in conversion of NaOCl to NaCl and NaC103, which reaction is shown to follow a simple equation fairly closely in various storage conditions.Attack on metals by sodium hypochlorite can be efficiently inhibited by addition of sodium silicate, which has a specific action in addition to the effect exerted by increase of alkalinity. NaOH and Na2CO3 additions to the same pH are not so effective and increase attack on aluminium.Increase of pH from 9 to 10·5 by addition of Na2CO3 or sodium silicate reduces bactericidal efficiency of hypochlorites to the same extent.
393. Experiments on milking technique: 5. Effect of temporary changes in the interval between washing and milking: 6. Comparison of established washing and milking routines
Authors: Dodd F. H. , Foot A. S. , Henriques E. 
Published: June 2009

1. Cows accustomed to preparation for milking 1 min. before putting on the teat cups were on single mornings (a) milked without preparation, (b) milked 3 min. after preparation, (c) milked 6 min. after preparation.On treatment (a) ‘let-down’ was delayed but thereafter milking rate was not abnormal. Treatment (b) had no pronounced effect on milking efficiency, but treatment (c) resulted in a slightly slower rate of milking and a reduced yield of milk and butterfat.2. In a second experiment a comparison was made between two established routines, in one of which udder washing, fore-milking and concentrate feeding was done less than 1 min. before milking and in the other more than 20 min. before milking. The data suggest that milking immediately after preparation was the more efficient routine, although the differences were not very great.
412. Coliform bacteria in New Zealand butter
Authors: Thomson G. I. 
Published: June 2009

1. The limitations have been explored of a simplified form of Grimes's litmus milk method, as used for a presumptive test for coliform organisms in butter.2. To improve on this test, the merits and demerits of renneted litmus milk and litmus milk agar have been investigated, and the latter found preferable.3. Of 719 samples of export salted butter tested for coliform contamination, only 19·1% gave confirmed positive results using MacConkey broth as the presumptive medium, 21·9% were positive using a litmus milk agar medium, and 30·2% (on 434 samples only) were positive using renneted milk.4. The coliform organisms isolated were classified into the usual types and a seasonal variation in the coli to aerogenes ratio noted.5. An observation is made on what appears to be the inhibitory effect of bile salt on the gas production of several strains of the aerogenes-cloacae group isolated in this investigation.
423. Some observations on the behaviour of dairy cattle with particular reference to grazing
Authors: Castle M. E. , Foot A. S. , Halley R. J. 
Published: June 2009

1. The behaviour of dairy cattle under normal commercial conditions of management was studied in two series of observations:(a) Four cows were observed continuously for 24 hr. on four occasions at approximately two-weekly intervals.(b) A herd (average fifty-two cows) was observed continuously for 24 hr. on twelve occasions at approximately monthly intervals.2. Under our conditions and within our definitions, the cows grazed 6–52 hr., lay down 9–22 hr. and loafed 8–26 hr. on an average during 24 hr.3. The cows ruminated 5–60 hr. per 24 hr.; 4–52 hr. when lying down and 1–08 hr. when loafing.4. On average the animals defaecated 1T6 times, urinated 9–8 times, and drank 3–8 times in 24 hr.5. One animal walked an average distance of 1–74 miles per 24 hr., excluding journeys to the cowshed.6. No aspect of grazing behaviour was found to be strongly related to either current milk yields or air temperature.7. When on ‘good’ pasture, as compared to ‘poor’, the animals grazed for a shorter time, walked less, and took fewer drinks.8. From the results of the herd observations a similar periodicity of behaviour during 24 hr. was observed throughout the year but was more apparent when environmental conditions were similar.9. When the herd was confined to 5 ft. concrete standings during the winter nights, the animals did not rest as comfortably as when out of doors.10. Major peaks of grazing or eating were recorded after each milking followed by periods of lying down, especially during the night.11. Time of sunset has been related to the time when grazing ceased and the herd lay down.12. In view of the data collected, tentative suggestions for improving grazing management
are made.
502. The vitamin A potency of New Zealand butter
Authors: McDowell A. K. R. , McDowall F. H. 
Published: June 2009

Results of a survey of the carotene and vitamin A contents, and of the vitamin A potency, of New Zealand butterfat and butter, are presented. The butter samples were drawn from twenty representative commercial factories at fortnightly intervals over three successive years (1946–8). The survey covers the analysis of 1517 samples of fresh butter and 670 samples of stored butter.There were uniform and regularly recurring seasonal variations in both carotene and vitamin A contents of butterfats from all North Island districts. Maximum values were found in the late-autumn/winter/early-spring, and minimum values in the late-summer/early-autumn butterfats. The seasonal trends were thus distinctly different from those which have been reported for northern hemisphere butterfats, for which the maximum values are commonly found during the summer grazing period.The seasonal variations in carotene and vitamin A contents of South Island butterfat were less marked and less consistent than those in the corresponding values for North Island butterfat.
589. A chemical investigation of the volatile flavour principle of Cheddar cheese
Authors: Dacre J. C. 
Published: June 2009

1. Steam distillates containing the flavouring substance(s) from Cheddar cheese were examined chemically. After the volatile fatty acids had been removed, the only substances identified in the flavour concentrates were ethanol, butyraldehyde, ethyl acetate and ethyl butyrate. None of these compounds appeared to be connected with the cheese flavour.2. The essential flavour compound(s) could not be identified but some of its properties were elucidated.3. The findings of other workers that the lower volatile fatty acids, diacetyl and acetyl methyl carbinol contribute to Cheddar-cheese flavour could not be confirmed. Flavour tests with numerous other compounds failed to show that they contributed to the typical flavour of Cheddar cheese.The author gratefully acknowledges the helpful criticism and advice of Dr H. R. White-head throughout the investigation.
675. The carbon dioxide content of New Zealand Cheddar cheese
Authors: Robertson P. S. 
Published: June 2009

Some of the factors influencing the concentration of carbon dioxide found in New Zealand Cheddar cheese have been investigated.1. Cheeses made with the use of commercial starters (containing betacocci) are characterized by a rapid increase in their carbon dioxide content during the 2 weeks following manufacture.2. Cheeses made with the use of single strain starters do not change in carbon dioxide content in the first 2 weeks following manufacture, but may ultimately contain as much carbon dioxide as commercial starter cheeses.3. High concentrations of carbon dioxide within a cheese result in an open texture, especially when the carbon dioxide is formed shortly after manufacture.4. The loss of carbon dioxide to the atmosphere is demonstrated by the existence of a carbon dioxide concentration gradient within the cheese.5. Storage of cheese at a lower temperature than is usual results in retarded carbon dioxide formation.
698. Effect of the heat treatment of milk on the yield, quality and certain properties of standardized separated milk cheese
Authors: Sadek G. M. El , Motteleb L. Abd El 
Published: June 2009

1. Four batches of soft cheese were made using rennet coagulation from both raw and pasteurized separated milk standardized to contain 1·5% fat and 7% added sodium chloride.2. The yield of pasteurized milk cheese was about 3·33% higher than that of raw milk cheese.3. Pasteurization of the milk improved the flavour and the texture of the fresh cheese, but had no marked effects on the body and general appearance.4. The shelf keeping property after 4–5 days under the conditions of these experiments was better for the cheese made from raw milk. Reasons for this apparent anomaly are discussed.5. Chemical analyses showed a greater moisture retention by the pasteurized milk cheese, leading to a lower content of fat and total nitrogen but increased sodium chloride in solution. Some retention of heat coagulable protein in the pasteurized milk cheese was suggested by a higher total nitrogen in dry-matter figure and by a lower nitrogen content of the pasteurized milk whey.6. Pasteurization of the milk greatly reduced the total bacterial population of the fresh cheese and also the acidity of the whey produced.
703. Cineradiographic observations on machine milking
Authors: Ardran G. M. , Kemp F. H. , Clough P. A. , Dodd F. H. 
Published: June 2009

Machine milking has been studied in three cows by cineradiography at 50 frames/sec. The findings of Pier et al.(5) have been confirmed.The effects of variation in the pulsation rate, ratio and liner tension were investigated and the results compared with those obtained by other methods. The proportion of each milking cycle during which milk flows has been determined.
The composition of sow's milk during lactation with particular reference to the relationship between protein and lactose
Authors: Lodge G. A. 
Published: June 2009

1. Data are given on the changes which occurred in the composition of sow's milk during the course of 24 lactations. The mean percentages of the major constituents (192 samples) were: total solids, 20·0%: crude protein, 5·7%: lactose, 4·7%; fat, 8·6% and ash, 0·89%.2. There were differences in milk composition between sows and between successive lactations, but these were only appreciable for milk fat percentage between sows.3. A highly significant negative correlation (P < 0·001; r = –0·62) was found to exist between the percentages of protein and lactose in the milk, quite apart from the general trend for protein content to fall with advance in lactation. Possible reasons for this are discussed.
The use of turbimetric methods for testing homogenized milk
Authors: Goulden J. D. S. 
Published: June 2009

SummaryA detailed study has been made of spectroturbimetric methods for testing the degree of homogenization of milk, and it has been shown that, provided care is exercised in the design of the turbimeter, the turbidity index at a specified wavelength provides a useful practical measure of the degree of homogenization. This measurement can easily be made with a simple filter turbimeter.
The occurrence of pyridoxamine phosphate in milk
Authors: Gregory Margaret E. , Mabbitt L. A. 
Published: June 2009

SummaryThe presence of pyridoxamine phosphate in extracts of freeze-dried raw and evaporated milks has been demonstrated by separation and identification of the vitamin B6 active compounds by chromatography and electrophoresis on paper. Its presence in the milk extracts is the cause of the higher values for vitamin B6 activity measured with Streptococcus faecalis as compared with those obtained with Str. faecium or Saccharomyces carlsbergensis. This is because Str. faecalis can utilize the phosphate for growth as readily as free pyridoxamine, whereas Str. faecium and S. carlsbergensis cannot. The mild acid treatment used for extracting the vitamin B6 active compounds from the milk samples for microbiological assay was found to be insufficient to hydrolyse the pyridoxamine phosphate. Further treatment of the acid extracts with intestinal phosphatase released the pyridoxamine from its phosphate and increased the vitamin B6 activity measured with S. carlsbergensis and Str.faecium so that the total vitamin B6 activities of the freeze-dried raw and evaporated milks measured microbiologiclly, were then in agreement with the values found in previous tests with chicks and rats.Pyridoxamine phosphate could only be detected in small amounts in a sample of fresh milk. The possibility that more of it was formed during the processing and storage of the freeze-dried samples is discussed.
The effect of antioxidants on the keeping quality of whole milk powder: I. Flavones, gallates, butylhydroxyanisole and nordihydroguaiaretic acid
Authors: Abbot J. , Waite R. 
Published: June 2009

SummarySpray-dried whole milk powders have been prepared containing 0·01% of four flavones, propyl and dodecyl gallates, butylhydroxyanisole (BHA) and nordihydroguaiaretic acid (NDGA). The powders were stored at 20 and 37°C and examined at intervals of 25 days for taste of the reconstituted milk, peroxide value of the fat and oxygen absorption of the powder. Three of the four flavones, 7,8-dimethoxy-3,2',5'-trihydroxyflavone, 6-ethyl-3,7,2',5'-tetrahydroxyflavone and 6-dodecyl-3,7,2',5'-tetrahydroxyflavone improved the keeping quality of the powder, the last-named compound being the most effective, but 3,7,8,2'5'-pentahydroxyflavone was without antioxidative properties in this system. These results are briefly discussed with respect to substitution within the flavone molecule.Dodecyl gallate was a very effective antioxidant for spray-dried whole milk powder and propyl gallate and NDGA, whilst affording good protection, were less so; BHA did little to improve keeping quality.The best antioxidant of the flavones investigated, 6-dodecyl-3,7,2',5'-tetrahydroxyflavone, appeared to be almost as effective as propyl gallate and NDGA in these milk powders.
The relationship between the number of mastitis pathogens placed on the teats of dry cows, their survival, and the amount of intramammary infection caused
Authors: Neave F. K. , Oliver J. 
Published: June 2009

SummaryWhen the teats of dry cows were dipped in a culture containing 3–25 × 106 mastitis organisms/ml only 25% of 71 quarters acquired an intramammary infection. Small numbers of organisms applied to teats caused negligible infection. The degree of contamination also determined the survival of the organisms on the exterior of teats, which was much greater at the teat apex than on the body of the teat.There was no evidence that swabbing the teat apex increased the chance of intramammary infection. Washing the udder of infected cows with a disinfectant increased the chance of recovering the organisms from the teat skin.
The prevention of infection of the dry udder
Authors: Oliver J , Neave F. K. , Sharpe M. Elisabeth 
Published: June 2009

SummaryA within-cow comparison was made of methods of control of udder infection in dry cows whose teats were deliberately contaminated with cultures of mastitis organisms. Very nearly complete protection against infection with staphylococci and streptococci was obtained by infusion of antibiotics through the teat canal. Disinfection alone, i.e. dipping the teats in 2% chlorhexidine, gave good protection against staphylococci but no protection against Streptococcus uberis.
The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese
Authors: Reiter B. , Fryer T. F. , Pickering A. , Chapman Helen R. , Lawrence R. C. , Sharpe M. Elisabeth 
Published: June 2009

SummaryComparisons were made of the flavour, free fatty acids and bacterial flora of commercial cheese made at different factories and experimental cheese made under aseptic conditions: (i) with δ-gluconic acid lactone instead of starter, (ii) with starter only, (iii) with starter and added floras derived from the curd of the commercial cheeses (reference flora cheeses).Comparison of the bacterial flora of commercial and reference flora cheeses showed that replication of organisms was better with some reference floras than with others. In all the cheeses the lactobacilli increased in numbers during maturation, whilst other groups of organisms died out.The amount of acetic acid present was influenced by the starter and by the lactobacilli. Single-strain starters produced some acetic acid, most of which was lost in the whey; commercial starters produced considerably more, due to the presence in them of Streptococcus diacetilactis. Later in maturation lactobacilli increased the acetic acid content, a greater increase being observed with homo-than with heterofermentative strains.The initial levels of butyric and higher fatty acids in the milk varied with source of the milk and with the season, summer milk having higher levels than winter milk. During cheese-making a slight increase of these acids occurred in every cheese made with starter and a further small increase occurred during ripening. However, there was no increase in the content of these acids in the cheese made with δ-gluconic acid lactone, indicating that lactic acid bacteria were weakly hydrolysing the milk fat.Flavour trials showed that Cheddar flavour was present not only in the reference flora and commercial cheese, but also in the cheese made with starter only. Different starters produced different intensities of flavour; one strain produced an intense fruity off-flavour. Cheeses made with δ-gluconic acid lactone were devoid of cheese flavour.