bluuebunny/crossref_metadata_2025_split huggingface dataset:
44. A Study of Some Points of Conformation and Milk Yield in Friesian Cows
Authors: Garner Frank H. 
Published: June 2009

1. After a preliminary trial with Shorthorn cows in Berkshire, some 461 Friesians were measured in Minnesota, U.S.A., and an attempt was made to correlate 19 measurements with milk yields.2. Significant coefficients of correlations were obtained for:Length from withers to hooks and milk yields;Height at hooks and milk yield; Height at pins and milk yield;Circumference of chest and milk yield;Circumference of barrel and milk yield;Area of milk wells and milk yield.3. Correlation coefficients that were almost significant were obtained for:Width at barrel and milk yield;Width at hooks and milk yield.4. The best producing cows had the largest milk wells. This was not because they were the biggest cows, for there was practically no loss of coefficient of correlation for milk yield and size of milk wells when the partial correlation for area of milk wells and yield was calculated with height at hooks held constant.5. Evidence is presented which shows that the areas of milk wells do not increase with mere skeletal growth of cows over 4½ years old, but with increased milk production. This fact makes the area of milk wells a still more reliable indicator of milk-producing power.6. The results obtained confirm the value of some of the points which stockmen have considered in judging dairy cows. They emphasise the necessity for considering all the points together, but indicate that certain points deserve special consideration.
46. The Effect of Nine-, Twelve- and Fifteen-Hour Intervals during the Day and the Night on Milk Production
Authors: Campbell K. W. D. 
Published: June 2009

The work herein reported has shown that more milk and fat were produced per hour during 9-, 12- and 15-hour night intervals than during intervals of the same length during the day.The milk increment was, however, greater than the fat increment.With midday and midnight milking hours more milk and fat were produced per hour from midnight to midday than from midday to midnight.In this case the fat increment was the greater.
57. A Bacterial Milk Taint
Authors: Cunningham A. 
Published: June 2009

1. The production in milk of an aroma resembling that of amyl alcohol was due to the growth of white and orange micrococci, similar to those described asM. caseolyticusby Evans(2).2. The taint was observed when the cows were housed, but disappeared when they were put out to grass.3. The source of the causal micrococci was found to be the floor of the cowshed. The taint disappeared when the latter was washed and disinfected.4. The aroma of amyl alcohol was produced in media containing leucine as the sole organic compound.
111. The Nutritive Value of Proteins for Maintenance
Authors: Morris Samuel , Wright Norman C. 
Published: June 2009

The results of the present experiments may be summarised as follows:(1) When minimal quantities of protein are fed in the maintenance rationof steers, a deficiency of lysine will lead to a marked increase in the urinary N output. A deficiency of cystine has no effect.(2) The catabolism of body tissue is shown by the high creatine excretionand the S: N ratio of the excess S and N excreted. This is probably the resultof excessive deamination with the production of a mild acidosis.(3) As regards urinary partition of N there is some indication that alysine-deficient diet causes a decreased percentage excretion of urea N and anincrease of ammonia N.(4) The biological values have been calculated, the only marked difference occurring with wheat gluten, a protein very deficient in lysine(5) An approximate value for the lysine requirements for maintenance has been calculated, i.e. 0·80 g. lysine N per 1000 lb. live weight.
144. Observations on the Ripening of Cheeses made from Raw and Pasteurized Milk
Authors: Sherwood I. R. 
Published: June 2009

The proteolytic action of rennet, pepsin and trypsin upon milk pasteurized at various temperatures has been investigated. It was shown that the action of these enzymes in pasteurized milk differed from their action on raw milk. The change was especially marked over the temperature range of 150–160° F., and was shown to be due, not to alteration in the protein itself, but probably to some change in the non-protein constituents of milkThe results were applied in a study of cheeses made from raw milk and from pasteurized milk. It was demonstrated, with the aid of cheeses ripened in the absence of bacterial action, that the differences in nitrogen partition which occur between cheeses made from raw milk and from pasteurized milk could be largely accounted for on the basis of chemical alteration produced in the milk constituents by heat treatment—this alteration affecting the proteolytic action of rennet and bacteria upon the cheese curd.
164. The nutritive value of milk supplemented with minerals as an exclusive diet for fats. Comparison of equal volumes of Summer and “winter” milk before and after laboratory pasteurization
Authors: Henry K. M. , Ikin E. W. , Kon S. K. 
Published: June 2009

Milk was obtained simultaneously from cows on early pasture and from stall-fed cows receiving winter rations. By suitable blending of the morning's and evening's milkings of each milk the fat content of the two milks was equalized daily. A part of each milk was then pasteurized in the laboratory by a “holder” method. The total nutritive value of the milk was measured on rats in two separate experiments. In one the milks, supplemented with iron, copper and manganese, were fed as an exclusive diet. The four types of milk were given to twelve groups of litter-mate male rats, the intake being equalized within each group. The experiment lasted 8 weeks, and at the end no difference was found in gain in weight, body length, general appearance of the rats or composition of the carcasses. The palatability of the milks as gauged by the refusals of the rats was investigated by various statistical methods, which showed that summer milk was probably more palatable than “winter” milk, but that pasteurization had no effect.In the second experiment the intake of milk was limited to 20 ml. daily, but the rats were given in addition unlimited access to a basal diet of casein, sugar and salts. This experiment was also carried out on groups of four litter mates (four groups of does and seven groups of bucks). After 8 weeks 5% brewer's yeast was added to the basal diet, resulting in a marked increase of the growth rate of all the groups. At the end of the 8 weeks, the gains in weight, intakes of basal diet, and gains per gram of solids ingested were compared. The only statistically significant differences were in favour of pasteurized summer milk when compared with summer raw and with “winter” pasteurized.
168. Bitterness and thinning in canned cream
Authors: Nichols A. A. , Howat G. R. , Jackson C. J. 
Published: June 2009

1. Three organisms have been isolated from defective commercially-canned cream which, on inoculation into normal cream, cause bitterness and thinning.2. These organisms are described and are shown to be strains ofB. subtilis.Their spores are capable of withstanding temperatures up to 120°C. for as long as 40 min.3. The rate of development of bitterness and thinning in experimentally inoculated cans is shown to vary with the culture used and with the temperature of incubation.4. Both bitterness and thinning are associated with the breakdown of protein, as indicated by determinations of the non-protein nitrogen and of the peptone and subpeptone fractions.5. The alterations in viscosity do not appear to be due to any fundamental change in the structure of the cream, nor to differences in the degree of clumping of the fat globules.6. The applications of the results in commercial practice are discussed.
174. The effect of commercial sterilization on the nutritive value of milk. IV. Effect on the vitamin B complex, on vitamin B1 and on vitamin B2 (flavin) of milk
Authors: Henry K. M. , Kon S. K. 
Published: June 2009

1. The effect of commercial sterilization on the vitamin B complex, vitamin Bx and vitamin B2 (flavin) of milk has been investigated in experiments on rats using milk from the same bulk before and after heat treatment.2. No quantitative comparisons were carried out regarding the vitamin B complex, but the tests showed that a considerable destruction of some component or components of it had been caused by the heat treatment and that vitamin B1 was, most probably, one of them.3. Separate tests showed that about one-third of the vitamin B1 originally present in milk was destroyed by sterilization.4. Sterilization appeared to have no adverse effect on vitamin B2 (flavin).
186. The casein number. A chemical method for diagnosis of mastitis
Authors: Rowland S. J. , Zein-El-Dine M. 
Published: June 2009

The accuracy of the casern number of milk as the basis for a chemical method for the detection of mastitis has been investigated. The number was determined for 247 samples of milk from the individual quarters of sixty-two cows, and the samples were examined bacteriologically for mastitis streptococci. Of the 247 quarters 49% were found to be infected—mostly subclinically—involving 74 % of the cows.The total nitrogen content of the samples varied from 362· to 687·4 mg. per 100 ml., and the casein nitrogen from 153·0 to 554·0. The casein number varied from 42·3 to 83·4. The casein number averaged 79·2, 80·4, 79·5 and 80·3 in the samples from the uninfected quarters of the Shorthorn, Friesian, Ayrshire and Guernsey cows respectively; and 71·7, 74·1 and 70·3 in the samples from the infected quarters of the Shorthorn, Friesian and Ayrshire breeds respectively.For the diagnosis of mastitis from the casein number, a figure of 78·0 and less was taken as indicating an infected quarter, and on comparing this chemical method with the bacteriological method, out of a total of 243 quarters, the chemical result differed from the bacteriological for 21 quarters—representing 8·6 % of the total.Reasons are given for considering that this estimate of the error is excessive and that in practice the casein number would provide a valuable and rehable method for the diagnosis of mastitis.
187. The effect of subclinical mastitis on the solids-not-fat content of milk
Authors: Rowland S. J. , Zein-El-Dine M. 
Published: June 2009

The solids-not-fat content (expressed as a percentage of fat-free milk) has been determined for 247 samples of milk from the individual quarters of sixty-two cows. The samples were also examined bacteriologically for the presence of mastitis streptococci and 121 were found to be infected, 114 uninfected, and twelve “doubtful”.The solids-not-fat content of the uninfected samples varied from 8·24 to 10·28 and of the infected samples from 4·26 to 9·92. For the uninfected samples of the Shorthorn, Friesian, Ayrshire and Guernsey breeds it averaged 9·36, 9·11, 9·82 and 9·83 respectively, but in the infected samples only 8·44, 8·38, 8·28 and 9·49%.Of the 247 samples, 36 % were below 8·80 in solids-not-fat content. Of 121 infected samples, 63% were below while of the 114 uninfected samples only 9% were below this standard. Hence 88% of the samples below 8·80 were infected samples, thus showing that subclinical mastitis accounts for a very high percentage of samples low in solids-not-fat content. In these samples the average value for solids-not-fat was 7·93%. The few uninfected samples that were low in solids-not-fat averaged 8·56%.
194. The calcium and phosphorus contents of some types of British cheese at various stages during manufacture and ripening
Authors: Mattick E. C. V. 
Published: June 2009

The loss of calcium and phosphorus at various stages in the manufacture and ripening of British hard pressed cheese (Cheddar, Cheshire, Leicester and Lancashire) has been followed. As all the cheese were made from portions of the same bulk milk the results are comparable.It has been shown that there is remarkably little difference in the values of the hard pressed varieties, but that Stilton contains much less calcium and considerably less phosphorus than any of the other varieties examined.
199. The chloride content of milk
Authors: Davies W. L. 
Published: June 2009

The frequency distribution of the chloride contents of 7802 samples of milk, grouped into morning and evening samples, monthly samples for three consecutive years from the Institute herd, samples from Shorthorn, Guernsey, Ayrshire and Friesian cows, and other miscellaneous samples, has been determined. The mode for morning milk is 81–90 and for evening milk 71–80 mg. %. The mode for Guernsey and Shorthorn milk is 71–80 and for all (6076) samples, 81–90 mg. %. The mode for milk from herds of Friesians known to give milk of low content of solids-not-fat was 111–120 mg. %, but this must not be taken as the value for this breed generally. The average for Shorthorn milk is 97, Guernsey 93, Institute herd 93, all samples 98, special Friesian herd 128 and bulk Institute milk 85 mg. %.Factors influencing the chloride content of milk such as breed, age of cow, lactation period, number of lactations, seasonal effects, and udder troubles have been discussed from inspection and by deduction from the series of values obtained.The electrical conductivity of milk increases with chloride content but there is some deviation from the linear law. The conductivity increases at a greater rate than the chloride content in samples high in chloride, probably owing to the increase in electrolytes other than chloride.
227. The rapid determination of peroxide values for the fat in milk powders
Authors: Smith J. A. B. 
Published: June 2009

1. A rapid method for determining the peroxide value of the fat contained in whole milk powders is described.2. As estimated by this method the peroxide value is only about 90% of the true value, but in many researches where the method would be applied, it is the relative rather than the absolute peroxide value which is required. Consequently the disadvantage of a slightly low estimation is far outweighed by the rapidity of the method and the ease and reliability with which it can be performed.
239. Examples of variation within pure cultures ofStreptococcus cremoris
Authors: Hunter G. J. E. 
Published: June 2009

Indications of variability within pure strains of Str. cremoris have been studied.In one strain changes in acid-producing power were made evident by changes in colony form. A variant which failed to ferment lactose but was still susceptible to the specific race of bacteriophage and exhibited the same morphology (after treatment at 37° C.) as the parent culture is described.It was found that variation was well marked within some strains, especially in regard to acid production (or vitality), response to high temperature conditions, power to produce ropiness in milk, and degree of resistance to phage attack.
244. The vitamin A and carotene content of Shorthorn colostrum
Authors: Henry K. M. , Houston J. , Kon S. K. 
Published: June 2009

1. The concentration of carotene and of vitamin A in colostrum and colostral fat and the total daily yield of these substances in successive milkings has been studied for four shorthorn cows and nine heifers.2. The concentration of vitamin A in the first colostrum ranged from 8160 to 820 Moore blue units per 100 g. and that of carotene from 2026 to 411 Moore yellow units per 100 g.3. The highest and lowest concentrations and yields of vitamin A and carotene respectively in samples of colostrum and later milk were in the ratios: per g. of colostrum (milk) 35:1 and 65:1; per g. of fat 27:1 and 34:1; calculated on daily yield 31:1 and 65:1. This last calculation favours colostrum.4. Access to pasture before calving appeared to have no effect on the secretion of vitamin A in colostrum but increased the output of carotene.Our best thanks are due to Mr A. G. Cotton who supervised the collection of the samples of colostrum and to Miss D. V. Dearden for churning the butters.
249. Studies on the methylene-blue reduction test II. Comparison between the old and the modified methods
Authors: Matuszewski T. , Supińska J. 
Published: June 2009

In order to compare the old and the modified methods of the methyleneblue reduction test, 185 samples of raw milk were examined. We followed Wilson's method absolutely, but included two tubes in each test, one of which was inverted and the other not.The results obtained and their interpretation agreed with the theoretical expectations given in our previous paper, and briefly outlined at the beginning of the present paper.It is found that the deviations in the reduction time, corresponding to a given initial number of cells, are smaller by the modified than by the old method, and that the average time of reduction is shorter.The smaller variation in the reduction time corresponding to a given number of cells at the beginning of the test is due probably to a more uniform distribution of the bacteria in the milk following the inversion of the tube. Wilson's suggestion that the shortening of the reduction time in the modified method is due to the stimulation of bacterial growth proves to be entirely correct. We obtained the average coefficients of multiplication in the old method of 0·660, and in the modified of 0·885.Our results confirm on the whole the positive value of the modification of the methylene-blue reduction test as suggested and worked out by Wilson.
251. The action of chemical disinfectants on bacteriophages for the lactic streptococci
Authors: Hunter G. J. E. , Whitehead H. R. 
Published: June 2009

The times needed for the complete inactivation of bacteriophages for the lactic streptococci by several chemical disinfectants in various strengths were determined. The phage preparations, consisting essentially of whey, contained the usual amounts of protein and lactose, so that the results obtained must be considered applicable only under the defined conditions. Hydrogen and hydroxyl ions were found to inactivate phage when they were present in sufficient concentration but their effects between pH. values of 4 and 7 were negligible over several days at room temperature.By far the most effective of the disinfectants were active chlorine and permanganate, which suggests that the inactivation of phage is most readily brought about by oxidation.
263. The passage of carotenoids from food to milk in the cow. The fate of lycopene
Authors: Gillam A. E. , Kon S. K. 
Published: June 2009

The question whether the tomato pigment, lycopene, an isomer of carotene, can pass from food into milk in the cow has been submitted to direct test by feeding three different cows with tomato purée and examining the resulting milk fats separately for lycopene. No evidence of the presence of lycopene has been detected in the unsaponifiable matter of the butter fat when this was subjected to careful chromatographic adsorption and it is concluded that, although the cow normally absorbs α- and β-carotene and certain oxidation products of these substances from its food it completely excludes the isomeric and very similar lycopene which has been found in the faeces in considerable quantity after tomato feeding. The mechanism of this selective absorption of one isomer only is quite obscure.2. Adsorption of the carotenoids of several colostrum fats gave no indication of the presence of lycopene but the adsorption columns contained two small zones above that of β-carotene due to traces of pigments having absorption maxima at 452 and 425 mμ. (petroleum ether b.p. 70–80°). These may be due to oxidation products of β-carotene.
267. Studies on the chemistry of Cheddar cheesemaking VII. The measurement of the acidity of cheese and the relation of acidity to grading score
Authors: Dolby R. M. , McDowall F. H. , Riddet W. 
Published: June 2009

The pH of cheese at 14 days old appears to be the most useful means of measuring the extent of acid development in the cheese, and shows a very fair agreement with the observations of graders on mature cheese. Cheese with a pH value close to 4°90 at 14 days gained the highest average score at maturity.Measurements of titratable acidity either on the aqueous extract of the cheese or directly on a paste of the cheese, readily distinguish cheese which are insufficiently acid, but do not clearly distinguish over-acid cheese or cheese of low pH value: The direct method of acidity titration has the disadvantage that the results are affected to such an extent by the colour of the cheese as to make impossible the comparison of results on cheese of different colour intensities.pH or titratable acidity values for mature cheese are less useful indicators of the quality of the mature cheese than the values at 14 days.
368. Deterioration on storage of dried skim milk
Authors: Henry Kathleen M. , Kon S. K. , Lea C. H. , White J. C. D. 
Published: June 2009

1. Three spray-dried separated milk powders with moisture contents of 2·9, 4·7 and 7·3% (3 hr. air oven) or 3·0, 5·0 and 7·6% (20 hr. vacuum oven) were packed in air and in almost pure nitrogen, in gas-tight cans, and stored at 20·0, 28·5 and 37° C, for a period of nearly 2 years.2. The powders were examined at intervals for palatability, colour, pH, equilibrium relative humidity (indicating crystallization of the lactose), conversion of β-lactose to α-lactose hydrate, decrease in total soluble lactose, absorption of oxygen, production of carbon dioxide, solubility in water at 20 and at 50 or 60° C, changes in the distribution of soluble nitrogen, reducing power towards potassium ferricyanide, base-binding capacity, formol titration, weight of the undialysable fraction, free amino-nitrogen by the Van Slyke method, sugar attached to the protein, and bacterial content.
383. Investigations on bovine mastitis.: 4. The association of new infections caused by Streptococcus agalactiae with (a) season and (b) stage of lactation
Authors: June Ineson P. , Cunningham A. 
Published: June 2009

Regular testing at 3-monthly intervals for periods extending to 7 years of some 650 to 850 cows in fourteen herds indicated that the majority of the new infections caused by Sir. agalactiae were recorded in the autumn months, August, September and October.When infections were considered in relation to the stage of lactation, although higher new infection values were recorded at the first test after calving than at later stages, the differences were not statistically significant.We are indebted to Dr D. N. Lawley for advice on the statistical interpretation of the results of this investigation.Acknowledgement is also made to the Agricultural Research Council for grants in aid of the investigation.
400. Factors influencing the keeping quality of ghee
Authors: Persai D. P. , Barnicoat C. R. 
Published: June 2009

Of the four main factors commonly regarded as influencing keeping properties of ghee, viz. moisture content, acidity, heat treatment and type of bacterial culture used in souring, the heat treatment was found to be the most important.In general, the higher the final temperature (110° C. and higher) attained during evaporation, the better were the keeping properties of the product, providing that the butter had been heated in contact with curd, boiled as rapidly as possible, and given a minimum amount of stirring.The improved keeping properties conferred on ghee heated to 110–150° C. were promoted by antioxidants (apparently phospholipids) extracted from the curd during cooking.Initial acidity and moisture contents had no effect on storage life of ghee at 38° C., and the practice of grading ghee according to its acidity would appear to be of questionable value. Souring of milk to give 2·5–3·0% lactic acid and the accompanying desirable flavour did not detract from the keeping quality of the ghee made from it.The type of bacterial culture used for souring had only slight influence on keeping quality of ghee, but a marked influence on flavour.Storage life of ghee at 38° C. (‘Indian summer temperature’) could be predicted with fair accuracy from its rate of oxidation at 100° C. in a ‘Swift oxidation tester’.