bluuebunny/crossref_metadata_2025_split huggingface dataset:
The composition of rumen fluid from cows fed biuret and urea
Authors: Waite R. , Wilson Agnes G. 
Published: June 2009

SummaryThe effect on the chemical composition of rumen fluid of replacing oilcake nitrogen by either biuret or urea N in the concentrate part of the ration for cows has been investigated. The biuret treatment produced the highest concentrations of NPN and the lowest concentrations of ammonia N in the fluid, whereas the urea treatment gave rise to higher concentrations of NPN than did the oilcake treatment and the highest ammonia N concentrations of the 3 diets. It is unlikely, however, that the differences in either peak or mean ammonia concentrations between the biuret and urea diets, if they occurred in lactating cows receiving these diets, would be sufficient to affect milk production. The concentration of ammonia N in the rumen liquor of cows on the biuret diet increased progressively up to the 5th to 8th week of feeding this diet. The different dietary treatments did not result in any marked differences in the concentrations of total volatile fatty acids in the rumen fluids or in the proportions of acetic, propionic and butyric acids in the total fatty acids.
The use of single or composite milk samples for the determination of fat
Authors: O'Keeffe M. G. 
Published: June 2009

SummarySamples were tested for fat percentage from every consignment of herd bulk milk from 10 herds over a period of 12 months. The mean monthly within-herd variance was 0·043. Also, triplicate samples were taken from 8 herd bulk supplies for 8 days and tested in duplicate and an analysis of variance was applied to the within-herd fat percentage in order to find the contribution sampling, testing and biological variances. It is shown that when dealing with tanker-collected milk where composite samples are not used the testing accuracy is secondary to frequency of sampling. By combining the variances in the formulae given, the accuracy of different systems may be obtained and compared using either single tested or composite samples.
The prediction of dairy performance of cows from the lactation induced by treatment with oestrogen
Authors: Naito M. , Kano Y. , Okubo E. , Nemoto H. , Miya T. , Kashiwagi K. , Sakurai M. , Katsuki T. , Morita K. 
Published: June 2009

SummaryLactation was induced in 30 Holstein heifers by treatment with synthetic oestrogen only. The average age of the heifers at the start of treatment was 16·6 months and the average lactation yield 1072 kg of milk with a fat content of 3·43% given in 241 days. Subsequently, 22 of these animals gave a normal lactation starting at an average age of 31 months, with yields of 3980 kg milk with a fat content of 3·31% given in 294 days. The induced lactation was slightly associated with reproductive problems and growth of the animals was normal. There was a good within-cow correlation between the yield and composition of the milk obtained in the 2 lactations. The correlation coefficients between the total production of the milk in the normal lactation and the total yield and peak production in the induced lactation were 0·718 and 0·785 and that between the average percentages of fat in the milk obtained in the 2 lactations was 0·718.It is possible to predict dairy performance from the performance during the induced lactation, but before the procedure can be recommended for general use the question whether it may induce reproductive difficulties requires further investigation.
A laboratory study of continuous fermentation of skim-milk for the production of sour curd cheese
Authors: Linklater P. M. , Griffin C. J. 
Published: June 2009

SummaryThe feasibility of 2-stage continuous fermentation of skim-milk to produce sour curd cheese (quarg) has been established. The first stage was a stirred pH-stat fermenter, operated at pH 5·4, 5·6, 5·8 and 6·0, in which the operating pH was maintained by inflowing fresh milk. The remaining fermentation down to pH 4·7 was carried out by a procedure which simulated a second-stage plug flow fermenter (i.e. one in which forward velocity was as constant as possible at all points of the crosssection).Skim-milk powder was dissolved to give 8, 10, 14 and 20% solids in the reconstituted milk. Maximum productivity of fermented milk solids was obtained with reconstituted milk containing 20% solids and operation of the first-stage fermenter at pH 5·4. This 2-stage continuous fermentation gave a total residence time of about 5 h, which represents a rate of production 4·8 times that obtainable in 24 h in a batch fermenter of the same fluid capacity filled once daily with the same reconstituted milk.
Bovine milk acid phosphatase: II. Binding to casein substrates and heat-inactivation studies
Authors: Andrews A. T. 
Published: June 2009

SummaryThe acid phosphatase of bovine milk was further purified to yield enzyme with an activity of about 2 units/mg. This was almost 105 times the activity present in milk and enabled a detailed study of heat inactivation to be made, together with further measurements on binding to casein substrates.The effectiveness of caseins as inhibitors of the hydrolysis of p-nitrophenyl phosphate by acid phosphatase paralleled the phosphate content of the casein molecules, so that αs1-casein A was a more potent inhibitor with a K1 of 1·7 mM than β-casein A1A2 (K1 = 4·3 mM), which in turn was more inhibitory than κ-casein A (K1 = 5·9 mM).The heat inactivation of acid phosphatase followed first-order kinetics at pH 4·9, 5·2 and 6·7 and values of E, the activation energy, were between 2·4×105 and 3·0×105 J mole −1 in all cases, consistent with simple protein denaturation. The presence of 1% αs1-casein A, 1% β-casein A1A2, 1% κ-casein A, 1% isoelectrically precipitated ‘whole’ casein and 1% fresh raw milk provided no substrate protection at pH 5·2 or 6·7. Acid phosphatase was somewhat less heat stable at pH 6·7 than at pH 4·9, but may be expected to survive typical milk pasteurization conditions almost completely. However, conventional milk sterilization or ultra-high-temperature (UHT) processes would be expected to give total inactivation.
Comparison of the rates of proteolysis during ripening of Cheddar cheeses made with calf rennet and swine pepsin as coagulants
Authors: Green Margaret L. , Foster P. M. D. 
Published: June 2009

SummaryThe rates of proteolysis during ripening were followed in cheeses made with either calf rennet or swine pepsin and either starter or δ-gluconic acid lactone (GAL) as a replacement for the starter. A gel-filtration column technique and starch-gel electrophoresis were used for analysis, and bacterial counts were made on all samples. Proteolysis was faster in cheeses made using GAL than in those made using starter and also slightly faster in GAL cheeses made with swine pepsin than in those made with rennet. Further, it was considerably slower in starter-containing cheeses made with swine pepsin than in those made with rennet. It is suggested that these differences were due to the much greater rate of development of acidity in cheeses made with GAL than in those made with starter, which resulted in more of the coagulant being incorporated into the curd in an active state. The rate of proteolysis in starter-containing cheeses appeared to follow a characteristic course, being initially slow, then markedly increasing with a later slow decline. It is suggested that the increase in the rate of proteolysis was due to an increase in the total activity of bacterial proteinases released by lysis of the bacteria. Indications were obtained that the coagulants and bacterial proteinases catalysed broadly similar patterns of protein breakdown in cheese, and that medium-sized peptides (mol. wt 9000–14000) were formed as definite intermediates in the process. The results also showed that rennet and swine pepsin remained active for at least 7 months in GAL cheeses, that rennet contributed significantly to proteolysis in starter-containing cheeses, and that swine pepsin was at least extensively inactivated and possibly completely inactivated during cheese-making with starter.
The precipitation of whey proteins by carboxymethyl cellulose of differing degrees of substitution
Authors: Hill R. D. , Zadow J. G. 
Published: June 2009

SummaryThe complexing of whey proteins in hydrochloric acid whey by carboxymethyl cellulose (CMC) has been studied. The efficiency of precipitation of CMC (the ability to form insoluble complexes with whey proteins) increased with increasing degree of substitution (DOS) of CMC. At a DOS of greater than 1·4, efficiencies of precipitation of whey protein greater than 90% were achieved without the need for dilution of whey. CMC of high DOS would thus be useful in whey protein reclamation schemes. The amount of CMC necessary for maximum efficiency of precipitation also increased with increasing DOS. The composition of the CMC-protein complex varied little over the range pH 2·8–4·0. Under optimum conditions for binding, the complex contained 61–68% protein and more than 95% of the CMC originally in solution was precipitated in the complex.
The potential application of the theory of branching processes to the association of milk protein
Authors: Parker T. G. , Dalgleish D. G. 
Published: June 2009

SummaryThe coagulation of caseins is considered in the light of a polyfunctional condensation model for protein. This model was originally developed to explain aspects of the polymerization behaviour of small molecules, but it is shown here that it can be used to explain certain aspects of the polymerization of caseins, particularly the Ca2+-induced association of αs-casein and the heat-induced coagulation of casein in whole milk.
Chemical changes in ultra-heat-treated milk during storage: II. Lactuloselysine and fructoselysine formation by the maillard reaction
Authors: Möller A. B. , Andrews A. T. , Cheeseman G. C. 
Published: June 2009

SummaryLactuloselysine (ε-N-deoxylactulosyl-L-lysine) and fructoselysine (ε-N-deoxyfructosyl-L-lysine), formed by Maillard reaction, were identified in enzymic hydrolysates of casein from stored ultra-heat-treated (UHT) milk. Furosine (ε-N-(2-furoylmethyl-L-lysine) and pyridosine (ε-(3-hydroxy-4-oxo-6-methyl-1-pyridinyl)-L-norleucine) were identified in the corresponding acid hydrolysates. Enzymic hydrolysis of the caseins, gel filtration and preparative scale amino acid analysis were used to isolate the compounds which were then identified by reference to synthesized authentic compounds. Lactuloselysine formation was extensive and involved 10–30% of lysine residues in UHT milks stored at 30–37 °C for 6 months to 3 years. Fructoselysine concentration was generally about 10% of the lactuloselysine concentration.
Seasonal variations of copper and iron in Irish milk and butter
Authors: Murphy J. J. , Headon D. R. , Downey W. K. 
Published: June 2009

SummaryLevels of Cu and Fe in fresh milk and in bulk pasteurized milk were measured. The endogenous levels varied during the lactation period. The level of Cu in bulk pasteurized milk was greater than the endogenous level, suggesting some contamination. This apparent Cu contamination was greater in winter than in summer. No similar contamination was observed with Fe. The levels of Cu and Fe in butter manufactured each month and in retail butter were measured. Higher levels of Cu were detected in ripened cream butter produced in winter compared to that produced in summer. No similar trend was evident for Fe in ripened cream butter. Very low levels of Cu, Fe and lipid oxidation were detected in Irish sweet cream butter and consequently Cu and Fe contamination and resultant oxidation are not a problem in this product.
Proteolysis of αs1-casein by chymosin: influence of pH and urea
Authors: Mulvihill D. M. , Fox P. F. 
Published: June 2009

SummaryThe specificity of chymosin on αs1-casein was shown to be dependent on the reaction pH and on the state of aggregation of the substrate. In aqueous solution αs1-casein was optimally hydrolysed to αs1-I at pH 5·8; if the casein was solubilized in the isoelectric region by the use of 5 M-urea, optimum proteolysis occurred at pH 2·8. Hydrolysis of αs1-I to yield αs1-II, αs1-III and αs1-IV occurred at pH values > 5·8 in the presence or absence of urea. In the isoelectric region αs1-II, αs1-III and αs1-IV were not formed in the absence of urea where the substrate was aggregated: instead a peptide αs1-V was produced; at the same pH and using urea as a solubilizing agent αs1-II, αs1-III and αs1-IV were formed together with a further peptide αs1-VI.
Studies on the motility of smooth muscles of the teats in lactating cows
Authors: Bernabé Jacques , Peeters Georges 
Published: June 2009

SummaryRhythmic motility of teats in lactating cows in vivo was studied by an improved plethysmographic technique. Oxytocin was infused intravenously and drugs were injected into the artery of the filled udder. The β-adrenergic agent, isoprenaline, induced relaxation of the teats whereas the α-adrenergic agents phenylephrine and noradrenaline, elicited contraction. In one animal however, noradrenaline always exerted a biphasic effect. Pre-treatment with propranolol, a β-adrenergic blocking agent, changed the biphasic effect into a purely activating response. Adrenaline, which exhibits both a and β effects, induced relaxation, but after propranolol treatment relaxation was abolished and even converted into contraction of the teat. It seems clear that both α and β adrenoceptors are present in longitudinal smooth muscles of the teats.Milk losses as intermittent spurts were observed in several cows. Spurts occurred synchronously with rhythmical teat motility in the filled udder during oxytocin infusion. The intensity of milk leakage was increased by isoprenaline and inhibited by noradrenaline, indicating the presence of α and β receptors in teat sphincter muscles. Starting and stopping of milk spurts in correlation with rhythmical teat contractions were studied by audiovisual synchronization of video recording tape. The most common type of spurt began near the middle of the teat's relaxation phase and ended either just before or exactly at the beginning of the contraction phase. Interruption of the spurt is primarily due to closure of the streak canal.
Relationship between triglyceride structure and softening point of milk fat
Authors: Parodi Peter W. 
Published: June 2009

SummaryEight samples of milk fat were selected for softening point (SP) range. They were separated into high, medium and low molecular weight triglyceride fractions by silicic acid-column chromatography to enable further separation into triglyceride classes by silver ion adsorption thin-layer chromatography. Correlation between triglyceride class content and SP was low. The molecular species composition of the triglyceride classes was determined and correlated with SP. The best correlations were between SP and some low and some high molecular weight triglycerides of the total fat and the trisaturated (SSS) triglyceride class. Correlation coefficients were determined between SP and mole percentage of individual fatty acids and groups of acids. The highest correlations were between SP and individual short chain-length fatty acids (C4–C10) and groupings of short chain-length acids (C4–C10) and groupings of long chain-length acids (C16–C20). The triglyceride class composition of a sample of milk fat was determined before and after interesterification. Interesterification increased the SP from 31·6 to 36·3 °C and produced increased amounts of both low and high and decreased amounts of medium molecular weight triglyceride molecular species in all triglyceride classes. The increases in the amounts of high molecular weight triglycerides were several times greater than the increase in the amounts of low molecular weight triglycerides.
Trypsin-inhibitors in mastitic milk and colostrum: correlation between trypsin-inhibitor capacity, bovine serum albumin and somatic cell contents
Authors: Honkenen-Buzalski Tuula , Sandholm Markus 
Published: June 2009

SummaryThe trypsin-inhibitor capacity of bovine milk was seen to increase in mastitits. This capacity showed good correlation with the California Mastitis Test score, somatic cell count (Coulter Counter method) and bovine serum albumin (BSA) content (radial immunodiffusion). The elevated antitrypsin level proved to be a safer indicator of mastitis than BSA alone. Using gel-filtration chromatography, the major trypsin-inhibitor activity of mastitic milk and plasma was eluted with BSA, indicating a similar mol. wt (70000). This fraction showed electrophoretic polymorphism. A large molecular weight fraction cross-reacted immunologically with human α2-macroglobulin. The antitrypsin activity in mastitic milk was clearly different from the principal activity in colostrum, which had a mol. wt of about 13000.
Evidence of penetration of the bovine teat duct by Escherichia coli in the interval between milkings
Authors: Bramley A. John , Godinho Kevin S. , Grindal Robert J. 
Published: June 2009

SummaryIn 3 consecutive experiments, each using 20 cows, the application of Escherichia coli to teat ends after milking led to high rates of intramammary infection. These infections were not prevented by disinfection of the teats before milking, by the installation of shields in the short milk tubes of the milking cluster or by the use of an individual quarter milking cluster. Rates of infection were significantly lower when teat contamination was applied 1 h before milking compared to contamination applied immediately after milking.These data suggest that penetration of the teat duct by the E. coli occurred in the period between contamination and milking. Seventy four percent of infections occurred in hindquarters and there were variations in the susceptibility of cows to infection.
Relationship of somatic cell count and cell volume analysis of goat's milk to intramammary infection with coagulase-negative staphylococci
Authors: Sheldrake Richard F. , Hoare Roderic J. T. , Woodhouse Victoria E. 
Published: June 2009

SummaryThe prevalence of intramammary infection in 4 commercial goat herds was studied in conjunction with electronic somatic cell count and volume analysis, determined using a Coulter Counter and volume analyser.Neither streptococci nor mycoplasma were isolated from any half and the prevalence of intramammary infection with Staphylococcus aureus ranged from 0 to 3% between herds. For coagulase-negative staphylococci the range for infected halves was 36–71%. There was no significant difference between the mean total microscopic somatic cell count for halves infected with coagulase-negative staphylococci and those free from infection. A similar trend was observed for electronic somatic cell counts although the mean electronic cell count was greater than the mean total microscopic count on the 2 occasions that they were compared. The correlation coefficients between the 2 cell counting methods were 0·86 and 0·94. Between herds there were significant differences in mean electronic somatic cell count, with herd means ranging from 438×103 to 1684×103 cells/ml. In 2 of the 4 herds studied, milk samples from halves infected with coagulase-negative staphylococci had a significantly higher prevalence of cell volume distributions with a modal cell volume between 65 µ3 and 100 µ3. This was attributed to a higher proportion of polymorphonuclear neutrophils.Use of electronic somatic cell count and cell volume analysis were considered of little value in predicting infection caused by coagulase-negative staphylococci as there was a high proportion of false negative and false positive predictions.
Evaluation of bovine rennets in terms of absolute concentrations of chymosin and pepsin A
Authors: Martin Patrice , Collin Jean-Claude , Garnot Pascaline , Dumas Bruno Ribadeau , Mocquot Germain 
Published: June 2009

SummaryA method for determining chymosin and bovine pepsin A in commercial extracts of bovine veils, based on the use of the synthetic hexapeptide (Leu-Ser-Phe(NO2)-Nle-Ala-Leu-OMe) as reference substrate, is reported. Chymosin and bovine pepsin A were separated chromatographically from extracts and assayed for clotting activity on a reconstituted skim-milk standardized with reference chymosin and bovine pepsin A, themselves standardized in relation to the hexapeptide. The effect of pH on the absorbance difference between the hexapeptide and the Leu-Ser-Phe(NO2) tripeptide resulting from its hydrolysis was studied. It was found that the ‘optimal’ pH for determining the activities of the reference enzyme solutions was 4·7.Six chymosin and 3 bovine pepsin A preparations were assayed on the hexapeptide to define the relation between the proteolytic activity and the amount of active enzyme. At pH 4·7 and 30 °C 1 mg chymosin and 1 mg bovine pepsin A hydrolysed 100 and 2700 μm-peptide/s respectively. The clotting activity of these preparations was assayed on a reconstituted skim-milk to standardize it and thus define the relation between the clotting time and the amount of active enzyme. Chymosin had a specific clotting activity twice that of bovine pepsin A. At equal clotting activities, bovine pepsin A was 55 times more active than chymosin on the hexapeptide at pH 4·7.
Assessment of two instruments for continuous measurement of the curd-firming of renneted milk
Authors: Marshall Richard J. , Hatfield David S. , Green Margaret L. 
Published: June 2009

SUMMARYContinuous measurements of curd-firming using a commercial vibratingreed viscometer and a pressure transmission system (PTS) developed at this Institute were compared both in the laboratory and during Cheddar cheesemaking. The coefficient of variation about the mean of the curd-firmness measured in reconstituted skim-milk 40 min after renneting was 3·5% with the viscometer and 2·6% with the PTS. The effects of changes in conditions on the curd-firming rate of raw whole milk were determined. As the rennet concentration was raised the rates increased linearly as measured by the viscometer, but non-linearly as measured by the PTS. Addition of CaCl2 increased the rates measured by both instruments rapidly at first then more slowly at higher levels. Raising the temperature increased the rate exponentially in the case of the viscometer but more slowly with the PTS. With both instruments the curd-firming rates of milk at pH 5·8 were 6·5 times those at pH 6·7 but the rates fell slightly at pH 5·6. In experimental cheesemaking, the mean readings of both instruments at the subjectively determined cutting time of the curd had the same coefficient of variation.The commercial viscometer is probably more suitable for laboratory investigations of the earlier stages of the coagulation of milk by rennet whilst the PTS may prove the more useful in indicating the optimum cutting time of the curd during cheesemaking.
Accelerated cheese ripening with food grade proteinases
Authors: Law Barry A. , Wigmore Anne 
Published: June 2009

SUMMARYThe development of typical flavour in Cheddar cheese was accelerated by the addition of bacterial neutral proteinase to the curds, but not by the addition of fungal acid proteinase which produced a bitter defect even at low concentrations. An optimum level of neutral proteinase addition was established at which general proteolysis was increased by about 20% in 2 months and treated cheeses of this age had flavour intensities typical of 4-month-old untreated cheeses. Enzyme-treated cheeses were softer-bodied and more brittle than untreated cheeses of the same age.
Effect of the method of removal of the milking machine cluster on new udder infection
Authors: Griffin Tony K. , Grindal Robert J. , Williams Ray L. , Neave Frank K. , Westgarth David R. 
Published: June 2009

SUMMARYA series of short duration experiments show that the way in which the milking machine cluster is removed from the udder influences the rate at which new udder infections occur when bacterial exposure is high at the end of milking. Shields fitted in the base of the liners controlled most of the infections caused by abrupt removal of the cluster.