bluuebunny/crossref_metadata_2025_split huggingface dataset:
197. The composition of the blood and milk of lactating cows during inanition, with a note on an unidentified constituent present in certain samples of abnormal milk
Authors: Smith J. A. B. , Howat G. R. , Ray S. C. 
Published: June 2009

1. The yield and composition of the milk secreted during a 12-day fast is recorded. The solids-not-fat, the nitrogen partition, the chloride, lactose, fat and phosphatase contents are discussed.2. The presence of an unknown substance in the “abnormal” milk obtained from two of the cows is recorded, and it is shown that similar amounts of an unknown constituent must also have existed in the starvation milk analysed in the course of their work by Overman & Wright(i). The nature of this substance has not yet been elucidated.3. Certain substances in the blood were estimated before, during and after the fast, and the possibility of relating changes in them with corresponding changes in the milk is discussed.
226. The effect of commercial drying and evaporation on the nutritive properties of milk
Authors: Henry K. M. , Houston J. , Kon S. K. , Osborne L. W. 
Published: June 2009

1. Spray-dried (Kestner process), roller-dried and evaporated milks were prepared commercially from one batch of raw milk.2. The biological value of the proteins (nitrogen), vitamin B1and the growth-promoting properties of the milks were measured by tests on rats.3. Vitamin A and carotene, riboflavin and vitamin C were measured by physical and chemical methods at intervals in the course of storage for a year.4. No significant difference was found between the biological values of the proteins (nitrogen) of the processed milks. The values ranged from 80 for evaporated milk to 84 for spray-dried milk.5. The proteins (nitrogen) of evaporated milk were significantly less digestible (true digestibility 91) than those of spray-dried milk (true digestibility 94). The difference between either of those and roller-dried milk (true digestibility 93) was not significant.
232. A simple and accurate viscosimetric form of rennet test
Authors: King C. W. , Melville E. M. 
Published: June 2009

1. Some existing types of rennet tests are briefly reviewed.2. A viscosity type of rennet test is described and results from its use are given.3. A mathematical treatment of the problems involved is given, which leads on to4. Construction of graphs showing progressive variation in “Dying away of amplitude”, “Logarithmic decrement” and “Viscosity coefficients” of milk under the action of rennet. Since viscosity determinations on liquids and gases have been commonly carried out with a disk type of viscosimeter, such a type is now introduced and similar graphs constructed from observations during its use. A close similarity in graphs to those furnished by the cylinder type of viscosimeter is obtained. The cylinder type of apparatus, we find, is more convenient in use with milk in reference to rennet action.5. Arising from the graphs a more precise method of terminating a rennet test with the present type of apparatus is indicated.
245. The partition of serum calcium about the time of parturition in the dairy cow
Authors: Duckworth J. , Godden W. 
Published: June 2009

Data have been given of the variations in the calcium ion, ultrafiltrable calcium complex, non-ultrafiltrable calcium complex and protein-bound calcium at normal parturition in the dairy cow, and an interpretation of the results has been presented. The variations observed have been shown to be consistent for all the animals studied.Serum phosphatase did not show any consistent changes at the time of parturition.
254. The determination of pH in milk and whey by means of colour indicator paper
Authors: Seekles L. 
Published: June 2009

Lyphan paper M 25 can be used for pH measurements in milk and whey in the pK range 5·4—6·6. As a rule the error does not exceed 0·1 pH.In very acid milk and whey (pH < 5·4) lyphan paper of the L series may be used. Generally the deviation does not exceed -0·2 pH. In alkaline milk and whey lyphan paper cannot be used.In milk and whey from cows infected with mastitis M 25 may be used unless the pH exceeds 7.
272. “Slowness” in cheesemaking
Authors: Harrison J. , Dearden D. V. 
Published: June 2009

Two cases of “slowness” in cheesemaking are reported in which the trouble was eliminated by changing the source of the starter.Attempts to isolate either bacteriophage or “non-acid” organisms failed.Abnormal milk had no effect on the rates of acid production when compared with control normal milk.A fall in the acidity of the whey draining from the cooler was observed.The inability of certain strains of streptococci to grow at scalding temperatures appears to be one cause of “slowness” in cheesemaking.
278. Studies on ass's milk: Composition
Authors: Anantakrishnan C. P. 
Published: June 2009

The total solids of samples of ass's milk ranged from 7·80 to 9·10, the solids-not-fat from 7·14 to 8·50, and the fat from 0·54 to 0·71%.The nitrogen distribution in ass's milk is: casein 39·5, albumin 35·0, globulin 2·7 and non-protein nitrogen 22·8% of the total nitrogen. Ass's milk contains: casein 0·70, albumin 0·62 and globulin 0·07%. The total protein content is 1·39%. Ass's milk is therefore characterized by a low casein, a low globulin and a high albumin content.The non-protein nitrogen consists of amino nitrogen 8·1, urea nitrogen 24·3 and uric acid 0·7 mg./100 ml. of milk. The urea content is twice that present in cow's milk.The mean chloride and lactose contents of the milk samples are 0·037 and 6·1% respectively.The average calcium and phosphorus content of ass's milk are 0·081 and 0·059% respectively. Half the calcium is ionic, and half is in colloidal form.The phosphorus distribution is: total acid soluble 84·0, acid soluble organic 38·5, easily hydrolysable ester 27·4, inorganic 46·0, and colloidal inorganic 23·0 % of the total phosphorus. The ratio of CaO: P2O5is 1:1. 46 % of the total phosphorus is in ester form; this is high when compared with only 12 % in cow's milk; most of the phosphoric ester forms soluble barium salts, which is a distinguishing feature of ass's milk.The total sulphur content is 15·8 mg./100 ml.The fat has a penetrating odour and is coloured orange-yellow. It has an iodine value of about 86, which is much higher than that for human milk fat. The Reichert (9·5) and Kirschner values (5·7) are low.In general, the composition of ass's milk resembles that of human rather than of cow's milk.
280. The relationship of methods of bacteriological examination to the eradication and control of mastitis (Streptococcus agalactiae): I. The use of an enrichment technique in revealing streptococcal infections of the cow's udder: II.Streptococcus agalactiaeinfection in heifers
Authors: Mattick A. T. R. , Shattock P. M. F. , Jacob M. Moreira 
Published: June 2009

In the course of attempts on a field scale to eradicate or controlStr. agalactiaeinfections, comparisons of the efficiency of several bacteriological methods have been made. It has been found that by using a method of enrichment, many cases of infection with small numbers ofStr. agalactiaecan be demonstrated in animals which give negative results by other methods. The frequency of examination has been shown to have an important influence upon the number of positive cases discovered.Light infections have been, proved to persist for long periods. Light infections withStr. dysgalactiaeandStr. uberishave also been found in many cases.Str. agalactiaehas been shown to be present in no less than 21 % of animals in their first lactation and 4·5 % of heifers were found to harbour this organism whilst in isolation before joining the herd. The bearing of these findings on the theory of contagion inStr. agalactiaeinfections has been discussed.
297. The firmness of rennet curd; its measurement and variations
Authors: Rowland S. J. , Soulides D. 
Published: June 2009

A method is described for the measurement of the firmness of the rennet curd from 100 ml. samples of milk coagulated under conditions simulating those of the cheesemaking process. Tests with a series of homogeneous curds ranging in firmness from very soft to very hard showed that the curds behaved as elastic gels of varying modulus, and the deformation produced under a suitable compressive load was accordingly adopted as a simple objective measure of firmness.The method was used to observe the variation in the curd firmness of samples of milk from individual cows and separate quarters, with some observations on the relationship between curd firmness and milk composition, and the effect on curd firmness of variations in the following factors: acidity, addition of calcium chloride, amount of rennet, time of coagulation, and the admixture of soft-curd milk.The results of these experiments indicate that the method provides a satisfactory measure of the rennet curd firmness of small samples of milk. The utility and applications of the method are discussed, and the suggestion is made that a standardized reproducible test on the same principle should be evolved to serve the same function with regard to milk for cheese making as the standardized measurement of curd tension serves with regard to the digestibility and suitability of milk for infant feeding.
298. The occurrence of slow-reducing coliform organisms in milk
Authors: Morris C. S. 
Published: June 2009

Milk samples may frequently contain coliform organisms which give very slow reduction of methylene blue at 37° C.This slow reduction seems to be due to two factors present in raw milk, both of which are destroyed by heating milk to 70° C. for 1 hr. These factors are (a) a specific bactericidal substance, and (b) a growth-inhibitory factor.All the cultures examined appeared from differential tests to be intermediate types of coliform organisms. All were citrate negative and failed to produce acid or gas when grown in MacConkey's broth at 44° C. This tends to confirm the findings of Taylor (4) that the use of certain tests for the differentiation of coliform bacteria is not justified.
303. The production of rennet from living calves
Authors: Berridge N. J. , Davis J. G. , Kon P. M. , Kon S. K. , Spratling F. R. 
Published: June 2009

Abomasal juice containing rennin was obtained from living calves by means of an abomasal fistula as described by Fomin, in order to ascertain whether the process could be used as an alternative method of manufacturing rennet, should the present curtailed sources fail completely.The operation for fistula was performed on the calves at the age of about a fortnight by the technique of Phillipson & Innes. The animals received, during the three months for which the experiment lasted, an exclusive diet of whole milk, supplemented by minerals and vitamin D. Although only two calves were used, we feel that the results are nevertheless representative.Abomasal juice was obtained by allowing them to drink diluted whey and removing it through the fistula after about half an hour. The mean yield of rennin for each ‘perfusion’ from the first calf was 3120 units with a standard deviation of ± 1330. The corresponding figures for the second calf were 5680 and ± 2560 respectively. (One unit of rennin clots 10 ml. of substrate in 100 sec. The substrate is made by dissolving 12 g. spray-dried skim-milk powder in 100 ml.N/50 calcium chloride solution.)
315. The effects of commercial processing and of storage on some nutritive properties of milk. Comparison of full-cream sweetened condensed milk and of evaporated milk with the original raw milk
Authors: Henry Kathleen M. , Houston J. , Kon S. K. , Thompson S. Y. 
Published: June 2009

1. Full-cream unsweetened condensed milk (evaporated milk) and full-cream sweetened condensed milk (condensed milk) were prepared simultaneously on several occasions each time from a common bulk of raw milk. Heat treatment in the preparation of evaporated milk is, of course, much more severe than with condensed milk.(a) There was no loss of vitamin A, carotene or riboflavin in either of the processes.(b) The mean loss of vitamin C as compared with the raw milk was 10% for condensed and 60% for evaporated milk.(c) The vitamin B1losses were 3·5 and 27% respectively.(d) Tests on rats showed that the biological values and true digestibilities of the proteins of the raw, condensed and evaporated milks were respectively 85·6 and 94·2, 84·6 and 98·8, 84·1 and 93·7. The differences in biological value are without statistical significance but the digestibility of the condensed milk was significantly higher than that of the other two milks.
348. Some modifications of the Schibsted fat aldehyde test
Authors: Mummery W. R. 
Published: June 2009

The application of the Schibsted fat aldehyde test for the routine examination of butter and butterfat is facilitated by the following modifications:(1) Storage of the reagent at cool temperatures.(2) Use of sodium metabisulphite instead of sulphur dioxide.(3) Preparation of the standard colour at a lower pH
352. Variations in the carotene and vitamin A contents of certain New Zealand butterfats
Authors: Barnicoat C. R. 
Published: June 2009

1. Chemical estimations of carotene and vitamin A in New Zealand butters from two of the principal butter-making districts of the North Island during the seasons 1935–6 show that the total vitamin A potency was fairly high.2. There were seasonal variations apparently due to nutritional rather than physiological causes. The minimum values (33–37 i.u./g. butterfat) for total vitamin A were found in late summer (February) at the time when the pasture normally tends to dry up, while the peak values (42–53 i.u./g. butterfat) occurred in late winter and spring (July-October). The variations in vitamin A potency with season were in the opposite direction to the variations recorded in the literature for Europe and America. The difference is no doubt due to the practice of stall-feeding in these countries in contrast with the all-the-year-round grazing commonly practised on dairy farms in New Zealand. The spring flush of grass is also later in the season in Europe than in New Zealand.3. The more deeply-coloured Jersey butterfat was only slightly richer in total vitamin A potency than Friesian butterfat.4. Contents of carotene and vitamin A in the fat of colostrum were very high, but reached normal values within 4 or 5 days after parturition.
366. Dye-Reduction tests in the bacteriological examination of dried milk
Authors: Higginbottom Constance 
Published: June 2009

1. Over 100 samples of roller-dried full-cream milk and rather less than 100 samples of spray-dried milk reconstituted and incubated for 20 hr. at 55, 37, 39, 22 and 15·5° C. have been examined by the methylene-blue or resazurin-reduction tests at 37° C. The results have been compared with the plate count at 37 or 30° C. of the freshly reconstituted milk and with the keeping quality at 15·5° C.2. A range of reduction times suitable for routine use was obtained after incubation at 22° C., but the results showed a very poor correlation with plate count at 37 or 30° C. and with keeping quality.3. After incubation at 55, 37 and 30° C. the reduction times were too short, often showed delayed end-points, and the milk frequently clotted during examination.4. Results with resazurin were similar to those using methylene blue and no significant differences resulted from the two different methods of reconstitution.
372. Control of the moisture content and ‘body-firmness’ of cheddar cheese
Authors: Whitehead H. R. 
Published: June 2009

Cheesemaking experiments were carried out to investigate the moisture-retaining characteristics of curd made from milks of varying fat and casein content. The results indicate:(a) That milk fat helps to retain moisture in a cheese curd. The higher the proportion of fat present the more drastic the treatment required in the cheese vat to reduce the moisture content of the finished cheese to the desired level. A higher cooking temperature, more dry-stirring of the curd and a larger proportion of salt are all necessary with rise in fat content of the curd.(b) That curd formed from milk of a low-casein content (from Friesian cows) retains moisture in the cheesemaking process more tenaciously than curd from milk of a highcasein content (from Jersey cows).
399. The estimation of vitamin A in butter: A critical study of methods
Authors: McDowell A. K. R. 
Published: June 2009

1. The Lovibond Tintometer has been found more reliable than either the Pulfrich Photometer or the Spekker Absorptiometer for the assessment of the blue colour from the Carr-Price test on butterfat unsaponifiable residues.2. Using a Beckman Spectrophotometer, vitamin A in butterfat unsaponifiable residues has been estimated also by the intensity of absorption at 325 mµ. From spectrophotometric readings at this wavelength and at 450 mµ, the irrelevant absorption, due both to carotenoid and non-carotenoid compounds, may be calculated as follows:Corrected density reading at 325 mµ = 9/10 (A – 12/100B),where A = density reading of the unsaponifiable residue in petrol ether at 325 mµ, B = density reading of the same solution at 450 mµ.3. The Morton & Stubbs equation for irrelevant absorption in fish-liver oils is not generally applicable to butterfat unsaponifiable residues.4. A comparison of the vitamin A content of butterfat samples by the Carr-Price test and by the direct spectrophotometric method has shown a reasonably good agreement between the two values.
406. The sale of veal calves and veal production in West Wales (1943–6)
Authors: Phillips R. 
Published: June 2009

The volume and seasonality of veal production in west Wales has been obtained from an analysis of the records of the collecting centres of the Ministry of Food.It has been found that about 1000 tons of veal are produced annually from 55% of the calves sold to the Ministry at an average carcass weight of 56 lb. Most of the veal is produced in the season of the maximum number of calvings, i.e. spring in the eastern areas and autumn in the western areas. Higher average carcass weights are produced in summer and a higher proportion of the calves offered, are veals during the summer than during the winter. March might be taken as the month of maximum veal output but of lowest average individual carcass weights. The relation between veal weights, production and the average price of milk has been illustrated, and the conclusion drawn is that when milk is cheap (summer) veal weights are high. The more intensive the dairying (in the central part of the region) the lower the average carcass weight and vice versa for the less intensively dairying areas. Calves sold for rearing are only of minor significance in the calf trade in west Wales, but one consolation is that the incidence of the casualty calf is also slight. The choice of colour in calves purchased for further rearing supports the general opinion that during the period under review (1943–6) the Shorthorn breed was the most important, and its Hereford crosses the most popular choice in the more remote beefproducing areas of Pembrokeshire.
475. Studies on variations in the solids-not-fat content of milk: V. Variations due to winter feeding practice
Authors: Bailey G. L. 
Published: June 2009

During the twelve years from 1935 to 1946 the type of foods given to sixty-one Dairy Shorthorn first calvers during the months of February and March changed so that the dry-matter intake of the cows rose and the dietary fat fell, but there was little change in the Protein and Starch equivalent they received.Milk yield varied directly with the amount of fat and starch equivalent in the diet and inversely with the dry matter.The solids-not-fat percentage of milk varied directly with the amount of starch equivalent, and inversely with the dry matter content, of the diet.The milk-fat percentage was not influenced by the foods given.It was shown that the fall in the level of solids-not-fat in the milk was largely due to the increase in the dry matter intake of the cows.
495. The effect of prepartum milking on the composition of the prepartum and postpartum secretions of the cow
Authors: Rowland S. J. , Roy J. H. B. , Sears H. J. , Thompson S. Y. 
Published: June 2009

Eleven Shorthorn cows were milked for 14 days before their expected calving date. The total amount of prepartum secretion varied, between cows, from 1 to 961.Determinations of total solids, fat, solids-not-fat, lactose, total protein, ash, calcium, phosphorus, chloride, casein, albumin, globulin, proteose-peptone, N.P.N., vitamin A and carotenoids were made regularly on the secretions of eight of these cows during the prepartum period, and for 4 days postpartum; and, for comparison, on five samples of Short-horn colostrum each representing the total secretion obtained from the two milkings within the first 24 hr. after calving.
514. Studies on a washed curd variety of cheese: II. The influence of variation in the washing and scalding processes
Authors: Whitmore Joan 
Published: June 2009

1. Eighty-three experimental washed curd cheese were made to investigate the effects of variations in the washing and scalding processes upon the qualities of texture and eyehole formation.2. Texture was influenced markedly by the amount of washing received by the curd, and a ‘half-wash’ procedure which gave the most satisfactory results is described. Good texture was also favoured by low scalding temperatures (98–107° F.) and short scalding times (8–20 min.).3. Eyehole formation was affected by scalding time (particularly exceeding 30 min.) rather than temperature.4. The best combination of conditions appeared to be a ‘half wash’ with scalding at 103° F. for a period not exceeding 25 min.5. Large cheese moulds (30 lb.) failed to yield a satisfactory product and their use is not recommended.
520. The effect of feeding iodinated casein and L-thyroxine upon the health, reproduction and yield of a dual-purpose breed of cattle and a purely dairy breed
Authors: Aitken J. N. , Boyne A. W. , Crichton J. A. 
Published: June 2009

1. Iodinated casein or L-thyroxine, under the conditions of this experiment, had no adverse effect on the general health of a dual purpose (Red Poll) or a dairy breed (Ayrshire) of cattle.2. The treatment did not increase the total milk or butter-fat production.3. The treated animals did significantly better than the controls in one lactation only and in the following variables only: (a) daily milk yield adjusted for pre-treatment differences—Red Polls, lact. 1; (b) milk yield for duration of treatment adjusted for pre-treatment differences—Red Polls, lact. 1.
534. The cells in bovine milk
Authors: Blackburn P. S. , Macadam Ian 
Published: June 2009

Using a differential staining technique, total and differential cell counts were carried out on over 5000 milk samples.It was found that the cells in both normal and abnormal milk fell into three groups:(1) Granular leucocytes, including polymorphs, eosinophils and probably basophils.(2) Lymphocytes.(3) Epithelial cells (vacuolated and non-vacuolated).The findings of some earlier workers are discussed.