bluuebunny/crossref_metadata_2025_split huggingface dataset:
420. The colloidal phosphate of milk: I. Composition and titrimetric estimation
Authors: Pyne G. T. , Ryan J. J. 
Published: June 2009

1. A new type of oxalate titration permitting determination of the nature of the colloidal phosphate of milk has been developed.2. About 88% of the colloidal phosphate appears to be tricalcic, the remainder is thought to be dicalcic.3. Estimates of tricalcium phosphate by the Ling titration are distinctly higher than the foregoing. This would seem to be due mainly to the divergent pH values to which milk and whey are titrated in this method. There is no evidence of any conversion of colloidal dicalcium to tricalcium phosphate during the Ling titration, as had been suggested.
457. The sale of surplus calves in Great Britain, 1940–50
Authors: Phillips R. 
Published: June 2009

1. A record has been made of the volume of the trade in surplus calves in Great Britain for the period 1940–50; it has averaged one and a quarter million calves each year. The highest numbers sold in any year occurred in 1946 (Fig. 1).2. The seasonality of calf sales showing an annual increasing volume of autumn calves (with October the peak month) is a reflexion of the development of dairying and of the priority for winter milk (Fig. 2A and Fig. 3, Sheets 1 and 2).3. Of the total calves 46.7% were classified as bobbies and 50.8% as veals. The small remainder consisted of stirkies (other strong calves), casualties and those unfit for human consumption (Table 1).4. Nearly 63% of the veals were 3rd quality and only about 12% of the 1st quality.5. The seasonality of veal deliveries showed a maximum proportion in June (with a correspondingly lower proportion of bobbies in that month). The maximum numbers however correspond with the maximum gross deliveries in October (Fig. 2B).6. There has been an annual deterioration in the quality of the surplus calves as indicated by: (a) the lower proportions of veals in the total during each year, (b) the higher proportions of 3rd quality veals in the total veals each year, and (c) the reduction in the monthly proportions of 1st quality veals.7. An attempt has been made to relate the calf sales to calf births and populations of under 1-year-old cattle and of total cows.8. It is estimated that the calf crop as a percentage of the total cows has improved since 1940, and for the last 8 years it has averaged 92%.
460. Studies of the secretion of milk of low fat content by cows on diets low in hay and high in concentrates: I. The effect of variations in the amount of hay
Authors: Balch C. C. , Balch D. A. , Bartlett S. , Cox C. P. , Rowland S. J. 
Published: June 2009

1. Twelve Shorthorn cows were used for an investigation into the effect of diets low in roughage and high in concentrates on the fat content of milk.2. An experiment was conducted with initial and final control periods. During the control periods all the cows received daily 17 to 21 lb. of hay, 30 lb. of mangolds and 4 lb. of a balanced concentrate mixture per 10 lb. of milk. In the period of experimental treatment, lasting 4 weeks, a control group of four cows remained on this diet. Two other similar groups received daily only 6 and 2 lb. of hay, but this was supplemented with 9 lb. of a concentrate mixture low in fibre and protein. The same allowances of mangolds and of concentrates for production were given to these as to the control group.3. The mean fat content of milk produced in the last 2 weeks of the period of experimental treatment by cows receiving the diets low in roughage was 0·49 % (group receiving 6 lb. of hay) and 0·59% (group receiving 2 lb. of hay) below that produced by the cows receiving the control diet, these differences being statistically significant. In the group receiving daily 6 lb. of hay the drop in fat content was accompanied by an increase in the yield of milk and there was only a small fall in the yield of milk fat, but in the group receiving daily 2 lb. of hay there was a significant fall in the yield of fat. The latter fall represented a loss of 18·9% of the fat as compared with the control group. The fat content of the milk and the yield of milk rapidly returned to normal when the cows reverted to 18 lb. of hay per day.4. The butterfat produced by the cows receiving diets low in roughage had a higher iodine value and lower softening point than that from the control cows. The fat from the group receiving daily 2 lb. of hay, but not that from the group receiving 6 lb. of hay, had a distinctly lower Reichert value than fat from the control group. The treatments caused no change in the saponification value.5. The level of solids-not-fat in the milk was not affected by reduction in the roughage intake.
463. Changes with temperature in the viscosity of whole milk
Authors: Cox C. P. 
Published: June 2009

1. The results of experiments on the changes with temperature in the relative viscosity and viscosity of whole milk have been considered.2. Some inconsistencies have been traced and amendments proposed.3. It has been suggested that values for the relative viscosity and viscosity of whole milk cannot usefully be regarded as independent of the experimental circumstances in which the observations were obtained.4. Empirical curves have been calculated for the viscosity-temperature relations, in forms convenient for practical use in circumstances similar to those of the experiments examined.
469. The effect of tocopherol and carotene supplements on the vitamin A potency of New Zealand butterfat
Authors: McGillivray W. A. 
Published: June 2009

1. Reasons for the seasonal variations in the vitamin A potency of New Zealand butterfat have been investigated. Adequate carotene for the production of butterfat of maximum potency has been shown to be present in New Zealand pasture throughout the year, but during the summer period this carotene is relatively non-available to dairy cows.2. In experiments with monozygotic twins grazing average summer pasture it has been shown that a supplement of 1 g. of tocopherol per day increased both carotene and vitamin A levels in the milk fat, the total vitamin A potency being raised from a typical midsummer minimum of 34 i.u./g. fat to a value approaching the maximum late winterspring level of about 50 i.u./g. This maximum level was unaffected by increasing the tocopherol supplement to 3 g. per day or by supplying 300 mg. of carotene in a readily available form in addition to the 3 g. tocopherol.3. Supplementing the summer pasture with 300 mg. of carotene in oil without tocopherol was without effect on the potency of the fat, supporting the conclusion that the carotene intake was already adequate.4. A significant correlation was found to exist between vitamin A potency and tocopherol content of New Zealand butterfat.5. It is suggested that the low vitamin A potencies may be associated with the high percentage of clover in the summer pastures.
470. The distribution of fat-globule size in sow's milk: I. The effect of sampling at intervals throughout milking
Authors: Whittlestone W. G. 
Published: June 2009

An improved method for the determination of fat-globule size distribution has been worked out and applied to samples of sow's milk drawn sequentially. The distribution patterns for the globule sizes of sow's milk have been determined. Globules range in size from less than ½μ to over 7μ. The maximum number of globules occurs at different sizes in different sows, the largest maximum size group so far recorded being 2–2·5μ, the smallest maximum group being 0–0·5μ. There is no marked trend in size with stage of milking, though usually the maximum size is less for later milkings if it changes.The strippings of sow's milk, unlike those of the cow, do not appear to be richer in fat than the earlier milk. Also unlike the cow, the globules of sow's milk do not cluster or clump (see Fig. 1). This explains the slow rate of creaming of sow's milk.
492. The importance of psychophysical errors in subjective judgements of firmness of Cheshire cheese
Authors: Sheppard D. 
Published: June 2009

1. Ratings for firmness which were carried out on 150 Cheshire cheese at 2 weeks old, by three judges, were examined so as to extract the expected psychophysical errors.2. It was found that the value for firmness given to any particular cheese tended to be a function of the average firmness of the group of cheese in which it was judged, so that a cheese of a given objective value would be given a different rating according to its position in the series being judged.3. A cheese of a given value presented after a firm one is judged softer than if it had been presented after a soft one. This contrast effect was masked by the influence of the group as described in (2). Nevertheless, it seems probable that contrast effects influence the judgements.4. The frequency distributions of the subjective judgements were examined, and it was noted that the ‘semi-expert’ judge gave subjective values which approximated very closely to a normal distribution, more nearly so than the judgements of the other two judges.5. Reasons are suggested for the differences in the values allotted to the cheese as judged by the different judges.6. Some suggestions are made for eliminating the effects described.
506. The importance of machine milking rate in dairy cow management and breeding
Authors: Dodd F. H. , Foot A. S. 
Published: June 2009

An analysis has been carried out on the milk yield, milk composition and milking-rate records collected in one herd of dairy cows.It has been shown from the results of eighty-six heifers that for each pound per minute increase in inherent milking rate (i.e. peak flow) the standard lactation yield increases by 419 lb., the maximum daily yield by 0·9 lb., the lactation length by 8 days and the persistency index by 10 days, whilst the lactation solids-not-fat percentage decreases by 0·03 and the fat percentage by 0·04. All except the last coefficient were significant, although it was also shown that the relationship with solids-not-fat percentage was due to an interaction. Similarly, by the calculation of partial regression coefficients it was demonstrated that the relationship between milking rate and standard lactation yield was due to the effect of milking rate on maximum daily yield, lactation length and persistency.
559. The inhibition of micro-organisms by raw milk: III. Distribution and properties of two inhibitory substances, lactenin 1 and lactenin 2
Authors: Auclair J. E. 
Published: June 2009

1. The L1 and L2 contents of a number of samples of bulk milk and milk from separate quarters of cows with and without infection have been determined. The milk of cows sensitive to mastitis has about the same content as the milk from resistant ones.2. The effect of heat on L1 and L2 has been observed for various combinations of time and temperature. Heat treatment corresponding to the legal standards of pasteurization destroyed 50% L1, but did not affect L2.3. The inhibitory action of L1 and L2 has been observed on several micro-organisms. All the organisms tested were sensitive to lactenin in sterilized milk. Stimulatory substances have been shown to interfere with the inhibition by lactenin.4. The action of lactenin on the growth of Str. pyogenes has been studied. The effect of hydrogen peroxide on lactenin has been compared with that of cysteine.
585. A phosphatase test for pasteurization of milk using disodium phenolphthalein phosphate as substrate
Authors: Tulloch W. J. 
Published: June 2009

1. Details have been given of a modified Stiven test for determining the efficiency of pasteurization in milk.2. A ‘long’ form and a ‘short’ form of the test have been described.3. The ‘long’ and ‘short’ tests have been compared with the Aschaffenburg & Mullen and Kay & Graham tests.4. The work has led to the following conclusions:(a) The ‘long’ Stiven test seems best to distinguish between exposure for 24 min. and exposure for 30 min. to 62·5° C, though compared with the other three tests this ‘long’ Stiven test as assessed in the present work is possibly too stringent.(b) There was little difference between the results of the ‘short’ Stiven test, the Aschaffenburg & Mullen and the Kay & Graham tests when used for the routine examination of specimens.(c) The ease of performance and the stability of the reagents make the Stiven test convenient to use, and it should be helpful to those who have difficulty in matching blues and yellows.(d) It should be of value as a confirmatory procedure.
586. Colour changes in heated and unheated milk: IV. the theoretical background to the reflectance changes in separated milk
Authors: Burton H. 
Published: June 2009

The theory of the scattering of light in colloidal solutions is considered. As a result it is suggested that the reflectance changes in milk which involve a rise or fall in the general level of reflectance are caused by an increase or decrease in the mean size of the colloidal particles. Whether the particles responsible are the casein micelles or the soluble protein depends on the phenomenon to be explained.The change in reflectance on the browning of milk, which is dependent on wavelength, is considered to have a more complex cause, involving the production of absorbing molecules.
587. Fluorescence microscopy of fat in milk and milk powder
Authors: King N. 
Published: June 2009

The fat globules in milk and cream by taking up the fluorescent dye phosphine from aqueous solution are rendered fluorescent, and show under the blue light fluorescence microscope a bright yellowish green coloration against the black background. Even very small fat globules (in homogenized milk, cream, skim milk, or buttermilk) and very thin fat layers on the milk-air boundary or on glass can be distinguished owing to the high contrast.By using glycerol containing two fluorochromes, phosphine for the fat and basic fuchsin for the proteinaceous matter, a very sharp differentiation of these two components in milk-powder particles is attained. Differences in the state of dispersion of fat caused by manufacturing technique and storage conditions, and affecting the properties of powders, are clearly made visible.
591. The outdoor rearing of calves on grass with special reference to growth rate and grazing behaviour
Authors: Roy J. H. B. , Shillam K. W. G. , Palmer June 
Published: June 2009

1. Five Dairy Shorthorn male calves born in February and March 1953 and three groups of four born in each of the months February, March and April 1954 were placed out of doors on permanent pasture at birth.2. Each calf received 6 or 8 pt. colostrum followed by approximately 45 gal. whole milk during the first 8 weeks of life, and thereafter, except for a small amount of dried grass given in Exp. 1, pasture grass comprised the sole item of diet until 6 months of age.3. Mean growth rates for each month of life and from birth to 6 months are presented. After the first month of life, good progress was made, and it is considered that the live weights at 6 months of age are similar to those obtained with conventional methods of rearing.4. There was a significant effect of birth weight on live-weight gain. After adjustment for birth weight, there were no significant differences in live-weight gain between February, March and April-born groups of calves.5. Weather conditions seemed to have little effect on the incidence of scouring during the first 3 weeks of life.6. On leys, greater weight gains were obtained than on permanent pasture.7. No lungworm larvae were detected in faeces samples examined. In many cases there was a high level of infestation with stomach and intestinal worms as indicated by the number of trichostrongyle eggs/g. faeces. Some aspects of this infestation are discussed.8. Satisfactory growth to 18 months of age was obtained with silage during the 6-month winter period and at grass during the following spring and summer.9. Details of behaviour of the five calves in Exp. 1 studied at approximately monthly intervals to 6 months of age are presented.
623. Variations in the incidence of udder infection and mastitis with stage in lactation, age and season of the year
Authors: Oliver J. , Dodd F. H. , Neave F. K. , Bailey G. L. 
Published: June 2009

1. The detailed udder health records of 530 lactations have been analysed on a monthly and lactation basis, so that separate studies of the first infection rate, re-infection rate, total new infection rate and total infection and mastitis incidence for both cows and quarters could be made. These data have been used to study the relationship of stage of lactation, age and season of the year with udder infection and mastitis.2. With advancing lactation there was a decline in the rate of first infection, reinfection, total new infection and in mastitis in infected cows and quarters.3. In early lactation there was a marked tendency for infected cows and quarters to develop clinical symptoms.4. During the last 4 months of lactation there was no significant rise either in infection or in mastitis.5. There was an increase in infection and mastitis with advancing age, but infected older cows were not more liable to develop clinical symptoms than younger cows.6. There was an indication that the longer a quarter was free from infection the greater were its chances of remaining so.7. No major seasonal trends were found in the incidence of udder infection and mastitis, although the incidence was slightly higher in the summer months.
627. Udder infections in the ‘dry period’: V. The effect of teat disinfection at drying-off on the incidence of infections in the early dry period
Authors: Oliver J. , Dodd F. H. , Neave F. K. 
Published: June 2009

1. The effect of disinfecting the skin of the teats at drying-off on the incidence of new infection in the early dry period has been studied. After the last milking of lactation the udders of alternate cows to go dry were washed with sodium hypochlorite solution (800 p.p.m.), dried, and each teat immersed in a 5% iodine tincture for 20 sec., and then again immersed 24 hr. later.2. There was significantly (P <0·05) less new infection in cows that had teats disinfected than in control cows. This difference in infection was highly significant (P <0·01) for cows that were not infected on drying-off.3. The treatment effect was due to a highly significant (P <0·01) reduction in the incidence of infection by Staph. aureus. New infection caused by Str. uberis was not affected.
646. The steam stripping of taints from liquids: V. The basic design of cream deodorizing equipment
Authors: Scott J. K. 
Published: June 2009

A comparison is made of the stripping characteristics of the types of plant studied in previous papers of the series. The effects of alterations to the type of plant, the number of vessels used or a change in processing conditions on the volatile flavour components are illustrated by calculations for solutes having equilibrium coefficients m of 2, 10 and 50. For design purposes a hypothetical taint of m=10 is used, the final taint concentration being set at 10% (of initial) for high-taint pastures and 25% for low-taint areas. Using the above hypothetical conditions, calculated steam-demand figures are shown to agree with known typical steam-demand values. The use of a flash cooling vessel is examined and shown to effect a useful steam saving.The effect of steam velocity on the mechanical break up of the liquid in a counterflow spray column is shown; an increase in steam flow increased the liquid side disturbance and thus reduced the liquid side resistance giving a greater rate of taint transfer, the characteristic thus more nearly following a line of constant saturation than a line of constant number of transfer units.A number of flow circuits for deodorizing plant are described. The general conditions limiting the continued reduction in steam flow are discussed.
650. The influence of temperature on the generation time of bacteria commonly found in milk: II. Examination of partial contributions over the full lactation period of two cows
Authors: Yotis W. , Teodoro R. 
Published: June 2009

An attempt to show the effect of temperature on the rate of growth of bacteria in milk was made by finding the generation times ofSalmonella typhosa, Shigella dysenteriae, Streptococcus haemolyticus, Micrococcus pyogenes aureus, Lactobacillus acidophilus, Escherichia coli, Bacillus subtilisandAlcaligenes faecalisat temperatures ranging from 4 to 60°C. Growth was quantitatively measured by means of plate counts during the logarithmic period which was previously determined for each organism. The following is a summary of the results obtained:At 4° C. none of the micro-organisms showed evidence of multiplication during the 6hr.incubation.As temperatures of 5–45° C. were approached the generation time decreased until the optimum temperature for each organism was reached; beyond this point a slowing of growth was observed, until at 60° C. viability was apparently lost by all the organisms.Streptococcus haemolyticusandMicrococcus pyogenes aureushave a generation time of 37–23 min.Salmonella typhosaandShigella dysenteriaehave a generation time of 50–26 min.Escherichia coliandAlcaligenes faecalishave a generation time of 41–16 min.Bacillus subtilisgrows at about the same rate asAlcaligenes faecalis.The slowest organism of all appears to beLactobacillus acidophiluswith a generation time of 52–125 min.
652. Microscopic appearance of fat on the milk surface as affected by application of surface-active substances to the surface
Authors: King N. 
Published: June 2009

Surface-active substances applied to the surface of whole milk may either bring fat globules, clumps, lenses and patches on to this surface, or sweep the surface clean of these fat forms.In the homologous series of monohydric aliphatic alcohols, methyl and ethyl alcohols show a moderate rising action, whereas the other members from n-propyl alcohol to n-decyl alcohol are strongly active. There is only a slight difference in the activity of primary, secondary and tertiary butyl alcohols.Ageing of milk slightly promotes the rising of fat globules on to the surface under the action of ethyl to n-amyl alcohols.Alcohols, beginning with n-propyl alcohol, bring fat globules to the surface of milk much more strongly than does mechanical disturbance of the surface by touching with a platinum ring.Glycerol, due to its three hydroxyl groups and a weak hydrophobic residue, is almost inactive, monobutyrin is strongly active in bringing the fat globules to the surface, while tributyrin sweeps the surface clean.Spans and Tweens, sorbitan and polyoxyethylene sorbitan esters of higher fatty acids sweep the milk surface clean.The author wishes to thank Mr G. Loftus Hills, Officer-in-Charge of the Dairy Research Section, C.S.I.R.O., Melbourne, for helpful discussion, and the Atlas Powder Company, Wilmington, Del., U.S.A., as well as its Australian representatives, Chemical Materials Pty. Ltd., Glebe, N.S.W., and Hardie Trading Ltd., Melbourne, for samples of Spans and Tweens.
661. The genetic connexion between body size, milk production and efficiency in dairy cattle
Authors: Mason I. L. , Robertson Alan , Gjelstad B. 
Published: June 2009

1. An analysis has been made of production records and body measurements of dairy cattle from farms and special progeny testing stations in Denmark.2. Heritability estimates of various measurements of body size and also of gross efficiency of food conversion were all in the neighbourhood of 0·50. Body weight was more closely correlated with girth than with height.3. Milk yield had a very high correlation, both phenotypic and genetic, with gross efficiency. This was shown on theoretical grounds to be a necessary result of any standard system of feeding.4. Correlations between production characteristics and body measurements were slight. There was some suggestion that selection for yield would increase skeletal size but decrease fleshing.5. The best index on which to select for efficiency of food conversion under these conditions would be the yield divided by the height.