bluuebunny/crossref_metadata_2025_split huggingface dataset:
157. The creaming power of heated milk. The relationship between the denaturation of albumin and globulin and the reduction in creaming power
Authors: Rowland Samuel J. 
Published: June 2009

1. The effect of heating on the creaming power of milk and the role of truly hydrophilic colloids in increasing the creaming power of raw and of heated milk are discussed. The suggestion is made that a proper understanding of changes underlying the reduced creaming power of heated milk has been handicapped by a lack of reliable data on the extent to which the hydrophilic colloid content of milk is reduced by denaturation of albumin and globulin.2. Information is obtained concerning the relationship between the denaturation of albumin and globulin and the reduction in creaming power from a series of determinations of the amounts of protein denatured, and of the changes in creaming power produced, by heating samples of the same milk for 30 min. at temperatures of 57·5, 60·0, 61·5, 63·0, 65·0, 67·5, 70·0, 74·8 and 80·0° C.
191. The spreading capacity of butter. I
Authors: Blair G. W. Scott 
Published: June 2009

1. The problem of the physical nature of spreading capacity of butter is discussed, and the advantages of methods measuring individual physical properties in absolute units are given.2. A simple rheometer is described with which the rate of compression of cylinders of butter can be measured. A simple equation for calculating absolute (mean) viscosities from the data obtained with the apparatus is given.3. Preliminary experiments, in which temperature control was not as exact as might be desired, nevertheless gave an effective measure of hardness. These are quoted to show the applicability of the method, but they also show the extent to which the phenomenon of “false body” occurs when butter is reworked.4. A preliminary experiment on the work-hardening of butter is described.
196. The influence of various fodder supplements on the production and the nutritive value of winter milk
Authors: Bartlett S. , Cotton A. G. , Henry K. M. , Kon S. K. 
Published: June 2009

1. An experiment is described in which comparisons were made between the effect of (a) mangels (control feeding), (b) artificially dried grass, (c) sprouted maize, and (d) kale used as dietary supplements on the production and nutritive properties of the milk of dairy cows.2. No significant differences were found between any of the foods in their effect on yield of milk, or its content of fat or solids-not-fat.3. The feeding of kale and of artificially dried grass markedly increased the colour and vitamin A content of the milk, but sprouted maize had no more effect in this respect than mangels.4. As compared with the feeding of mangels, sprouted maize and artificially dried grass had no measurable effect on the vitamin B complex level of the milk.5. The vitamin B2 (complex) level was more variable and was lowest in the milk from the sprouted maize cows. It is not known, however, whether the difference was due to the feeding or to differences in the cows themselves.6.The same statement applies to figures for the vitamin C level which was highest in the sprouted maize milk.7. The growth-promoting properties of the milks produced on mangels, artificially dried grass and sprouted maize were compared. The milks were fed, supplemented either with minerals alone, or with minerals plus sugar as a source of energy. In one series of experiments the milks were given adlibitum, in another the intake was “equalized.” No differences were found and it is concluded that under English conditions, this technique does not disclose the presence in milk of a new essential factor.
219. The nutritive value of proteins for milk production. V. The effect of high temperature and of season on the nutritive value of grass proteins, the supplementary effect of the maintenance ration on the production ration, and the effect of feeding a high-protein ration
Authors: Morris S. , Ray S. C. 
Published: June 2009

1. As regards the nutritive value of artificially dried spring grass, the protein appears to be unaffected by the temperature of drying even to the extent of scorching the grass. Early autumn dried grass has a biological value intermediate between spring and late autumn grass, while linseed cake has a very low value.2. The supplementary effect of the maintenance on the production ration has been shown when hay was substituted for straw in the maintenance ration together with a production protein intake of poor biological value.3. With an excess of protein in the ration most of the excess nitrogen was excreted in the urine, while both the milk yield and the biological value of the food protein fell considerably. It is possible that, together with an adequate amount of lysine in the protein ingested, a certain mixture of amino-acids is essential before maximum milk yield can be obtained.4. A study of the nitrogen metabolism shows that high-temperature drying has no effect, whereas marked effects were noted with the early autumn grass and more especially with the linseed cake. The hippuric acid nitrogen output decreased with the high-temperature dried grass, possibly the effect of a loss on drying of benzoic acid. With the high-protein diet an increased excretion of creatinine was noted with no alteration in the creatinine intake. The purin metabolism varies with the total nitrogen excretion, the allantoin increasing markedly in the high-protein period. This is due to an increased intake of purin base.5. The sulphur metabolism shows the results to be expected from previous publications except in the case of the high-temperature dried grass. It appears that the high-temperature treatment has in some way affected the nature of the sulphur compounds in the grass, with a consequent diminution in the retention.
220. The nutritional requirements of the lactic acid bacteria
Authors: Davis J. G. 
Published: June 2009

1. Sucrose and maltose behaved like dextrose, only more specifically in relation to type, in acclerating the rate of growth of lactic acid bacteria in milk. Sucrose was greatly superior to maltose but was never superior to dextrose.2. Citrate was without significant effect.3. The sterilization of yeast and dextrose in the medium produced a medium superior to milk + separately heated yeast and dextrose for Streptococcus III. For other types marked differences were not observed.4. The plant extracts used were found to fall into the following order of ability to accelerate growth: yeast autolysed for 6 days, malt = beer wort, potato, alfalfa, carrot, tomato, clover, yeast autolysed for 2 days, and bean. Malt and beer wort were superior to yeast for some group III organisms.5. Malt extract and beer wort contain growth factors for some lactic acid bacteria that are not present, or are present only to a small extent in yeast.6. Alfalfa and clover appear to contain substances specifically stimulating gas production for group III types, especially the streptococci.7. Normal variations in the content of vitamins B1 and B2 and co-carboxylase in milk do not appear to affect the rate of growth of starter organisms.
231. The assessment of curd firmness prior to cutting
Authors: Coppen F. M. V. 
Published: June 2009

The reproducibility of Scott Blair's method for measuring curd firmness has been tested and measurements of the “firmness” of cheese curds immediately prior to cutting have been made and related to an expert's opinion. Contrary to her beliefs it was found:(1) that the mean firmness for normal Cheshire and Double Gloucester curds was the same as that for normal Cheddar curds,(2) that normal curds, regardless of type, were softer in the summer months than in the winter.Though confident opinions are often expressed on very small differences in firmness, the smallest difference in modulus which can be correctly appreciated appears to be of the order of 8%.
233. The effect of increased iodine feeding upon the iodine content of cows' milk
Authors: Matthews Norman L. , Curtis George M. , Meyer J. H. 
Published: June 2009

1. The milk and blood iodine of a herd of thirty Guernsey and thirty Holstein cows has been determined, previous to and during prolonged increased iodine feeding to one-half of the herd. The increased amount of iodine was fed as potassium iodide which was mixed uniformly with a grain feed.2. The blood iodine of the iodized cows was greatly and uniformly increased.3. The milk iodine was increased. This increase was principally dependent on the amount of iodine which was fed. During late spring, however, the milk iodine from both the iodized and control cows was unusually low. During early autumn the milk iodine from the iodized cows was low.4. The milk from the iodized cows contained 7–26 times as much iodine as that from the control cows. An average milk iodine of 80μg. % was obtained from the iodized cows throughout a mid-year period of 5 months.5. This experiment reveals that a milk of increased iodine content can be readily produced by increased iodine feeding.
247. The problem of variations in the growth-promoting value of milk for rats
Authors: Bartlett S. , Henry K. M. , Kon S. K. 
Published: June 2009

1. Three Shorthorn cows were grazed on the best available permanent pasture when the growth of grass was vigorous, and three other cows of similar lactational history continued to be stall-fed. At the time of the experiment they had been on winter rations for 6 months.2. By suitable blending of morning and evening milkings the fat content of the milk from both groups of cows was adjusted daily to a common level. A part of each milk was then holder-pasteurized.3. Four groups of specially prepared litter-mate male rats were fedad lib., for a period of 8 weeks, on raw and pasteurized milks, both being supplemented with minerals. There were no differences in appetite or gain in weight.4. In similar experiments sugar was added to the milks to double their caloric value. Again the growth and appetite of the animals were the same on the raw summer and “winter” milks. Pasteurization did not alter significantly the value of the milks, but the summer milk, whether raw or pasteurized, was superior to the pasteurized “winter” milk.5. Guinea-pigs receiving the raw mineralized milks alone or with sugar died within a comparatively short time. There was no difference in growth performance or time of survival between the summer and “winter” milk groups.6. These experiments give no indication of the presence of a specific new appetite or growth factor in pasture milk.
253. The measurement and significance ofpH values in cheesemaking
Authors: Davis J. G. , Thiel C. C. 
Published: June 2009

1. The application of the colorimetric dilution method for the determination ofpH values in cheesemaking is discussed and the necessary precautions for accuracy described.2. Bromthymol blue is recommended for milk and whey ofpH. > 5·8 and the B.D.H. 4460 indicator for whey of pH < 5·8.3. Titratable acidities andpH values each afford an incomplete picture of the working of a curd. Together they afford a valuable indication of the normality or otherwise of the making process.4. The buffer value of whey rises steadily during manufacture. ThepH rises abruptly after salting, although the titratable acidity continues to increase.5. The buffer value of whey is controlled chiefly by the rate of working but tends to be lower with pasteurized milk.6. A diagrammatic method for summarizing the “behaviour of a vat” and for detecting abnormal working is described.
265. On the use of various sera for the determination of the soluble calcium and phosphorus of milk
Authors: Pyne G. T. 
Published: June 2009

A comparison of the value of various milk sera for the determination of the soluble phosphate and calcium of milk, using dialysis at 0–5° C. as a standard method, gave the following results:(i) Rennet whey was the most satisfactory; with fresh milk it yields fairly accurate values for calcium, slightly low (average 5 %) for phosphate. With increasing acidity of the milk both sets of values tend to rise somewhat relatively to those of the dialysate, phosphate approaching the true value and calcium rising slightly above it.(ii) Mercuric chloride borax serum gives high results for the soluble phosphate of fresh milk With increasing acidity of the milk, the results fall steadily.(iii) Papain whey gives somewhat low results for both the phosphate and calcium of raw and pasteurized milk, with the same tendency as rennet whey to yield higher and improved results as the acidity of the milk: increases. With boiled milk it gives abnormally high results for both constituents. The additional phosphate and calcium appear to arise from the solution of colloidal calcium phosphate.
266. The influence of “mastitis” upon the yield and quality of Cheddar cheese
Authors: Johns C. K. , Hicks T. J. , Gibson C. A. 
Published: June 2009

Milk of normal appearance from cows having a latent infection with Str. agalactiae yielded definitely less cheese than that from normal cows. Milk from cows free from “agalactiae” infection, yet classed as “abnormal”, behaved similarly. The lowered yield appeared to result from the lower casein and solids-not-fat contents of these “mastitis” milks.With a single exception, the cheese made from these “mastitis” milks were not inferior in quality to those made from normal milks.
296. The effect of varying pitching point and rate of scald on the physical properties and general quality of cheese made from milk of varying acidity and from pasteurized milk
Authors: Blair G. W. Scott , Coppen F. M. V. , Dearden D. V. 
Published: June 2009

1. Following the experiences gained from an earlier experiment, cheese were made at varying controlled pitching points and rates of scald, the experiment being done both with sweet milk and comparatively acid milk.2. One of the two cheese made from each vat was submitted to physical tests at regular intervals during the ripening process and the other cheese, when ripe, were judged by a panel of experts who also, together with non-experts and routine analysts, gave judgements of firmness and ‘spring’.3. Tables were drawn up in which the rank orders of the cheese for each objective physical test and subjective judgement are compared with one another.4. With the possible exception of vapour pressure and ‘spring’, the effect of pitching consistency was much more marked than that of the differences in rate of scald although the latter were considerable. Many physical properties were well correlated with pitching consistency.5. The cheese makers are shown to have a greater self-consistency as individuals in picking out replicates and as a group in their decisions as to the rank order, by comparison with the other categories.
331. The effect of feeding shark-liver oil to cows on the yield and composition, and on the vitamin A and carotene content of the milk
Authors: Blaxter K. L. , Kon S. K. , Thompson S. Y. 
Published: June 2009

1. An experiment with ten dairy cows has shown that the daily feeding of 30 or 60 g. of shark-liver oil containing 80,000 i.u. of vitamin A/g. is without effect on milk yield, fat yield, the fat and solids-not-fat percentage of the milk and on the health and wellbeing of the cow.2. The concentration of aneurin, riboflavin and vitamin C in the milk was not affected by the feeding of shark-liver oil.3. The total carotenoids of the milk fat decreased when shark-liver oil was fed. The vitamin A content of the fat increased 1100% when 30 g. were given and 1850% when 60 g. were fed. The highest individual value reached was 390 i.u./g. fat.
334. A simple agar medium for the growth of lactic streptococci: the role of phosphate in the medium
Authors: Hunter G. J. E. 
Published: June 2009

A cheap, easily prepared and relatively uniform agar medium, containing beef extract, lactose, peptone, yeast extract and phosphate, is described. It gives excellent results with lactic streptococci and a good growth with many other organisms.The role of phosphate and agar in the medium and the effect of filtration is discussed. It is suggested that the value of phosphate is due partly to its buffering effect and partly to its combination with some constituent of agar to form a substance which has a growth-promoting action on the lactic acid bacteria. This active substance is largely removed from the medium if filtration through paper pulp is practised.
376. Experiments on milking technique: 3. Combined effect of reducing the milking time and washing the udder with hot water: 4. Effect of increasing the milking time
Authors: Dodd F. H. , Foot A. S. 
Published: June 2009

1. An experiment is reported in which the influence of washing the udder with hot and cold water and of reducing the milking time to 60% of the normal flow period (interval between putting on teat cups till main flow ceased) was studied over a period of 9 weeks in twenty cows.2. The temperature of the udder washing water had no measurable effect on output of milk or speed of milking. The reduction in milking time failed to increase rate of milk flow and resulted in a fall in milk yield.3. An experiment with ten cows is reported in which the teat cups were, for periods of 6 weeks, left on at each milking twice as long as was necessary to carry out a normal milking.Neither the yield and quality of milk nor the rate of milking were affected.
392. Seasonal variations in the sales of calves in different parts of Great Britain, 1943–1947
Authors: Phillips R. , Brown E. H. , Davies J. L. 
Published: June 2009

The records of calf sales to the Ministry of Food have been examined for the years 1943–7 and maps made to show variations in (a) the percentage disposal of the annual calf crop, and (b) the percentage autumn calf sales, in different parts of Great Britain. These have enabled the intensive dairying areas and the extensive rearing areas to be denned.It is postulated that the variations in the seasonality of calf sales in different areas may be influenced by factors other than husbandry, and that climate may have both direct and indirect effects upon the development of winter oestrus in cattle.
427. The acid phosphatase of cows' milk: I. Some properties of the enzyme
Authors: Mullen J. E. C. 
Published: June 2009

1. The acid phosphatase content of milk is reasonably constant from quarter to quarter in normal uninfected cows.2. The acid phosphatase content of milk from infected quarters is enhanced in comparison with the uninfected quarters. The differences found were from 4·1 to over 50 enzyme units per 100 ml. milk.3. It has been shown that a Streptococcus agalactiae suspension is capable of hydrolysing phenylphosphate at pH 4–1, and it is suggested that this organism is largely responsible for the enhanced enzyme content of the milk from the infected udder.
433. The design and use of a milking machine for sows
Authors: Smith D. M. , Whittleston W. G. , Allen J. 
Published: June 2009

In the course of an investigation on the yield and composition of sows' milk, we have experienced difficulties in obtaining representative samples of milk for analysis.The technique adopted was that described by Braude et al. (1) in which 5 units of pitocin were injected into the ear vein of the sow and the milk withdrawn by hand. Since the yield of these sows was being measured over a 24 hr. period each week, it was possible to compare the quantities obtained, following injection, with the average amount suckled by the litters during natural sucklings. The comparison was never particularly accurate as we found that two operators, each milking one teat, were all that could be conveniently accommodated on each side of the sow. This meant that only four glands could be milked properly. We found, too, that variations in teat size and mammary gland size affected the speed of withdrawal and the final amount obtained.
453. Nutritive value for rats of sow's milk in comparison with cow's milk
Authors: Braude R. , Henry K. M. , Kon S. K. , Mitchell K. G. 
Published: June 2009

1. Four experiments with 108 rats to compare the nutritive value of sow's milk and cow's milk are described. In Exps. 1–3 the milks were fed on a comparable basis of caloric value.2. In the first experiment, in which the milk intake was equalized, rats receiving diluted sow's milk grew at a significantly faster rate and utilized their calorie intake more efficiently than rats receiving cow's milk.3. In the second experiment, again with equalized milk intake, rats receiving sow's milk utilized their calorie intake significantly more efficiently than rats receiving diluted evaporated cow's milk.4. In the third experiment in which the milks were given without stint, rats receiving diluted sow's milk either with or without the addition of a synthetic vitamin supplement, grew at a faster rate, and utilized their calorie intake significantly more efficiently than rats receiving cow's milk either with or without the same vitamin supplement. The vitamin supplement did not improve the nutritive value of either milk.5. In the fourth experiment the biological value of the proteins in freeze-dried sow's milk (85·1) proved significantly lower than in freeze-dried cow's milk (90·1).
487. Studies on the origin of oxidized flavour in whole milk
Authors: Pont E. G. 
Published: June 2009

With 1·0 p.p.m. of added copper, well-defined oxidized flavours described as cardboard, oily and metallic developed in pasteurized whole milk after ·2–3 days' storage at 3° C. With 0°1 p.p.m. copper only slight and irregular off-flavours, usually described as cardboard, appeared. Partial oxidation of the ascorbic acid of the milk with H2O2did not increase its susceptibility to oxidized flavour development.Marked off-flavours were always associated with peroxide values in the milk fat of 0·2 and more (m.equiv. oxygen/kg.) determined by the ferric thiocyanate technique. With fat peroxide values of about 0·5, usually obtained after 6–7 days at 3° C. with 1·0 p.p.m. copper, the oxidized flavour was very strong and the milk usually undrinkable.
524. The influence of feeding tocopherol to dairy cows on the yield of milk and milk-fat and on the tocopherol content and keeping quality of the butter
Authors: Nielsen Jens , Fisker Anders N. , Pedersen Aage H. , Prange Inge , Søndergaard Ebbe , Dam Henrik 
Published: June 2009

Supplementation of a typical Danish winter ration with 2 g. of DL-α-tocopherol acetate per cow per day did not result in an increased yield of milk or milk-fat. The keeping quality of the butter was practically uninfluenced or possibly slightly reduced by the supplementation. The supplementation caused a rise in the tocopherol content of the butter from 10 to 12µg./g. in the unsupplemented group to 23–26/µg./g. in the supplemented group. After the experimental period the amount of total tocopherol in the butter decreased rapidly. It increased again when the cows went to pasture.Butter-fat obtained from the unsupplemented group with 9·6–13·2µg. tocopherol/g. and from the supplemented group with 27·3–31·2µg. tocopherol/g. did not produce encephalomalacia in chicks when incorporated at a level of 30% instead of lard in a suitable test diet, but the amount of tocopherol present, especially in the butter-fat from the unsupplemented group, was not sufficient to prevent white striation of breast muscles in chicks under the same conditions.
530. The relative feeding value for milk production of two National Cattle Foods
Authors: Bailey G. L. , Broster W. H. , Brown B. B. , Foot A. S. 
Published: June 2009

A feeding trial of the relative value for milk production of National Cattle Food No. 1 and National Cattle Food No. 6 is reported; forty-two first calvers were employed.The two foods were shown to be of very similar feeding value for heifers giving two to four gallons daily, the difference between them being slightly in favour of the N.C.F. 1. Each pound of this food produced 0·109 lb. more milk than the same amount of N.C.F. 6, but this difference was statistically without significance.