bluuebunny/crossref_metadata_2025_split huggingface dataset:
55. The Distribution of Salt in Cheddar Cheese
Authors: McDowall F. H. , Whelan L. A. 
Published: June 2009

1. Figures are presented which show that there is a very appreciable variation in the salt and moisture contents of small plug samples taken from different cheeses from the one vat.2. The fact that a cheese plug has to be ground to a paste before good duplicate results for salt content can be obtained is a further illustration of the variation in salt content within a single cheese, and of the slowness of diffusion of salt in Cheddar cheese.3. The extent of diffusion of salt into unsalted Cheddar cheese has been measured in two different experiments. The results show that diffusion is very much slower than in Limburger cheese, probably owing to differences in moisture content and texture4. It is well known that salt has an inhibiting action on the growth of bacteria in cheese. With variation in salt content from place to place in a cheese it is therefore to be expected that local variation will be met in the bacterial content. This may explain in part at any rate, the difficulties encountered in obtaining concordant results for estimations of number of bacteria in cheese.
76. Variations in the Solids-not-Fat Content of Milk. I and II
Authors: Bartlett S. 
Published: June 2009

1. The solids content of fat-free milk shows little variation throughout the milking process, i.e. first and last drawn milk are of similar concentration.2. Curves are presented showing the normal variation in the solids content of fat-free milk throughout a lactation period. These curves are influenced by the age of the cow and by pregnancy.
114. The Rate of Milking by Machine
Authors: Foot A. S. 
Published: June 2009

1. With the cows and machines tested there was a great range in the duration of milking, the coefficient of correlation between yield and duration of milking being 0·429.2. With some individual cows the correlation between yield and duration was high, and lines representing the regression of the duration of milking relative to the amount of milk drawn have been constructed.3. Average composite curves representing the rate of milking at various stages during the complete operation have also been set out for varying yield groups. The main conclusions to be drawn from these curves are:(a) With some cows the rate of flow was noticeably checked about –1 min. after milking commenced. This check was of temporary duration.(b) Maximum rate of flow in all yield groups was reached about 2 min. after milking commenced.(c) A very much more rapid rate of flow was recorded with high yields than with low yields.(d) The decrease in rate of flow near the end of milking was rapid, especially with high yields.
115. Factors affecting Milk and Butterfat Secretion. I. Varlations in Fat Weight, Fat Percentage, and the Amount of Fat in the Milk Required to make a Given Weight of Butter
Authors: Whetham Elizabeth O. , Hammond John 
Published: June 2009

1. The ratio of the weight of fat in the milk required to make 1 lb. of butter has been taken to indicate the size of the fat globule in the milk, and so the type of “ cream line ” produced.2. The Dairy Show records have been analysed from this standpoint, and variations in the above ratio studied together with variations in milk yield, fat yield and fat percentage. The effects considered are those between breeds and within breeds, the latter including milk yield, period of lactation and ageof cow.3. With a constant milk yield the fat percentage does vary between breeds, but not to the same extent as it does when no account is taken of the differences in average yield of the different breeds; the same applies tothe fat: butter ratio, i.e. size of fat globule. The effect of equal increases of milk yield on the butter:fat ratio is much greater between breeds than it is within any one breed.4. It is suggested that the size of the fat globule is determined by two factors: (a) the rate of butterfat formation by the cell, which varies with breed and stage of lactation, and (b) the rate of milk secretion which affects the size of the globules by the rate at which they are washed out from the cell.
Diacetyl in Cold-Stored Butters
Authors: Barnicoat C. R. 
Published: June 2009

1. Acetyl methyl carbinol and diacetyl are present in New Zealand butters made from slightly ripened cream.2. Most of the carbinol + diacetyl found in such butters would appear to have been added with the starter to the cream, rather than developed during the customary mild ripening process.3. Little change in the natural carbinol + diacetyl content of butter occurs during cold storage at 14—17° F. for more than 6 months.4. Larger amounts of diacetyl (4 p.p.m.) added to butters made from cream with and without the use of starter, show considerable losses after several months' cold storage. The losses are of the same order, but, with the butters, made with starter, part of the diacetyl has merely been reduced toits precursor (carbinol) form.
123. The Effect of Variations in Feeding on Dairy Cows Yielding Milk of Poor Quality
Authors: Stewart Alice Watson , Tocher James Fowler 
Published: June 2009

Four cows, all giving milk low in solids-not-fat, were used for the experiment:1. The change from winter rations to pasture produced a decided increase in the solids-not-fat percentage and milk yield.2. Well-balanced rations fed to the cows during two lactations showed a small rise in the milk yield and solids-not-fat during the second lactation, but did not increase the solids-not-fat to above the 8·50 per cent, limit.3. Feeding a high protein ration of albuminoid ratio 1:2·76 produced no change in milk yield or casein, decreased the solids-not-fat and lactose, and increased the total milk nitrogen and albumin and globulin nitrogen.4. Feeding a high carbohydrate ration of albuminoid ratio 1:9·90 did not affect milk yield, fat or ash, but decreased slightly the solids-not-fat.
140. The Nutritive Value of Raw and Pasteurized Milk for Calves. The Assimilation and Retention of Nitrogen, Phosphorus and Calcium
Authors: Blackwood Janet H. , Morris Samuel , Wright Norman C. 
Published: June 2009

1. A study has been made of the assimilation and retention of nitrogen, phosphorus and calcium by calves fed on raw and pasteurized milks. Sixteen calves were used in the experiments.2. No significant differences were found between the two types of milk.3. An examination of the percentage retentions of nitrogen, phosphorus and calcium indicates that milk is relatively deficient in calcium and to a less extent in phosphorus when used as the sole food for calves. The N/Ca balance can be improved by including pasture grass or hay in the ration.
141. A Pigment-producing Organism (Pseudomonassp.) Isolated From Discoloured Butter
Authors: Hiscox E. R. 
Published: June 2009

An organism, isolated from discoloured areas in butter and capable of reproducing the colour in artificial culture, is described.A brown colour, which may probably be attributed to the action of ammonia produced by this organism, diffused through the medium.A blue-black insoluble pigment, produced only at low temperatures, was concentrated in and around the bacterial cells. The nature of the source of nitrogen influenced the development of this pigment, proteose appearing to be inhibitory.NaCl in moderate concentration was usually necessary for growth.
145. Discoloration and Corrosion in Canned Cream
Authors: Jackson C. J. , Howat G. R. , Hoar T. P. 
Published: June 2009

Several defects in canned cream after some months' storage have been classified: (1) “purpling” of the can, due to a film of tin sulphide, (2) pitting of the can, associated with (3) formation of black patches and of black specks in the body of the cream, consisting of ferrous sulphide, stannous oxide or both.“Purpling” is produced by excessive time and temperature of sterilization, owing to the liberation of active sulphur compounds which attack the tin. Addition of sodium bicarbonate up to 5 g. per gallon has, if anything, a slightly beneficial effect.
169. A statistical inquiry into the inheritance of milk yield in three herds of dairy Shorthorn cattle
Authors: Smith A. D. Buchanan 
Published: June 2009

The paper embodies an examination of the possibility of sex-linked genes affecting the transmission of milk yield. To reduce environmental effect the study was restricted to three herds of the English Dairy Shorthorn breed, and each herd was considered as a unit. Fisher's Squared Difference method was used.The lumped results confirm previous work to the effect that the paternal grandsire has a lesser effect than the maternal grandsire. In this respect the figures for one herd did not agree with the other two.The largest herd (which showed this difference) was divided into two sections, high and low yielders. These sections did not show any difference in the relative effect of the two grandsires. The implications of this are discussed, and it is tentatively suggested that if sex-linkage operates it has a considerable effect of some 250 gallons on an average yield of 600 gallons.
172. The effect of commercial sterilization on the nutritive value of milk. IIb. A note on the effect of the method of feeding dried skimmed milk on the biological value of its proteins
Authors: Henry K. M. , Ikin E. W. , Kon S. K. 
Published: June 2009

1. In experiments in which the biological value of the proteins was measured spray dried skimmed milk was fed separately from or mixed with a basal “nitrogen free” diet.2. At a 6·9% level of protein (N x 6·38) intake the first method of feeding yielded a biological value of 87·2, the second of 90·3. The difference was not statistically significant (odds of 9: 1 against chance factors).3. The findings do not account for the low biological value reported by us previously for the proteins of raw liquid milk.
179. Annatto as a cheese colour
Authors: Carrie M. S. 
Published: June 2009

Standardization of annatto in aqueous solution has been shown to be unsound, and it has been recommended that standardization be carried out on the basis of the depth of colour produced in cheese itself.A paper colour standard resembling the German butter standard has been suggested for cheese, the same standard being suitable for the evaluation of annatto solutions for cheese-making.
182. Variations in the protein content of milk during lactation
Authors: Azarme E. 
Published: June 2009

1. It was planned to study the variations of the protein content of milk during the lactation period.2. The total protein nitrogen and the casein nitrogen were determined by approved methods in about 380 weekly samples of milk taken from twentyseven individual cows of different breeds and at different stages of lactation, from February to July 1937. The albumin+globulin nitrogen was calculated in each case by difference.3. The statistical analysis of the figures was made by the methods of “factorial arrangement” and by “pairing”, and also by the estimation of the 95% probability range of the mean of the figures available for each week of lactation.4. It was found that the percentage of total protein nitrogen decreases very significantly from the beginning until the 4th week of lactation, and then rises slowly until the end of lactation, the rise being more pronounced to wards the end. The same was true for casein nitrogen and for albumin+globulin nitrogen, but with the latter only the decrease at the beginning and the rise at the end were sharp. The rise for the rest of the lactation curve, although it did exist, was very slow.5. The lactation curves for the yield of total protein nitrogen, casein nitrogen and albumin + globulin nitrogen were practically parallel with the lactation curve for the yield of milk.6. The correlations between the yield of milk and the percentages of total protein nitrogen, casein nitrogen and albumin + globulin nitrogen are studied and the correlation tables with all details are given for each. It is noteworthy that the regression lines are not linear and that with a poor milker an increase of 1 lb. in yield of milk corresponds to a relatively high decrease in the percentage of protein nitrogen, whereas with a high milker this decrease is relatively much smaller.7. The correlations between the yield of milk and the yield of total protein nitrogen, casein nitrogen and albumin + globulin nitrogen are examined and the correlation tables are given. It is shown that there is a close correlation between the yield of milk and its protein content, from which the conclusion is drawn that a very low protein food does not decrease the percentage of protein in milk as one might expect, but decreases the yield of milk and increases the percentage of protein in milk. On the other hand, an increase of adequate protein in the ration may raise the yield of milk if it is not at its maximum level.8. It is emphasized that the above conclusions are drawn from a study carried out on a group of cows, and may not be strictly applicable to individual cows.
229. Bacteriological testing of butter. New and simplified routine methods
Authors: Moir G. M. , Russell R. R. 
Published: June 2009

Simple and rapid methods have been devised which utilize the minimum of apparatus and material for the routine bacteriological testing of butter. These involve the preparation of microplate cultures to obtain counts of total bacteria, “heat-resistant” bacteria, lipolytic organisms, yeasts, moulds; Grimes's method as a measure of the coliform content is also used.The method for counting colonies of lipolytic bacteria is based upon their ability to produce round each colony a halo of white solid fatty acids in place of the clear glistening fat globules.The new methods have been exhaustively compared with those hitherto accepted, and have been found to give satisfactory and reliable results.A variety of comparisons has been carried out to improve still further the methods in use and to provide additional information about the nature of the bacteria contamination present in the butter. The roll-tube method seems preferable to the microplate for mould counts, and is quite suitable for yeast counts.The results obtained confirm the view expressed by Wood & Thornton(6) that yeast and mould counts provide an inadequate criterion of factory sanitation, and should be supported at least by the total count of bacteria.The employment of these methods has enabled large numbers of samples to be dealt with. Thus samples from most of the principal New Zealand butter factories have been regularly tested. The information so obtained has been of material value to the Dairy Division's Instructors in drawing attention to factories where sanitary conditions left room for improvement.
242. A rapid phosphatase test: (a) Adaptation of Scharer's modification to pasteurizing conditions in Great Britain; (b) A study of factors influencing the reliability of the test
Authors: Aschaffenburg R. , Neave F. K. 
Published: June 2009

By adapting Scharer's “10min. field test” to British conditions of pasteurization, an accurate phosphatase test has been evolved requiring less than 1½ hr. for completion. The method is described in detail.A small percentage of anomalies was detected when applying the new method to the examination of pasteurized samples bulked from small quantities of milk (less than 100 gallons). This led to a study of several factors thought to be the likely cause of such anomalous results.No correlation was found between the phosphatase surviving heat treatment and the stage of lactation when milk from individual cows and from small groups of animals was tested, with the possible exception of the early stages of lactation when the enzyme concentration before and after heating was frequently found to be low.It was observed that pasteurized milk from animals suffering from mastitis tends to give abnormally high results of the phosphatase test. The amount of residual phosphatase is subject to considerable fluctuation.
269. Experiments on the chemical enrichment of cows' milk by the administration of diethylstilboestrol and its dipropionate
Authors: Folley S. J. , Watson H. M. Scott , Bottomley A. C. 
Published: June 2009

1. Diethylstilboestrol administered orally to a Shorthorn cow had no marked effect on milk yield or composition.2. A series of injections of the dipropionate in oily solution led to a slight rise in non-fatty solids in the same cow as in 1. Single larger injections were followed by a rise in milk solids accompanied by a rapid fall in milk yield in two other Shorthorns.3. Inunction with an ointment containing the dipropionate led to a marked increase in milk solids in a Shorthorn cow, with no change in milk yield. The effect subsided rapidly when treatment was stopped. No significant effects were produced by similar treatment of four pregnant British Friesians; on increasing the dose two of these aborted. A Guernsey cow showed a slight increase in nonfatty solids and a slight but temporary fall in milk yield.4. Subcutaneous implantation of crystalline diethylstilboestrol led to a striking and prolonged increase in milk solids, with no fall in milk yield, in a Shorthorn cow.5. Subcutaneous injection of an aqueous suspension of diethylstilboestrol (1 g.) was equally successful when applied to the same cow as 4, but in the next lactation. In three Ayrshires the increase in solids was accompanied by an appreciable decline in milk yield. A Shorthorn receiving 375 mg. showed a temporary rise in solids, while one receiving 225 mg. showed no effect.6. In all cases where milk yields declined the milk solids percentage rose, but the converse did not hold. Hence the threshold dose for inhibition is apparently higher than for enrichment.7. The threshold doses may depend on the breed; the most successful results were obtained with Shorthorns.8. Treated cows may be difficult to get in calf subsequently, especially those treated twice.9. Administration of large doses of diethylstilboestrol to cows in advanced pregnancy results in abortion.10. The enrichment of the milk in favourable cases represented a true increase in the yield of solids secreted, and not merely a concentration due to reduced secretion of water.
286. The plate count and methylene-blue reduction test applied to milk
Authors: Barkworth H. , Irwin J. O. , Mattick A. T. R. 
Published: June 2009

1. Defining sensitivity as the power of discriminating significantly between milks of different bacterial constitution the plate count is slightly less sensitive than the methylene-blue test observed every 5 min. and slightly more sensitive than the latter observed every half-hour.2. The logarithm of the plate count is, in our opinion, the correct measure to use. Its coefficient of variation is slightly less than that of the methylene-blue test observed every 5 min.3. The plate count as formerly used and the methylene-blue test as now used agree in grading in over 80% of cases.4. Two samples whose reduction times differ by 30 min. are not significantly different. Such a difference is only significant if the result is based on the mean of duplicate tests with 5 min. observations or of triplicate tests with half-hourly observations.5. Provided transit hazards are eliminated and standard technique is very carefully observed, there is no significant difference in results from different laboratories by either test.6. Neither test necessarily reflects minor changes or faults in production routine. Under the conditions of our experiment the methylene-blue test was not, in cold weather, a satisfactory indicator of the numbers of organisms as distinct from ‘activity’.
287. The freezing-point of milk. I. The freezing-point and solids-not-fat content of the milk of individual cows throughout a period of lactation
Authors: Aschaffenburg R. , Temple P. L. 
Published: June 2009

The results of regular determinations of the freezing-point and solids-not-fat content of the milk of three Shorthorn cows over a period of more than six months are reported.The known constancy of the freezing-point depression was confirmed, the Δ values deviating generally by less than 2% and, in the most extreme case, by no more than 3·5% from the mean of 0·546 ± 0·002° C. No evidence was found of any influence of the state of lactation on the freezing-point depression, but a slight but definite decrease persisting for some weeks occurred at the time of year at which ample supplies of spring pasture became available to the animals.
299. Further studies on bacteriophage in relation to Cheddar cheese-making
Authors: Johns C. K. 
Published: June 2009

A second outbreak of phage infection with complete cessation of acid production in experimental vats is described. Although occasional positive indications were obtained from the milk supply itself, the original source of the phage was not definitely demonstrated.The results obtained in testing for phage appeared to be influenced by the size of milk sample examined, and by refrigerated storage for 7–16 hr. before testing.Trouble with slow working vats in two factories which had continued over a period of 6 weeks was shown to be due to lysis of the dominant strains of the mixed culture of starter organisms by phage.Attention is called to the need for substitution of a starter of entirely different bacterial strains when such trouble is encountered.
308. The freezing-point of milk: II. The influence of various factors and their bearing on the detection of added water
Authors: Aschaffenburg R. , Veinoglou B. C. 
Published: June 2009

The results of a series of determinations of the freezing-point depressions of the milk of the individual cows of a Shorthorn herd over a period of 16 months are reported.The relative constancy of the freezing-point was confirmed, all but two values deviating by less than 4·5% from the mean Δ values.Significant seasonal trends were observed, especially during the spring when the supply of ample amounts of young grass may cause the production of milk with somewhat smaller freezing-point depressions.Systematic trends in the differences between the Δ of morning and evening milk were found, the evening values being generally higher, except for the winter period, during which the cows were housed at night, when the morning Δ values became the higher. The differences appear to depend on the changes in the temperature of environment to which the cows are exposed. These observations provide an explanation for the discrepancies reported in the literature.
346. Measurements of the rate of change of temperature in high temperature-short time pasteurization plant
Authors: Steghart F. 
Published: June 2009

It has recently been claimed that in modern high temperature-short time pasteurization plant fluctuations in temperature of the order of 1° F./sec. are unusual and probably artefacts, and that an instantaneous drop is certainly fictitious.It has, nevertheless, been shown that such rapid drops in temperature do in fact occur frequently in high temperature-short time plants of the type investigated. The plant investigated was not of the latest design incorporating devices for speeding up the control by injecting steam directly into the hot-water pipe.Temperature changes of the order of those in question were first observed by Mattick & Hiscox(1) of the National Institute for Research in Dairying, who carried out tests on pasteurization plant using a small mirror galvanometer with a very short time constant. The maximum rates of change were, however, not observed.