An antibacterial protein found in milk that inhibits bacterial growth. An enzyme complex in milk that inhibits bacterial growth. The sugar present in milk. A process through which milk is squeezed out of milk-producing tissue by the action of the hormone, oxytocin. White blood cell.
Arachidonic acid metabolites having potent pharmacological effects.
Condition whereby the teat cups slide down the surface of the teat, often accompanied by a squawk, caused by improper liner design, cluster weight, vacuum fluctuations, and milking wet teats. An enzyme that breaks down butterfat, leading to rancidity of milk. A type of white blood cell involved in udder immunity. Small, one-celled or multicellular organisms that can only be viewed with a microscope. The vacuum to which the teat of the cow is exposed when the inflation is open.