Determination of Curd Making Quality of Nonfat Dry Milk

Absence of vitamin D in nonfat dry milk.

American Academy of Pediatrics has strongly e11(lOrsed the use of milk and infant formula lroducts as primary vehicles for vitamin D supplementation to ensure a total vitamin D intake of 400 I. U. per day by all infants and children.12 Although in the United States there are significant regioiial differences with respect to dairy practices in fortifying fluid milk, almost three-fourths of all w...

Twenty-four-hour immunofluorescence technique for the detection of salmonellae in nonfat dry milk.

A detection procedure was developed in which a newly devised lysine-iron medium was used as a one-step selective and enrichment medium for detection of salmonellae by the fluorescent-antibody technique. Incubation was conducted in two steps: initially at 30 C for 5 hr to resuscitate sublethally stressed cells, followed by incubation at 39 C for 17 hr. Twenty-seven strains of salmonellae from gr...

Improving Curd-Forming Properties of Homogenized Milk

Serum substitute in epithelial cell culture media: nonfat dry milk filtrate.

A number of milk types and milk fractions were investigated as possible substitutes for serum in cell culture media. A filtrate of reconstituted nonfat dry milk showed promise. Culture fluids containing 5% of the nonfat dry milk filtrate were used to propagate primary and continuous cell cultures, and the cell growth from these cultures was compared with that of cells grown in a serum-containin...

Milk Curd Syndrome: A Forgotten Entity

A full term neonatal baby girl presented with a lumbosacral meningomyelocele and underwent successful excision and repair. In the postoperative period, she developed abdominal distension, bilious vomiting and did not pass stools. Conservative management for ileus/intestinal obstruction failed. The abdominal exploration revealed milk curd syndrome (MCS) as a cause of intestinal obstruction. This...