At the present time very little information is available about the survival of typhus rickettsiae in fluid media. Data on this point are of value, however, in the solution of a number of problems which arise. The data presented in this report were not collected with the idea of making a detailed investigation of various media but simply to assess the value of media in common use for work in exp...

1. The effect of different protein sources in milk-substitute diets on abomasal acidity and proteolytic activity was studied in Friesian calves, aged 20-58 d (Expt 1). The diets contained 'mildly' preheated, spray-dried skim-milk powder (MHM), severely preheated, spray-dried skim-milk powder (SHM), fish-protein concentrate (FPC) or solvent-extracted soya-bean flour (SF) as the main protein sour...

OBJECTIVE To compare the overall nutrient intake of American children (ages 2 to 19) who exclusively use skim milk instead of 1%, 2%, or whole milk; lean meats instead of higher-fat meats; or fat-modified products instead of full-fat products. STUDY DESIGN A unique sorting procedure was used to categorize respondents to the 1989-1991 Continuing Survey of Food Intake by Individuals according t...

A 2×3 factorial design was used to study the impact of rearing systems, individual (I) vs. group (G) and different levels of milk/skim milk feeding (three schedules, F1, F2 and F3) on performance of crossbred (Bos indicus × Bos taurus) calves. Six calves (three from each sex) were taken in each group on the basis of their birth weight. All the calves were fed colostrum for three days and therea...

Commercial manufacturing of dairy products involves the addition ingredients (such as nonfat dry milk and protein concentrates) well non-dairy additives gums, stabilizers, emulsifiers, texture modifiers) to get best product appearance, maintain quality, extend shelf-life. Though these are not harmful, consumers do prefer them in food formulations. Therefore, industry is working on improving inh...

In 1938 Schantz, Elvehjem, and Hart (1) reported that rats, calves, and pigs which received liquid skim milk as their sole diet excreted a considerable amount of galactose in the urine. No such excretion occurred when whole milk was fed. In studies with the rat it was found that the addition of 3 to 4 per cent of fat to the skim milk completely prevented the urinary loss of galactose, and furth...

The ability to growth in milk is an important feature for lactic acid bacteria (LAB) used as starters for fermented milk products. Several decades ago the results of the studies varied widely: some of them showed that LAB grew better in raw milk and others demonstrated improved growth of the bacteria in heat-treated milk (Foster et al., 1952). The effectiveness of heat treatment of milk as a to...

Pseudomonas fluorescens P1 is a psychrotrophic bacterium isolated from milk. Proteinase P1, the main extracellular heat-stable proteinase fraction of P. fluorescens P1, has been purified to homogeneity. A procedure with a sandwich enzyme-linked immunosorbent assay, using microplates and alkaline phosphatase conjugate was shown to detect 0.25 ng of proteinase P1 in 1 ml of reconstituted skim mil...