Pub Date : 1961-05-01DOI: 10.4315/0022-2747-24.5.138
K. Shahani
A green turquoise dye mixed with several antibiotics and used in intramammary infusions seems to provide a satisfactory marker for the visual detection of antibiotics in milk. The dye appeared in milk, coloring it green or turquoise, for approximately the same length of time as did penicillin, aureomycin, terramycin, or polymyxin, but slightly longer than did streptomycin. There was an inverse relationship between the milk yield of the animal and the number of milkings for which antibiotic and the dye appeared in milk. The age and the breed of the animal did not seem to affect the number of milkings for which antibiotic and the dye appeared in milk. During the storage of a mixture of the dye with antibiotics for 14 weeks, the dye exerted no appreciable detrimental effect upon the stability of the antibiotics. The dye does not seem to cause any apparent ill-effect upon the milk yield or the udder tissues of the animal. When the dye mixed with antibiotics was injected, the milk secreted following the inject...
{"title":"FACTORS AFFECTING THE VISUAL METHOD OF DETECTING ANTIBIOTICS IN MILK1","authors":"K. Shahani","doi":"10.4315/0022-2747-24.5.138","DOIUrl":"https://doi.org/10.4315/0022-2747-24.5.138","url":null,"abstract":"A green turquoise dye mixed with several antibiotics and used in intramammary infusions seems to provide a satisfactory marker for the visual detection of antibiotics in milk. The dye appeared in milk, coloring it green or turquoise, for approximately the same length of time as did penicillin, aureomycin, terramycin, or polymyxin, but slightly longer than did streptomycin. There was an inverse relationship between the milk yield of the animal and the number of milkings for which antibiotic and the dye appeared in milk. The age and the breed of the animal did not seem to affect the number of milkings for which antibiotic and the dye appeared in milk. During the storage of a mixture of the dye with antibiotics for 14 weeks, the dye exerted no appreciable detrimental effect upon the stability of the antibiotics. The dye does not seem to cause any apparent ill-effect upon the milk yield or the udder tissues of the animal. When the dye mixed with antibiotics was injected, the milk secreted following the inject...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"11 1","pages":"138-142"},"PeriodicalIF":0.0,"publicationDate":"1961-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86852638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1961-05-01DOI: 10.4315/0022-2747-24.5.143
R. T. Igarashi, R. Baughman, F. Nelson, P. Hartman
{"title":"RAPID ANTIBIOTIC ASSAY METHODS USING BACILLUS STEAROTHERMOPHILUS1","authors":"R. T. Igarashi, R. Baughman, F. Nelson, P. Hartman","doi":"10.4315/0022-2747-24.5.143","DOIUrl":"https://doi.org/10.4315/0022-2747-24.5.143","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"54 1","pages":"143-146"},"PeriodicalIF":0.0,"publicationDate":"1961-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83322901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1961-05-01DOI: 10.4315/0022-2747-24.5.152
T. E. Sullivan
{"title":"SPRAY RESIDUES ON FRUITS AND VEGETABLES","authors":"T. E. Sullivan","doi":"10.4315/0022-2747-24.5.152","DOIUrl":"https://doi.org/10.4315/0022-2747-24.5.152","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"47 1","pages":"152-155"},"PeriodicalIF":0.0,"publicationDate":"1961-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73770055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1960-11-01DOI: 10.4315/0022-2747-23.11.337
J. A. Nelson, R. R. Hedrick, J. L. Brence
Homogenized milk was inoculated with different amounts of rancid whole milk powder. The samples were scored by three milk judges to determine their "thresh· old value" for rancid flavor. The results revealed that the sensitivity to rancidity varied among judges. This indicated that consumers probably do not have like toler· ances for rancidity and that milk graders should apply a chemical test in addition to taste to detect slight rancid off.flavor defects in a milk supply,
{"title":"Detection of a rancid-like flavor in milk.","authors":"J. A. Nelson, R. R. Hedrick, J. L. Brence","doi":"10.4315/0022-2747-23.11.337","DOIUrl":"https://doi.org/10.4315/0022-2747-23.11.337","url":null,"abstract":"Homogenized milk was inoculated with different amounts of rancid whole milk powder. The samples were scored by three milk judges to determine their \"thresh· old value\" for rancid flavor. The results revealed that the sensitivity to rancidity varied among judges. This indicated that consumers probably do not have like toler· ances for rancidity and that milk graders should apply a chemical test in addition to taste to detect slight rancid off.flavor defects in a milk supply,","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"15 1","pages":"337-340"},"PeriodicalIF":0.0,"publicationDate":"1960-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74303767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1960-08-01DOI: 10.4315/0022-2747-23.8.244
C. C. Prouty
{"title":"A simple and rapid resazurin reduction method with Streptococcus thermo-philus for the detection of inhibitory substances in milk.","authors":"C. C. Prouty","doi":"10.4315/0022-2747-23.8.244","DOIUrl":"https://doi.org/10.4315/0022-2747-23.8.244","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"93 1","pages":"244-245"},"PeriodicalIF":0.0,"publicationDate":"1960-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79431932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1960-03-01DOI: 10.4315/0022-2747-23.3.69
D. Levowitz
{"title":"An appraisal of the Gerber test for milk fat in milk and market milk products.","authors":"D. Levowitz","doi":"10.4315/0022-2747-23.3.69","DOIUrl":"https://doi.org/10.4315/0022-2747-23.3.69","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"88 1","pages":"69-72"},"PeriodicalIF":0.0,"publicationDate":"1960-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91491486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1960-03-01DOI: 10.4315/0022-2747-23.3.76
T. Claydon, H. C. Fryer
Lactic starter culture activity in milk from cows on rye pasture and in milk from cows on dry feed was compared, using two cultures widely distributed by commercial laboratories. The milk was pasteurized at 62.5°C. for 30 min. In 16 and 24 hr. at 21°C. one culture developed slightly higher acidities in milk from the pasture cows than in milk from the dry-feed cows, as shown by the means of 8 trials. The differences were statistically significant. On the other hand, the second culture, which showed lower activity in the test milks, developed a higher acidity in the milk from cows on dry feed. The differences at the 16-hr. period were statistically significant. The total solids content of milk averaged 13.70% from the cows on pasture and 13.20% from those on dry feed. The proteose-peptone content varied but the mean value was about the same for milk from the pasture cows as for that from the dry-feed cows: 2.4 and 2.3 mg./10 ml. milk, respectively. Non-protein nitrogen averaged 4.5 mg./10 ml. milk from cows...
{"title":"Lactic starter culture activity in milk from cows on pasture and in milk from cows on dry feed.","authors":"T. Claydon, H. C. Fryer","doi":"10.4315/0022-2747-23.3.76","DOIUrl":"https://doi.org/10.4315/0022-2747-23.3.76","url":null,"abstract":"Lactic starter culture activity in milk from cows on rye pasture and in milk from cows on dry feed was compared, using two cultures widely distributed by commercial laboratories. The milk was pasteurized at 62.5°C. for 30 min. In 16 and 24 hr. at 21°C. one culture developed slightly higher acidities in milk from the pasture cows than in milk from the dry-feed cows, as shown by the means of 8 trials. The differences were statistically significant. On the other hand, the second culture, which showed lower activity in the test milks, developed a higher acidity in the milk from cows on dry feed. The differences at the 16-hr. period were statistically significant. The total solids content of milk averaged 13.70% from the cows on pasture and 13.20% from those on dry feed. The proteose-peptone content varied but the mean value was about the same for milk from the pasture cows as for that from the dry-feed cows: 2.4 and 2.3 mg./10 ml. milk, respectively. Non-protein nitrogen averaged 4.5 mg./10 ml. milk from cows...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"27 1","pages":"76-81"},"PeriodicalIF":0.0,"publicationDate":"1960-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74853096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1960-01-01DOI: 10.4315/0022-2747-23.1.6
C. Johns
{"title":"Comments on a new test for penicillin in milk.","authors":"C. Johns","doi":"10.4315/0022-2747-23.1.6","DOIUrl":"https://doi.org/10.4315/0022-2747-23.1.6","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"26 1","pages":"6-7"},"PeriodicalIF":0.0,"publicationDate":"1960-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81121319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1959-09-01DOI: 10.4315/0022-2747-22.9.279
H. S. Adams
{"title":"IS YOUR FOOD CONTROL PROGRAM WORKING?1","authors":"H. S. Adams","doi":"10.4315/0022-2747-22.9.279","DOIUrl":"https://doi.org/10.4315/0022-2747-22.9.279","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"154 1","pages":"279-282"},"PeriodicalIF":0.0,"publicationDate":"1959-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86281164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1954-07-01DOI: 10.4315/0022-2747-17.7.204
C. Allen, F. Fabian
Since the discovery of the role that bacteria play in disease, a search has been made for a suitable organism that would be indicative of dangerous bacterial contamination in food. Early work with pathogenic bacteria indicated that they would not be suitoble to serve this purpose since they were hard to isolate, were too fastidious, and died off quickly under conditions favorable for keeping food. For these and other reasons the search turned to other bacteria associated with pathogenic bacteria but which were hardier and easier to work with and identify. Fullfilling these requirements were two organisms, E. coli and Strept. faecalis, normal inhabitants of the intestinal tract and associated with many pathogenic bacteria especiallv the enteric bacteria which ore responsible for many food outbreaks. Today the presence of moderate numbers of these organisms is not considered a sure sign of dangerous contamination but rather of possible contamination. Their presence indicates that a search for the cause of t...
{"title":"COMPARISON OF ESCHERICHIA COLI AND STREPTOCOCCUS FAECALIS AS A TEST ORGANISM TO DETERMINE THE SANITARY QUALITY OF FOOD1 PART I","authors":"C. Allen, F. Fabian","doi":"10.4315/0022-2747-17.7.204","DOIUrl":"https://doi.org/10.4315/0022-2747-17.7.204","url":null,"abstract":"Since the discovery of the role that bacteria play in disease, a search has been made for a suitable organism that would be indicative of dangerous bacterial contamination in food. Early work with pathogenic bacteria indicated that they would not be suitoble to serve this purpose since they were hard to isolate, were too fastidious, and died off quickly under conditions favorable for keeping food. For these and other reasons the search turned to other bacteria associated with pathogenic bacteria but which were hardier and easier to work with and identify. Fullfilling these requirements were two organisms, E. coli and Strept. faecalis, normal inhabitants of the intestinal tract and associated with many pathogenic bacteria especiallv the enteric bacteria which ore responsible for many food outbreaks. Today the presence of moderate numbers of these organisms is not considered a sure sign of dangerous contamination but rather of possible contamination. Their presence indicates that a search for the cause of t...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"30 1","pages":"204-218"},"PeriodicalIF":0.0,"publicationDate":"1954-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73260550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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