HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Benton, A. G. Search for Related Content PubMed Articles by Benton, A. G.

Variations in the Milk from Different Quarters of the Same Udder: Their Significance in Studies of Coagulability

Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

The study of the factors determining the coagulability of milk by heat is complicated by a number of possibly interacting variables difficult to control. Moreover, as has been indicated elsewhere1 each sample is an individual system, so that milk from one normal cow can not be used as a check on that from another, neither can a sample from one milking be used as a control on a previous or subsequent milking from the same cow. Variations in the thermostability, the alcohol test, and the hydrogen-ion concentration of herd milk have been attributed, and may be due, to changes in feed or environmental conditions. It is well known that milk at the beginning or end of lactation is unstable and there is a good deal of evidence that subacute infectious processes in the udder may cause alterations in the balance of ingredients without noticeably reducing the volume of milk secreted.