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Journal of Dairy Science Vol. 35 No. 1 51-58
© 1952 by American Dairy Science Association ®
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The Presence of Aureomycin in Milk and its Effect on Cheese Making and Starter Activity

Alec Bradfield, L. A. Resi and D. B. Johnstone1

University of Vermont and State Agricultural College, Burlington

ABSTRACT

Varying amounts of aureomycin were found in the milk from treated cows for as long as 72 hr. after treatment.

After the first milking following treatment there was no correlation between the amount of milk produced and the concentration of aureomycin remaining in the milk.

There was very little evidence of the inhibition of starter activity when the amount of aureomycin was less than 0.25 {gamma} per milliliter.

Inhibition of starter activity was definitely evident for six milkings (3 days) after treatment.

Treatment of commercial herds indicated that when using the mixed milk from such herds little or no trouble is experienced unless 3 per cent or more of the quarters in the milking herd are treated. If inhibition of starter activity is evident under such conditions, it does not continue in any harmful degree beyond the fourth milking (2 days).

Cheddar cheese-making operations are definitely disrupted by the presence of appreciable amounts of aureomycin in the milk. Acid development is retarded, and during curing, flavor develops slowly and may be bitter. Body is weak and pasty. Cottage cheese making was rendered impossible.

The authors wish to express their appreciation to the Lederle Laboratories Division, American Cyanamid Co., for supplying the aureomycin used in these investigations.

FOOTNOTES

1 Journal series paper no. 20 of the Vermont Agricultural Experiment Station.






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Copyright © 1952 by the American Dairy Science Association ®.