JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 38 No. 9 1046-1047
© 1955 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Saacke, R. G.
Right arrow Articles by Patton, S.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Saacke, R. G.
Right arrow Articles by Patton, S.

The Effect of Heated Fortified Skimmilks upon the Livability of Bovine Spermatozoa1, 2,

R. G. Saacke, J. O. Almquist and S. Patton

The Pennsylvania State University

ABSTRACT

Previous studies at this laboratory (1, 2) have shown that heated fresh pasteurized skimmilk supports satisfactory livability and fertility of bovine spermatozoa. However, a problem in its use has resulted from a relatively new practice in which many creameries fortify skimmilk in preparing it for human consumption. Condensed skimmilk, superheated condensed skimmilk, or nonfat dry milk solids may be added to fresh skimmilk in order to produce a more nutritive, more palatable beverage. Preliminary studies indicated that such practices were undesirable when the skimmilk was to be used as a semen diluent. An experiment was conducted to determine the effect of fortification of skimmilk upon the livability of bovine spermatozoa.

The following milks and combinations of milks were tested: raw skimmilk, condensed skimmilk, superheated condensed skimmilk, raw skimmilk plus condensed skimmilk, and raw skimmilk plus superheated condensed skimmilk. Each of these products was tested at 9.0 and 11.0% nonfat solids.

FOOTNOTES

1 Authorized for publication on July 20, 1955, as paper No. 1997 in the journal series of the Pennsylvania Agricultural Experiment Station.

2 The data contained in this paper are part of a thesis submitted by the senior author to the Graduate School of The Pennsylvania State University in partial fulfillment of the requirements for the degree of Master of Science.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1955 by the American Dairy Science Association ®.