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Journal of Dairy Science Vol. 49 No. 9 1113-1116
© 1966 by American Dairy Science Association ®
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Effects of Temperature and Storage Time on the Phagocytic Activity of Leucocytes of Milk1

Balwant Singh and R. T. Marshall

Dairy Department, University of Missouri, Columbia

ABSTRACT

Previous findings that leucocytes are quite effective in reducing raw milk bacterial counts were verified. Phagocytosis occurred at a faster rate as incubation temperatures were increased to 21 C. Therefore, slow cooling of milk containing high numbers of leucocytes will likely result in large reductions of bacterial counts.

Leucocytes of milk retain their phagocytic activity for about 24 hr at temperatures up to 10 C. However, as either time or temperature of storage is increased, activity decreases rapidly. Freezing inactivates leucocytes.

Pasteurization causes disruption of a large percentage of leucocytes. Heat quickly impairs their phagocytic ability.

FOOTNOTES

1 Contribution from the Missouri Agricultural Experiment Station. Journal Series no. 3026.






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Copyright © 1966 by the American Dairy Science Association ®.