Showing papers in "Journal of Dairy Science in 1935"

TL;DR: If the parents or the records used to represent them are more highly selected than the offspring or their records, the progeny test may become relatively more accurate than under the simple conditions for which the algebraic solution is given.

TL;DR: A process for the preparation of large quantities of normal undenatured casein and of milk serum was developed in this paper, which can be used to raise the protein solids of ice cream mix.

TL;DR: In this article, the authors used resazurin-milk mixtures over a period of hours of incubation to obtain a detailed analysis of the flora of the milk.

TL;DR: The large amount of unexplained variance indicates the considerable discrepancies still to be expected between a cow's record and her real producing ability, even after careful corrections have been made for age, feeding, dry period, calving season and the general level of the herd in which she is kept.

TL;DR: Six pairs of Holstein male calves were used in a study of the susceptibility of calves to nutritional anemia when fed whole milk exclusively and of the effect of supplementing such a diet with inorganic iron and copper, and the livers of the calves fed Iron and copper were found to contain large quantities of these two minerals.

TL;DR: In this article, a double reversal feeding trial was conducted consisting of a six week fore-period, a seven week after-period with ten dairy cows of various breeds in two groups of five each.

TL;DR: In this article, the effect of fine grinding on digestibility was investigated with Holstein heifers that had been fed for 18 months on a ration consisting entirely of concentrates was not significantly below the calculated value for the same mixture fed with roughage.

TL;DR: Temperature, pH, and bacterial counts were determined in Swiss cheese in the press at regular time intervals from dipping to 21 hours in samples taken at definite distances from the outer edge of the cheese in studies of 55-pound laboratory cheeses and also from large factory cheese.

TL;DR: In this article, the Munsell system of color measurement was used to measure the color of lactose solutions in which heat has produced varying shades of brown have been described and defined in numerical terms.

TL;DR: In this paper, it has been pointed out that the presence in a thin film of a globule of a substance which will spread may be considered tantamount to the existence of a rupture.

TL;DR: In this article, a modification of the Hill technique was used to find that boiling of skim milk for 3 minutes in an open container on an oil bath lowered the curd tension about 80 per cent.

TL;DR: Although soybeans have a suppressing action on the formation of vitamin A in the butterfat, yet it is possible to produce butters of fairly high vitamin A value even when soybeans are used in the rations of the cows provided roughage of highitamin A potency is fed.

TL;DR: A study of a large number of wheels of Swiss cheese manufactured at a plant under factory conditions, in an effort to determine what acidity of pure culture starters and what rate of lactic acid fermentation in the cheese in the press were most desirable, led to the following conclusions: 1. With good milk a slow development of acidity throughout the first 21 hours usually makes a good cheese as discussed by the authors.

TL;DR: A study of the bacteriology of Swiss cheese from the time the curd was dipped from the kettle until 21 hours later was made by as mentioned in this paper, who found that S. thermophilus usually started to grow within three or four hours after dipping and increased in numbers rapidly until the sixth or eighth hour.

TL;DR: A hemolytic streptococcus which is believed to represent a new species is described, which differs from the human types in the hydrolysis of sodium hippurate and its failure to ferment sucrose.