Showing papers in "Journal of Dairy Science in 1967"

TL;DR: Across all organisms and forages, the extent of both cellulose and hemicellulose digestion decreased with forage maturity, and the possible synergistic effect of combining two cultures in a single fermentation was conducted.

TL;DR: The corpus luteum of pregnancy appeared essential for maintaining pregnancy in the bovine prior to Days 165–180; thereafter, a viable fetus was sometimes maintained in the absence of the gland, but the corpus lutenum was essential during late pregnancy to prevent shortened gestations and abnormal parturitions.

TL;DR: In this paper, the authors studied the genetic and phenotypic relationships among herd life, amount of milk in first lactation, and calving interval, and found that the heritability of herd life ranged from.05 to.14.

TL;DR: In this article, the effect of oxalate and urea treatments on casein micelles sedimented from raw and heated skimmilk was examined by ultracentrifugation to determine the relative importance of calcium and hydrogen or hydrophobic bonds in determining their structure.

TL;DR: In this article, a 3 × crystallized β-lactoglobulin was recovered with a specific rotation of −27.8 at 575 m μ, pH 4.75, intrinsic viscosity of 4.1, and an electrophoretic mobility of −5.65×10 −5 cm 2 /v/sec in veronal buffer pH 8.6, 0.1 ionic strength.

TL;DR: It was concluded that an absolute shortage of acetate, because of reduction in amount of acetates produced in the rumen, is not responsible for the depression in the fat content of the milk when a low-fiber, high-grain diet is fed.

TL;DR: The infrared milk analyzer as discussed by the authors is essentially a conventional double beam spectrometer modified to provide rapid wavelength changes and to make signals linear with component concentrations, which reduces costs to one-tenth those of conventional methods.

TL;DR: A process has been developed by which a liquid cheese product of characteristic Cheddar, Brick, or Romano flavor can be obtained from fresh curd in four or five days as discussed by the authors.

TL;DR: In this article, two experiments were conducted to study the effects of urea on ration palatability, milk yield, and economy of nitrogen utilization, with 20 cows assigned to two 5 × 5 Latin squares balanced for residual effects.

TL;DR: The drastic environmental stress imposed in this study served to mask many of the anticipated ration effects, except in water intake, rumen total VFA, and acetic acid levels, where interactions were noted.

TL;DR: Solids losses in whey suggest careful control of factors affecting curd tension and use of a coagulant blend containing predominantly veal rennet, suggesting advantages in acceleration of curing.

TL;DR: In this article, sperm from ten bulls was extended in egg yolk extenders buffered with live concentrations of Tris adjusted to four pH levels, and containing two levels of glycerol, to study their interactions during semen freezing.

TL;DR: While bacteria synthesized more protein on the more readily fermentable ration, quality of protein did not change, and the processed feed lowered rumen ammonia concentration and increased bacterial nitrogen concentration 50% when compared with unprocessed feed.

TL;DR: A study was undertaken on the effects of feeding all-hay and all-concentrate diets upon the activities of several enzymes of carbohydrate and fat metabolism in adipose and mammary tissue and the results were consistent and were combined for statistical analysis.

TL;DR: When the reduced level in milk production was combined with the decreased fat test, an average loss of 48% in total fat production was found for opposite quarters showing CMT three vs. negative reactions.

TL;DR: Determination of magnesium by this method was particularly satisfactory, and results were more reliable than those obtained by direct titration of milk; results for potassium and sodium were comparable to those obtaining by flame photometry.

TL;DR: In this article, the effects of dietary urea on milk yields and composition, voluntary consumption of corn silage, concentrations of rumen volatile fatty acids, and nutrient balances were investigated.

TL;DR: Techniques employed to extract fat from milk, convert the fatty acids to esters suitable for GLC analysis, and transfer the esters to the instrument quantitatively are described.

TL;DR: A recording pH stat has been adapted to the assay of pregastric esterase preparations as discussed by the authors, which is more precise than currently used colorimetric tests, and is used to evaluate the enzyme activity.

TL;DR: A suitable apparatus and methods for the steam distillation of VFA from approximately 100g of rumen ingesta have been described in this article, where the VFA were distilled at a pH of 3 from a saturated MgSO 4 solution maintained at 105C.

TL;DR: The data indicate that high environmental temperatures influenced rumen VFA content when feed intake was controlled at constant levels, and as temperature increased, the molar percentage of acetic acid increased, whereas the propionic acid percentage declined.

TL;DR: In this paper, three Holstein cows were each given 3.0 grams of cadmium daily (two equal doses) for two weeks by gelatin capsules, and the results showed that less than 0.022% of the amount administered appeared in the milk.

TL;DR: Two double-layer techniques for detecting lipolytic organisms are described in which the organisms are grown on nutrient agar overlaid on either tributyrin agar or a thin layer of milk fat saturated with Victoria Blue.

TL;DR: The proteins in Cottage cheese whey were comparatively stable to heat; thirty minutes at 91C were required to denature 80% of the proteins, whereas 81C for 30min denatured the same amount of protein in skimmilk.

TL;DR: Usefulness of full sisters and paternal half-sisters to estimate genetic trends was investigated, with 34,380 first lactation Holstein Herd Improvement Registry records reported in 335 herds from 1953 to 1961 investigated.

TL;DR: A review of selected studies of Cheddar and Swiss cheese, emphasizing certain factors which appear to be involved with the flavor balance, flavor formation, and flavor stability of cheese, is presented in this paper.

TL;DR: Efforts to increase, prevent declines in, or change the proportions of the constituents appear to be costly in terms of selection pressure which can be applied to the yield traits.