Showing papers in "Journal of Dairy Science in 1973"

TL;DR: The average services required per conception for the five groups were 2.58, 2.21, 1.75, and 1.48 as mentioned in this paper, a significant decline from the previous year's 2.48.

TL;DR: Uterine temperatures and average ambient temperature on day of insemination were inversely related to fertility; and maximum, minimum, and average temperature the day after inSEmination were associated with variation in conception.

TL;DR: In this paper, the percent total soluble nitrogen of casein and soy protein was determined at three pH's (55, 65, and 75) over four intervals (30, 60, 90, and 120 min) and in two solvents at 40C.

TL;DR: Injection of bovine growth hormone every third day improved milk production as much as the same total dose given daily, when the hormone was injected over 10 wk, milk production was stimulated for the entire period and there was no measurable development of antibodies to it.

TL;DR: Data show a high and sustained adrenosympathetic activity (indicated by increases in epinephrine and norepinephrine) during heat acclimation and a transient increase in plasma glucocorticoids, which then declined even though body temperatures remained elevated during long heat exposures.

TL;DR: The treatment described for initiation of lactation in the bovine shares with previous techniques the disadvantages of variability in response to treatment and increased estrous activity following hormone injections.

TL;DR: In this paper, the authors studied the composition of serum lipoproteins in Holstein cows throughout gestation and lactation and found that triglycerides averaged 59% of the lipid moiety.

TL;DR: A fuller understanding of lactational inhibition of fattening could manifest ways to facilitate diversion of fatty acids to the mammary gland and control the effect of prolactin on mammary lipoprotein lipase offers one possible control.

TL;DR: In this paper, heat damage in forage material was investigated under various controlled conditions of time, moisture, temperature, and pH with acid-detergent insoluble nitrogen as an assay of the extent of damage.

TL;DR: Correlations within day between luteinizing hormone and progestin were mostly positive in fertile cows, in contrast to the analogous correlations which were mostly negative in open cows.

TL;DR: If transfer of reducing equivalents from mitochondria to cytoplasm via the proposed isocitrate-α-ketoglutarate shuttle is sufficiently active, the NADPH 2 required for fatty acid synthesis in presence of excess acetate could be furnished by minimal quantities of glucose required to supply Kreb's cycle intermediates.

TL;DR: Milk samples with higher leucocyte counts had less total casein, lower ratios of casein to total protein, and higher contents of total whey proteins than samples with lower leucocytes.

TL;DR: The Committee on Enzyme Nomenclature of the Manufacturing Section of the American Dairy Science Association has collected data on numerous enzymes in bovine milk and compiled and consolidated in tabular form for convenient referral by future researchers.

TL;DR: Quality control is the sum of all those controllable factors that ultimately influence positively or negatively the quality of the finished product e.g. selection of raw materials, processing methods, packaging, methods of storage distribution etc.

TL;DR: In vitro, lipolytic activities of isolated adipose cells from dairy cows are sensitive to adrenalins and high free fatty acid: glycerol release ratios suggested that intense partial hydrolysis of triglycerides occurs in bovine adipose tissue.

TL;DR: Six animals with synchronous estrous cycles were housed in the climatic chambers under controlled conditions of 18.2C, 55% relative humidity and 33.5C and the mean length of estrous cycle was 19.5 days at 18C and 21.6 days at 33.

TL;DR: Primiparous Holstein heifers 180 or 260 days pregnant were studied for changes in serum and Mammary tissue hormones and enzymatic changes in adipose and mammary tissue with induced lactation.

TL;DR: It is proposed that phosphorylation of caseins occurs in the Golgi apparatus of lactating mammary cells and that, subsequently, casein micelle formation occurs in Golgi vacuoles through the condensation of preformed subunits.

TL;DR: In this paper, the structure of a variety of food gels was studied by scanning electron microscopy, including renneted milk gels, coagulated egg white, and gelatin gels.

TL;DR: Crude cell preparations showing highest lactase activity in deproteinized whey medium among molds were Neurospora crassa; the yeast, Saccharomyces fragilis; and the bacterium, Lactobacillus hel-veticus.

TL;DR: In this article, the effects of heat-stable protease on keeping quality were determined by comparisons to controls without protease. Butter, Cheddar cheese, cottage cheese, vanilla ice cream mix, and homogenized milk were manufactured from milk or components of milk containing heat-stable protease or a culture of Pseudomonas fluorescens P26 which produces this protease, and no significant differences in quality were observed on butter, ice- cream mix or milk which was repasteurized at 63C for 30min.

TL;DR: The voluminosity of casein micelles determined by intrinsic viscosity is about 4.4±.3 ml/g at 25C; the Einstein and Eilers equations overestimate and underestimate this, respectively.

TL;DR: The results associate diminished milk production with diminished glucose uptake and utilization of glucose by the mammary gland rather than diminished availability of glucose in the blood.

TL;DR: The relative content of these three lipid classes in conjunction with the enzyme assays provided further evidence for the co-identity of skim milk membrane material and plasma membrane of the lactating mammary cell.

TL;DR: Analysis of the properties of entrapped β-galactosidase indicated a potential industrial application in reducing lactose content of milk, and retained original activity for over 80 days during continuous operation.

TL;DR: In this paper, the authors reported that cows were offered either 115 or 170% of maintenance energy needs during the 60-day dry period resulting in 2×3 and 2×2 (Experiment I) factorial arrangements of treatments.

TL;DR: In this paper, the authors measured the heat of fusion of free water in concentrated solutions of purified whey proteins and found that.5g water/g whey protein would not freeze at −40C.

TL;DR: In this article, the role of temperature, total solids, pH, and time in protein denaturation in Cottage and Colby cheese whey was evaluated using response surface plots.