suspensions were prepared by washing off the growth with sterile saline. 5 ml. of this suspension were added to each flask of butter medium.Butterfat emulsion. In order that the globules of butterfat might be attacked as readily as possible, it was found necessary to stabilize them in a finely divided state. This was accomplished, after experimenting with several methods, by passing the butter through a homogenizer at a pressure of 3000 lb./sq.in.Optimum experimental conditions. As a result of several small-scale experiments to find optimum conditions for the production of rancidity, it was found that an added nitrogen source like peptone quickly led to a putrefactive rather than a rancid condition, but that the addition of inorganic phosphates appeared to be beneficial. The optimum temperature was apparently 22° C. The results of these small-scale experiments, in which rancidity was judged by smell and by the total acids recovered, are given in Table 1.
1. Four batches of soft (Karish) cheese were made from raw and from heat-treated milk containing 1·5% fat and 7% added salt. The cheeses were sealed in tins in contact with their own whey and examined after storage for 1 month and 2 months at room temperature and at 4—6°C.2. Cheese stored at room temperature lost weight throughout the 2 months, but cheese stored at the low temperature gained weight after 1 month and lost weight after 2 months. Parallel changes occurred in the moisture content and salt content of the cheese.3. The fat-in-dry-matter content of the cheese increased with room temperature storage, but at 4—6°C. it decreased after 1 month and increased after 2 months.4. Pasteurization of the milk increased the yield of cheese and the flavour, body and texture were better than that of raw milk cheese stored at the same temperature. The effect of low-temperature storage was, however, greater than that of pasteurization.5. The total nitrogen content of the cheese decreased throughout storage, particularly at room temperature. The decrease was smaller with pasteurized milk cheese which ripened more slowly. The total nitrogen content of the whey increased throughout storage at room temperature, but at 4—6°C. it increased after one month and decreased slightly after 2 months. The increases were greatest at room temperature and in wheys from raw milk cheese.6. The initial acidities and also the subsequent rates of increase were higher in wheys from raw milk cheese.7. The results are discussed in detail.
E. coli infections are responsible for great economic losses in the poultry industry worldwide, bringing serious threat to the turkey industry. The present investigation aimed to prepare a potent vaccine from E. coli serogroups O1 and O78 to aid in control of colibacillosis in turkey. One hundred commercial 14 days-old turkey poults were used and divided into three groups; first group was vaccinated twice with 3 weeks interval by prepared inactivated E.coli vaccine adjuvanted with aluminum hydroxide gel, second group was vaccinated twice with 3 weeks interval by prepared inactivated E.coli vaccine adjuvanted with montanide ISA70, third group was left as unvaccinated control one. The immune response was measured by MAT (Microagglutination test), ELISA and challenge test. It was found that the protection rate for inactivated vaccine with aluminum hydroxide gel and E.coli inactivated vaccine with montanide ISA70 were 80% and 85% respectively although it was 30% among the unvaccinated group. ـــــــــــــــــــــــــــــــــــــــــ
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