Zeitschr. f. Untersuchung der Lebensmittel

1933

DOI: 10.1007/bf01664640

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Angleichung einiger Aschenbestandteile von Kuh- und Schafmilch an diejenigen des Blutes

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Biophysical Aspects1

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1933

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“…The alveolar cells are apparently capable of adjusting to some extent the ash constituents of milk, but, in cases of serious disturbance, unaltered serum may be secreted in the milk. Nottbohm and Philippi (63) present an interesting study of the interrelations of sodium, potassium and chlorine in the blood and milk of cows and ewes. In two papers Folley and Peskett (64,65) have studied the question of the permeability of the secreting cells of the mammary gland.…”

Section: Biophysical Aspectsmentioning

confidence: 99%

I. Reproduction and Lactation

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1935

Journal of Dairy Research

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“…The alveolar cells are apparently capable of adjusting to some extent the ash constituents of milk, but, in cases of serious disturbance, unaltered serum may be secreted in the milk. Nottbohm and Philippi (63) present an interesting study of the interrelations of sodium, potassium and chlorine in the blood and milk of cows and ewes. In two papers Folley and Peskett (64,65) have studied the question of the permeability of the secreting cells of the mammary gland.…”

Section: Biophysical Aspectsmentioning

confidence: 99%

I. Reproduction and Lactation

¹

1935

Journal of Dairy Research

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Die Sonderstellung der Ziegenmilch und die Zusammensetzung des Ziegenblutes

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1933

Zeitschr. f. Untersuchung der Lebensmittel

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Section C. Dairy Chemistry

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1936

Journal of Dairy Research

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THIS review records the progress of dairy chemistry for the period extending from the end of that dealt with in a previous review(l) to August 1935; the subject will be dealt with under the same broad subdivisions as in the previous review. No new journals describing researches into dairy chemistry have appeared; a second edition (1935) of Fundamentals of Dairy Science by Associates of L. A. Rogers (Reinhold Publishing Corporation, New York) has been published. In the progress of dairy chemistry during the last two years, the subjects which have aroused greatest interest are: the composition and autoxidation of butterfat; the composition of casein; the physical chemistry of milk and its products; and the technology of butter and cheese manufacture. I. THE COMPOSITION OF MILK (a) THE AVERAGE COMPOSITION OF MILK In the following table are collected additional data on the average composition of milk: Investigators Golding et al. * Goldinget al.m] Cornalbao) RoginaM) * Calculated from the results for morning samples taken on one day per week. •f Calculated from the results for morning and evening samples taken every day for roughly 2 years. In addition to the average proximate composition of milk given above, Cornalba(3) found an average of 4-8 per cent, of lactose, 2-8 per cent, of casein, 0-46 per cent, of albumin and 0-8 per cent, of ash. Rogina(4) found the fat content of his 379 samples to vary from 2-71 to 4-81 per cent., the standard deviation from the mean being 0-95. Cole and Johansson(5) found that the composition of the milk of Aberdeen-Angus cows compared favourably with that of the milk of the Channel Island breeds, e.g. 4-06 per cent, fat and 3-56 per cent, protein, both decreasing slightly with advancing age of the cow. There was also a correspondingly high lactose content. The cases of adulteration of milk, reported by the Ministry of Health (6) annually, account for roughly 7-5 per cent, of the samples examined by public analysts. The figures are: 1932-33: 5307 out of 72,940 samples (7-3 per cent.); 1933-34: 5760 out of 74,545 samples (7-7 per cent.).

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