Effect of Heating Milk on the Time which the Curds Remain in the Abomasum of Calves

Mortenson, F.N.; Espe, Dwight; Cannon, C.Y.

doi:10.3168/jds.s0022-0302(35)93139-3

Cited by 21 publications

(7 citation statements)

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“…In the present study, differences in in vitro and in vivo clotting of cow's milk and MR could be demonstrated which might be explained by the heat treatment of MR‐milk proteins (Mortenson et al . ). In the study of Miyazaki et al .…”

Section: Discussionmentioning

confidence: 97%

Ultrasonographic imaging of abomasal milk clotting and abomasal diameter in healthy and diarrheic calves

Kirchner

Schwedhelm

Wenge

et al. 2015

Animal Science Journal

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In case of diarrhea calves are treated with oral rehydration solutions (ORS), which are known to increase abomasal pH and inhibit milk clotting in vitro. Nevertheless, recent studies have shown that ORS with HCO3(-) ≤ 62 mmol/L do not interfere with abomasal milk clotting in healthy calves. However, in diarrheic calves, feeding ORS and milk simultaneously may disturb abomasal curd formation and exacerbate diarrhea due to faster abomasal passage of ingesta. Therefore, the aim of the present study was to ultrasonographically examine abomasal milk clotting and diameter after feeding milk and milk replacer (MR) with and without ORS to healthy and diarrheic calves. Abomasal curd formation and diameter in healthy and diarrheic calves were ultrasonographically imaged before and after feeding milk, MR and ORS prepared in milk or MR. Feeding mixtures of milk or MR with ORS did not cause any remarkable differences in the ultrasonographic images of abomasal content. Moreover, abomasal milk clotting was not disturbed due to diarrhea. Statistically significant differences of abomasal diameter after feeding between healthy and diarrheic calves indicated that abomasal emptying is delayed in diarrheic calves. Hence, further studies are needed to determine reasons for decelerated abomasal passage in calves suffering from diarrhea.

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Section: Discussionmentioning

confidence: 97%

Ultrasonographic imaging of abomasal milk clotting and abomasal diameter in healthy and diarrheic calves

Kirchner

Schwedhelm

Wenge

et al. 2015

Animal Science Journal

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“…The protein in milk is normally suspended in a colloidal solution, but when the pH of their solution changes, they can attract one another and form clumps. As the pH of milk drops and become more acidic with the increment of EVCO content, the protein (casein) molecules attract one another and become curdles floating in a solution (Mortenson et al, 1935). The acidic behavior of EVCO might have also caused internal tissue injuries or irritated the cell walls of the udders, triggering inflammatory responses to fight back against the irritants.…”

Section: Discussionmentioning

confidence: 99%

“…The heating was stopped immediately after boiling to accelerate the milk clotting formation. The pH of each solution was analyzed also (modified method from Mortenson et al, 1935).…”

Section: Effect Of Evco In the Formation Of Milk Clottingmentioning

confidence: 99%

The antimicrobial activity of Enhanced Virgin Coconut Oil (EVCO) on growth of mastitis pathogens

Koh¹,

Long²

2014

MJM

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Aims:The effect of EVCO, containing about 57.48% triglycerides, 26.88% diglycerides, 1.51% monoglycerides and 14.13% free fatty acids, against clinical mastitis pathogens, bought from American Type Cultures Collection (ATCC), was investigated. The present study aims to determine the efficacy of EVCO against three potent mastitis causal agents, namely S. aureus (ATCC 31885), S. agalactiae (ATCC 12927) and S. dysagalactiae (ATCC 27957). Methodology and results:The In-vitro study showed that EVCO can act as a potent agent to inhibit the growth of Staphylococcus aureus (ATCC 31885), Streptococcus agalactiae (ATCC 12927) and Streptococcus dysgalactiae (ATCC 27957). A time kill study showed that EVCO at 2.5% is able to kill both Streptococcus spp. (ATCC 12927 & ATCC 27957) in 5 min of incubation time. Among three mastitis pathogens, S. aureus was the most difficult to eradicate and required at least 5% EVCO for 100% inhibition after 30 min of treatment. The In-vivo study on mastitis-induced lactating cows showed the amount of EVCO introduced into the infected mammary gland was considered over dosage; 50% concentration of EVCO was over dosage, even though it reduced the growth of pathogens from 10 4 to 10 0 . The acidic characteristics of EVCO caused the protein in milk to clot and the udders to swell, even after several days of treatment. Conclusion, significance and impact study: The EVCO had shown its antimicrobial efficacy against three potent mastitis causal agents. The amount of EVCO used to treat mastitis-induced cows and the number of treatments applied needed to be reduced to avoid the milk clotting and udders swelling as a result of the acidic characteristics of EVCO.

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“…[8][9][10] The cause for the high prevalence of abomasal ulceration in veal calves, and the occurrence of ulceration and perforation in beef calves, is unknown, 11 although low abomasal pH and diet are suspected to play important roles in the etiopathogenesis. 1,[12][13][14][15][16] Many factors influence abomasal luminal pH in the suckling calf; the most important factors are meal volume, suckling frequency, 16 and abomasal emptying rate, as well as the extent of coagulation (formation of curd and whey) 17,18 and buffering characteristics of the ingested meal. [19][20][21][22][23][24][25] A remarkable feature in the suckling calf is that cow's milk clots within 10 minutes of entering the abomasum.…”

mentioning

confidence: 99%

“…[19][20][21][22][23][24][25] A remarkable feature in the suckling calf is that cow's milk clots within 10 minutes of entering the abomasum. 17,26 Cow's milk clots when chymosin (formerly called rennin or rennet) interacts with casein to form a curd, [27][28][29] trapping casein and fat globules within the coagulum. Whey is extruded during the clotting process, and whey (which contains carbohydrates and electrolytes) 25,30 has a lower pH than uncoagulated cow's milk or milk replacer.…”

mentioning

confidence: 99%

Effect of Suckling Cow's Milk or Milk Replacer on Abomasal Luminal pH in Dairy Calves

Constable

Aljawadi

Misk

2005

Veterinary Internal Medicne

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Abomasal ulceration occurs commonly in suckling calves, and the cause for the high prevalence of abomasal ulceration is unknown. We hypothesized that diet may play a role in the etiopathogenesis of abomasal ulceration. Six male dairy calves with an abomasal body cannula suckled fresh Holstein cow's milk, all milk-protein milk replacer, or combined milk- and soy-protein milk replacer twice daily at 12% of body weight/d. Abomasal luminal pH was measured every second for 24 hours by using a miniature glass pH electrode. Mean 24-hour abomasal luminal pH for all milk-protein milk replacer (3.22) and combined milk- and soy-protein milk replacer (3.27) were similar but significantly (P < .05) higher than that for cow's milk (2.77; standard error = 0.08). Both milk-replacer formulations failed to clot after the addition of chymosin, whereas cow's milk clotted within 2 minutes. The in vitro titration curve of cow's milk and all milk-protein milk replacer were similar, but different to that of combined milk- and soy-protein milk replacer. The osmolalities of all milk-protein milk replacer (375 mOsm/kg) and combined milk- and soy-protein milk replacer (410 mOsm/kg) were greater than that of cow's milk (278 mOsm/kg). The slightly lower mean abomasal luminal pH in calves suckling cow's milk, compared to milk replacer, was probably due to clotting of cow's milk, with extrusion of low pH whey, and a slower rate of abomasal emptying caused by the hyperosmolality of milk replacer. Examination of our results suggests that suckling cow's milk may increase the prevalence of abomasal ulceration by decreasing mean luminal pH, although this remains to be determined.

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Effect of Heating Milk on the Time which the Curds Remain in the Abomasum of Calves

Cited by 21 publications

References 4 publications

Ultrasonographic imaging of abomasal milk clotting and abomasal diameter in healthy and diarrheic calves

Ultrasonographic imaging of abomasal milk clotting and abomasal diameter in healthy and diarrheic calves

The antimicrobial activity of Enhanced Virgin Coconut Oil (EVCO) on growth of mastitis pathogens

Effect of Suckling Cow's Milk or Milk Replacer on Abomasal Luminal pH in Dairy Calves

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