scholarly journals An Optimum Transformation for Somatic Cell Concentration in Milk

1980 ◽  
Vol 63 (3) ◽  
pp. 487-490 ◽  
Author(s):  
A.K.A. Ali ◽  
G.E. Shook
Keyword(s):  
Somatic Cell ◽  
Cell Concentration

The effects of supplementary sodium on the magnesium status and behaviour of dairy cows fed silage and concentrates

1997 ◽  
Vol 1997 ◽  
pp. 159-159
Author(s):  
D.R. Arney ◽  
C.J.C. Phillips ◽  
O. Kaert
Keyword(s):  
Dairy Cows ◽  
Somatic Cell ◽  
Cell Concentration ◽  
Laboratory Animals ◽  
Magnesium Status ◽  
Grazing Dairy Cows

Recent research has demonstrated that supplementary sodium enhances the magnesium status of cattle fed fresh herbage by limiting the antagonism of potassium to magnesium absorption in the rumen (Chiy and Phillips, 1993). This may explain the observed reduction in the somatic cell concentration in the milk of grazing dairy cows when they are offered a sodium supplement (Phillips et al. 1996). Magnesium has been recognised as the main macroelement affecting immunocompetence in laboratory animals (Miller, 1985), and it is likely that it is important for grazing ruminants, which are prone to hypermagnesaemia. It is unclear whether sodium supplements would be beneficial to cattle fed conserved feeds, where hypomagnesaemia is less common.

Relationship of Somatic Cell Count and Total Sulfhydryls in Milk

1986 ◽  
Vol 49 (2) ◽  
pp. 110-111 ◽  
Author(s):  
DANIEL R. SAMPLES ◽  
SUSAN L. DILL ◽  
RONALD L. RICHTER ◽  
CHARLES W. DILL
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Milk Protein ◽  
Cell Concentration ◽  
Chemical Parameters ◽  
Milk Samples ◽  
The Mean ◽  
Relationship Of ◽  
The Relationship

Individual milk samples from 32 cows were analyzed to determine the relationship between somatic cell concentration and total sulfhydryl concentration (cysteine plus reduced cystine). A significant relationship was detected between somatic cell count, which ranged from 1.7 × 104 to 1.0 × 107 cells/ml, and total sulfhydryls per gram of milk protein. The regression equation, total sulfhydryls/g of milk protein = 31.96 + 7.99 (log10 somatic cell count) with r2 = 0.19, was calculated. The mean total sulfhydryl concentration was 73.1 μmol/g of protein. The minimal effect of somatic cell concentration on total sulfhydryl concentration indicates that somatic cell concentration should have little influence on chemical parameters of milk protein determined by sulfhydryl analysis when proper experimental controls are used.

DESIGN OF EYEPIECE RETICLES FOR USE IN THE DIRECT MICROSCOPIC SOMATIC CELL COUNT METHOD1

1968 ◽  
Vol 31 (11) ◽  
pp. 344-349 ◽  
Author(s):  
W. D. Schultze
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Cell Concentration ◽  
Regulatory Control ◽  
Count Method ◽  
Line Spacing

Criteria have been developed for the design of eyepiece reticles to be employed in the Direct Microscopic Somatic Cell Count method. For each of several levels of somatic cell concentration in milk at which regulatory (control might be exercised, we show the range of widths of the milk film strips required to maintain the desired precision of cell count. These widths are related to the actual distances between rulings on the eyepiece reticle for commonly used microscopes. The proper line spacing is determined for reticles to be used at each of certain cell count control levels, and the limitations on compatible microscope optical equipment are specified.

FLAVOR CHARACTERISTICS OF NORMAL AND ABNORMAL MILK1

1971 ◽  
Vol 34 (7) ◽  
pp. 352-353
Author(s):  
J. J. Janzen
Keyword(s):  
Somatic Cell ◽  
Inverse Relationship ◽  
Flavor Score ◽  
Cell Concentration ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Total Solids ◽  
Cell Concentrations

Flavor is one characteristic of quality in raw milk. Presence of abnormality, as reflected in somatic cell levels, is considered aesthetically undesirable and may well affect the flavor characteristics of raw milk. Raw milk producer samples were analyzed for flavor, somatic cell concentration, acid degree value, total and coliform bacteria, pH, butterfat, and total solids. There was an inverse relationship between flavor score and acid degree value. Results did not confirm the supposition that somatic cell concentrations may affect the flavor of raw milk.

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