Hostname: page-component-5c6d5d7d68-wp2c8 Total loading time: 0 Render date: 2024-08-11T08:19:28.578Z Has data issue: false hasContentIssue false
  • English
  • Français

54. The Distribution of Nitrogen in Milk with Reference ro the Solids-not-fat Content

Published online by Cambridge University Press:  01 June 2009

William Lewis Davies
William Lewis Davies
Affiliation:
The National Institute for Research in Dairying, University of Reading.
Get access Rights & Permissions [Opens in a new window]

Extract

The nitrogen distributions in 62 samples of whole morning milk covering a range of solids-not-fat content from 6·5 to 9·0 per cent, are discussed.

Samples high in solids-not-fat showed greater constancy in nitrogen distribution over a consecutive range of samples than those low in solids-not-fat.

Rich samples were characterised by high total nitrogen, low non-protein nitrogen and high casein nitrogen. Poor samples were characterised by low total nitrogen, high and variable non-protein nitrogen, low casein and consequently high albumin and globulin nitrogen. In samples low in solids-not-fat the albumin and globulin distribution was variable.

The casein/albumin/globulin ratio was roughly 14:2·5:1 for samples high in solids-not-fat, but the casein dropped in its proportion to globulin as the solids-not-fat decreased and the albumin showed also a slight parallel decrease.

The samples low in solids-not-fat which were studied appeared to be abnormal secretions, since they showed increased albumin, globulin and chloride contents.

The thanks of the author are due to C. E. Lesser and A. WagstafE for the figures for fat and solids-not-fat.

Type
Original Articles
Information
Journal of Dairy Research , Volume 4 , Issue 1 , December 1932 , pp. 142 - 146
Copyright
Copyright © Proprietors of Journal of Dairy Research 1932

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFEEENCES

(1) Richmond, (1920). Dairy Chemistry. Griffin.Google Scholar
(2) Van Slyke, (1927). Modern Methods of Testing Milk and Milk Products. New York: Judd Publishing Co.Google Scholar
(3) Tocher, (1925). Variations in the Composition of Milk. H.M.S.O.Google Scholar
(4) Aibery, (1928). Rogers' Fundamentals of Dairy Science. New York: Chemical Catalog Co.Google Scholar
(5) Moir, (1931). Analyst, 56, 445.CrossRefGoogle Scholar
(6) Davies, (1932). Analyst, 57, 79.CrossRefGoogle Scholar
(7) Golding, Mackintosh, and Mattick, (1932). J. Dairy Res. 4, 48.CrossRefGoogle Scholar