牛奶中杀菌物质的特性。
THE PROPERTIES OF THE BACTERICIDAL SUBSTANCE IN MILK.
机构信息
Department of Animal Pathology of The Rockefeller Institute for Medical Research, Princeton, N.J.
出版信息
J Exp Med. 1928 May 31;47(6):877-88. doi: 10.1084/jem.47.6.877.
Certain of the properties of the bacterial agent in milk have been studied. The substance is present in the colostrum and milk of the first few days of lactation as well as later. Its concentration varies in the secretion from various quarters of the same cow. Its activity is diminished by heat and cannot be restored again by the addition of active milk. The principle is present in whey and readily passes through the coarsest Berkefeld filter although a considerable portion is retained by N candles. The finest filter (W) completely retains it. It is adsorbed by animal charcoal but not by kaolin, kieselguhr, or bolus alba. It can be desiccated and its presence has been demonstrated in one brand of dried milk.
已经研究了牛奶中细菌制剂的某些特性。该物质存在于初乳和泌乳初期的牛奶中，也存在于后期的牛奶中。其在同一头奶牛不同部位的分泌物中的浓度不同。它的活性会被加热破坏，而且不能通过添加有活性的牛奶来恢复。这种物质存在于乳清中，虽然有相当一部分被 N 烛芯截留，但它可以很容易地通过最粗的 Berkefeld 过滤器。最细的过滤器（W）完全截留了它。它会被动物炭吸附，但不会被高岭土、硅藻土或白陶土吸附。它可以干燥，并且已经在一种干燥牛奶中证明了它的存在。
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