Patterson J M, Deyoe B L
J Dairy Sci. 1977 Jun;60(6):851-6. doi: 10.3168/jds.S0022-0302(77)83953-2.
Variations in Brucella milk ring test reactions have been attributed to size and disparity in size of fat globules, fat content of milk, inhibitory factors, and cream-rising capacity. Physical properties of milk fat globules were studied in individual milk samples that had diverse sensitivities for detection of Brucella agglutinins. Size or disparity of globule size could not be correlated with the milk ring test sensitivity. Inhibitory and enhancing creaming factors could be transferred from the cream to the skim milk and reacted with other cream to show changes in sensitivity. The proportion of clustered milk fat globules was related directly to the quantity of agglutinins detected by the test. Sensitivity of the test was attributed to a fat globule agglutinin that caused clustering and to an inhibitory factor.
布鲁氏菌乳环试验反应的差异归因于脂肪球的大小和大小差异、牛奶的脂肪含量、抑制因子以及奶油上浮能力。在对布鲁氏菌凝集素检测具有不同敏感性的单个牛奶样本中研究了乳脂肪球的物理特性。脂肪球的大小或大小差异与乳环试验敏感性无关。抑制性和增强性的奶油化因子可以从奶油转移到脱脂牛奶中，并与其他奶油发生反应，从而显示出敏感性的变化。聚集的乳脂肪球比例与试验检测到的凝集素数量直接相关。该试验的敏感性归因于一种导致聚集的脂肪球凝集素和一种抑制因子。
