Effects of Temperature and Storage Time on the Phagocytic Activity of Leucocytes of Milk
Open Access
- 1 September 1966
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 49 (9) , 1113-1116
- https://doi.org/10.3168/jds.s0022-0302(66)88027-x
Abstract
Previous findings that leucocytes are quite effective in reducing raw milk bac- terial counts were verified. Phagocytosis occurred at a faster rate as incubation tem- peratures were ~ncreased to 21 C. There- fore, slow cooling o£ milk containing high numbers o£ leucocytes will likely result in large reductions of bacterial counts. Leucocytes of milk retain their phago- cytic activity for about 24 hr at tempera- tures up to 10 C. However, as either time or temperature of storage is increased, ac- tivity decreases rapidly. Freezing inacti- vates leucocytes. Pasteurization causes disruption of a large percentage o£ leucocytes. Heat quickly impairs their phagocytic ability.Keywords
This publication has 1 reference indexed in Scilit:
- Treatment of Experimental Streptococcal and Staphylococcal Mastitis in the Goat with PenicillinJournal of Comparative Pathology and Therapeutics, 1964