Influence of Heating on Artificially Induced Antibacterial Agglutinins in Milk

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Abstract
Heat inactivation of induced antibodies contained in milk was studied by agglutination tests on an acid whey prepared from the milk by the following procedure: one ml of whole milk was added to 8.6 ml of distilled water and tempered to 104[degree]F. The casein was precipitated by addition of 0.2 ml of 10% acetic acid, after which the tubes were held at 104[degree]F for 15 minutes. The pH was adjusted to 4.6 with 0.2 ml of 1 N sodium acetate; the samples were then cooled to room temperature and filtered through S and S No. 589 filter paper. Inactivation of antibodies specific for Salmonella pullorum was found to be a function of temperature and log of time between 155[degree] and 165[degree]F. Results indicated that pasteurization (143 [degree]F for 30 minutes or 161 0F for 15 sec.) and drying milk containing such antibodies would not impair their agglutinating ability.