Access the full text.
Sign up today, get DeepDyve free for 14 days.
References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.
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. Footnotes Submitted: 29 February 1928
The Journal of Experimental Medicine – Rockefeller University Press
Published: Jun 1, 1928
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.