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The occurrence and significance of blood in bovine milk

Published online by Cambridge University Press:  01 June 2009

C. G. Rammell
Affiliation:
Wallaceville Dairy Laboratory Deparment of Agriculture, Wellington, New Zealand

Summary

Results are given of the examination for blood of 3214 milk samples from 935 cheese factory supplies. Over 75% of the milks contained less than 2·5 ppm. blood. Excessive blood was due to factors largely controllable by an efficient farmer, and so may be used as an indicator of poor dairy herd management and shed hygiene. No evidence could be obtained that the concentrations of blood likely to be found in commercial milk have any adverse effect on the keeping quality of whole milk or butter.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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References

REFERENCES

Rammell, C. G. (1961 a). J. Dairy Res. 28, 33.Google Scholar
Rammell, C. G. (1961 b). J. Dairy Res. 28, 131.CrossRefGoogle Scholar