Importance of project: In recent years many antibiotics have come to the foreground as a treatment for mastitis. Aureomycin is one of the more recent antibiotics that has been used for this purpose. Aureomycin has been reported to be successful in curing some types of mastitis, but milk produced by cows that have been treated with Aureomycin does not act normal in the cheese manufacturing process. The most noticeable effect in milk from cows treated with Aureomycin has been slow or complete cessation of acid production by bacteria in cultured dairy products; this has been especially true in the cheese manufacturing process. In the even of slow acid production, or complete cessation of acid production, the cheese produced is either of lower quality than would normally be exected, or the entire vat of cheese may be lost. In either case there is a definite advers effect on the dairy industry. Purpose of investigation: The purpose of this problem is to determine the percentage of Aureomycin necessary in milk to cause slow or complete cessation of acid production in the cheese manufacturing process, and to find a chemical or heat treatment that can be used to inactivate the aureomycin so that there will be no harmful effect in milk used to manufacture cheese.

Stomach contents of 3,672 Dolly Varden char collected from September 1967 to November 1968 were examined to determine the food habits of this species. Of these, 3,100 (86%) had food in their stomachs. Aquatic invertebrates (Insecta and Crustacea) comprised over 90% of the diet. Food habits varied with habitat. Aquatic insects were most important in the diet of stream fish while aquatic insects and crustaceans were most important in the diet of lake fish. Food habits of lake fish were re- 1ated to lake bottom type and access to the sea. Fish in landlocked lakes fed primarily on aquatic insects, fish, and fish eggs. In lakes with access to the sea, crustaceans, followed by aquatic insects, were the major food items in those with firm bottoms adjacent to shore while aquatic insects, followed by crustaceans, were the major food items in those with muck bottoms adjacent to shore. As fish size increased, feeding activity decreased and aquatic insects became less important in the diet while crustaceans and fish became more important. During summer, feeding activity was highest for lake fish while it was highest during autumn and summer for stream fish. Aquatic insects were the dominant food item in summer while crustaceans and fish were dominant in spring and autumn. Mature and immature fish of similar size ate similar organisms. Mature fish, however, fed more sporadically prior to spawning. Feeding activity was highest during daylight hours. Dolly Varden selected larger food items, such as insects and amphipods and ignored small items such as nematodes and oligochaetes.

Turkey production in Utah is one of the most important farm enterprises of the state. In 1945, 11.5 percent of the total farm cash income of the state was from the turkey enterprise. In 1946, 9.4 percent came from this source. Turkey production made up 8.9 percent of the total cash income from farm enterprises in 1944; 5.8 percent in 1945; 4.9 percent in 1940; 1.7 percent in 1935; and 1.3 percent in 1930. The objectives of this study were: (1) to ascertain charges for processing and hauling turkeys from the farm to the processing plants; (2) to determine the average and variation in size and grad of hen and tom turkeys processed by grower and plant; (3) to ascertain where Utah turkeys were marketed in 1947-48 and (4) to determine the average and variation in prices received by Utah growers for turkeys in1947-48.

"A cooperative bull association", according to the United States Department of Agriculture, is "a farmers' organlzation formed for the purpose of joint ownership, use, and exchange of high class, purebred dairy bulls." The members of the association are divided into three or more groups of neighboring farmers, each group being known as a block. A block may consist of one herd or several herds and contains from 40 to 60 cows. One bull is used in each block, and in order to prevent inbreeding, each bull is moved to another block every two years. If all the bulls live and are kept until each has made one complete circuit, no new bulls need to be purchased for six or more years, or as long as these bulls continue to be serviceable. During this time, each member will have had the use of a high class, purebred bull. A similar organization to this has been known in Europe for a number of years. The first bull association was started in the United States by the Michigan Agricultural College in 1908 and since that time the movement has spread throughout our whole country, and in 1925 the United States Department of Agriculture reported 220 associations containing 1003 bulls. Each association had an average of 31.1 members, 4.6 bulls, 40.9 purebred cows, and 157.7 grade cows. There was an average of 6.8 members and 43 cows per bull. Of the 39 states reporting associations at that time , Idaho ranked first wlth32 associations and Utah fifth, with 14. From the "Summary of Bull Associations in United States, January 1, 1929," we find that there has been some increase over 1925. The report gives 339 active associations with 6353 members owning 1569 bulls. Texas, instead of Idaho, is now on lead with 57 associations and Utah is reported as having 18 associations with 77 bulls.

The objective of this study was to evaluate two semen collection schedules utilizing the assumed behavioral differences between bovine species. The efficiency was measured by bull behavior and semen quality parameters. Four Holstein and four Brahman bulls were collected each during a morning and a night collection time weekly. Ejaculates (n=64) were obtained via artificial vagina over four-weeks. To avoid masking benefits of night collection, the first collection of the week was alternated between night and day. Two collection teams were employed to reduce the time needed for collection, and the variability in collection method. Sampling order and collection team were randomized throughout the study. Bull behavior parameters included reaction time to first mount, time to ejaculation, a refractory period test, and a thrust intensity test. As a managerial factor, the numbers of handler interruptions were counted. Pre-freeze semen parameters included total volume, initial motility and concentration. These were combined as total motile sperm harvested. Post-freeze semen viability parameters included post thaw motility, percent intact acrosomes, and 3-hour post thaw motility. Semen morphology parameters consisting of primary and secondary abnormalities were also measured. All data were analyzed by least squares methods. The bull within breed interaction was significant for all bull behavior parameters as well as the managerial parameter (P < .05). The bull within breed effect for total motile sperm harvested was not significant, but differed between breeds (P< .05). There was a mixed response due to bull within breed for the post freeze semen viability parameters. Bull within breed was not significant for the semen morphology parameters. The night versus day treatment was significant for the managerial parameter (P = .002). Consideration of a different collection schedule for Bos indicus cattle was not warranted. However, the efficiency of the collection process was impacted by extraneous environmental conditions.

There is a pronounced public awareness about herbal remedies. Garlic and ginger have antibacterial properties and prevent cardiovascular diseases. Onion and turmeric decrease the risk of diabetes and like garlic, they have anticancer properties. Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus are lactic acid bacteria that produce lactase and reduce the symptoms of malabsorption. Earlier work has shown the influence of spice extracts but the influence of pure spice juice on yogurt culture bacteria is not known. Characteristics of yogurt culture bacteria were measured by suspending freshly thawed cultures in 0.1% peptone water (growth), acidified MRS broth (acid tolerance), MRS-Thio broth with oxgall (bile tolerance) and skim milk (protease activity) with 1% (v/v) of freshly extracted spice juice. Control samples had no spice juice. A probiotic blueberry yogurt was made with 0.05% of individual spice juice. Physico-chemical characteristics of the three bacterial cultures used were determined and a consumer acceptability test was conducted. Results show that these 4 spices did not have an inhibitory effect on the growth of the three culture bacteria. Turmeric improved the protease activity of L. bulgaricus and alongside with ginger, it also improved the protease activity of L. acidophilus. All four spices decreased the pH of the spicy yogurt. Coliform bacterial growth was significant on turmeric yogurt at day 1 of storage when compared to control and the other spices. Streptococcus thermophilus grew better in garlic and ginger yogurt, while L. bulgaricus grew better in onion and turmeric yogurt. Color measurements showed a decreased lightness (L*) from all spices, red color space values for the red-green axis (a*), turmeric in the yellow color space and the rest of the spices in the blue color space for the blue-yellow axis (b*). Apparent viscosity was higher in onion and ginger yogurt. The consumer testing showed a well acceptance of the control and ginger yogurt. Ginger had the highest intent of purchase by consumers. Ginger can be used in yogurts for direct consumption while all 4 spices have potential for a new product line of yogurts for cooking and dips, enabling potential health benefits from both sources.

Lactose sugar is a source of energy for Lactic Acid Bacteria (LAB) in dairy fermented products. Enrichment of yogurt with lactose addition may increase growth and viability of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and sensory attributes. The objectives of this study were: to determine the influence of added lactose on (1) acid and bile tolerance of yogurt starter culture Streptococcus thermophilus ST-M5 and Lactobacillus bulgaricus LB-12, (2) the final lactose content of yogurt during its shelf life, (3) the physico-chemical characteristics of yogurt during shelf life, (4) the growth of the yogurt starter culture during yogurt´s shelf life and (5) the sensory attributes of yogurt. Acid tolerance test was conducted on pure culture at 30 minutes intervals for 2 hours of incubation period and bile tolerance at 1 hour intervals during 12 hours. Fat free plain set-type yogurt was manufactured using 0, 1, 3 and 5% w/w added lactose to accomplish objectives 2, 3 and 4. For objective 5, a blueberry yogurt was manufactured using the same lactose levels. Analyses for plain set-type yogurt were done at 7 days intervals during 35 days of storage period. Sensory evaluation was conducted on yogurt 3 days after its manufacture. Data were analyzed using Proc Mixed model of SAS® 9.3 program and by analysis of variance (ANOVA) using Proc GLM. Significant differences between means were analyzed at α = 0.05 using Tukey´s adjustment. Lactose had a positive effect on acid tolerance and bile tolerance of both yogurt starter cultures, growth of S. thermophilus and sensory attributes of flavored yogurt. Mean overall liking scores were higher for samples containing added lactose compared to control as tested by 100 panelists. Lactose supplementation in yogurt might be a good approach to increase its health benefits, acceptability and purchase intent among consumers.

Steam frothing of milk is required to produce an acceptable foam for many espresso coffee drinks. Specific aspects of composition and processing may affect the foaming properties of milk. The aim of this study was to determine the effect of fat content, heat treatment, free fatty acid addition and storage time on the frothing properties of milk. The four treatments included: fat content (0.08% and 3.25%), pasteurization temperatures (171°F for 15 seconds and 210°F for 45 seconds), pre and post-pasteurization addition of lauric acid solution (0.0% and 2.0% of 0.5 M concentration) and storage time (1 and 10 days). For this experiment, 3 replicates were performed. For each treatment, 250 ml of milk was frothed with a Feama Espresso machine (model c85/1) using a 7.5-cm diameter graduated beaker for 25 seconds. For each treatment, frothing was repeated 5 times. Froth characteristics were observed and the steam froth value (SFV), amount of dissipation and foam volume were determined after 5 minutes. The free fatty acid level (µ equiv./ml) for all treatments were also determined prior to frothing. There was no interaction found between day and treatments. There was no significant difference (P≥0.05) found between day 1 and day 10 for SFV, foam volume, or dissipation based on fat level, pasteurization temperature, or free fatty acid addition. When all treatments over time were observed, there was a significant difference (P<0.05) in SFV and FFA level (µ equiv./ml). There was a significant difference (P<0.05) in SFV, foam volume and percent dissipation between all free fatty acid levels when all other factors were applied.

Folic acid fortification is used in the prevention of neural tube defects such as spina bifida and ancencephaly, heart defects, facial clefts, urinary tract abnormalities, and limb deficiencies. Although yogurt is not a good source of folic acid, fortification could aid in prevention of above mentioned defects. Fortification of yogurt with folic acid may or may not change its physico-chemical characteristics. Fat free sugar free yogurt was manufactured using 0, 25%, 50%, 75% and 100% of the recommended daily allowance of 400 micrograms of folic acid. Treatments included addition of folic acid at these levels before and after pasteurization. Lemon and strawberry flavorings were added to improve flavor and improve color of yogurts. The objective was to examine the effects of folic acid on viscosity, pH, TA, syneresis, color, composition, and folic acid concentration in the product at one, three, and five week intervals. Data were analyzed using the General Linear Model procedure with a general linear model with repeated measures in time analysis by the Statistical Analysis System. Significant differences were determined at P<0.05 using Tukey's Studentized Range Test. There were no differences in the electrophoretic mobilities of the protein/peptides in the samples. Mean flavor scores were higher for lemon and strawberry yogurts as compared to plain when tested by a trained sensory panel. Folic acid fortification of yogurt impacted some of its physico-chemical attributes.

Two experiments were conducted to investigate the effects of free Met and Lys supplementation on ruminal fermentation in vitro and in vivo. In the in vitro study, supplementation of Met and Lys had effects on concentrations of total VFA and NH₄⁺, proportions of acetate, propionate, butyrate, isovalerate, valerate, and the ratio of acetate to propionate. Percentages of microbial N synthesis in effluent pellets were not affected by supplementing Lys and Met. The combination of 0.52% Met and 1.03% (90% DM) Lys resulted in the highest concentration of total VFA, second highest concentration of NH₄⁺, and lowest ratio of acetate to propionate with no decrease in the microbial CP production. In the in vivo study, supplementing 0.29% Met and 2.27% Lys (100% DM) had no impact on mean DMI, OMI, milk yield, milk component production or percentage, SCCS, 4% FCM and ECM production efficiencies, or body weight gain. Although DMI for the treatment group was numerically lower than the control group, milk yield, % milk fat, and % milk protein for the treatment group were numerically higher than the control group and resulted in numerically higher 4% FCM and ECM efficiencies for cows received AA supplementation. There was a statistical interaction of treatment and day observed on DMI, OMI, and 4% FCM and ECM production efficiencies indicating that the treatment group maintained a better production efficiency than the control group throughout the experiment. The concentration of ruminal NH₄⁺ and the proportion of butyrate were increased, but proportions of acetate and valerate were decreased while the pH, total VFA, proportions of propionate, isobutyrate and isovalerate, and the ratio of acetate to propionate were not affected by supplementing AA.