Thesis (Ph. D.)--University of Wisconsin--Madison, 1949. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1961. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 75-83).

Thesis (M.S.)--University of Wisconsin--Madison, 1994. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 48-50).

Inaug.--diss.--Ludwigs-Universität zu Giessen. / Cover title. Lebenslauf.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1962. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 56-62).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1954. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 125-132).

No description available.

No description available.

Background: At pH 5.5, a clear demineralization of the enamel is seen and is thus considered to be the criticalpH. Bovine milk has several different properties that protect against caries. Calcium and phosphate can prevent the progression of caries as well as some proteins in bovine milk. The replacement of bovine milk with plant-based alternatives has become increasingly common. The aim of this study is to analyze if different milk substitutes create a greater disturbance of the oral cavity’s neutral pH than bovine milk.  Methods: Twenty dental students participated to the study. Saliva samples were collected to analyze pH. Prior to sampling participants were asked to rinse mouth with one product at a time. There were five different products: bovine milk, oat milk, soy milk, almond milk and 10% sucrose solution. Baseline of saliva was taken prior to rinsing. After rinsing samples were taken at two different time points. Between products participants were asked to rinse with water. pH measurements were made after sampling of saliva. The results were analyzed with Microsoft® Excel and SPSS.  Results: Significant differences were found in saliva pH when bovine milk, almond milk and soy milk were compared to 10% sucrose solution at time 15, otherwise no significant differences were found.  Conclusions: No significant difference between bovine milk and milk substitutes was found when rinsing with the products in the pH of saliva.

Com o objetivo de determinar a influência dos sistemas de produção e de alimentação sobre as características do leite, dados coletados de produtores de leite do sul do Brasil e de experimentos sobre níveis de restrição alimentar e de atendimento das exigências energéticas de vacas em lactação foram submetidos à análise de fatores principais, de correlação e médias canônicas, agrupamento e comparação de médias dos grupos. Os atributos estudados comuns em todos os sistemas foram produção leiteira diária, componentes lácteos, estabilidade do leite, peso corporal e escore de condição corporal. Na análise dos sistemas de produção, três grupos de produtores foram formados pela análise de agrupamento, com características de sistemas especializados, semi-especializados e não especializados em ambas as regiões avaliadas. Grupos de produtores especializados produziam leite em conformidade com as especificações da Instrução Normativa Nº 62. Enquanto que para os produtores da região sul do Rio Grande do Sul, as estratégias de alimentação foram determinantes para distinção entre os grupos de produtores, no extremo oeste de Santa Catarina a estrutura das propriedades foi mais determinante. Níveis de restrição severos (40 e 50%) alteraram significativamente a produção leiteira diária, os teores de proteína e lactose e a estabilidade do leite. O atendimento das exigências energéticas para vacas em lactação possui uma relação direta com a produção diária de leite, com o teor da lactose e com a estabilidade do leite. A produção leiteira, os componentes lácteos e a estabilidade do leite diferenciam-se entre os sistemas de produção e alimentação. / Aiming to determine the influence of production and feeding systems on milk characteristics, data collected from dairy producers in southern Brazil and experiments on levels of feed restriction and attendance of the energy requirements of lactating cows were subjected to principal factor, correlation and means canonical, cluster analysis and comparison of means between groups. The variables common to all systems were daily milk production, milk components contents, ethanol stability, body weight and body condition score. In the analysis of production systems, three producers groups were formed by cluster analysis, with characteristics of specialized, semi-specialized and unspecialized systems in both regions evaluated. Groups of specialized dairy farmers produced milk in accordance with Normative Instruction Nº 62. While for the producers in southern Rio Grande do Sul, the feeding strategies were crucial to distinguish groups, at the far west of Santa Catarina structure of the properties was more important. Severe feed restriction levels (40 and 50%) altered significantly the daily milk yield, protein and lactose contents and ethanol stability. Attendance of the energy requirements for lactating cows showed a direct relationship with the daily milk production, content of lactose and milk stability. Milk production, milk components and milk stability are different between production and feeding systems.