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Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein. [ABSTRACT FROM AUTHOR]

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultrafiltration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bioactive peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, antiatherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses. [ABSTRACT FROM AUTHOR]

Modification of milk fat to contain long-chain (n-3) fatty acids and increased concentrations of conjugated linoleic acid has potential for improving health of consumers. Natural modification of milk through nutritional manipulation of diets for dairy cows is preferable to post-harvest modification. The objectives of this study were to increase the concentrations of beneficial fatty acids in milk fat by feeding a diet rich in (n-3) fatty acids from algae to dairy cows. Cows were fed a control diet, a diet containing algae (Schizochytrium sp.) protected against ruminal biohydrogenation, or a diet containing unprotected algae for 6 wk. Feed intake and milk production were recorded daily. Milk samples were obtained weekly for analysis of milk composition and profile of fatty acids. Percentage of fat in milk of cows fed algae was lower (P < 0.01) than in milk from cows fed the control diet; however, energy-corrected milk production did not differ (P > 0.05). Inclusion of algae in diets decreased (P < 0.01) feed intake. Milk fat from cows fed algae contained greater (P < 0.01) concentrations of conjugated linoleic acid, (n-3) fatty acids (particularly docosahexaenoic acid), and transvaccenic acid. Concentrations of docosahexaenoic acid were greater (P < 0.01) in milk fat from cows fed protected algae compared to milk fat from cows fed unprotected algae. Milk fat from cows fed algae contained lower (P < 0.05) concentrations of total saturated fatty acids compared to cows fed the control diet. In conclusion, milk fat can be modified through nutritional management of dairy cows to provide more favorable fatty acids for consumers. [ABSTRACT FROM AUTHOR]

Objectives: We assessed whether interpregnancy interval (IPI) length after live birth and after pregnancy termination was associated with preterm birth (PTB)., Design: Multiyear birth cohort., Settings: Fetal death, birth and infant death certificates in California merged with Office of Statewide Health Planning and Development., Population: One million California live births (2007-10) after live birth and after pregnancy termination., Methods: Logistic regression was used to estimate odds ratios (ORs) of PTB of 20-36 weeks of gestation and its subcategories for IPIs after a live birth and after a pregnancy termination. We used conditional logistic regression (two IPIs/mother) to investigate associations within mothers., Main Outcome Measure: PTB relative to gestations of ≥ 37 weeks., Results: Analyses included 971 211 women with IPI after live birth, and 138 405 women with IPI after pregnancy termination with 30.6% and 74.6% having intervals of <18 months, respectively. IPIs of <6 months or 6-11 months after live birth showed increased odds of PTB adjusted ORs for PTB of 1.71 (95% CI 1.65-1.78) and 1.20 (95% CI 1.16-1.24), respectively compared with intervals of 18-23 months. An IPI >36 months (versus 18-23 months) was associated with increased odds for PTB. Short IPI after pregnancy termination showed a decreased OR of 0.87 (95% CI 0.81-0.94). The within-mother analysis showed the association of increased odds of PTB for short IPI, but not for long IPI., Conclusions: Women with IPI <1 or >3 years after a live birth were at increased odds of PTB-an important group for intervention to reduce PTB. Short IPI after pregnancy termination was associated with reduced odds for PTB and needs to be further explored., Tweetable Abstract: Short and long IPI after live birth, but not after pregnancy termination, showed increased odds for PTB., (© 2016 Royal College of Obstetricians and Gynaecologists.)

Objective: To examine the relationship between maternal characteristics, serum biomarkers and preterm birth (PTB) by spontaneous and medically indicated subtypes., Design: Population-based cohort., Setting: California, United States of America., Population: From a total population of 1 004 039 live singleton births in 2009 and 2010, 841 665 pregnancies with linked birth certificate and hospital discharge records were included., Methods: Characteristics were compared for term and preterm deliveries by PTB subtype using logistic regression and odds ratios adjusted for maternal characteristics and obstetric factors present in final stepwise models and 95% confidence intervals. First-trimester and second-trimester serum marker levels were analysed in a subset of 125 202 pregnancies with available first-trimester and second-trimester serum biomarker results., Main Outcome Measure: PTB by subtype., Results: In fully adjusted models, ten characteristics and three serum biomarkers were associated with increased risk in each PTB subtype (Black race/ethnicity, pre-existing hypertension with and without pre-eclampsia, gestational hypertension with pre-eclampsia, pre-existing diabetes, anaemia, previous PTB, one or two or more previous caesarean section(s), interpregnancy interval ≥ 60 months, low first-trimester pregnancy-associated plasma protein A, high second-trimester α-fetoprotein, and high second-trimester dimeric inhibin A). These risks occurred in 51.6-86.2% of all pregnancies ending in PTB depending on subtype. The highest risk observed was for medically indicated PTB <32 weeks in women with pre-existing hypertension and pre-eclampsia (adjusted odds ratio 89.7, 95% CI 27.3-111.2)., Conclusions: Our findings suggest a shared aetiology across PTB subtypes. These commonalities point to targets for further study and exploration of risk reduction strategies., Tweetable Abstract: Findings suggest a shared aetiology across preterm birth subtypes. Patterns may inform risk reduction efforts., (© 2015 Royal College of Obstetricians and Gynaecologists.)

Ice cream samples were made with a mix composition of 11% milk fat, 11% milk solids-not-fat, 13% sucrose, 3% corn syrup solids (36 dextrose equivalent), 0.28% stabilizer blend, or 0.10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80 degrees C for 25 s, homogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second, and cooled to 3 degrees C. The study included six treatments from four batches of mix. Mix from batch one contained 0.10% emulsifier. Half of this batch (treatment 1), was subsequently frozen and the other half (upon exiting the pasteurizer) was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 2), and cooled to 3 degrees C. Mix from batch two contained 0.28% stabilizer blend. Half of this batch was used as the control (treatment 3), the other half upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 4), and cooled to 3 degrees C. Batch three, containing 0.10% emulsifier and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 5), and cooled to 3 degrees C. Batch four, containing 0.28% stabilizer blend and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/ cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 6), and cooled to 3 degrees C. Consistency was measured by flow time through a pipette. Flow time of treatment 3 was greater than all treatments, and the flow times of treatments 4 and 6 were greater than treatments 1, 2, and 5. Flow time was increased in ice cream mix by the addition of stabilizer. Double homogenization lowered ice cream mix flow time in the presence of stabilizer, but no difference in flow time was observed without stabilizer addition. Treatment 4 had a lower mean ice crystal size at 10 d postmanufacture compared with treatment 3; however, overall texture acceptability between treatments 3 and 4 was similar. Mean ice crystal size of treatment 6 was less at 18 wk postmanufacture compared with treatment 3; however, overall texture acceptability for treatments 3, 4, and 6 was similar. Mean ice crystal sizes of treatments 1, 2, and 5 were greater at 10 d and 18 wk compared with treatment 3. Sensory evaluation indicated that treatments 3, 4, and 6 had higher mean scores for icy, coldness intensity, and creaminess than treatments 1, 2, and 5 at 10 d and 18 wk postmanufacture.

Eight multiparous Holstein and four multiparous Brown Swiss (78 +/- 43 DIM) cows were used in a 4 x 4 Latin square with 28-d periods to evaluate if feeding fish oil with a source of linoleic acid (extruded soybeans) would stimulate additional amounts of conjugated linoleic acid in milk. Four treatments consisted of a control diet with a 50:50 ratio of forage to concentrate (DM basis), a control diet with 2% added fat from either menhaden fish oil or extruded soybeans, or a combination of fish oil and extruded soybeans each adding 1% fat. DM intake (24.3, 21.6, 24.5, and 22.5 kg/d, for control, fish oil, extruded soybeans, and combination diets, respectively), milk production (32.1, 29.1,34.6, and 31.1 kg/d), and milk fat content (3.51, 2.79, 3.27, and 3.14%) were lower for cows that consumed either fish oil-containing diet, especially the 2% fish oil diet. The proportion of n-3 fatty acids in milk fat increased similarly among all three fat-supplemented diets. Concentrations of transvaccenic acid (1.00, 4.16, 2.17, and 3.51 g/100 g of fatty acids) and cis-9, trans-11 conjugated linoleic acid (0.60, 2.03, 1.16, and 1.82 g/100 g of fatty acids) in milk fat increased more with fish oil than with extruded soybeans. When fed the combination diet, these fatty acids were approximately 50% higher than expected for Holsteins, whereas concentrations were similar for Brown Swiss compared with feeding each fat source separately. These data indicated that fish oil modifies ruminal or systemic functions, stimulating increased conversion of linoleic acid into transvaccenic and conjugated linoleic acids.

Milk was collected from eight multiparous Holstein and four multiparous Brown Swiss cows that were distributed into four groups and arranged in a randomized complete block design with four 4-wk periods. The four treatments included a control diet of a 50:50 ratio of forage-to-concentrate; a fish oil diet of the control diet with 2% (on dry matter basis) added fat from menhaden fish oil; a fish oil with extruded soybean diet of the control diet with 1% (on dry matter basis) added fat from menhaden fish oil and 1% (on dry matter basis) added fat from extruded soybeans; and an extruded soybean diet of the control diet with 2% (on dry matter basis) added fat from extruded soybeans. Milk from cows fed control, fish oil, fish oil with extruded soybean, and extruded soybean diets contained 3.31, 2.58, 2.94, and 3.47% fat, respectively. Concentrations of conjugated linoleic acid in milk were highest in the fish oil (2.30 g/100 g of fatty acids) and fish oil with extruded soybean (2.17 g/100 g of fatty acids) diets compared with the control (0.56 g/100 g fatty acids) diet. Milk, cream, butter, and buttermilk from the fish oil, fish oil with extruded soybean, and extruded soybean diets had higher concentrations of transvaccenic acid and unsaturated fatty acids compared with the controls. Butter made from the extruded soybean diet was softest compared with all treatments. An experienced sensory panel found no flavor differences in milks or butters.

A consumer evaluation was undertaken to determine whether there were differences in the acceptability of milk from cows fed a control or a fish oil diet. The two treatments included a control diet of a 50:50 ratio of forage-to-concentrate and fish oil added to the control diet with 2% (on dry matter basis) added fat from menhaden fish oil. Milk from cows fed the control or fish oil diet contained 3.31 and 2.58% fat and 0.56 and 2.30 g of total conjugated linoleic acid/100 g of fatty acids, respectively. Consumer evaluation of control and fish oil milks found no difference in acceptability.

A control diet and a fish oil diet were fed to 12 multiparous Holstein cows to determine how the incorporation of Menhaden fish oil in the diet would influence the fatty acid composition, especially the conjugated linoleic acid and transvaccenic acid, contents of milk and butter. The control diet consisted of a 50:50 ratio of forage to concentrate, and the fish oil diet consisted of the control diet with 2% (on a dry matter basis) added fish oil. Milk from cows fed the control diet contained higher average concentrations of milk fat (3.37%) compared with milk from cows fed the fish oil diet (2.29%). Milk from cows fed fish oil contained higher concentrations of conjugated linoleic acid, transvaccenic acid, and total unsaturated fatty acids (0.68 and 2.51; 1.42 and 6.28; and 30.47 and 41.71 g/100 g of fat, respectively). Butter made from the fish oil diet milk also had higher concentrations of conjugated linoleic acid, transvaccenic acid, and unsaturated fatty acids. Penetrometer readings indicated fish oil diet butters were softer at 4 and 20 degrees C than the control diet butters. Acid degree values were similar in the fish oil butters compared with the control butters. No significant difference was found in the flavor characteristics of milk and butter from cows fed the control and fish oil diets. Production of milk and butter with increased amounts of conjugated linoleic acid, transvaccenic acid, and other beneficial fatty acids may have a desirable impact on the health of consumers and lead to increased sales.

Lactating cows were fed menhaden fish oil to elevate concentrations of conjugated linoleic acid, transvaccenic acid, and n-3 fatty acids in milk. Twelve multiparous Holstein cows at 48+/-11 DIM were assigned randomly to a replicated 4 x 4 Latin square. Each treatment period was 35 d in length, with data collected d 15 to 35 of each period. On a dry matter (DM) basis, diets contained 25% corn silage, 25% alfalfa hay, and 50% of the respective concentrate mix. Fish oil was supplemented at 0, 1, 2, and 3% of ration DM. Linear decreases were observed for DM intake (28.8, 28.5, 23.4, and 20.4 kg/d) and milk fat (2.99, 2.79, 2.37, and 2.30%) for 0 to 3% dietary fish oil, respectively. Milk yield (31.7, 34.2, 32.3, and 27.4 kg/d) increased as dietary fish oil increased from 0 to 1% but decreased linearly from 1 to 3% dietary fish oil. Milk protein percentages (3.17, 3.19, 3.21, and 3.17) were similar for all treatments. When the 2% fish oil diet was fed, concentrations of conjugated linoleic acid and transvaccenic acid in milk fat increased to 356% (to 2.2 g/ 100 g of total fatty acids) and 502% (to 6.1 g/100 g), respectively, of amounts when 0% fish oil was fed. There were no additional increases in these fatty acids when cows were fed 3% fish oil. The n-3 fatty acids increased from a trace to over 1 g/100 g of milk fatty acids, when the 3% fish oil diet was fed. Fish oil supplementation to diets of dairy cows increased the conjugated linoleic acid, transvaccenic acid, and n-3 fatty acids in milk.

Responses to supplemental unsaturated fat or niacin in a 2 x 2 factorial arrangement were evaluated with 16 lactating Holstein cows in a replicated Latin square with 4-wk periods. Total mixed diets contained (dry matter basis) 25% alfalfa hay, 25% corn silage, and 50% concentrate mixture. Diets were the control or the control supplemented with unsaturated fat (3% of dry matter of the total mixed diet from extruded soybeans, which replaced soybean meal and portions of the corn and barley in other concentrates), niacin (12 g/d of nicotinic acid), or both unsaturated fat and niacin. Milk production increased with the addition of fat but was unaffected by the addition of niacin (31.9, 35.1, 32.2, and 35.5 kg/d). Milk fat percentages were unaffected by the addition of fat or niacin to the diet, but proportions of both unsaturated and long-chain fatty acids increased with supplemental fat and were further increased with niacin in addition to fat; however, niacin was ineffective without fat. Milk protein percentages were lower with supplemental fat but were unaffected by niacin. Dry matter intake; ruminal volatile fatty acids, pH, and ammonia; serum urea; plasma glucose; and plasma amino acids were unaffected by supplemental fat or niacin. The first-limiting amino acid for milk protein synthesis was lysine for control diets and methionine for diets with supplemental fat. Supplementation of the diet with an unsaturated fat source increased milk production and the proportion of unsaturated fatty acids in milk, but niacin supplementation had no substantial influence on milk production and only a minor influence on milk fatty acid content.

Nine multiparous Holstein cows were used in a replicated 3 x 3 Latin square to evaluate the response to diets containing equal amounts of supplemental fat from extruded soybeans or sunflower seeds. Both fat sources contained about 66% polyunsaturated fatty acids; for soybeans, about 8% was linolenic acid, but sunflower seeds contained mostly linoleic acid. Periods were 5 wk, and data were collected the last 3 wk of each period. Total mixed diets were (DM basis) 25% corn silage, 25% alfalfa hay, and 50% concentrate mix. Control concentrate mix contained primarily corn, barley, and soybean meal; extruded soybeans or rolled sunflower seeds replaced portions of the corn, barley, and soybean meal in isonitrogenous (17% CP) diets. Milk yield was higher for cows fed supplemental fat. Percentages of milk fat and protein and DMI were similar for all three dietary treatments. Milk fat from cows fed soybeans or sunflower seeds contained higher concentrations of unsaturated fatty acids and long-chain fatty acids than did milk fat from cows fed the control diet. Milk yield and composition were similar for cows fed soybeans, or sunflower seeds. Soybeans or sunflower seeds can be used as dietary fat supplements to increase milk yield and the proportion of unsaturated fatty acids in milk fat.

A control diet and three experimental diets were fed to midlactation Holstein cows to evaluate the effects of dietary unsaturated fatty acids and niacin on milk and reduced fat Cheddar cheese. The diet consisted mainly of rolled corn and soybean meal in the concentrate mixture. Experimental diets consisted of the control diet with added niacin and the control diet but with extruded soybeans substituted for part of the corn and soybean meal, with and without added niacin. Milks from cows fed diets of extruded soybean and extruded soybeans with added niacin contained lower concentrations of short- and medium-chain fatty acids and higher concentrations of long-chain fatty acids. Cheese milks consisted of a control, a homogenized control (3.45 MPa), and unhomogenized and homogenized milks (3.45 MPa) from cows fed extruded soybeans with added niacin. Reduced fat Cheddar cheeses produced from unhomogenized and homogenized milks from the cows fed extruded soybeans with added niacin contained higher concentrations of unsaturated fatty acids. The reduced fat Cheddar cheeses maintained acceptable flavor, body, and texture during storage. Homogenization of cheese milk had little effect on cheese properties. Cheeses manufactured from milks with high amounts of unsaturated fatty acids were softer; however, this difference was not detected by the sensory panel.

A variety of unique chromosome translocations are found in the malignant cells of patients with T cell acute lymphoblastic leukemia (T-ALL). Molecular analysis of these translocations has implicated nine different proto-oncogenes in the pathogenesis of T-ALL. Despite the apparent genetic complexity of this disease, recent studies have uncovered a common pathway of T-ALL development that involves two distinct families of transcription factors.

Feeding unsaturated dietary fat to lactating dairy cows receiving bST may effectively alter the fatty acid composition of milk fat. This was tested using 16 Holstein cows assigned to one of four treatments during midlactation. Treatments were control, control diet with 15.5 mg of bST/d per cow, dietary fat from sunflower seeds and bST, or dietary fat from safflower seeds and bST. Diets were formulated to contain 19% CP and contained 25% corn silage, 25% alfalfa hay, and 50% concentrate mix on a DM basis. Milk yield was not significantly higher when bST was administered and increased with added fat diets (29.5, 32.7, 40.0, and 34.1 kg/d for the control, control with bST, sunflower seed with bST, and safflower seed with bST treatments, respectively). Percentage of milk fat was similar for all treatments. Concentrations of long-chain and unsaturated fatty acids in milk were increased slightly by bST and substantially with added fat. Milk protein percentages were not influenced by bST but were reduced by approximately .2 unit with added fat. Added unsaturated dietary fat coupled with bST increased milk yield and produced a greater concentration of unsaturated fatty acids in milk.

Composition and flavor of milk and butter were evaluated from cows divided into four treatments including a control, control with bST, added dietary fat from sunflower seeds with bST, or added dietary fat from safflower seeds with bST. Feeding added unsaturated dietary fat resulted in lower concentrations of short-and medium-chain and higher concentrations of long-chain fatty acids in milk fat and butter. Milk fat unsaturated fatty acid concentrations were 25.0, 28.4, 39.6, and 37.9%, and butter unsaturated fatty acid concentrations were 23.0, 26.9, 37.8, and 36.2% for control, control with bST, sunflower seeds with bST, and safflower seeds with bST, respectively. Sensory evaluations indicated that butters from the bST with sunflower seed and bST with safflower seed treatments were equal or superior in flavor to the control butter. Milk from cows receiving bST or fed added unsaturated dietary fat and receiving bST was no more susceptible to oxidized off-flavors than control milk. Butters from sunflower seed and safflower seed treatments with bST contained higher concentrations of unsaturated fatty acids, were softer at 4 and 20 degrees C, and possessed acceptable flavor and processing characteristics compared with butters from control and control with bST.

We have sequenced 3SE RNA, an unmodified species from hamster cell mitochondria that may be a 5S rRNA-equivalent. The sequence is [[Formula: see text]. The underlined stretches can form the stems of 2 hairpins whose existence is supported by S1 nuclease analysis. Residues 24 through 34 can also base-pair extensively with a sequence in the 3'-region of the small subunit ("13S") mitochondrial rRNA. These interactions resemble interactions postulated for 5S RNA.

Proximate data from 82 nonfat dry milk (NFDM) samples were correlated with near infrared reflectance (NIR) measurements. The best wavelengths for determining constituent concentrations were chosen from 19 preselected filters by using linear regression analysis. The correlation coefficient (r) was 0.971 and the standard error of prediction (SEP) was 0.274 when the predicted values (from NIR measurements) using the 3 wavelengths selected for determining moisture content were compared with laboratory values; r and SEP were 0.961 and 0.099, respectively, when the predicted values using the 4 wavelengths selected for fat content were compared with laboratory results; 0.887 and 0.594, respectively, using the 4 wavelengths selected for lactose content; 0.905 and 0.438 using the 8 wavelengths selected for protein (micro-Kjeldahl) content; and 0.911 and 0.509 using the 7 wavelengths selected for protein (dye binding). These data indicate that NIR can be used to estimate moisture, fat, lactose, and protein content of NFDM.

Biweekly herd milk samples collected for a 1-year period (January 1, 1984 to December 31, 1984) from 1705 herds in eastern South Dakota, western Minnesota and northwestern Iowa were analyzed to evaluate milk components as factors considered in milk pricing programs. The average composition was 3.71% fat, 8.64% solids-not-fat (SNF), 3.28% protein, 12.35% total solids (TS) and 1.8 × 10 5 CFU/ml (aerobic plate count). Fat was the most variable (8.4% coefficient of variation) milk component, followed by protein, TS and SNF (6.3, 4.1 and 3.4% coefficient of variation, respectively). The concentration of fat, SNF, protein and TS in milk was lowest in July and August and highest during November through March. Correlation coefficients (r) for fat vs. SNF, protein and TS were 0.40, 0.64 and 0.84, respectively, for SNF vs. protein and TS were 0.70 and 0.83, respectively, and for protein vs. TS was 0.79. Grade A milk had lower aerobic plate counts (3.2 × 10 4 and 3.0×10 5 CFU/ml), higher % SNF (8.68 and 8.60), and higher % TS (12.39 and 12.31) than manufacturing grade milk. There were no differences in % fat (3.71 and 3.72) and % protein (3.28 and 3.28) between Grade A and manufacturing grade milks. Some cooperatives and milk plants are paying a SNF premium (8.75% base), stating that an 8.75% SNF is equivalent to a 3.2% protein content. This occurred in herds with <3.0% fat; however, for herds producing ≥3 and ≤4% fat, 8.75% SNF was equivalent to 3.31% protein, whereas for herds producing >4% fat, 8.75% SNF was equivalent to 3.46% protein. Solids-not-fat component pricing has the potential to be compared to protein pricing if producer grade, seasonal period and fat content of herd milk are considered.

A method for determining lactose hydrolysis by freezing point determinations is described. There is a direct relationship between freezing point and lactose hydrolysis in neutralized acid whey (r = 0.985) and lactose solutions (r = 0.998). In both the acid whey and the lactose solutions that contained 4.6 to 5.0% lactose, the freezing point was depressed approximately 0.050 degrees H for each 1% lactose hydrolyzed.

The positions of post-transcriptionally methylated residues within hamster mitochondrial ribosomal RNA have been established. Comparisons with other mitochondrial rRNA, and with bacterial, eucaryotic and chloroplast rRNA show that the methylated regions i) are comprised of conserved primary sequences and/or secondary structures and ii) are situated at the subunit interface of the ribosome. The comparative analyses also reveal that the ribose-methylated sequence UmGmU of hamster mitochondrial large ribosomal subunit (LSU1) RNA lies in a universally conserved hairpin loop which contains a putative puromycin-reactive nucleotide. The "UmGmU hairpin" is within 100 nucleotides of two chloramphenicol-resistance residues of LSU RNA. We present a secondary structure for this region which is conserved in LSU RNAs. This structure allows physical juxtaposition of the three antibiotic-interacting loci and thus defines RNA components of the ribosomal-binding site for the 3'-terminus of aminoacyl-tRNA.

The 3'-terminal sequence of the large ribosomal subunit ("17S") RNA of hamster mitochondria has been examined by means of oligonucleotide fingerprint analysis of 3' end-labeled samples. Patterns from partial acid or alkaline hydrolysates indicated marked heterogeneity and suggested an array of termini that included GGUUAOH, AnAOH and AnGOH (where n is about 10). Patterns from samples subjected to exhaustive digestion with ribonucleases T1 plus A, or with each separately, confirmed these inferences, and strikingly demonstrated the existence of oligoadenylated families of 3'-terminal sequences. Under the assumption that the oligoadenylate was added posttranscriptionally, these results indicated that the 3'-terminal transcribed moieties consist of variants of YAGGUUOH. Counting from the last U, we inferred that many such sequences end at U1 and G4, while smaller numbers end at G3 and A5; and that major sites of oligoadenylation occur at U1 and G4, and a minor site occurs at A5. This novel combination of imprecise termination of transcription or "sizing" of transcripts, and variable addition of adenylate residues, is discussed with regard to the mechanism of expression of the mammalian mitochondrial ribosomal RNA genes.

Ten Holstein cows were used in a 15-wk nested factorial to evaluate the response to diets containing added fat from sunflower seeds high (greater than 65%) in linoleic acid (regular sunflower seeds) or high (80%) in oleic acid (high oleic acid variety sunflower seeds). Replicated periods were of 5 wk each, with data collected the last 3 wk of each period. Total mixed diets were 40% corn silage (DM basis), 15% alfalfa hay, and 45% concentrate mix. Concentrate mixes were control, 20% regular sunflower seeds, or 20% high oleic acid sunflower seeds in place of portions of the corn and soybean meal. Yields of milk (27.9, 25.4, and 28.8 kg/d) were similar for all diets, while 4% FCM (24.0, 19.2, and 24.0 kg/d) and SCM (24.8, 20.2, and 24.8 kg/d) were lower when cows were fed regular sunflower seeds. Percentages of fat (3.14, 2.43, and 2.92%) were reduced when cows were fed regular sunflower seeds, but protein (3.00, 3.24, and 3.03%) and total solids (12.12, 11.34, and 11.82%) were similar for all diets. Milk fat from cows fed regular sunflower seeds contained the highest proportions of unsaturated fatty acids with the lowest proportions from cows fed the control diet. Dry matter intakes (22.8, 20.6, and 21.9 kg/d) were similar. Molar percentages of ruminal acetate were lower and propionate higher when cows were fed regular sunflower seeds than when fed high oleic acid sunflower seeds or control. The fatty acid composition of dietary fat influenced the fatty acid composition of cows milk.