Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-04T19:47:58.352Z Has data issue: false hasContentIssue false
  • English
  • Français

The relationship in the cow between the osmotic pressure of milk and of blood

Published online by Cambridge University Press:  01 June 2009

J. V. Wheelock ,
J. A. F. Rook  and
F. H. Dodd
J. V. Wheelock
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. A. F. Rook
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
F. H. Dodd
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

Similar, marked variations in the freezing-point depressions of jugularvenous blood and of milk throughout a day were observed in cows when drinkingwater was offered for a single, short period each day. Values for milk were found to agree more closely, however, with those for mammary-venous blood than with those for jugular-venous blood. It appears that milk is in osmotic equilibrium with the blood flowing through the udder continuously throughout the period the milk remains within the udder and not only during its formation, and that milk secretion causes a slight alteration in the osmotic pressure of fluids within the immediate locality of the mammary gland. Changes in the milk composition that occurred in association with the observed changes in freezing-point depression were consistent with a movement of water into or out of the udder in response to any change in the osmotic pressure of blood.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 1 , February 1965 , pp. 79 - 88
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aschaffenburg, R. (1955). Rep. nat. Inst. Dairy., Reading, p. 73.Google Scholar
Aschaffenburg, R. & Rowland, S. J. (1950). Chem. & Ind. p. 636.Google Scholar
British Standards Institution (1951). B.S. 1741, p. 7.Google Scholar
British Standards Institution (1955). B.S. 696, part 2, p. 7.Google Scholar
Cowie, A. T., Folley, S. J., Cross, B. A., Harris, G. W., Jacobsohn, D. & Richardson, K. C. (1951). Nature, Lond., 168, 421.Google Scholar
Davies, W. L. (1932). Analyst, 57, 79.Google Scholar
Dittmer, D. S. (1961). Blood and Other Body Fluids. Washington, D.C.: Federation of Amorican Societies for Experimental Biology.Google Scholar
Hayashi, M. (1960). Bull. nat. Inst. Anim. Health, Tokyo, no. 38, 143.Google Scholar
Hillman, H. C, Provan, A. L. & Steane, E. (1950). Chem. & Ind. p. 333.Google Scholar
Hinton, C. L. & Macara, T. (1927). Analyst, 52, 668.CrossRefGoogle Scholar
Hortvet, J. (1921). J. industr. Engng Chem. 13, 198.CrossRefGoogle Scholar
Johannson, I. (1952). Acta agric. scand. 2, 82.Google Scholar
Laan, F. H. van der (1915). Biochem. Z. 71, 289.Google Scholar
Rook, J. A. F. & Wood, M. (1959). Nature, Lond., 184, 647.Google Scholar
Rowland, S. J. (1938). J. Dairy Res. 9, 47.Google Scholar
Rowland, S. J., Aschaffenburg, R. & Veinoglou, B. C. (1943). Analyst, 68, 320.Google Scholar
Temple, P. L. (1937). Analyst, 62, 709.CrossRefGoogle Scholar
Winter, J. (1896). Arch. Physiol., Paris, 8, 114.Google Scholar