Calf milk pasteurization
In the ongoing quest for improved biosecurity and maximum dairy herd health, it stands to reason that pasteurizing calf milk would be a worthwhile and beneficial management practice. Yet in reality, conservative industry estimates indicate that far fewer than half of all dairies currently perform any type of heat treatment on waste milk fed to calves. Is calf milk pasteurization effective? Does it address current disease and biosecurity concerns on the average dairy? And if so, what role can dairy practitioners play in promoting its adoption?
Pasteurization of discard mycoplasma mastitic milk used to feed calves: thermal effects on various mycoplasma.
Discard milk from sick or antibiotic-treated cows is often used as an economical alternative to milk replacer at dairy farms. This practice poses a health risk to calves if the discard milk is from cows with mycoplasma mastitis. Mycoplasma bovis, Mycoplasma californicum, and Mycoplasma canadense are among the agents known to cause contagious mastitis in cattle and occasionally pneumonia, otitis media, or arthritis in calves. This report describes a recent outbreak of calf polyarthritis and respiratory disease on a midwest dairy farm. The farm fed discard mycoplasma mastitic milk to its calves. On-the-farm pasteurization of the discard milk to 65 degrees C for 1 h before feeding prevented additional illness in the calves. Discard milk samples were collected before and after heating and tested for mycoplasma by culture. Only samples collected before pasteurization yielded live cultures. Common mastitic mycoplasma agents were also tested for sensitivity to heat. It was determined that 65 degrees C killed M. bovis and M. californicum after 2 min of exposure, while M. canadense remained viable for up to 10 min. Exposure to 70 degrees C inactivated M. bovis and M. californicum after 1 min, but M. canadense samples were positive for up to 3 min. Thus, M. canadense appears to be more heat resistant than M. bovis and M. californicum. Heat treatment that results in the destruction of M. canadense should be used for the pasteurization of discard mycoplasma mastitic milk.
Evaluation of Lapping Grains based on Shape Characteristics.
The shape and size of abrasive grains during lapping varies complicately and irregularly. In this study, the aspect ratio of grain size and the fractal dimension of the grain external form were used as shape characteristics of grain in order to evaluate grains with lapping time. The results obtained are summarized as follows : (1)The fractal dimension increases due to microscopic fracture and decreases due to macroscopic fracture or attritious wear. (2)The aspect ratio and the fractal dimension, which are grain shape characteristicsis of the macroscopic shape and the microscopic surface complication of grain respectively, can be used for evaluating grain shape variation during lapping.