American Dairy Science Association

Presented at the 80th Annual Meeting of the American Dairy Science Association", Urbana, IL, 1985. 

Willett LB, Schanbacher FL, Durst HI, et al. 1988. Relationships between concentrations of polybrominated biphenyls detected in milk, blood and body fat of contaminated dairy cattle. In Proceedings of the 75 American Dairy Science Association Annual Meeting, Blacksburg, VA, Jime 15-18, 1980. [Abstract Pl34]. J Dairy Sci 63 (Suppl. 1) 144. 

Fig. 1. Effect on solids level on the retention of volatiles during spray drying. (Reproduced with permission from ref. 37. Copyright 1969 American Dairy Science Association.)...

During the nineteenth and early twentieth centuries, separation of the proteins was limited to casein and the classical lactalbumin and lacto-globulin fractions of the whey proteins. Subsequent work has resulted in the identification and characterization of numerous proteins from each of these fractions. A classification system of the known proteins in milk developed by the American Dairy Science Association s (ADSA) Committee on Milk Protein Nomenclature, Classification, and Methodology (Eigel et al 1984) is summarized and enlarged to include the minor proteins and enzymes in Table 3.1. 

Figure 3.1. Primary Structure of Bos asi-casein B-8P. (From Mercier et al. 1971 Grosclaude et al. 1973 Eigel et al. 1984. Reprinted with permission of the American Dairy Science Association.)...

Figure 3.4. Primary structure of Bos K-casein B-1P. As indicated, the A variant has a threonine residue at position 136 and an asparic acid residue at position 148. The arrow indicates the point of attack of rennin (MacDonald and Thomas 1970 Polzhofer 1972). Reprinted with permission of the American Dairy Science Association. (From Mercier et al. 1973 Eigel et al. 1984. Reprinted with permission of the American Dairy Science Association.)...

Figure 3.18. Elution pattern for a 250-mg sample of reduced and alkylated acid casein from DEAE-cellulose with NaCl gradient in buffer containing 6.6 M urea. Fraction (1), minor /3-caseins and para-K-casein-like material (2) K-casein and some /3-casein-1 P (f 29-209) (3) major /3-casein (4) as-caseins. (From Rose et al. 1969 Yaguchi and Rose 1971. Reprinted with permission of the American Dairy Science Association.)...

Kiddy, C. A. 1975. Gel electrophoresis in vertical polyacrylamide beds. Procedure I and II. In Methods of Gel Electrophoresis of Milk Protein. H.E. Swaisgood (Editor). American Dairy Science Association, Champaign, 111. 

Brown, R. J. 1984. Casein micelle structure. Symposium at the 79th American Dairy Science Association Meeting. College Station, Texas, June 24-27. 

The protein nomenclature adopted in this review is partly that recommended by a committee of the American Dairy Science Association in their two most recent reports (Eigel etal., 1984 Whitney et al, 1976) and partly the nomenclature of the source literature. The relation of the new nomenclature to that in the earlier literature has been summarized, with some simplifications, in Fig. 1. 

SOURCE Reprinted with permission from ref. 18. Copyright 1984 American Dairy Science Association. 

Source Reproduced, with permission, from Ref. 218. Copyright 1941, American Dairy Science Association. 

Considering first textbooks and manuals, Marsden has recently remarked that, For one reason or another there seems to be fewer books written on dairying than on many other subjects of similar size and importance. This is probably fortunate for the dairy scientist since the quality of many modern textbooks in other subjects is not very high (21). Which statement is to some degree confirmed by a resolution passed in June, 1951, by the manufacturing section of The American Dairy Science Association, the first part of which reads Whereas there is an apparent and urgent need for a new and up-to-date book on the chemistry of milk (18). With this last statement there can be but little disagreement. 

For the publication of original matter and occasional reviews, some papers in dairy chemistry, but not very many, appear in American Chemical Society journals, as also in the Journal of Biological Chemistry, The main publication in the field in this country is the Journal of Dairy Science, Qi the American Dairy Science Association. This, however, covers a very much broader field than chemistry. The Journal of Milk and Food Technology, which is the official organ of the International Association of Milk and Food Sanitarians, is primarily concerned with papers of public health interest. The Journal of the Association of Official Agricultural Chemists contains some reports on analytical methods appertaining to the dairy field. There are also numerous trade magazines in which scientific and technical articles appear from time to time. 

J. Haque, presented by Z. Haque, American Dairy Science Association Annual Meeting, Columbus, Ohio, 1992. 

The American Institute of Biological Sciences compiled membership data on U.S. biological societies, e.g., AIBS Bulletin, Vol. 1 (January 1951), p. 10. The largest societies were in applied subjects the Society of American Foresters (6500 members), the Society of American Bacteriologists (4800), the American Dairy Science Association (2700) and the American Association of Economic Entomologists (2500). Of the 43 organizations listed, 24 reported memberships higher than the SSZ. 

Source Reproduced with permission from reference 2. Copyright 1978 American Dairy Science Association. 

Four judges experienced in tasting dairy products were used for sensory evaluation of milk samples. The method used for sensory scoring was based on a 10-point scale according to the scoring guide of the American Dairy Science Associ-... 

---