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Physicochemical transformation of milk components and release of foot-and-mouth disease virus *

Published online by Cambridge University Press:  01 June 2009

John H. Blackwell ,
Peter D. McKercher ,
Frank V. Kosikowski ,
Leland E. Carmichael  and
Ronald C. Gorewit
John H. Blackwell
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Peter D. McKercher
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Frank V. Kosikowski
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Leland E. Carmichael
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Ronald C. Gorewit
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
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Summary

Possible mechanisms for protective roles of milk components on footand-mouth disease virus present in the milk of infected cows were examined. Light scattering bands collected from Ficoll-sucrose gradient fractions of skim-milk contained membrane-limited structures but these were non-infectious for bovine kidney cells, lnfectivity titres in buttermilk higher than those of the original cream or butter suggested association of virus with milk fat globules. Increased infectivity titres in skim-milk after treatment with SDS suggested release of virus particles from dissociated casein micelle subunits. Chelating agents, de-emulsifying agents and trypsin, which alter the structure of the individual milk components casein, lipid and milk fat globule membrane were without effect on infectivity titres.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 1 , February 1983 , pp. 17 - 25
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

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