The heat inactivation of induced antibodies contained in milk was studied. A technique is described for preparing an acid whey for use in agglutination tests. It was found that inactivation of antibodies specific for Salmonella pullorum was a function of temperature and logarithm of time between 155 and 165 F. The results indicated that pasteurizing and drying milk containing such antibodies does not impair their agglutinating ability. Editor.
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Greene et al. (1957) studied this question.
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