The milk of healthy cows with their full feeding always contains a bactericidal factor, the amount of which varies in different animals and in different periods of lactation. The bactericidal substances of milk are not synergists of penicillin or streptomycin when exposed to microbes. The action of milk lysozyme on Staphylococcus, Streptococcus, Escherichia and Salmonella is non-bactericidal, but bacteriostatic
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