No abstract

Eighty patients with prostatic obstruction were entered into a double-blind parallel study of prazosin versus placebo. There were 25 withdrawals or exclusions, leaving 55 patients for analysis. Mean maximum flow rates increased significantly more in patients treated with prazosin than in those treated with placebo (P less than 0.005), but there was no significant reduction in maximum voiding pressure. The mean number of voids, recorded on diary cards, was reduced from an initial 10.0/24 h by 2.1 in the final week, a significantly greater reduction than in the placebo group (P less than 0.01). However, there were no statistically significant changes in the filling cystometrograms. When patients were classified as responders or non-responders in terms of bladder filling, urine flow, bladder emptying, weekly average of voids/24 h and nocturia, the proportion of patients responding to prazosin was significantly greater in all categories except bladder filling and emptying. It was concluded that prazosin at a dose of 2 mg bd is a safe and effective treatment for prostatic obstruction and may be used in patients awaiting surgery and those who are unfit for operation.

The compositional and functional properties of commercial retail and/or wholesale samples (n = 8) of low‐moisture mozzarella, cheddar and analogue (pizza) cheeses were compared. Inter‐and intravariety differences were evident with intravariety differences in composition being relatively large for the analogue cheese. Cheddar had the lowest mean pH and level of expressible serum and the highest mean levels of proteolysis, expressible fat, and serum calcium and nitrogen (p < 0.05). Compared to mozzarella, the analogue cheeses had significantly lower (p < 0.05) mean levels of total protein and serum calcium, higher levels of total calcium and higher cheese pH. The mean stretchability of the melted mozzarella cheese was significantly higher than that of the melted cheddar or analogue cheeses. The melted cheddar had the highest mean flowability and lowest mean apparent viscosity (p < 0.05). The mean flowability and apparent viscosity of the analogue cheese were numerically lower and higher, respectively, than those of mozzarella.

No abstract

Milk was collected from three spring-calving herds, on different daily herbage allowances (DHA) of perennial rye-grass (16, 20 or 24 kg dry matter (DM)/cow for a 17 week period. On five occasions, at weekly intervals in the middle of the period, the three different milks were converted into low-moisture part-skim Mozzarella cheese. Increasing the DHA resulted in significant increases in the concentrations of protein in the cheesemilk (P<0·05) and cheese whey (P<0·02). The moisture-adjusted cheese yield increased significantly (P<0·01) on raising the DHA from 16 to 24 kg grass DM/cow. DHA had no significant effects on any of the gross compositional values of the cheese (although moisture and fat-in-DM levels tended to decrease and increase respectively with increasing DHA). The hardness of the uncooked cheese and functionality of cooked cheese (i.e. melt time, flowability, stretch and viscosity) were not significantly influenced by DHA over the 115 d ripening period at 4°C.