Abstract
Summary
Milk is capable of inhibiting hemagglutination by influenza viruses, the inhibitory effect being greater against heated than against unheated viruses. The inhibitor, which is non-dialyzable and moderately heat stable, occurs in the whey and can be salted out by half-saturation with ammonium sulfate. Evidence is presented that the inhibitor is a characteristic component of milk rather than a specific antibody.
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