Abstract: A heat expanded whole kernel corn snack food, and a process of making such a corn snack food is disclosed. The corn snack food is made by selecting a corn variety, drying corn kernels of the corn variety to less than about 20 wt. %, soaking the dried corn kernels in water to achieve a moisture content of above about 25 wt. %, separating the soaked corn kernels from the water, heating the soaked corn kernels in an edible oil to expand the kernel and cook the starches interior to effect desirable flavor and texture and then separating the expanded corn kernels from the oil. Seasonings may be added to the fried product.

Abstract: Neutral to mildly acidic externally-applied mastitis control agents comparable to iodophor teat dips in activity can be obtained from the combination of an anionic surfactant (e.g. an aromatic sulfonate or sulfonic acid) and an aminocarboxylic-type chelating agent. A nitroalkanol antibacterial can be included in the composition. The full strength teat dip contains a major amount of water (but less than 98%) and typically includes an emollient, a buffering agent, and a thickener. The anionic surfactant (which is believed to be effective against gram positive mastitis-causing organisms) and the chelating agent appear to cooperate in the pH range above 4 and below 7. The chelating agent is believed to improve the cell wall permeability of the mastitis-causing organisms, even in this pH range.