Abstract
Most normal bovine whey samples contain a fraction that survives heating at 56 degrees C. for 30 min., passes through a dialysis membrane and kills a maximum of seven out of ten of the different bovine mycoplasma species tested. Some whey samples appear more active than other but not all affect the same strains of mycoplasma indicating some specificity in their action. Absorption of the active factor from whey by heterologous and homologous mycoplasmas and by erythrocytes was observed. Binding of the factor to mycoplasmas appears to be temperature-dependent and non-specific, but subsequent mycoplasmacidal action shows some specificity.