Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1880-03-19
The Influence eff Air Upon Milk.

1t is All opinion by no means uncom-
mon among dairymen that milk spoils
of Its own accord, so to speak, and that
tits OF necessity short lived. But this,
as we see, is an error, and the sooner it
is discarded the better. The ready in
fiction it takes from the air in which il
may be placed, ought to be better ap-
preciated. If the fact that the short
lived tendency of milk was occasicned.
not because its composition necessarily
impels it to destruction, but simply be.
cause it affords such fertile field flor
developing and multiplying the minute
seeds of fungus plants which are float.
ing in the atmosphere, was more clear
ly impressed upon the minds of all
those who have the care of milk, they
would be more cautious than they now
seem to be in regard to tine quality OF
air which they allow to come in con-
tact with it. 1t requires no long ex-
posture to the air for milk to take ali in
fiction that will cause it to sour. A
moments contact is usually enough.
The germs of acidity multiply in milk
with such astonishing rapidity that a
very few are all that is necessary 10 set
the work agoing.
The influence of the air upon milk is
not confined TO the absorption of the
spores which procure acidity: spores OF
every other kind are taken in as well.
Nor does the absorptive power of milk
end with absorbing living germs. 1t
takes in odors as freely ms infectious
germs. 1t is a fact which cannot be too
ofrnt r,lv if,1n racSad no L., &
every one connected with the care OF
milk, or the manufacture of milk pro.
ducts, that milk takes in every odor, as
well as the seeds of ferment that blow
over its surface.
This ak sorbent power is not peculiar
to milk alone. 1t belongs in common to
all liquids. Water placed in a cellar con
tanning decaying vegetation soon tastes
and smells of the decay, and becomes
unwholesome to use. But milk, being
full of oily matter, ana holding albuml-
noids and sugar in solution, offers 10
every species Of ferment Just what IS
most desirable to flourish in. Every
odor that comes in contact with milk is
grasped and taken in at once, and Its
grasp is never slackened. Once taken
in it is there permanently, and the
seeds of every ferment that touches its
surface find such a fertile soil to flour
ish in that they spring at once into viz.
orous growth, and multiply and quickly
"leaven the whole lump"
The London Mir Journal cites in
stances where milk that had stood .
short time ia the presence of persons
sick with typhoid fever, or being han
died by parties before fully recovered
from the smallpox, spread these dis
eases rs efectually rs if the persons
themselves had been present. Scarla-
tina, measles, and other contagious
diseases, have been spread III the same
way. The peculiar smell Of a cellar is
ndelibly impressed upon the butter
made from the milk standing in it. A
few puifs from II pipe or cigar will
scent all the milk in the room, and Il
smoking lamp will soon do the same. A
pail of milk standing ten minutes where
it will take the scent of 81 strong smell
ing stable, or any other offensive odor,
will imbibe faint that will never leave
it. A maker Of gilt-edged butter OBJ
ects to cooling warm milk in the room
where ais milk stands for the cream 10
rise, because. he says. the odor es-
Gaping from the new milk while cool
ing is taken in by the other milk, and
retained, to the injury OF his butter.
This may seem like descending to little
things, but it must be remembered
that it is the sum Of such little things,
that determines whether the products OF
the dairy are to be sold at cost or below
or as high-prced luxury. If milk is
to be converted into an article of the
latter class, it must be handled and
kept in clean and sweet vessels, and
must stand in pure, fresh air, such as
would be desirable and healthy tor PEG.
Pile to breathe.
Many other changes than those emu.
merated occur in the milk room. The
souring process once begun continues
till the sugar is converted into acid.
The whey begins to separate from the
thickencd milk, and the vinous fer
mentation sets in, slowly forming alco-
hol, which takes up the volatile oils,
and the strong acid ferment preys up
on the solid fats, to the detriment OF
the quality and quantity of the butter.
If still permitted TO stand, the alcohol is
converted into vinegar. aggravating re.
suits. While these changes are gong
on the microcosuS cells will be slowly
decomposing the cheesy matter and
carrying it on to putretaction.
These are some of the changes which
are ever progressing under the eye Of
the dairy man, and he who can most
successfully direct and control them is
the one who reaps the best reward
Cor. Aaurtcan Ddiryman.
Milwaukee Market.