Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-06-25


Il is an opinion by no means uncommon
among dairymen that milk spoils of its own
accord. so 10 speak, and that it is Of necessi-
ty short lived. But this, as we see, is an er-
ror and the sooner it is discarded the better.
The ready infection it takes from the air in
which it may be placed, ought to be better
appreciated. II the fact that the short-liyed
tendency Of milk was occasioned, not because
its composition necessarily impels it to de-
struction, but simply because it affords such
a fertile field for developing and multiplying
the minute seeds Of fungus plants which are
floating in the atmosphere, was more clearly
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 the quality of air which they allow to come
in contact with it, II requires no long ex-
posure to the air for milk to take an infection
that will cause it to sour. A moments con-
tact is usually enough. The germs of acidity
multiply in milk with such astonishing rapid
ity that very few are all that is necessary to
set the work a-going.
The influences of the air upon milk is not
confined to the absorption of the spores
which produce acidity; spores of every other
kind are taken in as we'll Nor does the alb
sorptiye power Of milk end with absorbing
living germs it takes in odors as freely as
! infectious germs 1t is a fact which cannot
be too strongly impressed upon the mind of
| every ono connected with the care of milk
or the manufacture of milk products. that
milk takes in every odor as well as the seeds
of every Torment, that blows over its surface
This absorbent power is not peculiar to
milk alone. It belongs in common to all liq-
uids Water placed in a cellar containing
decaying vegetation soon tastes and smells of
the decay, and becomes unwholesome to use
But milk, being full of oily matter, and hold
ing albuminoids and sugar in solution, Of
| fers to every species of ferment Just what is
most desirable for it 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 fertile soil
to flourish in that they spring at once into
| vigorous growth and multiply and quickly
| Heaven the whole lump The London Milk
! journal cites instances where milk that had
| stood a short time in the presence of persons
sick with typhoid fever or been handled by
| parties before fully recovered from the small
| poX, spread these diseases as effectualy as if
| the persons themselves had been present
| Scarlatina, measles, and other contagious dis
eases, have been spread in the same way.
| The peculiar smell of a cellar is indelibly i'm
pressed upon all the butter made from the
milk standing in it. few puffs from a pipe
| or cigar will scent all the milk in the room
and smoking lamp will soon do the same.
| pail Of milk standing ten minutes where il
will take the scent of strong smelling sta
bic, or any other offensive odor will imbbe a
faint that will never leave it. maker OF
! glltedged butter objects to cooling warm
| milk in the room where his milk stands for
the cream to rise, because he says the odor
! escaping from the new milk, while cooling,
| is taken in by the other milk, and retained 10
the injury of his butter. This may seem like
descending to little things, but it must be re.
memDered 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-priced 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 rs would be desirable aud healthy
for people to breathe.
Many other changes than those cnumer
ated occur in the milk-room. The sourinl
process once begun, continues till the sugar
Is converted into acid. The whey begins tC
separate from the thickened milk and the vi
nous fermentation sets in, slowly forming al
cOhol, which takes up the volatile oils, and
the strong acid ferment preys upon the solid
fats, to the detriment of the quality and guam.
tity of tao butter If still permitted to stand
the alcohol is converted into vinegar, agra
waiting results. While these changes are go
ing on, the micrOcOccuS cells will be SLOWLY
decomposing the cheesy matter, and carrying
it on to putrefaction.
These are some Of the changes that are ev.
or progressing under the eye of the dairy
man, and he who can most successfully drec
and control them is the one who reaps the
best reward -Prot l.. b. ArHOH