Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-10-13
Sweet MILK.


In the sultry days, when every
housekeeper's soul ~ more or loss tried
by the tendency OF the milk to "turn,o
the department Of agriculture Mt
Washington comes very oppoItunoly
10 the front with n "buiietinen on
milk lamentations. No other article
OF food, probably, bears 20 close rela.
ton rs does milk 10 the health OF the
community, especially when we con.
slider that IL forms the principal part OF
the sustonsnce OF that large fraction Of
the populAtion-th- young children.
The Lny5r.snss, therefore, OF keeping
the supply not only pure, but In good
normal condition, Will be denied by
none. Some OF tho results Of the very
careful Investigations OF the depart
ment, though made primarily In the
interest OF farmers and daifymen, are
Of universal interest.
Milk, which is composed OF eighty:
seven per cent. Of water and thirteen
per cent. OF solids, IL found to be one Of
tho best OF mediums for the propaga-
cation Of various low forms Of plant
life known under the general name OF
bacteria. Many OF these forms arc 30
Widespread and numerous that II IL
hopeless to try to keep Thorn out; they
may all, however, DO kept within linn
It,, while those producing abnormal
lamentations In milk may DO alto.
gether prevented by proper care. Milk
lamentations are OF many kinds, the
most common one being known ma
"sour milk" others, such as bitter
milk, slimy fermentation, alkaline fer.
mentstioD, ETC., are not OF as frsquen,
occurrence. SQUIRTING, once regarded as
IA Characteristic OF milk itself, Ia now
generally admitted TO be a fernic ntntiyo
process produced by organisms which
get In after the milking is done.
One Of the singular results OF investi.
CATION In the fact that the special form.
OF bacterial activity producing tactic
acid land thereby "sour mllk,o be.
come common around diaries, but are
not elsewhere In nature. Lister, fol.
lowing up the researches OF Pasteur,
found that steriliEed milk exposed Il
the air In different places-in his lab.
eratsry, In a barn, In the open afr,
rto.,-would ferment after a while,
but not sour, and that SQUIRTING wac rare
except In milk direct from dairy
All organisms producing fermentation
In milk arc OF exterior origin-frou
the air, the milksr's hande, the hall
or udder OF the cow, or the vessel,
used. This makes plain the prime
necessity OF cleanliness In all the opera
lions OF the dairy; zone should max,
as careful a toilet" says dairyman
"for tho milking yard as for the suppei
table" In the support OF this Ia,
statement 10 made that n the udder o
tho COW be carefully cleaned, and III,
milk drawn into glass tube mad,
Tee from germs by heat, aud whicl
can be closed 30 as TO keep all uufil
tered air from the milk, Il IL easy 4
get milk 80 free from bacteria that 1
VIII remain unaffected for two weeks
even though Kept In warm oven.
In ordinary usage, however, bacterl
VIII DO always present to some degree
Care In handling aud especially Ii
cooling the milk Immediately ate
milking, anu In keeping II cool, vii
reiuce the increase to mini
mum. Some milk which wa
allowed to stand four days In
colu place was then examined, an
thequhntity OF bacteria per qunrl care
fully estimated. Placed then Tor seve
hours IN warm room, the organism
were found to have Increased a nun
dred fold. Concerning the action {
thunderslorms upon milk II huH nl
been found that electricity Is Of It's.
capable OF sOuring milk. Bacteria
however, certainly grow most rapid
In the warm, suliry conditions wnic
usually precede n thunderstorm, !
mat the storm and the SQUIRTING occu
together, Dhirymen find no difficult
IN Keeping milk which Ia cooled {
soon rs drawn from the cows, and kel
cool. MIX submerged In cool water
not affected by thunder.