The record-union., 1894-07-07
BACTERIOLOGT AND DAIRYING.
Recent investigations Regarding
tuberculosis.
Results of Examinations show Fearful
Devastation Among
Dairy stock.
From the Breeder and Sportsman. ]

human ana amman sanitary pOluI Ol
view.
Legislation in the East is now applied
TO this disease, and the results OF the ex-
aminations show fearful devastation
amongst dairy stock and some of the
finer breeds of cattle. Until recently,
bacteria were thought to have only to do
with those who looked after the health oi
the general public. Others heard of them
or read about them and passed them by
as something they had nothing to do
with.
Ranchers were in similar position;
but now they find that bacteria are of as
much importance to them as they are to
the doctor or the surgeon. Bacteria play
an important role in the preparation of
manures, the growth of plants, the health
or disease of animals, the preparation of
| folders, the preservation OF farm prod
ucts, and with none more than the prod
ucts OF the dairy. The importance of this
last matter has led TO the expectation that
some work would appear il the English
| language dealing with this subject, and
we are now informed that DIR. Freuden-
reich's ''Bacteriology OF the Milk Indus
| try" published in German at the end of
| last year, has now been published in
French and will shortly appear in 1tal-
| ian. and as this book is so valuable, a
short account Of it may be interesting to
our readers. The doctor divides his work
into general and special parts.
The general treats OF the history, meth
ods of growth, technique and other mat
ters more interesting to scientists than
those engaged in any of the milk indus
tries.
The following is of interest in the gen.
eral portion of the work.
l. Bacteria are living things and. as
such, require:
a. Food and water.
b. Heat.
c. Air or something they can use for
the same purpose as that for which ami
mails use air.
2. Bacteria are most plentiful where
there is most food generally dead or en-
feebled animal or vegetable matter) and
least plentiful where food is lacking.
8. Bacteria are killed by most poisons.
dryness, great heat and great cold.
4. Many bacteria form spores (which
may be regarded as seeds) which can
live where the bacteria themselves would
die.
5. A basin of warm milk is almost the
best of all feeding grounds for bacteria.
Is. Milk in the cows udder is germ
free except in few cases, such as tuber-
culosis and inflammation of the udder.
ne S6COUu pdIb vi luo WOIh utdlS III
rectly upon the action of bacteria upon
the general products of the dairy.
The doctor asks the following ques-
tions
l. Which bacteria are found in milk,
and how do they affect it?
2. How do they get into the milk?
g. What brings about their increase?
T. How could they be kept out of milk,
prevented from increasing, or killed
altogether?
The doctor answers to these questions
are in general as follows: There are
roughly speaking, two classes of bacteria
which affect milk and its products that
are of sufficient importance to be con-
sidered by the dairykeeper. These are:
l. Pathogenic bacteria.
2. Usual milk bacteria.
!, Pathogenic bacteria are those that
cause disease in man and some other ami
mails, but which do little or no damage to
the milk itself-they merely use the milk
as means of transit from one victim to
another. Their proper habitat is in the
animal that they affect, but they flourish
in milk, and, by carelessness and ignor-
ance in its handling, tney are carried from
the diseased TO the healthy much oftener
than they ought to be. such bacteria are
those that cause:
l. tuberculosis.
2. Typhus.
3. Cholera.
4. Diphtheria.
5. Scarlet fever.
8. Foot and mouth disease, etc.
Besides these, there are Others that have
caused, in America especially, poisonous
cream and cheese, but they, fortunately,
are very infrequently met with.
=. The usual milk bacteria are those that
by ages OF continued appropriation have
accustomed themselves TO work in milk
tor the natural habitat of most of them is
milk, but when no milk is to be had
they flourish in other So distances.
The chief bacteria belonging To the sec
ond class are those that cause:
l. Milk souring.
g. Swollen and cavernous cheese,
5. Blue nfilk.
4. Red milk.
5. Bitter milk. -
6. Shiny milk.
Z. The casein foments or cheese ripe
ness. -l
The peculiarity of these milk bacteria
is that although they have little or no
effect upon living animals they have
great effect upon milk itself, and fur
ther popularity is that the effects they
produce on milk and milk products are
sometimes desirable, and at other times
very undesirable. For instance, it is
very undesirab ble to have the bacteria
be kept fresh. Whereas, in milk from
which butter or cheese is to be made
just that amount OF souring is required
that will produce butter or cheese to the
taste OF the consumers. 1t is also very
undesirable to have in cream from which
butter Is TO be made the bacteria that
cause cheese ripening. Again, if a GER
tain kind OF bacteria produce a certain
desired ripening, bacteria that produce
some other ripening are hot wanted. In
connection with this last statement the
case is mentioned OF Weignann of Kiel.
who first discovered that certain kind
of bacterlum was the means OF giving
the flavor and quality that exactly suited
the fastidlous butter consumers. and
afterward by cultiyating these bacteria
and sowing them III the milk produced
the same excellent butter with the great
est regularity.
Since milk is germ-frec when it leaves
the COW, there can be little doubt but
that it is contaminated when it is in the
hands OF the dairy-keeper. We shall do
we'll, however, to descend to moro detail.
1t is possible for milk to be in contact
with good many things before it gets to
the consumer, and by all those it may be
contaminated, but III good dairies it is
usually only in contact with the dairy
utensils, and the atmosphere of the cow
shed and dairy.
trom tne HrSt OF these the cOntamIna-
ton may be very great, but it is usually
very small, especially when these things
are well washed. BY well washed it is
not meant we'll scalded, for it is possible
TO scaid the dlshes-especially those with
an unglazed surface-over and over again
and yet have them unclean. This is the
case when such dishes have been scalded
before being washed with cold water
The scalding coagulates the casein of the
milk, and makes it stick to the dishes,
where it is ready to feed any bacteria that
may come in contact. The atmosphere
of the cowsheds and dairy are responsible |