The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1894-07-14
Some Reasons Mhy.
The London Dairy says:

Why should the udder, ETC., of the
COW and the hands of the mixer be
made as clean as possible before milk
ing? To keep bacteria from getting
into the milk
Why should the milk be removed
from the stable as soon as possible
after milking? To prevent absorption
Of any odors of the stable.
Why should milk not be put at once,
after milking, into closely covered
cans? Because by so doing odors are
retained in the milk.
Why should milk that is to be set for
cream in covered cans or put into cans
for immediate delivery be aerated? To
remove the animal and other odors
from the milk.
Why should milk be set as soon as
possible? To stop the action of bac-
terra.
Why should the temperature of the
milk be reduced as quickly as possible
for Dreaming? To prevent the forma-
ton of fibrin and the growth of bac-
terra.
Why should milk that is to be set
for cream be agitated no more than is
necessary before setting? Because
agitation favors the formation of
fibrin.
Why should milk pals, pans, cans,
churns and every utensil used in the
dairy be kept most carefully clean?
Solely to keep out bacteria
Why is cream ripened before churn-
ing? To develop flavor and render
churnipg easier.
Why should the ripening process of
cream not be allowed to, continue too
long? To prevent the development of
bacteria that produce offensive pro-
ducts, such as bitterness, and destroy
aroma.
Why should thermometer be used
ut every step Of the process OF making
butter? To be sure that the TEN pera-
ture is the one desired in each stage
or division of the work.
Why does cooling the milk prevent
or retard souring? II retards growth
in bacteria.
Why do milk and cream sour lie SIS
rapidly in winter than in summer
There are fewer bacteria in the air
and the temperature is lower
Why does the ripening of cream
make it churn more easily? The al
luminous matter of cream is rendered
less tenacious.
Why does milk become sour? Bac-
terra changes sugar into Tactic acid.
Why should the room in which milk
is set be made perfect in its sanitary
conditions, such as good ventilation,
cleanliness of floors walls, etc, free
dom of bad doors, ETC.? To keep out
undesirable bacteria and keep products
free from bad odors.
Why is butter worked? To lessen
the percentage of water aad casein.
Why does the percentasc of cascin
in butter injure it? Itaffords nourish-
ment to bacteria, which causes batter
to decompose.
BENEFICIAL EFFECTS OF A MILK DIET
According to observations communi-
Gated by M. Gilbert to the French Bio
logical society, milk diet occasions
diminution in the number of microbes
contained in the digestive tube. Tho
diminution was considerable in tile
case of dog submitted to experiment.
The fact is asserted to be constant, and
may, it is suggested, supply an cxpla-
nation of the good effects of milk diet
in gastritis and urmmia, the milk act
ing as an antiseptic, and relieving tho
digestive tube of the toxical matters
copiously secreted by microbes. M.
CHI. Bicet is of opinion that the milk
acquires antiscptic properties from tho
formation OF Tactic acid while in the
storsach. --Industrie I.aitiere.l