The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1898-09-23
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful Farmers Operate This
Department OF tho Farm-A Few
Hints as to the Care of Live Stock
and Poultry.
Sweet CurdIIng of Milk.

Hoard's Dairyman. To the casual OBJ
server, such curdlcd or loppered con-
dition might easily be mistaken for
sour milk, but the difference is APP
parent when the milk is once tasted,
for, as rule, it lacks the acidity that
marks ordinary sour milk. Then,
again. the curdling occurs much earlier
than it does when the milk sours. II
the dairyman carefully notes the APP
pearance of such loppered milk he will
recognize other differences than those
mentioned, as he compares 1t with the
ordinary Tactic acid lamentations.
The curd produced by the sour milk
fermentation is usually firm and hard,
the casein often shrinking so as to
expel some clear whey, while the curd,
In the other case is soft and frequent
ly quite Shiny. AS a rule, milks that
curdle while sweet, generally undergo
subsequent digestion or dissolution OF
the casein. In such cases the curd
softens and becomes jslly-like, and
finally dissolves, leaving a turbid
whey. This "wheyed off" condition
does not usually appear until the milk
is quite cold. The cause Of these alb
normal changes is in the fact that in
some way or other, various species Of
bacteria gain the upper hand of the
normal Tactic acid fora, and thus sup
plant the sour milk fermentation.
The changes that occur In the milk
the curdling in a relatively SWEEP
condition, and the subsequent diges-
ton Of the curd-are to be explained
as follows: These bacteria have the
power of secreting various unorganized
ferments known as engines. Ihese
substances are also formed abundant
ly by the animal body, and are con-
cerned especially in the digestion oil
foods. For instance, pepsin and rennet
are secreted in the stomach OF man anu
animals, and act on foods in acid solu-
tions. Trypsin is formed in the sweet
breads" (pancreas) and dissolves pro-
ted substances in neutral or alkaline
reactions. These bacteria likewise pos
sess the property OF forming rennet'
which acts in a manner similar to rem
net derived from animal sources. This
causes the premature curdling OF the
milk. The same organisms also form
digestive ferments that dissolve the
casein, so the gradual disintegration Oh
the acid in "wheyed off, milk is at
tributable to the action OF these chem
ical ferments, which in themselves are
devoid of life, but which are formed
as a result of protoplasmic activity.
Here again is seen the striking rela-
tionship that exists between the high
est and lowest forms OF life In the ac-
tivity of the life-stuff, protoplasm.
The class Of germs that are capable
of producing these changes belong to
group that is difficult to get rid of, II
once they become established. The So
called hay bacilli and potato bacilii
that are found on the surfaces OF dried
grasses and in the soil are representa-
tives of this class. They possess the
ability to form spores, and it is on this
account that they are difficult to kill.
In some cases, organisms OF this class
have been known to resist continuous
application of steam for six consecu-
tive hours. What wonder then, that
they are so tenacious of life. The ma
tive habitat of these forms is in dust
and dirt; therefore, il milk becomes
fouled with foreign matter from such
sources, lamentations of this class are
likely to occur. Cows having soiled
udders, caused by wading in mudholes,
are a prolific source Of trouble.
1t is thought by many that the or
gaaisms on the hay that is eaten as
food may pass through the body of the
animal and be excreted in the milk
but such is not the case. The bacteria
that enter the body in the food or
drink do not escape from the intestine
II they are not destroyed by the gastric
juices, they are eXcreted in the manure
and can only gain access to the
milk by communicating the same. sub
sequent to milking. Science, having
shown the way in which these bac-
terra get into milk, also teaches us
rational measures to repress their ac-
tivity. The great resistance of this
class, as a rule, necessitates scrupulous
care III ClcdnSluS lAc ultuollS anu III
preventing the introduction Of dust
particles and dirt.
Then again, sometimes another
method can be used advantageously.
These bacteria, as a rule, are sensi-
tive to the action of acids. They are
always present in milk to some extent,
but normally, they are held in check
by the superabundance of sour milk
germs that develop Tactic acid. II,
therefore, little starter" taken from
a clean sour milk, is added to the milk
as soon as 1t is drawn, this will serve
to give the Tactic organisms the ascen-
dency, and suppress the premature
curdling This method is not to be
commended in place of the strenuous
attempts at eradication by thorough
cleanliness; but at times, where It
seems impossible to get rid of 1t by
the usual measures, this method of set
ting one kind of bacteria to fight an
other will often be successful.
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