The Eddy current., 1898-10-01
INTERESTING CHAPTERS FoR
OUR RURAL READERS.
srss, curannr Of WIN.

FAANhA MANN Aut MIN ~ UNIV AoHA'Af
for. as a rule. II lacks the acidlty that
marks ordinary sour milk. Thsn.
again, the curdling occurs much earlier
than Il does when the milk sours. II
the dalryman carefully notes the ap-
pearance OF such loppered milk he will
recognize other differences than those
mentioned, a. he compares II with the
ordinary iactic acid lamentations.
Tho curd produced by the sour milk
fermentation IL usually firm and hard,
tho casoin often shrinking 40 as TO
expel some clear whey. while the curd,
IN the other case IL soft and frequent
ly quite Shiny. As rule. mllks that
curdle while sweet. generally undergo
subsequent digestion or dissolution OF
the casein. In such cases the curd
softena and becomes ielly-llke, and
finally dlssolyos, leaving turbld
whey. This "wheyed on" condition
does not usually appear until the milk
IL quite cold. The cause OF these abb
normal changes Ia In the fact that In
some way or other. various species OF
bacteria gain the upper hand OF the
normal lactlc acid fora. and thus sup
plant the sour milk fermentation.
The changes that occur IN the milk
tho curdling In a relatively sweet
condition. and the subsequent diges-
/ tlon Of the curd-are 20 be explained
as follows; These bacteria have the
power OF socreting various unorganlzed
ferments known as engines. These
/ substances are also formed abundant
/ ly by the animal body, and are con
cerned especially In the digestion Of
foods. For instance, pepsin and rennet
are aecretcd In the stomach OF man ana
\ animals. and act on foods In acid solu-
/ tlons. Trypsln Is formed In the sweet
breads" pancreaa) and dlssolyes pro-
teid substances In neutral or alkaline
reactions These bacteria likewise pos
sess the property OF forming rennoI
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
casaln, 30 the gradual dlslntegration OF
the acid In "whoyod on" 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-
tionshlp that exists between the high
est and lowest forms Of life In the ae-
tivity OF the liie-stuif, protoplasm.
Tho class OF germs that are capable
Of producing these changes belong TO a
group that Is difficult to get rid OF. II
once they become established. The So
called hay baellll and potato bacilll
that are found on the surfaces OF dried
grasses and In the soil are representa-
tlyes OF this class. They possess the
ability TO form spores. and Il Is on this
account that they are ditiicut TO Kill
In some cases. organisms OF this class
have been known 20 resist continuous
application Of steam for six consecu-
tive hours What wonder then. that
they are 30 tenacious OF life. The ma
tive habitat OF these forms Is In dust
and dirt; therefore, N milk becomes
fouled with foreign matter from such
sources, lamentations OF this class are
likely to occur Cows having goiled
udders. caused by wad.ng IN mudholcs
are a prolinc source OF trouble.
II IS thought by many that the or.
ganisms on the hay that IL eaten q,
food may pass through the body OF IN,
animal and be oxcretod In the milk
but such Is not the case. Tho bacteria
that enter the body IN the food ol
drink DO not tscape from the Intestine
n they are not destroyed by the gaatri,
Juices. they are cxcreted In the manur,
and can only gain access to IN,
milk by communicating the same. sub,
sequont 20 milking, Science, havlnf
. shown the way IN which these bac
torla get into milk. also teaches ii
rational measures TO roprcss their ac
tiylty. The great resistance OF thii
D class aa a rule, noeessllates scrupulouI
care IN cleansing the utensils and II
preventing the introduction OF dus
PARTICLES and dirt
Then again sometimes another
method can be used adyantagcously
These bacteria, ns rule. are send
tive to the action OF acids. They arr
hlMhfh pltA'hA ~ hlih w Nuiut tAtthi
but normally. they are held IN checl
by the superabundapce OF sour mill
germs that develop lactic acid n
therefore. a little starter" taken from
a clean sour milk Is added 70 the mill
a. soon as Il ia drawn, this will aeryI
20 give the tactic organisms the ascon
dency. and suppress the psematur
curdling This method Is not 10 b
commended IN place OF the strenuou
attempts at eradication by thorough
cleanliness; but at times. where .
seems impossible 20 get rid OF 4 b.
the usual measures. this method OF set
ting one kind OF bacteria 20 fght an
other will often be successful.
a