The Columbus journal., 1898-10-05
Sweet Curalinx Of slilk.

sad Poultry.
Sweet Curallng Of Nlilk.
Sometimes milk, instead Of souring,
curdles in q relatively sweet condi-
tion, writes Prof. H. L. Russell in
Hoard's Dairyman. To the casual OBJ
server. such curdled or loppered con-
dition might easily be mistaken for
sour milk. but the difference is ap-
parent when the milk Is once tasted,
for. as q rule, it lacks the acidity that
marks ordinary sour milk. Then.
again, the curdling occurs much earlier
than 1t does when the milk sours. II
the dairyman carefully notes the ap-
pearance Of such loppered milk he will
recognize other differences than those
mentioned, as he compares it with the
ordinary tactic acid fermentations.
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 rule, milks that
curdle while sweet. generally undergo
subsequent digestion or dissolution of
the casein. In such cases the curd
softens and becomes jelly-like. and
finally dissolves, leaving a turbid
whey. This "wheyed OF" condition
does not usually appear until the milk
is quite cold. The cause Of these abb
normal changes is in the fact that In
some way or other, various species Of
bacteria gain the upper hand OF the
normal lactic acid fora. and thus sup
plant the sour milk fermentation.
The changes that occur In the milk
the curdling in q relatively sweet
and the subsequent diges-
tion OF the curd-are to be explained
as follows: These bacteria have tho
power of secreting various unorganized
ferments known as engines. Inese
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 secreted in the stomach of man ana
animals, and act on foods in acid so!u-
tions. Trypsin is formed in the sweet
breads" (pancreas) and dissolves pro-
teid substances in neutral or alkaline
reactions. These bacteria likewise pos
sess the property Of forming rennet,
which acts in 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 OF
the acid in "wheyed of" milk is at
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-
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, il
once they become established. The So
called hay bacilli and potato bacilli
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 a 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, if milk becomes
fouled with foreign matter from such
sources, fermentations of this class are
likely to occur. Cows having soiled
udders, caused by wading in mudholes,
are a prolific source Of trouble.
It is thought by many that the Or
ganisms on the hay that is eaten ss
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-
teria get into milk, also teaches lis
rational measures to repress their ac-
tivity. The great resistance OF this
class, as rule, necessitates scrupulous
care in cleansing the utensils and in
the introduction of dust
particles and dirt.
Then again. sometimes another
method can be used advantageously.
These bacteria, as rule, are sensi-
i've to the action of acids. They are
always present in milk to some extent,
Dut normally, they are held in check
by the superabundance of sour milk
germs that develop Tactic acid. II,
therefore, little starter" taken from
1 clean sour milk, is added to the milk
as soon as it is drawn, this will serve
70 give the Tactic organisms the ascen-
lency, and suppress the premature
.urdling. This method is not to be
in place of the strenuous
attempts at eradication by thorough
but at times, where It
seems impossible to get rid of II b.
he usual measures, this method of set
ing one kind of bacteria to fight an
other will often be successful.
A Wool Outlet In Japan.
Reports received from Japan to the
effect that woolen goods are rapidly
those Of cotton maunfac-