The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1899-06-10
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
flow Successful Farmers Operate This
Department OF the Farm-A Few
Hints as t. the Care of Live Stock
and Poultry.
.Ropine,s in MIX and Cream.

.Ropiness in Milk and Cream.
Prof. A. R. Ward of the Cornell
Station, on the subject OF
ropy milk and cream, says:
"Ropiness in milk is one Of the 0
serious troubles milk dealers have to
contend with. This condition, which
is Objectionable more on account OF us
unwholesome appearance than from
any known harmful effect which 1t pro-
duces, has received its popular deslg-
nation from the viscid, Shiny con-
sistency which characterizes the al
fected milk. The cause has been found
to be the action Of certain bacteria
and a number Of apparently different
have been described as nav
ing the power of producing the ropy
Among those who nave
written on this subject should be men
toned Adametz, Loef1er, GuilleDeau
and Marshall. Nevertheless, few zen
mite determinations have been maze
concerning the natural habitat OF these
particular species of bacteria and the
channels through which they gain en-
trance to the milk. Further informa-
ton on these points is especially de-
sired in order to successfully combat
the trouble and to prevent its recur-
renee. This trouble. which is wide
spread and Of considerable economic
Importance to milk dealers and butter
makers, should not be confused with
the abnormal changes in milk when
accompany an inf1amed condition OF
the udder frequently called "garget."
Milk drawn from udders in this con-
djtton is more or less thickened by the
presence of pus, OF may in addition
contain white, tough solid masses OF
casein, which pass through the duct OF
the teat with more or less dihiculty.
Milk in such condition is by some
called ropy. and consequently 1t a
been asserted that q diseased condition
of the udder Is the cause of all ropy
milk. The Investigations which have
heretofore been made do not throw
any definite light upon this alleged
cause. They do not suggest a neces-
sary dependence upon a diseased con
dition of the udder, although they do
not preclude the possibility Of such a
combination"
After relating several experiences,
the professor gives the following con-
illusions:
"Ropiness is a fault Of milk which
does not necessarily depend for its
cause upon the health Of the cows. 1t
is said to be. caused by any one OF sew
eral different species Of bacteria. I
have found bacillus lactis viscosus to
be the cause of viscid milk in two Diff
ferent creameries. In the two out
breaks Investigated the trouble was
found to be caused by the use of milk
utensils which had not been sufficiently
scalded. The bacteria. remaining In
the a n which had previously con-
tanned viscid milk. were able to sur
vive the washing and remain alive to
infect new quantities of milk. Greater
care in scalding utensils brought the
trouble to an end. All small utensils
were immersed in boiling water for
three minutes. and the larger cans were
filled to the brim with scalding water
which was allowed to remain for the
same length Of time. A thorough in
vestigation of the sources from which
the bacteria might have entered the
milk at the stables and of sources else
where, failed to reveal the presence Of
bacillus lactis v~iscosus. Nevertheless,
from the work of Adametz, there is
reason to suspect that during warm
weather these particular bacteria get
into the milk from water. The i'm
portance Of thorough scalding Of YES
sells which have once contained ropy
milk is urged upon the consumer as
well, as the dealer. Bacteria may read
lily be transferred from running water
to milk by the agency Of mud, which.
drying upon the udder, may be dis
lodged during milking. Milk utensils
which have been used for containing
water should be scalded before using
again for milk. The apparent purity
of water used about a creamery gives
no assurance that 1t is free from bac-
teria."