The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1901-02-19
No 2
The Dairy.
BACTERIA In THE Daley,

The Helpful Bacteria-The Dangerous and
Harmful Ones and the Great Importance
Of Cleanliness as an Exterminator Of Them,
Correspondence ofThe Progressive Farmer.
The normal sOuring Of milk, the
ripening of cream and the curing of
cheese are all due to the presence in
the milk, cream, or cheese of certain
species of microbes or bacteria.
These several processes are all species
of fermentation. In milk and cream
the microbes ferment the milk sugar
into milk or Tactic acid. The acid
then curdles the milk, or clOts the
cream. There are several species of
microbes which ferment milk sugar,
but the one of most Importance to
dairymen is Bacillus dcidi LGctici
Many other species are also useful,
especially in giving high flavor and
aroma to butter. The characteristic
and much priced aroma of June
butter is due to a species of bacil-
lus which occurs on grass during
warm and moist summer weather.
June weather. This micrObe has
been isolated and can be cultivated
artifcally so that the up-to-date
dairyman can make "June butter"
all the year round.
Besides the useful bacteria above
mentioned, dairy folks have to reckon
with many species which produce
abnormal and injurious changes in
milk and it's products.
"Bitter milk" and "slimy" milk
are troubles we'll known in most
dairy sections. In these cases the
milk, instead of souring and curdling
as ordinarily, turns to a sort of bit
ter slime and no cream rises. The
cause is a microbe of the filth class.
Bacillus UiScOsuS is the supposed cul-
prit. This microbe is always present
in still or slowly moving water con-
taminated with excrementious mat
| ter.
E'Blue milk is another abnormal
| fermentation due to filth bacteria.
| Occasionally milk becomes q deep
violet color. This is usually caused
by the presence Of Bacillus jGathlnatS,
micrObe whose normal living place
is stagnant sewage. When COWS are
allowed to drink or bathe in stag
nant ponds the blue and violet milk
| troubles are almost certain to occur.
| Neither blue nor violet milk should
be drunk. It is very dangerous
Such milk should first be boiled for
five minutes to kill the microbes and
then thrown away.
"Yellow milk" is more rare than
blue milk. It is caused by microbe
whose normal living place is the ma
nure of sheep. ''Red milk is more
common in European countries than
in America. It is commonly caused
| by Bacillus prOdigOSIs, a microbe
which does not naturally occur in
the United States.
Rancid butter is due to the activ-
| ity of microbe Bacillus 6aGtTyGaGs,
which is also one of the filth class.
The above named bacteria include
all those Of most Importance to dairy
people, inasmuch as they cause de-
sired or undesired changes in the
natural or fresh milk, which changes
may increase or decrease the value
of the dairy goods.
From the standpoint of the con-
sumer there are other bacteria of
very great Importance. The latter
class are nearly all Of the putrefying
class. That is to say, their natural
place in the economy of nature is to
break down dead organic matter
to putrefy it. But putrefaction is
not desira BILE in food stuffs. It may
even cause death by setting up SINH
lar lamentations in the human
body. Nearly all the putrefying
bacteria get into milk while the
fluid is being drawn from the COW or
before the vessel is removed from
the COW stable. UncleaD milk yes
sells or those rinsed in unClean water
are common sources of infection
Some experiments with methods of
milking recently made in Wisconsin
gave the following results:
! l. Mixers hands thoroughly
washed with soap and hot water just
before milking. Milk pail held over
steaming spout for five minutes.
Udder of COW wiped with a moist
cloth First gush of milk from teat
allowed to fall on ground. Number
of bacteria found in the milk 165 per
TCoNTT,TTTTD C9TpAo 2