The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1903-06-06
MILK AND
BACTERIA
Unseen Helpers Of the Dairy
Farmer.
SOME THAT SPOIL MILK I:
SOME THAT SPOIL MILK
There Are Others, However, that I'm.
prove it and the Study Of These is
Reason for Interesting Investi-
cations to Be Undertaken.
Especial to The Tlmes-Dispatcho

BOSTON, June 5.--How to keep milk
sweet for the longest possible period is a
problem that has interested housewives
on small and dairymen on a large, scale
ever since milk became a household me-
cessity Only within very recent years.
however. has there been any Visible hone
souring for an indefinite period. without
even the necessity Of cold storage. Dur
ing these recent years the modern science
OF bateriology has discovered the secret
Of this inconvenient phenomenon; tho
dairyman no longer blames the COW for
producing substance that will lnevil-
of bacteria that get into the milk after
ward and sour 1t by the production OF
certain chemical changes,
These bacteria are so numerous tAat
they have not yet been completely niNas-
tigated. although the subject has been
under careful Investigation In many g, con- m
the water. much has been already accom-
plished in the laboratories of Wesleyan
University, the University or Wlsconsln.
and the Massachusetts Institute OF Tech
nolugy, The bacteriologist and the dairy
man really work hand in hand IN the I'M
provement, OF modern dairy, products. for
scientific ,,E Why and Wherefore Of various
methods that the dairymen have eyoiVed
through centuries OF practical experience.
But practical experience IN the GARY mas q,
always given uneven results and the d.
rect value OF the new partnership lies IN
the gradual elimination Of everything ex.
cent the particular bacteria ina AZ % '''oSI
kindly disposed toward the mix pre-
Queer A series OF Investigations OF MIX
bacteria, for example, Is to be carried on
this summer at the Massachusetts instl-
tute of Technology that may or may not
enable the dairyman to offset the UNI
friendly efforts of the little micro-organ-
isms that sour his milk but will unques-
tionably add much to his knowledge OF
these Same heterogeneous ana lneIs-
fore considerabl bly, advance the DAIRY, ous'-
ness toward this much desired achleVe-
ment.
Even with the general knowledge now
adays OF the universal presence OF THESE
bacteria, many OF them Injurious 70 man
kind but @ greater number dolHg ths,r
work for his direct or Indirect benen.
probably few persons outside the ranks ot
dairymen and psychologists realize now
Important they are In the marRetlh o.
milk and especially, in its evolution mo
paratively few bacteria In the milk u9sll
It reaches the air on its way from ,,rI me
COW to the milk pan. This little Journey
Is long enough to admit a large numEeg
Of micro organisms and the mix llsei.
is SO excellent q place for their grow y
that they increase with marvellous raPiu-
ity. The daryman tinds in them a tWu NM,
fold character; roughly sPe9hins' 49,
are o. curse to the milk seller and a ni tt
ins 10 the makers Of cheese and halter;
II no bacteria got into the milk II WSnnia
PROBABLY remain sweet indeliniteIY, Wnlle:
on the other hand, except Tor SONS ~, 9i
these same bacteria humanity woul1
nrobably neVer have acqulfsu 5.s tes 80
For bread and butter or us fohahess lor
cheese sandwiches, srn