Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-03-24

(H. W. Smith, Instructor in Bacteriology, a
Farmers Week. Orono)
How do bacteria affect milk and how
shall they be prevented was the burden
of Mr.. 81. w. Smiths lecture in the
Farmers Week Course at Orono. Mr..
Smith is connected with the Bacteria.
logical Department of the University and
has given the matter under discussion
considerable study.
His lecture dealt with practical phases
of the subject and was both interesting
as we'll as valuable to the dairymen pres.
ent. In substance Mr.. Smith said:
| WHAT ARE BACTERIA
Before we can approach our subject
with any degree of understanding, we
must first know what bacteria or micro
organisms are. Bacteria are defined as,
single celled, vegetable organisms
which reproduce by fission or simple di-
vision. This is rather technical, and for
our use bacteria would be better under
stood if we state that they are very mi.
mute organisms, invisible to the naked
eye, capable of rapid multiplication, and
causing vast economic changes in organ
ic material. Bacteria are affected by va
rious influences, such as temperature,
lack OF moisture, lack or abundance OF
air. and relation of food material.
With respect to shape We have three
kinds of these micro-organisms, namely,
rods, spheres and spirals. 1t Is the
rod like bodies which cause the ecouom-
ic changes in milk and in its products.
Among these changes are such as the
souring of milk, ropy milk, red and blue
milk, odoriferous milk. The round bac-
terra are generally found in the udder,
and except in occasional instances, do
not cause any very marked effects upon
milk.
THE SOURCES OF CONTAMINATION
The chief sources of contamination Of
milk are,-the stable, the cow, the milk
er, and the milk utensils. Normal milk
from healthy COW will keep indefinite
ly under suitable conditions. Among
these various sources the COW is the
principal one. Next in importance
comes the care of the dairy utensils, and
third the mixer, and fourth the stable.
Dirty milk or dirty mixers OF any kind
means an increased number of bacteria.
The CONThOL Or bASl1nhA iN 1ahbn
The amount of bacteria in milk from
these various sources is easily controlled.
By having healthy animals we'll brushed
and the udder wiped with damp cloth
before milking, We can prevent very
largely contamination from the cow. II
the dairy utensils are thoroughly wash
ed with good washing powder, rinsed,
dried, and either exposed to live steam
or sunlight, bacterial contamination
from this source can be easily control
led.
The mixer with clean suit, wearing
a cap, and keeping his hands clean,
practically eliminates this source of con-
tamination. By proper methods OF feed
ing and barn operations, the stable be-
comes practically nil.
A few simple rules for the control OF
bacteria in milk are given. First, keep
the cattle thoroughly brushed and wipe
the udder with a damp cloth before
milking. Second, eliminate the feeding
Of dusty feed, such as hay or grain, at
least two hours before milking. Third,
use sanitary milk pail. Fourth, wash
all milk utensils thoroughly and sterilize
by use of live steam or sunlight. Fifth,
cool milk as soon as possible after milk.
ing. Keep in cool place until used.
Sixth, In case of such an abnormal milk
as ropy milk, look to the water supply.