Evening Republican, Volume 20, Number 272, Rensselaer, Jasper County, 13 November 1916 — BACTERIA CAUSE OF SLIMNESS IN MILK [ARTICLE]

BACTERIA CAUSE OF SLIMNESS IN MILK

Preventive Measures Consist in Thorough Steaming or Boiling of Utensils.

Sllmlness or ropiness which develops after the milk has been standing for some time, is due to the development of bacteria. Although a number of kinds of bacteria sometimes cause ropiness in milk, it is considered probable that the type known as Bacterium Lactis Viscisum is most often responsible for that* condition. It is frequently found in water. Animals wading through surface water infected with this organism may contaminate the udder and flanks which in turn contaminate the milk at milking time. It is possible water used in cooling the' milk, or even that used in rinsing utensils, may be responsible.

Preventive measures consist of thorough steaming or boiling of all utensils, as they may be harboring the organism ; the protection of milk and utensils from dust; and the cleaning up and possibly disinfection of the stables. The cow should be kept from wading in pools of water. Sometimes the source of trouble can be discovered by placing samples of the milk, at different stages of its production, In bottles that have been boiled or sterilized in some manner. For instance, one sample should be taken by milking directly into the bottle, another from the milk pail, another after straining and so on. The samples should be allowed to stand at usual temperature, and if some show the ropiness and others do not, the source of contamination may be located. Of course, air contamination is always possible and must be guarded against. This trouble is often difficult to locate and get rid of. Organisms, other than the one mentioned, which ordinarily do not cause ropy milk, are sometimes responsible for this trouble. The ordinary milk souring bacteria seem to produce a ropy condition in exceptional cases.

Ropy m<lk Is not harmful. Of course, this statement does not apply to milk which is stringy when it comes from the udder. Its condition, in this case, is due to an inflamed condition of the udder and it la dangerous. A ropy fermentation is purposely developed in much of the milk used in making Edam cheese, in Holland. The people of Norway drink large quantities of a sour ropy milk. Bacteria which cause a roplness in milk, are used in much of the fermented milk •old in the cities of this country.