Elementary principles of agriculture; a text book for the common schools . elementaryprinci00ferg Year: 1908 Farm Dairying 249 i^le 356. Changes in Milk. Bacteria are the active agents of change in milk. The souring of milk is due to the formation of acid by bac- teria. When the acid accumulates in sufficient quantity, it combines with the protein to form the clabber. If bacteria are kept out of the milk, it will keep sweet indefinitely. The flavors developed in milk and butter are due to the presence of certain kinds of bacteria. Some give the butter undesirable flavor, and some greatly i
Elementary principles of agriculture; a text book for the common schools . elementaryprinci00ferg Year: 1908 Farm Dairying 249 i^le 356. Changes in Milk. Bacteria are the active agents of change in milk. The souring of milk is due to the formation of acid by bac- teria. When the acid accumulates in sufficient quantity, it combines with the protein to form the clabber. If bacteria are kept out of the milk, it will keep sweet indefinitely. The flavors developed in milk and butter are due to the presence of certain kinds of bacteria. Some give the butter undesirable flavor, and some greatly improve the flavor. The flavor of butter, however, may be controlled by destroying all the bacteria in the milk or cream by Pasteurization. (11 367.) After the milk or cream has been freed from the desirable, as well as undesirable germs, by the process mentioned, it is then cooled and desirable ones :-^''/,''-'-â '-^_ Fig 1161. Microscopic appearance of ordinary milk showing fat globules and bacteria in the milk. The cluster of bacteria on left side are lactic acid-forming germs. After Russell, Wisconsin Bulletin, No. 62. Progeny of a Single Germ  in twelve hours.
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