. Market dairying and milk products. nistic tothe lactic acid bacteria and do not grow during the rapiddevelopment of the latter. They are found most abun-dantly in the barn, particularly in dung. 4. TOXIC FERMENTATIONS. Toxic or poisonous products are occasionally developedin milk as a result of bacterial activity. They are mostcommonly found in milk that has been kept for sometime at low temperature. 5. CHROMOGENIC FERMENTATIONS. Bacteria belonging to this class have the power ofimparting to milk various colors. The most common of 28 MARKET DAIRYING these is blue. It is, however, not often m
. Market dairying and milk products. nistic tothe lactic acid bacteria and do not grow during the rapiddevelopment of the latter. They are found most abun-dantly in the barn, particularly in dung. 4. TOXIC FERMENTATIONS. Toxic or poisonous products are occasionally developedin milk as a result of bacterial activity. They are mostcommonly found in milk that has been kept for sometime at low temperature. 5. CHROMOGENIC FERMENTATIONS. Bacteria belonging to this class have the power ofimparting to milk various colors. The most common of 28 MARKET DAIRYING these is blue. It is, however, not often met with in dairypractice since the color usually does not appear until themilk is several days old. The specific organism thatcauses blue milk has been known for more than half acentury and is called cyanogenous. Another color thatrarely turns up in dairy practice is produced by a germknown as prodigiosis, causing milk to turn red. Othercolors are produced such as yellow, green and black, butthese are of very rare occurrence. Ow° o. Microscopic appearance of pure and impure milk. A, Pure milk ; B, afterstanding in a wash room for a few hours in a dirty dish, showing, besidesthe fat globules, many forms of bacteria.—Moore. CHAPTER III. SANITARY MIIyK PRODUCTION. Sanitary Milk Defined. Sanitary milk is milk fromhealthy cows, produced and handled under conditions inwhich contamination from filth, bad odors and bacteria,is reduced to a minimum. Importance of Sanitary Milk. The production ofclean milk is one of the most important subjects that con-fronts the American dairyman at the present time. Fur-ther improvement in the quality of butter and cheese mustlargely be sought in the use of cleaner milk. With thebetter appreciation by the public of the great nutritivevalue of milk, there opens an unlimited market for it forconsumption in the raw form. Already we find that milkproduced under the best sanitary conditions sells for prac-tically double that obtained under ordinary, more
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1912
