The theory and practice of infant feeding, with notes on development . her for the purpose of building a were opened and changed, and dust was every-where. In the country districts, where the milk was pro-duced, there was a large falling off in the number ofdeaths from diarrhceal diseases, as previously mentioned,while in the district which included Manhattan the num-ber of deaths was almost double that of the previousyear. It is evident that there must have been a local in-fection that caused this (62). 272 INFANT FEEDING. At the Wisconsin Experiment Station there has beenworked
The theory and practice of infant feeding, with notes on development . her for the purpose of building a were opened and changed, and dust was every-where. In the country districts, where the milk was pro-duced, there was a large falling off in the number ofdeaths from diarrhceal diseases, as previously mentioned,while in the district which included Manhattan the num-ber of deaths was almost double that of the previousyear. It is evident that there must have been a local in-fection that caused this (62). 272 INFANT FEEDING. At the Wisconsin Experiment Station there has beenworked out what is known as a curd test, by which the Z*^\ - ?? . K i : > .9 ; i ?_ - ? - -iL^^Bl Fig. 72.—Rennet Curd of Milk when Lactic Bacteria Predominate. (Russell.) character of the bacterial changes in the milk may be de-termined and the source of the infection located. A sample of milk is curded by rennet, and the wheywhich contains most of the sugar of the milk drained off;the curd is then kept at a temperature of about ioo: several Fig. 73.—Rennet Curd of Milk when Gas-Producing Bacteria Predominate. (Russell.) The normal fermentation of milk is souring, in whichthe sugar is changed into lactic acid by lactic bacteria; SUMMER DIARRHCEA. 273 when this change takes place the curd becomes firm anduniform in texture. However, if decomposition or otherkinds of bacteria that attack proteids (54) are present,they find favorable conditions for growth in the curdwhich contains little sugar, and soon outstrip the lacticbacteria in growth (52). Their presence is shown by theproduction of gas, which causes the curds to rise likebread dough, or in foul offensive odors resulting from thedecomposition of the proteid of the curd. Both of these abnormal fermentations are very com-mon in milk during July and August, the months inwhich there is generally the greatest number of deathsfrom diarrhceal diseases. At cheese factories these bacterial changes are partic-ular
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectinfants, bookyear1902
