. Breeder and sportsman. Horses. February 7, 1903] ©he gveebsv anb gpwctemou 15 Bitter Milk. A bitter condition in milk may be induced by a variety of causes, but true fermentations that produce bitter products are the result mainly of bac- terial action, sayB Dr. H. L. Russel of the "Wisconsin experiment station. This type of fermentation is caused by widely different bacteria. The writer has isolated a pure acid organism, one that soured milk without the production of any gaseous product, and yet milk impregnated with this organism developed a taste as bitter as gall. Many of the digest
. Breeder and sportsman. Horses. February 7, 1903] ©he gveebsv anb gpwctemou 15 Bitter Milk. A bitter condition in milk may be induced by a variety of causes, but true fermentations that produce bitter products are the result mainly of bac- terial action, sayB Dr. H. L. Russel of the "Wisconsin experiment station. This type of fermentation is caused by widely different bacteria. The writer has isolated a pure acid organism, one that soured milk without the production of any gaseous product, and yet milk impregnated with this organism developed a taste as bitter as gall. Many of the digestive or peptonizing fermentations develop bitter flavors. Where butyric acid is formed in milk a bitter taste ia often noticed. In heated milk especially bitter flavors frequently occur. This condition arises from the fact that the heating process de- stroys the normal lactic acid bacteria and as these bitter ferment germs are usually spore bearing organisms they are able to reaist the heating process. Bitter milk or cream is sometimes noted in the winter. Some of the bacteria that are able to form bitter substances can grow at con- siderably lower temperature than the ordi- nary aour milk forms, and so, if milk is kept where it is near the freezing point, these bitter forming species develop more rapidly than the lactic Bpeciee, thus giving the peculiar flavor to the milk, unless it ia too pronounced, disappears when the product is made up into butter or cheese. Poultry on a Dairy Farm. The dairyman who sells his butter fat to a creamery is in the best possible posi- tion to make a flock of poultry profitable. There is nothing that is good to increase the flow of milk which is not also good to increase the production of eggs. This is true of clover hay, for th^ shattered leaves and heads make an excellent 'poultry feed in winter, taking the place of grass and other green feeds. Wheat, middlings, oate and corn are all grains that are good foi poultry, while a mess of finely cho
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
