. Milk. Milk. MICRO-ORGANISMS IN MILK 323 while in the unprotected pails there were 2391 bacteria per cubic centimeter. By-products of creameries and cheese factories are usually re- turned to producers in the containers that the cream or milk was delivered in. The skimmed milk and whey sometimes stand for days in the cans or barrels before called for by their owners. During this time fermentation and putrefaction sets in and flies have free access to the products. It is obvious that under such conditions cans and barrels are difficult to clean, and one careless producer may thus infect the ut
. Milk. Milk. MICRO-ORGANISMS IN MILK 323 while in the unprotected pails there were 2391 bacteria per cubic centimeter. By-products of creameries and cheese factories are usually re- turned to producers in the containers that the cream or milk was delivered in. The skimmed milk and whey sometimes stand for days in the cans or barrels before called for by their owners. During this time fermentation and putrefaction sets in and flies have free access to the products. It is obvious that under such conditions cans and barrels are difficult to clean, and one careless producer may thus infect the utensils of other patrons. This con- dition needs particular attention, since it may become the means. Fig. 152.—A mere pretense of a milk-house. Turkeys roosting around the milk utensils. (Webster, Bull. No. 56, Hygienic Laboratory.) of spreading disease germs, especially the germs of bovine tuber- culosis. It is, therefore, customary in the best creameries and cheese factories to wash and steam the cans before returning them to their owners. The same practice is carried out by many dairies, since it is realized that steam is not available at many farms. All by-products of creameries and cheese factories should be pasteurized as soon as possible, so as to prevent decomposition and the spread of disease germs. A pasteurized by-product has the additional virtue of being more suitable as food for farm animals than a fermented or putrefied product. The evidence shows clearly that the bacterial content of milk may be considerably increased if utensils are not properly cared. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Heinemann, Paul Gustav. Philadelphia and London, W. B. Saunders Company
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Keywords: ., bookauthorheineman, bookcentury1900, bookdecade1910, bookyear1919
