. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. DISEASE GERMS IN MILK 175 contain the particular form of lactic bacteria mentioned on page 162 which has the characteristic of being more vigorous, and making milk more acid than the ordinary lactic acid bacteria, and, there- fore, having in even greater degree this power of preventing the growth of other more misc
. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. DISEASE GERMS IN MILK 175 contain the particular form of lactic bacteria mentioned on page 162 which has the characteristic of being more vigorous, and making milk more acid than the ordinary lactic acid bacteria, and, there- fore, having in even greater degree this power of preventing the growth of other more mischievous organisms. The healthful properties ascribed to the alcoholic beverages mentioned on page 171 are probably due to the presence of the beneficent lactic acid bacteria. DISEASE GERMS IN MILK It has long been recognized that milk may be a distributer of disease. This general statement is disquieting, but the knowledge is of little use unless it can be made more definite. The subject can be made more intelligible if we notice what kind of diseases are thus distributed and how the dangers arise. There are four definite diseases known to be distributed in this way, and, in addition, a less definite type of intestinal trouble. „ , ^ . Fig, 39.—The ty- Tuierculosis,—This subject will be considered phoid bacillus. in a separate chapter. Typhoid Fever.—Typhoid fever is produced by a well-known bacterium primarily inhabiting the human intestine (Fig. 39). Inasmuch as the cow is not subject to typhoid fever, milk, when freshly drawn, will never contain typhoid bacilli. This disease, therefore, bears quite a different relation to dairy matters from tuberculosis. Milk, if infected with tuberculosis bacilli, contains them when freshly drawn, and secondary infection is a matter of little significance. But fresh milk never contains typhoid bacilli, and if they are present in the milk, they come wholly from sec- ondary contamination. The chief sources of these secondary contamina
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteriologyagricult
