CIHM 
 Microfiche 
 Series 
 (IMonographs) 
 
 ICIUIH 
 
 Collection de 
 microfiches 
 (monographles) 
 
 Canadian Institute for Historical Microraproductions / Institut Canadian de microreproductions historiques 
 
 1 
 
Technical and Bibliographic Notes / Notes techniques et bibliographiques 
 
 The Institute has attempted to obtain the best original 
 copy available for filming. Features of this copy which 
 may be bibliographically unique, which may alter any of 
 the images in the reproduction, or which may 
 significantly change the usual method of filming are 
 checked below. 
 
 D 
 D 
 
 D 
 
 D 
 D 
 
 D 
 □ 
 
 D 
 
 a 
 
 n 
 
 Coloured covers / 
 Couverture de couleur 
 
 Covers damaged / 
 Couverture endommagte 
 
 Covers restored and/or laminated / 
 Couverture restaur^e et/ou peiiiculde 
 
 Cover title missing / Le tttre de couverture manque 
 
 Coloured maps / Cartes gdographiques en couleur 
 
 Coloured ink (i.e. other than blue or black) / 
 Encre de couleur (i.e. autre que bleue ou noire) 
 
 Coloured plates and/or illustrations / 
 Planches et/ou illustrations en couleur 
 
 Bound with other material / 
 Reli6 avec d'autres documents 
 
 Only edition available / 
 Seule Edition disponible 
 
 Tight binding may cause shadows or distortion along 
 interior margin / La reliure serrde peut causer de 
 I'ombre ou de la distorsion le long de la marge 
 int^rieure. 
 
 Blank leaves added during restorations may appear 
 within the text. Whenever possible, these have been 
 omitted from filming / II se peut que certaines pages 
 blanches ajout^es lors d'une restauration 
 apoaraissent dans le texte, mais, lorsque cela 6tait 
 possible, ces pages n'ont pas 6\6 film^s. 
 
 Additional comments / 
 Commentaires suppl^mentaires: 
 
 This item la filmed at the reduction ratio checked below / 
 
 Ce document eat film4 au taux de rMuction indiqui ci<leaaoua. 
 
 L'lnstltut a microfilm^ le meilleur exemplaire qu'il lui a 
 M possible de se procurer. Les details de cet exem- 
 plaire qui sont peut-dtre uniques du point de vue bibli- 
 ographique, qui peuvent nxxlifier une image reproduite, 
 ou qui peuvent exiger une modifk»tion dans la m6iho- 
 de normale de filmage sont indiqute ci-dessous. 
 
 I I Coloured pages / Pages de couleur 
 
 I I Pages damaged / Pages endommagdes 
 
 D 
 
 D 
 
 Pages restored and/or laminated / 
 Pages restaurtes et/ou pellicul^s 
 
 Q Pages discoloured, stained or foxed / 
 Pages dteolortes, tachetdes ou piques 
 
 I I Pages detached / Pages d^tach^es 
 
 I y\ Showthrough / Transparence 
 
 ["71 Quality of print varies / 
 
 D 
 
 Quality in^gaie de I'impression 
 
 Includes supplementary material / 
 Comprend du materiel suppl^mentaire 
 
 Pages wholly or partially obscured by en-ata slips, 
 tissues, etc., have been refilmed to ensure the best 
 possible image / Les pages totalement ou 
 partiellement obscurcies par un feuillet d'errata, une 
 pelure, etc., ont 6t6 filmtes k nouveau de fa^on ^ 
 obtenir la meilleure image possible. 
 
 Opposing pages with varying colouration or 
 discolourations are filmed twice to ensure the best 
 possible image / Les pages s'opposant ayant des 
 colorations variables ou des decolorations sont 
 filmtes deux fois afin d'obtenir la meilleure image 
 possible. 
 
 
 lOx 
 
 
 
 
 14x 
 
 
 
 
 18x 
 
 
 
 
 22x 
 
 
 
 
 26x 
 
 
 
 
 30x 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 J 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 12x 
 
 
 
 
 16x 
 
 
 
 
 20x 
 
 
 
 
 24x 
 
 
 
 
 28x 
 
 
 
 
 32x 
 
Tht copy filmtd hart h«t batn rtproducfld thanks 
 to th« gentrotity of: 
 
 Library 
 Agrieultura Canada 
 
 Tho imagts appearing hare ara tha baat quaiity 
 poaaibia conaidaring tha condition and iagibiiity 
 of tha original copy and in kaaping with tha 
 filming contract apacificationa. 
 
 Original copias in printed papar covara ara filmad 
 beginning with the front cover and ending on 
 the laat page with a printed or illuatrated impres- 
 sion, or the back cover when appropriate. All 
 other original copiea are filmed beginning on the 
 firat page with a printed or illuatrated imprea- 
 aion, and ending on the laat page with a printed 
 or illuatrated impression. 
 
 The last recorded frame on each microfiche 
 ahall contain the aymbol --^ (meaning "CON- 
 TJNUED"). or the aymbol V (meaning "END"), 
 whichever appliea. 
 
 Mapa, platea. charta, etc.. may be filmed at 
 different reduction ratioa. Those too large to be 
 entirely included in one expoaure are filmed 
 beginning in the upper left hand corner, left to 
 right and top to bottom, aa many framea aa 
 required. The following diagrama illustrate the 
 method: 
 
 L'exemplaira film* fut reproduit grice k la 
 gintrotm da: 
 
 Bibliothiqut 
 Aviculture Canada 
 
 Lea imagea auivantea ont M reproduitea avec le 
 plua grand aoin. compte tenu de la condition at 
 da la nattet* de l'exemplaira film*, at an 
 conformity avec lea conditiona du contrat de 
 filmage. 
 
 Lea exemplairaa originaux dont la couverture en 
 papier eat imprimte aont filmta en commenpant 
 par le premier plat at en termlnant aoit par la 
 darnlAre page qui comporte une empreinte 
 d'impreaaion ou d'illuatration. aoit par le aacond 
 plat, aelon le caa. Toua lea autrea exemplairaa 
 originaux aont filmte en commenqant par la 
 premiere page qui comporte une empreinte 
 d'impreaaion ou d'illuatration et en termlnant par 
 la darniire page qui comporte une telle 
 empreinte. 
 
 Un dee aymboloa auivanta apparaftra aur la 
 derniire image de chaque microfiche, aelon le 
 caa: le aymbole — ^ aignlfle "A SUIVRE", le 
 aymbolo ▼ aignlfle "FIN". 
 
 Lea cartea, planchea, tableaux, etc.. peuvent Atre 
 filmte A dea taux da reduction difftrenta. 
 Lorsquo le document c t trop grand pour itre 
 reproduit en un aeul c i ;h«. il eat film* i partir 
 de Tangle auptrlaur gauche, de gauche * droite. 
 et de haut en baa. en prenant le nombre 
 d'imagea n*ceaaaire. Lea diagrammea auivanta 
 illuatrent la m*thode. - 
 
 1 
 
 2 
 
 3 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
MiatOCOfV RiSOlUTION TIST CHART 
 
 (ANSI ond ISO TEST CHART No. 2) 
 
 ^ /APPLIED IM/^GE 
 
 1653 Eost Main street 
 Roches*!r, New York 14609 USA 
 ("fil 482 -OJOO - Phone 
 'S - 5989 - fax 
 
(=3 11 '73 
 Co BJt.t 
 
 BULLETIN 120 MAY. 1902 
 
 Ontario Agricultural College and Experimental Farm. 
 
 HITTKl: MfLK AND CHKKSK. 
 
 Bv F. C Hauuisox, PkoKKSSOU (iK I$.\( TKIUnl.uoV. 
 
 Diiiinjj the pa^t HUiimier ono of tin- It'iulini; cJiwse luctorifH of the 
 Province was very much tronhh-.l witli an affection known as hltfn- milk 
 which jrave a very unpleasant flavor to the ch. fs,-. The trouble was not 
 a new one at this lactory. The year before last it caused some annoy- 
 ance and loss, but not so much as last year; and even two years a.'o 'it 
 was occasionally noticed ; hence it would seem that the infection was in- 
 creasinjj from year to year. 
 
 J ?'"^ patrons of the factory could not account for the trouble. They 
 had been handling their milk the same way for years and had no trouble 
 until a few years ago. Hence some were disposed to blame the maker 
 Others that had no silos blamed those who had, thinking that ensilage 
 gave a bitter taste to the milk; and others again regarded Ragweed 
 {Artenanta ambroaifolia) m the cau.se of the unpleasant flavor. None 
 thought that the true cause might be a micro organism,— because neither 
 patrons nor makers have yet begun to realize the clo.se relation of bacteria 
 to dairying in all its branches. 
 
 This and similar troubles are constantly on the increase. J. W. 
 Robertson (I), the Canadian Dairy Commissioner, states that durincr the 
 first year that the creameries in the North - West Territories were operated 
 there were no bad flavors ; that, in fact, it was difficult to get proper 
 souring ; but now, not only does the ordinary souring progress in the 
 usual manner, but also a number of bad and "ort " flavors are met with. 
 In Eastern Ontario, we have records of Rusty spot in cheese ; and in New 
 York, a number of troubles, such as Sweet Flavor in Cheddar chee-se and 
 Fishy flavor in milk. 
 
 Jud},'ing from the varied complaints and the increasing number of 
 samples sent to the Bacteriolo<,'ical Laboratory for examination, it is evi- 
 dent that a serious condif n of aflairs exists, and that the methods of 
 handling milk, as practise.' n the average farm, must be changed, if we 
 are to improve or even m ntain tli<> reputation of our dairy products. 
 Nor should the improvejoent be confined to the patron ; for many factories 
 also need improvement, the commone.sfc defects, according to J. A. Ruddick 
 of the Dominion Department of Dairying, being bad floors and drainage, 
 cheap apparatus, and improperly constructed curing-rooms. These rooms 
 become too warm in summer and give rise to the so-called "heated 
 flavors." The chief defect from the maker's standpoint, according to the 
 
 [1] 
 
 I 
 
 ■I: 
 
same authority, in a weak, open bo«ly in the checHe, due to insufficient de- 
 velopment of acidity during the process of manufacture. 
 
 I may also add that this lack of acidity not only cauitesopen cheese, 
 but sonietimen gives ri»e to bad Havors as well, for thf acid checks the 
 development of many injurious biicteria that may be present in the cheese. 
 
 In August, 1901, we were a^ked by a largo Western factory to con- 
 duct a series of tests in order to ascertain the cause of the bitterness in 
 the milk. During that month the factory had bitter milk nearly every 
 day, although it was very difficult to detect by smell ut the timo the milk 
 was dumped into the weigh -can ; but, in exceptional cjises, the bittomess 
 could V)e detected even then. The bitterness could be more easily smelt 
 when the vat was warmed up for setting ; and the odor increased as the 
 curd was heated. When the curd was very bitter, the top of the whey 
 foamed with small gas bubbles, especially when stirred. 
 
 The following notes on the making at the factory were supplied to 
 me by Mr. Stratton, the College cheesemaker, who accompanied me on 
 one of my visits : 
 
 Ci'LTL'RE. About one-half of one per cent, culture was added to 
 each vat at the time of comnn-ncing to Hit with milk. 
 
 Condition ok Milk. Most of it seemed in fair condition, but on a 
 few cans the so-called "bitter Havor" could be detected. 
 
 Settinq thk Milk and Heating the Cwrd. The milk was ready 
 to heat soon after heating up (average per cent. acid, per alkali test, 
 .182). The agitators were .set in motion soon after the cutting of the 
 curd; then, after the temperature was raised to 98'', a hand ruke was 
 used. During the process of heating, the llavor became very prf)nounced 
 on all the curds. 
 
 Dipping. Most of the curds were dipped early. The whey w. '- • * 
 off when the acid showed about ii in. on the hot iron (average per . , 
 test, .210). The .stirring was continued from 13 to 20 times, ace il 
 to the condition of the curd. The acid developed so fast on some 
 that it would draw out about one inch. Before the .stirring was com- 
 pleted, the curds .showed also a corre.spondingly high acid per alkali test. 
 
 Milling. Tlie curds were ready to mill in a little over two hours 
 from time of dipping (average alkali test, i.152). After milling, they 
 were washed with about eight pails of water at a temperature of 98^ 
 
 Maturing and Salting. When freshly milled, the Havor is 
 strongest ; but there seems to be a permanency about the bitter Havor ; 
 and there is little improvement while the curd is maturing. The mel- 
 lowing down process is also very slow. Probably this is quite largely 
 due to the excessive amount of stirring required to dry the curds at dip • 
 ping time. In some vats the bitter Havor was more pronounced than in 
 others, and was occasionally accompanied by an aromatic flavor, or fruity 
 flavor, especially noticeable when one pulled up the cheese cloth to turn 
 the curds at the end of the vat. The curds at salting time had a fine, 
 
♦Kn,^«..K 'p """"*,*"» HliL'lit. Trie curilN showe. a very hiirh add aII 
 pro(wce.lrt bitter ta^te in •. ilu ft- »> east like HpeciOH which 
 
 .,..£:,l;,iI:!l;;:r„ln;,7;;l;i':;:r\,,S,:i;;!;;:;i,;\;™-:!:^s;- -> 
 
 Ouelph, ami that " ^ h,? , ' , t, fZZ" """ •"; Pr" '"""■' "' 
 bacteriol»Kic,lly ,M„,pl™ „f the „ vp ,?!il ? ' "'"''■"'I'-'l to a.,nl,v»e 
 factory, to ascertain ir the" I, hternoi ' ™ ,■ L"'?, '»""'" »'' 'I"' 
 certai^in,Hvid„.,a.o'r«it vtr/SenerariX'Z "^ ""* '■"^''''='' "^ 
 
 packed in", box aM " c„t tTth^l^jt Jv '^ ffi """■ • '^^T ""^ «••"■ 
 condition. No Ixittles were bmk™ .Jj ^' '^^"^ ""ir?"! 'here in good 
 
w 
 
 1: 
 
 i, 
 
 u 
 
 ■ i; 
 
 And at the villi of thiit tiiii** it wun uxainiiuMi for ^'hm, diifcHtion of ciinl, 
 aiui tluvor. Till) wort ciilturcM weif aUo inculHiti'd at .'{7''' ('. for 48 
 hourN, liiiil tli«;n fXniiiiiuHl niicroHoopifiilly for tlio prt'Hcnoe of yt'iiMtb, 
 The wort irt'latiiif pliiti'H wen- ki-pt at 20^ ('.. uikI, an th»' colonicH 
 devflo|)e<l. tlu«y wcrt' Ntudifd and, if iieco: . 'ry, iNulnted. In this way !>'• 
 Hniiiplos of milk, from as many diMt-rt'iit pnlMuis, wi-rc «>xamiiit>d,'Knd 
 yeaMts wt-ru finmd in !>7, in many chhi'h wvoral s|M'cieM Iwin^ prt'si-nt; l>nt 
 tlif pri'dominant variety was the one <;ivin(^ ri.-e to hitter milk, to which 
 I have j^ivfii (lie name of Tonilii tnanrn, or tln> hitter Torula. //. »«,/<", 
 H. Inrtm ui'nH/rncM, H- niihtilin were also prenent in the majority of 
 HHmpIo; and the following; N|)ecieH of hiicteria and nioiiIdH were aImo 
 «juite common: Oiilium luitin, Pi'nicUlutn ijlawam, J'roti'iin, Stiiuhitrn- 
 mtfCfH ({/n>oui/(M, the pink Torul ., and a niimlx>r of HpucieM that were not 
 determined, viz., yellow chroino^'enic forms, a red inouM, a CHpMiilated 
 bucilluH. various coc'.-i, various yeasts, a slime producing Imcilluw, etc.,— a 
 rich and diverse Hora. 
 
 In fact, the bacterial tlora was so rich that it was thoufi^ht advisable 
 to visit all the patrons, examine the conditons under which the milk was 
 produced, and endeavor to locate the habitat of the bitter torula. The 
 tarins of some Hi patrons were visited. Samples of the foremilk (or first 
 milk drawn from each teat) of a num'ter of cows were taken ; also of the 
 can and pail washings ; and, if the milking was done in the stable, a 
 sterile Petri tlish, the lower surface of which was smeared with sterilized 
 gum tragacanth, was exposed for about a minute to the stable air, when 
 the cover was replaced and the dish wrapped up in sterilized paper. 
 
 All these samples were then taken to the lalwratory where the ex- 
 amination was continued ; but, before dealing with these renults, we may 
 say a word oi- two regarding the conditions aino- ' the patrons. 
 
 CoN'DITloN OF Cows. The cows were in goo ; condition and ouitc 
 clean ; there was .scarcely a dirty i|uarter or udder to be seen. There is 
 very little low-lying or marshy land in the neiyhborhood of the factory; 
 and consequently, the cows are not soiled with dirt or stagnant water. 
 
 Conditions ok Stamle.s. Speaking generally, we must say that 
 the stables were badly lighted and poorly ventilated. The beam ceilings 
 were usually very <lusty, and generally festooned with cobwebs. The 
 floors were fairly clean ; but in some, the poultry had soiled the m-ingers, 
 partitions, and racks to such an extent that a heavy, close smell was 
 noticeable. Such stabler gave a very large number of colon Iwicteria 
 upon the plates exposed in the htable air. In other stables, swine were 
 kept alongside the cows: and, in these cases, a very objectionable smell 
 was present, very injurious to milk ; and the bacterial content of the nil 
 was usually very large and very undesirable. It is also to be borne in 
 miml that the air was quiet in the stables at the time of my visit. The 
 cattle had been out some hours ; and there was no disturbance c litter, 
 etc., such as there would be when the animals were brought into the 
 stable for milking. 
 
5 
 
 dnth:^. llil"' *" the factory w,« Ht onco struck with the color of the 
 olothH, and an examination «h..we.l that th.< color in the c'oihH wm 
 due t.. a chromou. nic mould. Thin n.ould wan vnry abundant iucHUhlJ 
 air ; in fact, we isolated it fr..iii 20 .tahlwH 
 
 Bahn-vahI). On H«.v.r.il farfii«, th.' town were niilke<I in the vard 
 
 ^ w In^l'^^^ .T " • "''' V. L "f conHtit,.te a Houi-ce of infection. eMiK^ially 
 
 Int^l I T"*^- **''.•* '^""TV ^'""•« t^"^'"" cunditionH were present 
 
 contained verylar^e n»mlH,rH of the colon I«icillu8. and //. lacUs ,.eL.Ves 
 
 Whkhe CAN.S ake keit The cans were kept in n.anv different 
 
 J S '? "•■."?'■ '•" '^''-y""'- ''««""'t an out Inliiding. Tder rL o,J 
 a ,ni k-Mta..d clone to the roal. or hv the Hi.ie of the ho. se. In m, cane 
 was therea projK.rly constructed n.ill< .hed. where the milk conl l" kept 
 
 nnik weroohcM. i.ft ,„ tl... han.-yanl osv,„i,ht, in h lavo.-al,!- sit a 
 i- the a!.Y.r,.t...n ot odors, as «vll as l,ac-t...m from .Iri. d partiHes ,, 
 laauiiru or dust which mi^rhr 1.,- Iloatin- arn.iii.l (.S.-e H^'ures I ■> a.i.i '{) 
 
 ^';-^ 'T'OV OK Cans. The ea.,s ;,^.n...-ally in use hold ,i1.'„ut :{0 .ml- 
 
 10..S hey have concave l.otto.ns and -n.. si.U- seam, whicl.is not alwavs 
 
 . noothly soldered. ,, son.e, however, the bottom is convex : and ll,.se 
 
 latter ar." very much liarder to cl.an, ,is ll,.- whey is left in a ehann..l 
 
 around the edge, and dirt there cannot be easily re.noved by the Uusl.l 
 
li 
 
 1 ■ 
 
 li 
 
 r 
 
 V.'ry many milk piiilM iirw nUt v.ry IwPy ti»nKtMifl«.| with pn-Hoil Jn- 
 Htfttil of N(i|ili<n>t| HfHiiiH ami convex hutto'iiiN Tlif c^ '.h iihc<| hy tli<' pnt- 
 ronM wtT.' ijMimlly in jjikmI roixlition a- i.';i^iir<lH rii-.t ; l;ut fHiiiiirM purcliiiH- 
 injf cans Hliniild inMint tlmt tin* mhiii Im> »<i|i|i>t(>i| no that it piowiitM it 
 HiiKMith Huifnce thitt ••nil U< *>nm\y cIohiiimI. In t<Mi many ciiwh. tlio |Miint 
 of a knifi- mn Ik- insort.-l in th.f ill-Httin«; miMii, itml wiilnlmwn covi'ivil 
 with .olinif or «liit. It in imjiosNililt; to cluHn ii ean thoioiij^hly whicli Inin 
 thiH <;rave defect. 
 
 Methoi>h ok Cax-Wamiiino. After the chdn urn enipiie.!. they are 
 UHmilly»crul»l)«'.| with warm water OccHMionally Ho«la \h iiNed. and at Home 
 plawB, w<M»d iiNheH, the latter N-ini^ HomttimeH mixed with rlirt or wind, 
 which is apt to wratch the tin covering and permit the aci.l whey to act 
 on the iron. A iter the rinsinjjH are poiiruii out the can \h Hcahled with 
 hot water, poured fi-.»m a larj^e kettle ai-ound the innide of tli« ran. The 
 can is then rinv-d with thin water, which Ih left in the can until ir in uned. 
 or the ririHinjt water In poure.l out. In some case-, nfhr the mnliUnn,i\\c 
 caniH wipeil with a ra>.'. 
 
 Tlie objection to the Hcahlinjf in tlii.s manner U that the water i.s n>{ 
 hotenouj^h. The umml practcu in to take the kettleful of water from 
 the houw to the place where the caiw are washed, and .set it on the^jrouiui 
 until the preliminary waHhinj^ and Hcrubbiii); is Ktii»he<l. By thia time, 
 the water, instead of lieing at a temperature of 212'^ K.. is about UK)*' F.. 
 ami is still furth' r cooled when poured down the sides of t.ie c-iM caii. 
 The Hiial wipin;; dry with a rajt is a bad p.actice. as the cloth is sure to 
 be contaminated with Iwicteria, which are thus rubbed over an« I deposited 
 upon the scalded surface of the can. When the cans are finally scalded, 
 they should b.? tiirne<l bottom up. tipped to one side (facing the sun), and 
 left to dry in the air. 
 
 C(MH,iN<i AND Aehatiov OK 1HK Mll.K. So far as I could ascer- 
 tain, no form ot cooler was in useamony the | alrons. The usual practice 
 seemed to bo " dippini:." very often in an impure atmosphere, where bac- 
 teiial infection was likely to occur. A few patrons n^ed the " Kippea ' 
 aerator, but found it un.satisfactory in warm we ttht-r. Souie kept the 
 milk in pails innnersed in a troiijrh of water ; but with no coverinj,', ex- 
 cept a wire sci^en to keep cats rnit. Kven f-.r lartje cans, this was thr 
 form of CO- ^ used ; and the milk was thus left exp i^ed to bacterial 
 infcctidii from the air. 
 
 Very few patrons know the dittVrenc.' between aeration and coolin;;. 
 
 aeration meanin!,' to them, in the majority of cases, c(M)lin;,' as well as ex 
 
 p.siire to air. Further, some chee.semak^rs in the past stated that cool 
 
 ing milk injured the clucse, or that it was impossible to makeyoodchecs.' 
 fnom »,..r.U.i ..,;iu 'I'l.:. :,i ..i i i V .. .. ". , 
 
 fr 
 
 ■om cooleil milk. This idea, proiimijra'ed before tlie use of acid cult 
 
 urc 
 
 or .>.tarters, ctill lin},'ers around many factories; ami it is <|uite difficult t 
 
 convince peoplj that proper cooling is far more important than aeration. 
 
 Aeration is certainly neces.sHry when the milk -i dirty .a- h is absorbe,! 
 

 |.r.,t,M.t..,l f,..,„, .1,,,,:' """"""• '"'•'">- ""■ '■■•MS ,.,.. t .1 „. „,.. ,,,,., „„., .,,.,, ,^,,^ 
 
 The wi,„|„w8 ttiui .lours wito unproUct.'.! by fiv seiven^ (^m»,« 
 «f". ;., T ? ? . " *^''*' '""kii't'-rooiM won' put int.. a test tiil« o' 
 
8 
 
 The utensils were kept in good condition ; and also the vats ; but the 
 curd sinks needed airing. It is true that they were well washed ; but 
 they needed to be sweetened by being exposed to the air and sunlight ; 
 and, as they are not used until about eleven o'clock in the day this could 
 easily have been done. 
 
 The cheese cloths were of a peculiar red color, especially where 
 they came in contact with the sink. The color was found to be due to a 
 pigment secreted by a mould, which was quite common in the mixed 
 milk, and which I subsequently found to be very common in dusty stables. 
 The cloths were well cared for, — washed and boiled ; but the red color 
 was not removed. They were in fact, dyed with permanent or fast color. 
 Of course, in this case, the maker was not to blame ; but the patrons by 
 cleaning and whitewashing their stables, could most probably have preven- 
 ted the trouble. 
 
 Causes of Bitter Milk, 
 
 Bitterness in milk is produced by several causes, which may thus be 
 classiKed : 
 
 I. Certain foods, such as, Ragweed, Lupines, etc. 
 
 II. Advanced lactation, especially just before a cow becomes " dry ". 
 
 III. Disease of the udder. In Mastitis -or intlamation of the udder), 
 the composition of the milk is considerably changed; and a bitterness, 
 or more commonly a salty taste, is produced, in most cases, this change 
 is revealed by the appearance of the milk, which becomes a watery, serous- 
 like fluid. 
 
 IV. The growth of microorganisms in the milk. 
 
 In the first three, the bitterness may be noticed immediately after 
 milking; but if the bitterness is due to an organisTn, the bitter taste 
 appears only after some time : and it is witli this cause that the pre.sent 
 investigation deals. 
 
 Those not interested in the biology of the I litter organism will please 
 turn to " Eflects on Milk," page 14. 
 
 Thk Biology of the Bittkr Organism. 
 
 As has already been stated, the organism producinu the trouble was 
 a Torula, which was found in nearlj'every sample of milk oxainined ; and 
 in order detinitely to characterise this organism, it will lie necessary to 
 give an account of its behaviour under ditf'eront conditions oF food, 
 temperature, etc., information of importance to the bacteriologist, and 
 thus necessarily technical, and of little interest to the maker. 
 
 HisroKiCAL Resu.mk. In 18U(), Pasteur (2; whilst workinu; on tin 
 theory of spontaneous generation, noticed that milk which had heen 
 boiled (lid not sour like other milk, but became bitter and containeil 
 butyric instead of lactic aeid. Further, he noticed that the orjianisriis 
 obtained from the bitter milk were different from those he observed in 
 
to destroy them ; an.l the7steD bv In\^ temperature he wn.s able 
 tion from the butyric ^ ^ P' ^^ ''^P^^'ed the lactic fermenta- 
 
 same'J:tJLrobLn:;jJ.SLT.r^^ ''^'^'' "^^^^^^ ^ ^•*^— the 
 }>acinus"t:^A'^> S^^^^^^^^ cheese isolated a 
 
 presence of oxy.en. This or,.'::^':.t7'o:X^^ 
 
 the ^Sl:^o^J^%Z^ /'.l.'^L^;*^— -« ^- to 
 
 Liebscher (7) wrS^rbitTer mi k his's t'^ ^rP^t^^r- 
 some days it putritied and thnf «„i!?k 1.^ i i.^', *"^ noticed that after 
 suggested the pos"ibnitv that thrnf'"''^ hydrogen was formed. He 
 form of ProternclgX '''"' '"^ ^^^'"*' P*"^*^^^^^ ^ 
 
 niteif SS St'ti^bitSK^/isSd "^r ^!:j^^^^j^^^■ ^'- ^«fi- 
 
 ing some time, was not «; t? a chani f 7^ which had been stand- 
 bacteria, but thHt in such .nilk there wfr/.K ',*'"" '-^ "V" ''^^^^ic acid 
 the heat to which the milk was J;,»^? \ \ Wna which resisted 
 
 speciHc changes in the^n.X'.^reiS ^ bTt ert^r^^/r'^^^^ 
 This germ, however, is n„t identioal ,^,;h ' :, V . Z*^ ^- '^'''2/^^t'«''- 
 
 Intler Uistc, a, thin acUl l,a, „f ifclf „ I™ i, ,J " h' I l'!;,"J"«'"l » 
 Juce.1 no biilvric «ci,l aii.n,,. tl,„ , 1,, ,1 . , i~ "" ''»«'llu» I'fo- 
 
 This oi-Sanism cm llcV , Hk uhh , ^ 1. '■," «"■""■" '" »'""i2«l milk. 
 
10 
 
 '■i 
 
 When grown in bouillon, the odor, taste, and slimiiuss resembled that of the 
 bitter milk. The presence of butyric acid was .letermined in the culture, 
 and butter made from the bitttr ud k was rancid,— after two days it was 
 ■' strong y rau'iil, and the t«Hte strong and burning" 
 
 This case of t.'onn's is noteworthy as being the first example of bitter 
 milk naturally experienced. Previous cases were u-uaHy as.sociated with 
 im| eifect steiilization ot nnlk, <lue to the growth of sp-re-forminL' oiLran- 
 isms. *" 
 
 Wiegmann's germ does not seem to have been of economic impor- 
 tance, as it was isolated from sweet milk, and Kruegger cannot be said 
 to have substantiated his statements by direct infection and subsequent 
 production of bitterness by means of his Pvotem vulqafiH species. 
 
 Hueppe (13) in his second paper referred the bitter ta-te to Mpnen- 
 tertcm vulyatus, as well as to B. hufyricun. He expressed tlie opinion 
 that bitterness was due to the production of peptones, and in support of 
 his opinion, cited the f-.ct that all the bacteria found in litter milk 
 belonu'ed to the chiss of peptonizing organisms (those that liquetied 
 gelatine) ; but he did not deny that there were biicteria which were 
 capable of producing bitter substances of a special nature. We must 
 also remember that there are very many bacteiia which liquefy gelatine, 
 but do not produce bitter milk, which latter is by no means a common 
 occurrence. 
 
 Bleisch (14) isolated from milk imperfectly sterilized by the Neu- 
 hauss-GroniwaM-Oehlmann's method a bacillus which produced bitter 
 milk. Peptone was produced. This germ formed spores which resisted 
 a temperature of 100" C. (steam heat) for six hours. It was probably 
 allied to the B. butyrieuH of Hueppe. 
 
 De Freudenreich (15) i.solated from a bitter cheese a coccus, M. cnsei 
 amari, which produced a bitter taste in both milk and cheese. It pro 
 duced acid and iiqiiefied gelatine, a rather remarkable combination. 
 Cheese made Irom nnlk containing a culture of this organism was bitter. 
 It produced peptone (0 8%); but the bitterness was not entirely due to 
 peptone, as de Freudenreich succeeded in separating bitter substances 
 which did not belong to the peptones. 
 
 The same worker also isolated from cream another species, B lifjiw- 
 faciens Inctis amari ; and fresh cheese inocidated with this germ had a 
 disagreeable, bitter odor. The germ probably belonged to the putrefy inu 
 organisms. 
 
 O'Call.ighan (16) found a yea.st which gave a sharp, bitter taste t'< 
 milk, forming alcohol. He stated that it would be injurious to butter- 
 makers, and still more so to eheesemakeis, although no' experiments weiv 
 made to support th'se statements. He named it Sanharotnyceii but Is, 
 but did not de.scribe it; and Beyerinck also gave this name to' a yeast Ir 
 found in Kephir. 
 
 Investigations at Guelph. 
 During the summers of 1899 and 1900, samples of bitter milk were 
 
II 
 
 TORULA AmaRA 
 
 .ro^'"r:t^^^^«;^f ,^^-^^^;eh^ taste when 
 
 face of fruits and leavZ as tCmrs''^"^"'^^ ^'^""'^ «" ^»»« «"«- 
 by Cavara (17) on the pedine s < fTn,;^'!:.?'^^'^^ ^'^"^^rf'^' *»""d 
 coveredbyGronlund(l8)onthefrnitnf //V ^"^'^'f«';«»^V^'^« /^'ci.s. di.s- 
 present on the fruit of the MahVa /«,/• f ;7',"-^"''^ ^"'' '^ yeast 
 from the Howei^ of which a *troni^r "r"^'/-''/' *-• '^ Sapotaceons'tree 
 examine the trees and frui^near wJ.i .7 ' "'•/."'' '' ma.le-led me to 
 from th. leaves of certain spec?e, of mant'l'"'"? TT ^''^ "^^P^ ' «"d 
 with the species .o frequentirSuJ in7£ I isola ed a torula identical 
 tornla I have na.ned ^oS .m rm '"'"' '^"'^ ^^^-^ashings. Tnis 
 
 liitt.T Tonila iT„r„/„ A„„n 
 
 ■"». lA'it/. ()<■. 4 
 
 moisSlnb^. ^^e,,^:;;;;^,^;;---^^^ ^V-^ l^alD i„ Boettschers 
 'Some are as lo„„ as 10 » ImMh ^ m shape, a.ul of varying size 
 
 After some day.s'''<rrow iJ^^ ^iv.raj^e hes betwetm 7.5 a„d9.0;' 
 
 the cell wall so';ne^wLt l^se it" L^n out'lin ''"^ «'''/ ^"•^" "^'^"«'-- -"^ 
 at the smaller en,I of the eel Kn "f , ^"I'^o^^' """'^"^^ ^""'•"^d 
 usually oval, but round rnre^.-shape Li, n^''' ''^ S" ^■'n^^^ ^«"« ««•« 
 iy. ^n short chains of three or-f^^iXln^lXmpJl^^^^^^^^^^ 
 
FT 
 
 12 
 
 On beer-wort agar at 37" C. the colls are somewhat larger, more ir- 
 regular iu ahape, and contain numerous small oil drops. 
 
 Spore Formation. No spores are formed. Spore blocks made from 
 young, vigorous cultures, kept at 20", 23, and 37° C. for 7 days, and ob- 
 served at short intervals, contained no spores. Cultures in wort, peptone 
 whey, and yeast water never produced spores at the temperatures given 
 above, even when all conditions prescribed by Hansen were presnt. 
 
 There has not been any formation of spores in old cultures, some of 
 which have been under observation for four months. Thus the organism 
 is not a true Saccharomycete, but a torula. 
 
 Wort (11.2 Ball.) In two days, at 25° C, there is an abundant 
 growth ; the liquid is slightly turbid, but there is no pellicle or film On 
 shaking, numerous small bubbles form a deep layer of foam on the sur- 
 face. In four days the liquid is clear and bright ; no pellicle ever forms ; 
 about 2 per cent of alcohol appears. In cultures kept in small Erlenmeyer 
 flasks at 37° C, a "yeast ring ' forms ; but, at room temperature, no ring 
 develops, even after two months' growth. 
 
 The reaction of the wort, after fermentation ceases, and the carbonic 
 acid gas which is driven off, is very slightly acid. In whey containing 1 per 
 cent, peptone and .25 per cent Niihrstoff Heydeu, the growth is very simi- 
 lar to that in wort. There is an active fermentation and the reaction of 
 the medium afterwards is slightly acid. In whey which has been boiled 
 or filtered, 3 per cent alcohil forms in 8 days at 37" C, and no trace of 
 .sugar is foun<l. In yeast water, there is a heavy deposit ; the body of the 
 liquid is clear and brii/ht, and no film is formed. 
 
 WoHT Gel.\tine. In two days, at 20° , piii point colonies, about 0.5 
 m. m. in diameter, are visilile, the surface ones being slightly conve.x. 
 Under the microscope (2-3 obj.), the colonies are dark with entire edges. 
 In four days, thev are round, greyish white, shiny, and from convex to 
 capitate. They are not at all characteristic. 
 
 Bkef Pkptone Gklatine. Colonies in this medium are .soniewluit 
 smaller, but resemble those in wort irelatine. In four days they are still 
 similar to those described above, but under the microscope the edgf of 
 the colony is slightly rough. 
 
 WoHT Gi:i,ATiNE SncH. In ten or twelve days, the line ofpiiiictui. 
 is beaded. The beads are distinct, and of considerable size ; later (20 ti 
 30 days), a dense, spiny growth radiates fi-oin the bea'is ; but the projic- 
 tions are not sutficiently long or branched to justify the term arborcscii)'. 
 They may Ix' called echinate. The surfa<;e growth spreads from 10 to 1 • 
 m.m., is umbonate, wa.xy, greyish white in color, but of a light hrowii 
 shade towards the centre. 
 
 Wort (Jklatine Ma.ss Ci'Lture. These cultures were made liv 
 placing a drop of wort culture on the surface of the gelatine The snitac 
 growth spreads over the entire surface in 30 days. The edges aic tliiii 
 and slightly rough. The centre is elevated, forming a plateau, which i^ 
 
13 
 
 ^r^^:^^!^:StZ^^' ^^ '' •" ■"• i" ''i-'ete... The 
 gelatine to a depth ot" 4 mm ,^1 erv' '["''/"'^t*'"''^, 'lownward into the 
 taons deu^arcate'the line o cont!^t U ween'Tl ' "■*'"' r'"' ^"^''""^t^ P'«J^'C- 
 
 days a slightly nus.-d. np Jdlnr^,;^ i^,;"!;-;^ ^ "^ ;f C- and in three 
 i8se.^^Mdneh becomes nm.v uZ^Wj^iii,^^^'- '" "^^-'''^tenin. .rowth 
 
 <jays!;^'\,j::^;l;;;^- ^^^^^^ -n th.e 
 
 dull appearance. In seven .lav. there it n u" ""* ^''"' P"*''*" ^'V its 
 
 cent «cch.ro,e, „ ,™*„f JL fors'S"';';."'''', "">, '"l-'i""" "f 6 per 
 
 u...eJ;x°'S;rt„s.;t;'2i,/ »'< "- ?" -''■«-• -^ 
 
 fllm, the body of the li.,uM rS ™ ^ , " f"^'"^''- There , „„ 
 heavy deposit. The ,ug, rU "overted «=!hli^'"''' j'™"-' l-"' thore i, a 
 contain na one per cent, peptone Is MrV.Jja-? ""'"i"™" '» l»"»lon 
 cent, salt, and X per cent saShartf „. • ^"''"'"f H».vden, five per 
 re.s,nble, that in^h.ro«.f^lS'Se? " ?"«'■"='<''»"•' 'he grow^lh 
 
 t'T^r ^ShtSe'of gl ta™vrdr.ttS "'^-.f*' »"gl"co.*, 
 turbidity, but a heavy dejmit " " "^ ' ' ''ere is no Shii, no 
 
 ConiJriS^.t'^ tllt^Z^^Zr'^- "-^' «"«!> i» -nilar to that 
 
 ther..i:pdelt^%,.r'bi,ftri:\r':°;;,str^ 
 
 hlin, and 90 per cent, gas is tor d ° '"'*^' ^'"re '» no 
 
 « f!^"^'^-:i^X£s;s'^:t:i^':;,i^-T''r» 
 
 rer„i^:n^,^ih™i,s?;^,r-:^r"" ^^ -- --.-S^ult 
 
 hoav?e"rSri:';5::;r,SL",° «"" '^ '"'■"""■ ""' "- =-<>" .1. i» .ii,htiy 
 -nght'ir of ™^is ts°"^Th"e*x"^nS,r ^T T> ^■•"°»' 
 
 there is a heavy deposit. '"'= '^^ '''l"'d "s clear, but 
 
 i i\ 
 
14 
 
 Effkcts on Milk. 
 
 I i 
 
 Milk. In sterile milk the bitter taste can be detected after five or 
 six hours (growth at 37*' C. In 14 hours the taste and smell are disagree- 
 able and strong. The odor of cultures a few day old resembles plum 
 kernels, and the taste is very unpleasant, bitter and astringent. In 10 
 days, at 37"' C, the milk is sligntly thickened, slightly acid, and the 
 odour and taste are both pronouncea. A slight, aromatic, ethereal smell 
 may also be detected, but it is frequently masked by the bitter taste. 
 There is much gas formed. 
 
 Culture gives the biuret action, indicating the presenc of peptones. 
 No butyric acid is present. 
 
 Effects of Drying, Antiseptics, etc., on Tobula, Amara. 
 
 Thermal Relation.s.. 
 (98.0- F.). (Srowth at 25*^ 
 
 growth 
 
 The optimum for growth is about 37° C. 
 C. is abundant, and at 20" considerably 
 
 occurs at 5° C. (41° F.), and none at 48''|C. 
 
 slower. No 
 (118.4* F.) 
 
 The thermal death point was determined in triplicate, by Sternberg's 
 method in whey bouillon : 
 
 Ten minutes at .SG" C. : living. 
 
 Ten minutes at CO'' C. : in two tubes, no growth ; in one, much 
 growth. 
 
 Ten minutes at G2* C. : no growth, all dead. 
 
 A moment's exposure at boiling temperature (98.5" C in Guelph) : 
 growl h. 
 
 Five seconds at boiling temperature: no growth. 
 
 Ten seconds at boiling temperature : no growth. 
 
 As this Torula was found in the can washings of nearly all the pat- 
 rons, a practical test was made to see if the ordinary scalding with water 
 at about 200° F. was sufficient to kill it. A 2.5-gallon, straight-sided can 
 was thoroughly steamed, and then rinsed with a culture of the bitter 
 torula. At the end of twelve hours the can was cleaned with warm 
 water and a kettleful of water at 200° F. poured down the inside and 
 then well rinsed, and the water poured out. After this, the can was 
 rinsed with sterile wort, which was then collected in a sterile bott'e, and 
 incubated. In 12 hours there was abundant development of the Torula 
 The amount of water used for scalding was 3 pints ; and the experiment 
 was afterwards repeated using 12 pints, but with similar results, the 
 Torula not being killed. 
 
 Effect of Desiccation. Cover glasses spread with a 24-hour- olu 
 culture were exposed in the open air to dry at a temperature which 
 varied from — 15° C. to 5" C. A cover glass was placed in whey bouillon 
 at the end of every 24 hours. For the first 7 days, growth occurred in 
 all the cultures ; but on the 8th and following days no growth occurred. 
 
 Effects of Antiseptics. A 2 per cent, soda solution at 56° C. 
 
15 
 
 ""nutes. ^ ' P*''^ ^'^Qt- solution killed the Torula in 6 
 
 Action op Acins Th« j,.* • x- 
 
 Ie«8 thaa that in the control Es " '"" '•" "^""^ -"-^^^t''- «iightly 
 
 . (•») Lactic Aeitl (1.2 dit o^>^^t I \f 
 th.s amount of acidit^. thL irtheTom^rS ZZ' "''"" '" "'''"■•- ^'^^ 
 
 (4) Lactic aeid (2.+ ner r,mf > -n • .' 
 k'fowth than in the control tul"s'' '' ^ ""''''"'«nt deposit, and less 
 
 
 Ekfects of Acid Whey on Torula Amara 
 
■1 
 
 h 
 
 
 16 
 
 able importanco to wcertain whether or not the bitter flavor may be con- 
 trolled in this way A number of experiments were made to determine 
 the effect of acidity on the bitter Torula. 
 
 In the first sericH, acid whey, containing 1.08 p-r cent lactic acid, 
 was used, and the vigor of growth was detennined by the amount of fer- 
 mentation. In such a meuium, 50 per cent, gas was formed. The con- 
 trol culture in onliuary whey gave H5 per cent. When neutral sterile 
 whey was inoculated with the bitter Torula and B. acidi lactic! together, 
 70 per cent, gas was formed. Acid whey (1.08 per cent.) simultaneously 
 inoculated with the Torula and the lactic acid bacdlus gave 48 per cent. gas. 
 
 The.se reault>4, taken alone, seem to indicate that a considerable 
 amount of acidity somewhat prevents the activity of the Torula ; but I 
 subsequently repeated the above exjjeriments, using the same Torula ; 
 and, after repeated transfers in whey, it gavt- a more vigorous fermenta- 
 tion than originally. With this culture in fermentation tubes contain- 
 ing whey peptone bouillon, kept at H?" C. for 48 hours, I obtained the 
 folio wing results : — 
 
 Torula amara 90 per cent. gas. 
 
 " 88 
 
 and lactic acid bacillus 90 " " 
 
 •< « " 87 " " 
 
 Whey and skim-milk mixed : — 
 
 Torula 93 
 
 Torula and lactic acid bacillus 94 " " 
 
 Skim- Milk. In this case, the lactic acid bacillus coagulated the 
 milk and formed a solid curd, which shrunk and adhered to the sides of 
 the tubes ; but the gas forced the whey into the open arms, leaving the 
 following amounts of gas in the closed arm : 
 
 Torula 94 per cent. 
 
 Torula and lactic acid bacillus 92 " " 
 
 II « II II « 89 " " 
 
 These more extended experiments go to show that the development 
 of acid does not hinder the growth of the Torula ; and the results are in 
 accord with what we know of other yeasts. For example, an aciditicii 
 tion with lactic acid bacteria is used in distilleries to prevent the growth 
 of injurious bacteria ; but the amount of acidity present in the mash, 
 about 1.1 per cent., does not prevent the subgequent growth of the yeast. 
 
 A final experiment on the influence of acid and temperature on this 
 Torula was made by growing the Torula in whey containing 1 per cent. 
 
17 
 
 Uctic acid, at temperatares of 20", 25«, and 37o C. 
 
 Avwimt* of Two TeM*. 
 
 8ijilioan»ri«r .... 
 
 NiM hoan kftor 
 
 Twelve boon •TiOT 
 
 »»0. 
 
 2 "O, 
 
 3 
 
 1 
 
 A 
 
 4 
 
 5 
 
 16 
 
 S3 
 
 390 
 
 «7»C. 
 
 With the optimum (or best) temperature (37o C and iiRfiov\ ♦», 
 
 Duclaux (20) obtained a lactose fermentine veast from m.lt ™i,- k 
 
 same one as he had found ^ ' "^ ^^'°"^**^ '* ''*« *^« 
 
 bXlauttndTdrer "'^™^'"'^ ^^^^^^^ '^^ specie^ descriS, 
 
 veast^bi^^W ^h!? *°.^ Wiegmann (25) also described lactose fermenting 
 yeast, but they did not describe them sufficiently for subsequent recog? 
 
 2—120 
 
 
 i ' 
 
18 
 
 Beyorinck (26) in 1H99 iHolated two yeiuitM, one from Kephir, which 
 he named Sitch. Kffir, ami one from Kdani cheeHu, Such Tyriomla which 
 fermented milk nu^^ariuid prothiced alcohol ; and he further iHolatud from 
 them an invi-rtive en/.ynie which he callt'd " lactaHe ", which he found 
 had the power of inviMtin^ the milk su^nr, anti cane HU>;ai' hut not 
 maltosf. 
 
 TluH concluMitm waH.howi'ver.coiitmdicted hy SchniirnianH-Kteklioven 
 (27), who was unahle to invert milk MU«ar with the enzyme " lactase" ; 
 and afterwardn de Freudenreich (2H) came to the Hiiine conclusion. 
 
 Bochiocchio(2'.M has aUo inolated a top fermenting yeast lr(<in (inina 
 cheese, which produceH blisters on the cheef^c. This form cnaijulates milk 
 with partial jwptonization, and pro< luces an a;rreeahle foaming heseragu 
 when jjrown m whey. 
 
 Jor^fensen {.iO) inolated a true Sacchuromycete from Kephir, which 
 produces alniut 1 per cent, of alcohol in the course of .S days. This Hi)ecies 
 be named S<ieh. frugiltH, on account of the feeble powers of re8i>tance of 
 the cell wall. It pnwluceH oval spores, which are sotin set free. So far 
 as I am aware, this is the cmly 8pecie.s of lactose fermenting yeas., yet 
 discovered which is a true Saccharomycete. 
 
 Duclaux (.')!) who reviewed the lactone fermentin}; yeasts in 1900, 
 came to the conclusion that the only three yea-sts which fermented Huijar 
 (milk HU«,'ar) were those isolated by himself, Adametz.and Kaiser. Those 
 subsequently isolated are either insufficiently descrilted.und consequently 
 one cannot say whether they are new species or not; or else they simply 
 assimilate the lactose and burn it in contact with the air. 
 
 The Torula amnnt ferments milk perfectly, even when oxyjjen is 
 not present. Cultures were grown in whey lx)uillon in an atmosphere of 
 hydrogen, and the sugar of the medium was fermented. In ordinary 
 whey calturcs, the sugar is completely fermented, as the following experi- 
 ment shows : 
 
 Whey containing 37.65 grams of sugar per litre before fermentation, 
 gave no traje of sugar (Fehling's .solution) after eight days' growth. 
 and the fermented solution was found t< contain nearly 3 per cent of 
 alcohol. 
 
 Kaiser suggested that certain of the lactose fermenting yeasts niiglit 
 be of economic nnportai.ce; and on account of the complete ferm<'ntatioii 
 of sugar by the Toruln amara, it might, we presume, be u.sed in tin' 
 manufacture of alcohol from whey. 
 
 Bitter Chee.se Exi'euimentally Produced. 
 
 A peculiarity about some of the bacteria that produce bitter milk i- 
 that the bitter taste disappears when the milk is made into cheese ; Ijui 
 the Torula amara f)roduce> bitter milk and bitter cheese also. We mad. 
 several cheese, using cultures of the T- ula, and the cheese thus ma<l<' 
 were very bitter. 
 
 The cultures used in the first experiments were made by breakiii : 
 
ContH,„„.| H variety of ,„icr., or^auiZ. n Um" •''"" """""' ""^'"••'•y 
 r«t.o .. one another hs w„„|,| Tt ; ' w t ;•'' ';' 7"""^''"^ t'"' «««"« 
 of thiH culture whh a.l.le.| to I h^ 1^1: nf •■' /''''^''lA'" ^'*" "'"n.-lH 
 nimut..8 before M,,ttin-. ' '" '^ "* """< »*"•« '"'ft in it for (J5 
 
 v^ry fust. an.| hn.rn.on! tt'in'fi,!.*'nrV'^''^''''*''' '".'* «♦■«"•« "'.Ih worked 
 o nulling an.I .s«ItinK-(,.fV "I «. ' ^ r'/V.""^ "» -'•' Pr-ent „t tin.c^ 
 Thn cuni w,is so.neihat «l v , .1 . . t ^'J Tl' 'V'^ r.-.p.ctively. 
 nmk.n;^ an.I .snl.se.,u..ntly wh'.n .. ' '" '"'' '"'"'"' t'"' tin.e of 
 
 tical with that of the chee.se f, . , Tl'' ""' "«^'"- .^"^ "-.t ai.solntely i,|en- 
 to be wo...le,e,l at w! en " .^t . 'C'i^/'^'^^'-''^'^^ »^"t thi.fi. not 
 one another in the exp.Tin.rnts w s , /i i. r '^'" '•^'''" "••^•""•••''s to 
 the onJnary factory Conditions it e^.! ''^' ^'1, ^'^-''^'io un,ler 
 waH bitter and diHaJreeable and th an.. '^ .."*"'"• * '^^ P'""''"^^ """'e 
 vats of the factory ias aiwavlnris^ af«»t"Ht.c Havor noticeable on the 
 
 The sc<.nn, ^i^ thes^Se^ra.^ lolfir'" '" ''^' ^*-^^-'^- 
 
 Cheese No. I. total score... ^-y- Points for flavor. 
 
 •I " o' .. • • • . 74. " <> 
 
 ^- " •... 76 •■ .. • 
 
 *• 66. 
 
 BAt^TEKIOMMilCAL DaTA. 
 
 Max. 40. 
 
 . 15 
 
 . 22 
 24 
 20 
 
 bitter t^rnir'iJ^P"""""- "'"• """• '»<■ P- "on'' of a cituro of the 
 
 Age of Cheese. 
 
 7 days 
 28 " 
 42 ' 
 71 • 
 
 Lactic Ati.l Bacteria, 
 •'er Kr«tii. 
 
 150.000,000 
 28,000.000 
 11,')00.000 
 «64,00o 
 
 Bitter Toru|». 
 Per (fram. 
 
 72,000,000 
 
 19,000,000 
 
 .'l-i00,00() 
 
 388,000 
 
 rp,, . , -.,--^ ;i88,000 
 
 Score ttt, iTo'^rifo'" '"'°''" '" '"" ™J- •'i"-""- -l-irable. 
 
 Cheeae made *" . ioh, iomi f, 
 bitter organisni U8t ry lit e add d.? .P^'"/?^ «f ^ «»'t"re of the 
 
 ry Uttle acid developed during the making, but 
 
 M 
 
so 
 
 .495 per cent, wm prment at time of milling A ntrong bitter Havor and 
 aromatic "uppte {ramace" odor were p<>rc«ptiblo at the fitne uf malting. 
 
 RtolOkMMb 
 
 LmIm Aeid B*.'Ur<«. 
 
 Billar Tnvnl*. 
 
 
 Ptgnm. 
 
 Pvr «nun. 
 
 7 daya 
 
 119.000,000 
 
 85.000.000 
 
 20 •• 
 
 65.04 tO.OOO 
 
 7.500,000 
 
 80 
 
 61.000,000 
 
 B.HOo.ono 
 
 42 " 
 
 43,00(».000 
 
 l,(iU5,000 
 
 Score for Havor, 15 out of 40. Total score, 59 per cent 
 In order to Htudy the cheeite made at the factory, three were brought 
 to (Suelph, one of which wan placed in c«dd-Mtorage at an average t«'m> 
 perature of H0° F., an<l the other two were put into the onlinary curing- 
 room. The cheese exhibited a fair sample of the trouble complained of 
 at the factory, — they were «|uite bitter. 
 
 ' ^ Cdil Stomffe Cheese : 
 
 
 
 Ar«. 
 
 liMtto Aold BvcUri*. 
 
 BltUr Torala. 
 
 
 Ptr grain 
 
 Per gram. 
 
 S8 daya. 
 
 342,000,000 
 
 3,200.000 
 
 42 " 
 
 271.000,000 
 
 ' 70,000 
 
 90 " 
 
 48,600,000 
 
 162,000 
 
 [ Left in the ordinary cunng 
 
 •room : 
 
 
 No. d Dsyi. 
 
 LMtio Aeid Baoteri*. 
 
 Bitter Toral* 
 
 
 Pcrxran) 
 
 Vttgnm. 
 
 28 
 
 69,000 
 
 960,000 
 
 Oct. 21. 42 
 
 38,400,000 
 
 800,000 
 
 Dec. 4. 90 
 
 5.184.0(K) 
 
 hat. fhn rotriaorAtrnr 
 
 58,000 
 
 pKo»uo ivaa aitr 
 
 flavor to the cheese in the ordinary curing-room, although both were 
 made from the same vat. 
 
 The bacteriological resultH show that a larger number of yeants wen- 
 present in the cold-storage cheese, and the number of acid bacteria pre- 
 sent was alsu greater. When we take into account the proportion be- 
 tween the acid forms and the yeast, wc notice that in the cold-storagi- 
 cheese the ratio at 42 days was 1 : 1 47, and in the ordinary curing-room , 
 1:48. At 90 days, it was 1 :300 and 1:90, respectively. Thus the pro- 
 portion of bitter yeast to lactic acid bacteria was much greater in tlu 
 cheese kept ii the ordi..arv curing-room ; and this may possibly account 
 for the difference in the flavor noticed by the judges, although the re- 
 frigerator cheese eould not be called good, as the bitter Havor wa.s quiti- 
 noticeable. 
 
 To some, however, it may seem that the number and proportion ol 
 the bitter torula to the lactic acid bacteria was out of all proportion u> 
 the effect produced ; in other words, that there were too few of the bitter 
 
We 
 
 t4) 
 
 'He 
 
 SI 
 
 r.t::,;::;ea:;:::;'.';,:;;r;r,^^^^^^^ :» 
 
 lactic nci.l Lacteriiun ,u ,1 J, L! "7 «<>»""•"♦ hm |„r;;.. .iHtlie 
 
 BlTTKH E.\I-KIII.MENTS. 
 
 UHcd and the cream wen ripene.l at 22" C (70" F » for 18 ».,««! ti 
 
 rinened'wiM.T'/' 1^"'"" ^^'' '"^ "^" P"«teuri^e.l cn-an, (IfiO- F ) ,va8 
 utes^ fi J.'. I^ .leve oped. Ut the .sample churned easi t in 'S ...in-' 
 
 ci.a„JJ::'n3:r':,:l;;; :: :^t,;^; ^Sl;; r;;-^,:^ -' - - '- 
 
 i«- H.;M',','nr' ';;>;,;'' ","':''''•'■ ;■"»'■'";""' iV <1"» Pr„vi„c.. ,i„ „„, ,„^,e„r. 
 
 iiiiii iiiiiK , )i[i,| where l>asteliriyjifiiin v; r^r^^■ I , .1 ■ i' 
 
 tfnnl.L. f« . 1 -i^ . ' "^""/^'ilU'JI IS not (lohf, t It If Is (JaiU'cr fif 
 
 |! 
 
22 
 
 
 
 ce 
 
 S 
 
 CO 
 
 o 
 
 '2 
 a 
 
 a 
 
 ed 
 
 OD 
 
 s 
 
 ^>. 
 
 ? -5 
 
 a; 
 .o 
 
 'cs 
 
 a 
 
 CO 
 
 V 
 
 B 
 H 
 
 'E 
 
 o 
 
 5 
 
 « 
 
 3 
 
 t 
 
 •A s 
 
 «l 
 
 OS 
 -s 
 
 Si 
 
 £1 
 
 .3 § 
 
 <3«- 
 <- 
 
 •-s 
 
 « 
 
 la 
 
 u .. 
 
 oa S 
 o'l 
 «-° 
 
 la 
 
 
 ^< 
 
 
 Germ content 
 
 of 
 mixed milk. 
 
 
 
 o=2^o=o- 
 
 
 fH'HHHVHV 
 
 S^ 
 
 ^ * * • • ' 
 
 II 
 
 :s ". : • : : 
 
 • « 
 
 3! 
 
 li 
 
 
 o 
 
 dcooVos 
 
 
 hVh'hohV 
 
 
 «o 
 
 1 
 
 B ; ; ; ; 
 '£'••'•'• 
 
 3 : : : : 
 
 
 » 
 
 .►.::: 
 
 
 
 
 
 ■51 
 a o 
 
 
 OJI 
 
 — s >.^.- 
 
 «a 
 
 2 2 ll-^ 
 
 ■s 
 
 s 
 
 'Oh « h « <U 
 
 5 S T3 S-a-o 
 
 
 o 41 S at a a 
 
 
 COB O B 9 s 
 
 con- 
 tof 
 milk. 
 
 • : : = : is 
 
 X5X ;^* 
 
 Geim 
 ten 
 
 fore- 
 
 i^^m*l^JiSt^ 
 
 >i*^ >-3 
 
 
 50 
 
 
 
 
 -<o 
 
 a 
 o 
 
 a: 
 
 CS 
 
 •-3 
 h3' 
 
 "3 
 
 § - 
 
 S .2 
 
 M 
 
 S5 
 
 .:;::■.:::.«• « 
 
 
 
 
 •00 •05 aioco 
 
 ., 4d ♦J 
 O « • 
 
 S 
 
 B 
 
 - «< • > * eO • •* S wU^ • 
 
 6doo oV o'c'afdd'd'arf* 66c 6c oVo' 
 
 •■o 
 
 • g • 
 
 • h u 
 
 ' 9 <■ 
 
 ' 4> V 
 
 ;.a> : 
 
 o. 
 
 JOB 8'H"S • S 
 *^ S a5 >•* $•• 
 
 §•=•►.2^ 2- 2" 
 
 o. s S z'^ "'s S 
 
 ■a 2— o 's g a 
 
 V *" » 01 <u . m . 
 
 tea 
 
 a B^ a.^^ s a 
 ago s o u B 3 
 
 • •-»._ 
 ■oggS-a 
 
 "O 
 
 ■g-si :| 
 sS"-|.5-srs 
 
 ■°-° * S " I 
 
 l- a «« a a >« 
 
 S B s.S 9.a 
 
 ■■a : 
 . a . 
 
 • O OD 
 
 1 5>.ts si's s 
 
 a 
 
 ;z h «# S j* O 
 
 Q 3! B a B a 
 
 - :SI>- 
 
 .btda: 
 
 s 
 
 a* 
 
 : -4 ij : 
 
 do 
 
 
 =ajaaSaj^^.^<M>.2aJM 
 
 J3 
 
 
 : J ; 5-0 
 
 « « =5 
 
 ■a 
 
 
 »X .Oi ■C'^ '■ 
 
 + I 
 
 + I 
 
 I IS 1 + 
 
 IS I 
 
 j£ : 
 
 ■ «e 
 
 : >. 
 
 ■ D 
 
 •o 
 
 I ^ I 
 
 iH N rt TC lO ;o r» 00 
 
 o»o^NM^iO!Ct»ooo9p-He«?5*iQset~ocaj 
 i-ir-ir-ii-ii-i>-i.-i>-irHM^e4e«^e4MS7)e^?) 
 
 
23 
 
 
 
 
 ' -T"— "3.2 « 
 ^•= .. B O .S S 
 
 u 
 
 Q.J3 ^ c 4J g a ^^ 
 
 1. u * 
 
 a o.! 
 
 • e "J! 
 
 SHJ 
 
 "SI «; B c 5 5 2 
 
 ~r-.° c B g 3 3 
 
 ^ s "S ^:i? c ^ -n ,o 
 
 a 
 
 1 
 
 ; : • ; 1 -cl; . 
 ««- • ■ ■ -o ' 
 
 -?-?.^?SSSpr 
 
 n 
 = 
 C 
 u 
 
 B- 
 s 
 
 ft." 
 -a 
 o" 
 
 ■ i : : : ■ 
 
 i< : a- •■•■;.:.::.:.■• • 
 
 ^ ;^ : id ; i :d ^t^a; io i : : i ^ " • : ; ; 
 
 .' iH- • .-f-** .~*".X^. .»:ii^ :^ -^ : .^d 
 
 5 >5 •■«*??a ."S-s^???; SPij^j^a •- ■'5?-'' 
 
 
 16'.'.'.: 
 
 :".:'■ -oo 
 ^ da-'^dd^j 
 
 
 1 ill : ; is ; ; ;i ^-s ^1 i ; ^s '.;.; ; : 
 
 1 :|| ; ; :-2 : : :| ;.S ;l : : :i 'ii : : 
 
 =^ -f:^ • • -12 + + :g+| :g : :+^ -ii^ •• : 
 
 S is;? 1 MS ! i M is , i 1 1 •;•;= .g|+ , 
 
 Sosss's' 
 
 •5 ■ 
 
 : : §i : • : g : 
 
 H. : : : s : 
 ■■ S : : ; = • 
 ••■-:: 1 : 
 
 • -"i ■' " ■« ■ 
 
 1 +f ^ 1 l| + 
 
 a : 
 
 si 
 
 ,c • ■ • 
 
 • . S : : ; • 
 : : o ; • ; • 
 
 i •■! -§ 
 •.?:■.« 
 
 : J^ ■ : .-.S 
 
 J" 
 
 + 1 1 1 la 
 
 Sl-I: 
 
 ?S?3!8S§SgS^Sq!««?ig5^x5gggg,^g 
 
 BSSSSSSS 
 
 
S4 
 
 i 
 
 a 
 
 H 
 
 •mm 
 
 a 
 
 1 
 
 I 
 
 » 5 
 
 -^ 
 
 '5 
 « 
 
 ce 
 
 
 I 
 
 o 
 'u 
 
 J 
 
 s 
 
 o 
 
 ti 
 
 8 
 
 I 
 
 a 
 
 II 
 I 
 
 "^ ■■ 
 ll 
 
 .1 
 
 00 -a 
 
 l^ 
 
 ^^ 
 
 Pa 
 
 •'"a 
 
 •- o 
 
 J a 
 
 
 
 § a 
 
 " CO 
 
 a s 
 
 
 
 o 
 
 Baa 
 » « P 
 
 »a£ 
 
 8<2 
 
 a 
 
 S .a 
 
 a « 
 
 i ■£ 
 o 
 
 
 K+.-S 
 
 ddda^U'<V 
 
 o6od<o6 
 
 :| 
 
 il 
 
 •M'ti'Soo'Sotf' 
 •go •tnOOO 
 
 I 
 
 i 
 
 
 ^1 
 
 11 
 
 iir,i«j 
 
 b O In 
 
 
 "i.S§§§8iig 
 
 
 1 
 
 + 
 
 1 
 
 + 
 
 1 
 
 s 
 
 c 
 
 J 
 
 1 
 
 + 
 
 + 
 
 1 
 + 
 
 1 
 
 I 
 
 1 
 
 .-a 
 
 a 
 
 M 
 
 a 
 
 s. 
 
 1 
 
 8 
 
 i 
 
 a 
 I 
 
 I 
 
 
 
 SS53I!9^^*^Q^^^W'»'tO 
 
 SSSSi 
 
25 
 
 cases, the^^ors. .sCchlol, "e^' we^' ^1)' wWui; *^?'' '"-'^ """J^^'- ^^' 
 or poultry. In such cases ih^ ^l \l • , * "" '•'"PP'''^^* of catt e 
 
 in large numbers: and the R^-d Mould o?uV''"k"''^ were usually present 
 made; was found fnlM stables A '' '"^'"t.on has already been 
 
 the bacterial content did not seen/ rwar.wfVi'*'^'^'^^ >nade. as 
 Thefl. acidi i«.<in(Esten) atTsoLsir L • "t*"^ »" ^e«tigation. 
 were isolated from the S-nfilk or tir.f . -iP*'"*!. \*""'«''^ ^''^^^"'^ 
 In no case was the Cter T„r i « - J ^^ ^"^' "* "^''"^ * ^^'^ ^o^'s- 
 Colon group "'* P'""^"' "^'* '^"3^ representatives of the 
 
 facto;;jr^:2nrsitnrcHttT:je«S '-rt *•-'- ^^^^ 
 
 proper places for keepin-' the milk Th . "*-;" '"^'^^ *« P^'o^'de 
 
 in thitn "vSsSs^re.t"?e;v n'r' ''if, 'T' ''r'^'y «^ ^P«-- fo"nd 
 The Bitter T^ru ^;a: isenfin Xaml 1^ -T'"^^'*^'>'^'-«- 
 
 the farmer did not dra^ thrwl" v iZ'^^n hi '7 ' ^"'i '" °"« "^' ^^^^^' 
 
 HXe 
 
 some, very few torulae Wf 
 
 - . '- 7 '• *" -""lit:, vciv low lorui 
 
 they existed in enormous numbers. In samp) 
 
 vats rnora <ir/>..,. 1.. .. 1 . . ' 
 
 re present ; in others. 
 
 ^ats, there were lartn 
 
 i«ms earri 
 The 
 
 ied back in the whey b 
 
 •e numbers ; and it 
 
 V may ,„ fact be described as endemic (produced by or depe 
 
 es of svhey taken from the 
 evident that these of;;dn- 
 
 on. 
 ndinir 
 
 came a permanent source of infecti 
 
26 
 
 upon special local conditions) in this district. Hence, even if the cans are 
 washed and sterilized, there may occur conditions which will produce a 
 recurrence of the trouble. 
 
 The chee.seinaker of the neighboring factory (who washes and ster- 
 ilizes the milk cans in the factory) informed me that on one or two, 
 occasions during the summer bitter milk was delivered at his factory ; and' 
 he added " we should undoubtedly have had serious trouble, had'it not 
 been forthe fact that we wash and Hter'dize all milk cans in the factory." 
 
 In addition to the bitter torula, the Colon group of bacteria were 
 well represented ; and they are most undesirable for the maker, as they 
 give rise to gas and disagreeable flavors, and in colored cheese produce 
 mottles. Certain bacteria belonging to the B. lactis aerogeiies group also 
 produce a somewhat bitter taste in milk; and these add slightly to the 
 bitterness produced by the Torula amara. 
 
 A bacillus producing slimy milk was also occasionally found in the 
 can wa8hin;,'8 and stable air, a fact which shows that bacteria of this cla.s8 
 are rather wide-spread ; and, given certain conditions, an epidemic of 
 slimy milk may occur. Nothitig more concerning ^his germ need be said 
 in this connection, as the habitat and characteristic-, of slime-producing 
 bacteria will be the subject of a future publication. 
 
 Remedial Mea.suhes. 
 
 The inquiry into the condition of the stables, cans, pails, etc. of the 
 
 patrons of the K factory together with the bacteriological evidence 
 
 above related, show that certain measures should be taken in order to 
 remedy the present condition of affairs. 
 
 The dominant note sounded at the recent Dairymen's Convention 
 was bettfr care of milk ; for unless this care is given, it is impossible for 
 the butter or cheese-maker to produce a prime article. According to 
 many speakers and writers, the time has come when contracts should be 
 majde between the milk producer and the factory executive ; and these 
 contracts should contain provisions fur the exclusion of fowl and swine 
 from cow stables, the care of stables so as to avoid the accumulation of 
 dust, cobwebs, etc., the whitewashing of stables twice a year, cleanliness, 
 in milking, efficient aeration and cooling, proper places^ for keeping the 
 milk, the delivery of tlie milk at the factory at a certain temperature, am I 
 the proper washing of utensils. Should these improvenionts be made, I 
 am sure that the results would surprise all ccmcerned : and tiie little e.xtm 
 care involved would he amply repaid by the higher price of cheese inade 
 from milk handiecl in a careful, sanitary manner ; for it is well knowi 
 that buyers discriminate and place considerable emphasis on the nputn 
 tion of a factory; and they would, we think, quickly notice the merits < : 
 such a system as that suygested. 
 
 In order to get rid of the l)itter Torula at the Iv factory, n?i ' 
 
 improve the genei„l conditions imder which the milk is produced' ui- 
 
are kept befon- awl after the n.ilk 
 
 2. The cans. pai)s, and utensils. 
 
 3. The control of the temperature. 
 
 ispn?inirtKer'""'"^^'"'«'^-- 
 
 stable, are «'rrSe.i™ble'"'^;:™.iiv'"tl;7;" ,""• "7 "' "««' "' "■• 
 
 ^. *ai„i„, „,.„ .,, _'r'L';;' iix Ei-eSLt^ii""^ 
 
 Stables should be kent oUnn f^. e 
 accurnulHtions of du.t).an5 be white;a;h:..rLr'''''' ^'"''^ •''^^"^^h and 
 and apain in the sprin-r when theooZ . "'*' '' ^^'"■- '>"«« •" the fall 
 
 wash should be mJde ?ro, esh ^^'^1^,?;; ""' IT''''''' ^he whii 
 the consLstency of cream should be ijrJr«*"?u'''"^'.'' ^*«^^ «' «^^"t 
 ^J and applied by ,„ean.s of a ruT or oH ^'"'""^'^ '^ P'^^'' «f «^k- 
 later ««««. tvvo or more applica ,", a e n^i "' ^P''^rP"""P- '^ ^^e 
 molasseH, ni.e, or Portland cL^n Sed t,"T, ''l^ll """^ *'"'«• ^ little 
 adhesiveness. In ca,so disinfec-tbutthouXfo^ ''"''''' '''""'''' '^e 
 ^.^acKj^u., be used in t^^^ pr:;:^':,^Xr^^^^c^ 
 
 creasit;:::^:;;;^^^^^;^:^--- ^^^ctenal infection; but it in- 
 
 of the stock. ^ '" '*'''''^'' *''"'^ ''"-^ctly promoting the health 
 
 The Care of Pans Pah« <t„,.. 
 cult to clean properly thanclns m 1. I ■"'' ''''"• ^'"^^'"^ '« »«"••« ^iffi- 
 Ht hand on the aVer/^e Cr Vo^ mo ?'"'"'"t "'f •/''*'• '^' *"««''ities 
 >"ay scrub the can. .she will rarely u • 'l ''' '''"^- "'" "^^'' ''^'"«owife 
 tl.at it will be free fro„. bacteSli a . !•'""""» '' «" t'^oroughly 
 u-d. and it is effective i„ imov , n...« ' f "u "V'*^"''' ^'^ eoinmrndy 
 ;t has v..ry litcle Kernncidarv: ^^ 'S^liu^f '""" f "'''■^ ' ''^ 
 "ttle use a.s a -ennicide. The fina so. Ml, /. P"'" ''^"^ ^"'"tion is of 
 
 -;,v boilin. H.u.-, is in.nfficiluc K' '^ ^"/'' ''"' ^f ''• ('^"•' ^'^nnot 
 "f the can and in the crack .n,l or io k' "'"' "" '^'^^ '"'""' ^"••«"*'^" 
 
 "'" far.". Hence tlu- prop . • Lv f o •^' ''"^' '^ "^'' ^^•''"'^^>'-' «"' 
 
 -l-re all appliances arJaUa,Hn^,.,m';r""^ T'^l'^ '"' '^'' ^"«'>'-v. 
 I'"d't'ously. So far as wo oa s . '"' '" T'"^" thoroughly and .k- 
 
 I""-tant O.K., towards tho rem v^ o \ 1 ^: ^'^'P' '^"•' '-^ ^'■'•V i"- 
 
 ■"'d "thor i„inr,ous or.,,nisn I . .i,'" '"""^'' ''""" ^'''^^ '"■"^''- '''""I't 
 ^''r;//..,/ ,.ej!on. th.y C he ;^o M ^''?'-""^''b- wusf,...| and 
 
 -!', see to it, that oU . .,„ ';?•,,•, r"" '"'" 'if t'"' t-'^^t'-T insist, 
 -'k, (Hwash and.scn,b :S^^^^^^^^^^ * - ^•■-- -Pplvin. 
 
 •ou„ni_y (and occasionally .scour) all pail.s, 
 
 II 
 
 L 
 
28 
 
 strainers, dipptiis, and other utensils used in handling the milk ; (2) rinse 
 all pails, strainers, dippers, etc., thoroii},dily with hinling water iiniuediHtely 
 before using ; and ('^) rinse the cans out thoroughly with hoilintj water a 
 few minutes before puttin-.- the milk into them. 
 
 The practice of carrying ordinary, unpasteurized whey in milk cans 
 from the factory to the farm cannot be too strongly condemned. So long 
 as it is done, .so long will there be trouMe and serious loss from undesir- 
 able taints and flavors in milk ; and the surprising thing is that gwd 
 factories tolerate the practice. Let the whey be taken back in - -an 
 kept for the purpose ; or, if that cannot be done, let all the whey be 
 pasteurizeil at the factory by using the exhaust steum from the engine. 
 
 Utensils should be cleaned at the farm in the following manner : 
 First, wa.sh with water ; then scrub well with a hot soda solution, using 
 about two per cent, of soda (powdered concentratetl ammonia may bo 
 used instead of soda) ; next empty out the soda washings, and scald with 
 
 I 
 
 A single germ 
 
 Progi'iiy of 11 single germ in 12 hours in milk cooled with 
 eold WHter. 
 
 Trogeny of a single germ in 12 Ikjih-m in milk allowed t. 
 cool naturallv. 
 
 Fi«!. 6. - (Showing; the ertect of cooling milk on the growth of limterin. The lienetirial 
 results of early cliilliTig are manifest. (.After Kussell.) 
 
 boiliiig wntar: lastly empty the water out and allow the can to drain 
 dry. Provide, if possible, .some kind of cheap rack, to .set the cans on, at 
 an ang'e of alwut 4-5 degre s. On .such a rack, the cans will drv mit 
 nicely and will not be much exposed to infection from dust, falliin: 
 leaves, etc. 
 
 Do not, on any account, leave the water in the can ; and do not n-f 
 cloths or brushes in the Hnal rinsing with tlie boiling water. 
 
 Milking. The cows, before being tu'iied out in the spring sliniil I 
 have their flanks, udders, and tails well clipped. If before milking. t!i. 
 udder of the cow is rubbed with a damp cloth, the germs which m-- 
 pre.sent on the hairy coat of the animal are prevented from falling ■ i!' 
 into the milk pail, as bacteria cannot leave a moi.st .surface. Milkii;' 
 
19 
 
 If they Hre not so cL-^fVl^el"^^^^^ 
 
 neglected cloths are an .mdoubtedl^^ oHntctbH ''^^"'^ "^•'''' - 
 
 of the bitter ToruIa^SS^he^,! o:i;!,"-^;, ^rr^f"- «« ^he^growth 
 of a single germ : ""wing ngnres show thu rate of growth 
 
 64" F. 4 ,. "• '^''"- ehrf. 
 
 40- F at thrfanfand L^Xn ':i '''^ ""'k Le cooled to 
 
 it shall not be more than 5?= F '\he "hW ' ''' city establishment! 
 ordinary factory practice : but if the milk^w, .1 '''^ P^'^'^y *"« low for 
 the farm, or to a temperature sav two «„. T^^'^ ^^«° *» 60 F. at 
 supply, it would be a^eat b^neTt ^ ''' "^^^ ^^*^ ^^ ^he water 
 
 constr^fd^^^^^^^^^^^ TteT:" rlirifr t^ ^^P^'^ 
 
 at Copenhagen. Denmarrby"wS?ch tCfXT"^ ^ "''^df, as 
 
 hire. These coolers made of ^nZ>. *^ ^^ ^ '^^"''^ '«<^ coolers out on 
 
 tructible. With ordinary caeZTla^^oft::"' *" ^'^''''^''y '"d- 
 the tm wears off they can l^e repS ^" *'" or more years, and when 
 
 nectioTlurrm"! tuh T'Cf^t 'T P»"P-? -ter. and a con 
 necessary, ice could ^ L^d fn ?he barrel' "' "'**^'^ P^^*'^'^ ^ «°d 
 
 theff^tTatrosfp-s. s^rttr"^!;^ c^ttti tr '-'".-T' 
 
 odore. Daciena or Iron, the ahsorption of objectionable 
 
 low^'^rSS:"""'^™"' *-""' «""'^ »"<' »'™«ly forbid the fol- 
 
 r21 T%1 1"*""-"^ of uncovered cans nnder trees 
 yard!'* ^'" ''''"■"^ °' »"— ' ™» »- 'tables, piggeries, or ^. 
 
 by tlSeSiS:,"""*^ °' ""■" '"■■ ■"<'- "■» "-ort peri«ls on nnlk^,^ 
 
30 
 
 ■I 
 ■ ? 
 
 I f 
 
 
 Fiu. 7.— CooLiNci AND Aeratint. Appakatus. 
 
 H. Barrel tilled with cold water from well. 
 
 Jt. Reservoir to hold contents of milk paila. 
 
 C. Cooler and aerator. The milk passes over the corrugatioiiH. 
 
 W. Waste water pipe from the cooler. The water enters below on the riaht side am 
 passes out at W. 
 

 «1 
 
 the HIIe.l cans "ntiU»rti „:,7 luJu^^^^^^^^^ after ,„ ilk ir.R. and to keep 
 to collect. ThlH r,K,m neeT not h! I *- " ^''^ ^^'^'.''t*"'' f"r the drawer 
 convenient to the Htab eTr '1^: . J .Xni''. T.^^'^ive. and it nhould be 
 placed where there Ih aliab ?rof iX J ^^i '.'" "" *''"''^ "*''""''' '^ »>« 
 the n.ilk is in d«,,«er f H HorbL"^^ 'f^'" '""•">"'•'» ^"•'t.or where 
 
 bu.KI,„;j often Hcrvos the purpose, very weft ^ '''•"'^•' "*'"""''^ » 
 
 *<trainer.pails ..tc.ir.r ife Ilk i^^^^^^^ nun.U.r of n.ilk cans. J 
 
 should hj .strained an at ono ' ..„ r -T \"""^"J'"t«>V after n.ilkip... 
 In this way. the co^^^"inf „ 1^^ '• '' "'V'. V'" ^'"''^ "^'"^•^' ^he ccK.ler 
 after the last pail of „fk was dmw!"" T"', ^"^ "'"■"'""' " f'^^^' """"ten 
 the interior ol^such a Z.„?hou Id be like'^" ^ '""''^"''"•'"' "'^"^ "^ "''»' 
 
 Rkfbrbkckn. 
 
 xxxix, 1883, p. 660 ""• *'"''• ^''•"»- "^^ J'»n«. 
 
 4. ---«-,^^ a.-j.o„. a. ,.e eon... BuH. S... Che., de ParU. ,„U. 
 
 6. />«rJ„,u,_FHbricatio„. maturation, et maladieH du fromage de Cant«l a , 
 HKrononi.jues, 1878 'romage ae Cantal. Annalea 
 
 10. A r.w;/,/«r.— Molkerei Zeituna 1880 nr •«! „ * j r 
 
 11. »'e/<;m«nn, -Milch Zeitung imJ) p 881 ' ^™""''' '"*=• "'*• 
 
 12. Co,.n.-Ue..er eine^bitt^e Mnch erzeugenden .ierococeu.. Centra.b. f. B.kt 
 
 13. i^«^-.;>..-l.V;r Sh^rilisX^^^^^^^^ "rr -^r "■ '''■ 
 
 Bicht auf die kindernah'rung B ri Sn W h""' """'^"^ ''""''- 
 721. *^ "• *^""- "^"'ch. xxvni. 1891, s. 717- 
 
 14. Bi«.V/..-ZeiUcrift f. Hyg. xii, p. 81, 18!)3 
 
 16. deFren,lenreicf^Ann. de Mic-ographie vii, p. 1. 1806. 
 
 lb. O CaiM,,,,.. New 8onth Wales Agr. G«. . Vol. 10. p. 882 1809 
 
 fr. den^ .at!::: Cir ii.rntrs^'- ^'^--- ^-- 
 
 ■i 
 
32 
 
 19. Piroltit and Xiboiti.— Rendioonti d. K. Inatituo Lombwdo, 1879. 
 
 90. f>HWn«4X.— Femtvntatiun iiloooli<|u«M du suore du Isit. Ann. da I'lnat. Past. 1, 
 
 1887, p. 573. 
 21. Adimtts.—BikcclMn>mycw Uotia fine neue milohiuckai- vargahranda. Hafeart. 
 
 ( antralb. f. Bakt., V. 1880, p. 116. 
 
 92. Ihidafue. R«vue critii|ua. Ann. da I'liiat. Past. 18Ht», p. 201. 
 
 93. /r<«y«fr. -Leviirea aloouliqutM de Uctoae. Ann. da I'lnat. PMt, V., p. 396, 1891. 
 
 94. OroUnfelt.—Wilch /eit., 1891, p. 75». 
 
 25. Weiijmann.—Mikh /eitung, 1890, p. 743. 
 
 26. Bejerinck. -Aroh. Navrriand, xxiii, 1880, p. 428. 
 
 Centrall). f. Bakt., 18H0, p. 44. 
 
 27. SehHwmaii»-StttkhovtH.—SMch%tomyon KeBr. Diwi, inau|{., Ttrecht, 1891. 
 
 28. d« Frtvdenrekk.—Biktoriol. Untanuoh. Ubor den Kettr. Cuntralb. f. Bakt. abt, II, 
 
 iii, 47, 1897. 
 99. fiucAioecAio.— Contribution h I'etude do la tennentation de la lactoie. Ann.de 
 Mior, vi., p. 166. 
 
 30. •/orneniwn.— Micrf)ur|{aniNmHand fermentation, London, 1900, p. 214. 
 
 31. Dudaux. Trait<i de BactKriulogie, Vol. iii, 1900.