330 Manual of Veterinary Microbiology. 



Other germs give rise to the same deterioration of 

 milk, among these being the cocci of suppuration, 

 erysipelas, contagious mammitis of the cow, etc. 

 The infection occasionally originates in the udder 

 (mammitis), more frequently, however, after the milk 

 is withdrawn. The infection is facilitated by lack of 

 cleanliness in the stables, dairy utensils, etc. 



The diseased milk coagulates more or less quickly 

 according to circumstances ; the process is hastened 

 by heat. The cream separates imperfectly from such 

 milk and the agglomeration of the butter globules is 

 difficult. 



Putrid milk. — Milk, like all organic liquids, readily 

 putrefies. Various ]3utrefactive germs are concerned 

 in this process, but those which are most constant 

 are the bacterium termo and lineola. 



The former is represented by short motile rods, 

 measuring l-4^« by 0-7//. The second species consists 

 of large cylindrical, motile rods, measuring 3/i to 5// 

 by Vbfx. 



Infection results from lack of cleanliness ; the in- 

 fected milk quickly putrefies, with the production of 

 putrid gas in its substance. At the same time the 

 cream takes a yellow color and a bitter or rancid 

 taste, and butter can no longer be obtained from it; 

 it then gradually disappears. 



Viscous milk. — In this form of deterioration, which 

 is observed one or two days after milking, the milk 

 is not readily coagulable and the cream separates im- 

 perfectly ; butter is obtained with diflficulty and has a 

 disagreeable taste. 



The disease is due to rounded elements Ip. in di- 

 ameter, isolated or associated in the form of chains, 



