26 DAIRY TECHNOLOGY 



many forms of ferments existing in milk and to our incom- 

 plete control over the fermentations. 



Generally speaking, milk properly produced and handled 

 does not become abnormal. When, in special cases, 

 abnormal milk is produced, it should be excluded from 

 the consuming channel and measures be enforced to over- 

 come the adverse conditions. 



J. H. Mohler 1 describes the effect of diseased conditions 

 of cows upon the hygienic qualities of the milk secreted. 

 He states that any of the following-named diseases of the 

 cow may seriously affect the milk, making milk from cows 

 afflicted with such diseases unusable as human food: 

 tuberculosis, foot and mouth disease, actinomycosis of 

 the udder, anthrax, cow-pox, rabies, mammitis or garget, 

 gastro-enteritis, or any condition causing a great increase 

 in the leucocyte content of the milk. 



1 Hygienic Laboratory, Bui. No. 56. 



