84 THE TYPES OF MILK BACTERIA. 



with the bacteria it generally means that the water tanks and 

 cans have become infected with the organisms. Thorough 

 sterilization of the milk vessels and of the tanks in which the 

 water stands for cooling the milk, will be the most efficient 

 means of removing the trouble. A second fact of importance 

 to be remembered is that the water tank of a central creamery 

 may be a source of distribution to a large dairy community. 

 If, as occurs in some places, the milk cans, after standing in 

 the water tank at the creamery for a day, are then given 

 directly back to the farmers without sterilization, a slimy 

 milk infection, starting in a single farm in the district, is 

 pretty sure to be distributed presently, through the creamery, 

 to the whole territory furnishing that creamery with milk. 

 It is not likely that this particular organism is always the 

 cause of slimy milk, for, among the many species having this 

 power, some occur under conditions which render it probable 

 that they may produce a dairy infection. In Switzerland it 

 is pretty certain that a micrococcus (Micrococcus freuden- 

 reichii) is the common cause of the trouble. This bac- 

 terium is commonly found, it grows rapidly, producing 

 a sliminess in five hours, and is regarded as the agent 

 for producing the common dairy infection. Possibly other 

 species may be concerned elsewhere. The slimy milk used 

 in making Edam cheese is produced by a Streptococcus, 

 while a different species has been described as growing on 

 the Pinguicula leaves and is said to be the cause of the arti- 

 ficially produced slimy milk of Norway. But whatever be 

 the particular variety .which produces the trouble it is certain 

 that in all cases the bacterium is an unusual one. It does not 

 belong to the dairy and is not common around barns. Except 

 under peculiar conditions, therefore, the slimy milk bacteria 

 are not likely to get into the milk, and when they do get into 

 the dairy, the trouble may be quickly checked if the dairyman 

 can only find the particular source of trouble in his dairy and 

 apply some disinfecting agents at the right place. Cleaning 



