Dairy Bacteriology. 



are anaerobic, and thus can grow 

 in butter and cheese away from the 

 air. 



Slimy or ropy fermentation of 

 milk. A slimy or ropy condition 

 of milk is frequently noted on the 

 farm and in the dairy. Several 

 causes for this abnormal condition 

 exist. Sometimes the milk may be 

 slimy when milked from the cow. 

 This occurs most frequently in the 

 case of inflammation of the udder 

 which may or may not be due to 

 bacteria. The direct cause of the 

 abnormal condition in milk is the 

 presence of fibrin and white cor- 

 puscles from the blood .which form 

 masses of slimy material ; in such 

 cases the trouble does not increase 

 in intensity with age, nor can it be 

 propogated by transference to an- 

 other sample of fresh milk. 



22. SLIMY MILK. Another type of slimy milk is 

 produced by the growth of certain 

 types of bacteria which enter the 

 milk after it is drawn from the ud- 

 der. These may come from various sources. The bac- 

 teria concerned belong to two groups: (1) those that 

 grow best in the air and do not form acid ; (2) those that 

 grow in the absence of air, throughout the entire mass of 

 milk and which form acid. The slimy condition is noted 

 in the milk only after the milk has been stored for some 

 time; it usually increases with the age of the milk and 



FIG. 



It does not mix with 

 water when poured 

 Into it. 



