Fermentations of Milk. 10D 



At times more stringent measures must be employed in 

 order to destroy the harmful bacteria, such as the use of 

 strong disinfectants. 



Disinfection and disinfectants. If any building or 

 room becomes infected with disease-producing bacteria,, 

 or if organisms causing abnormal fermentations become 

 established in a factory, the use of a disinfectant that 

 will destroy with great rapidity the life of bacteria is 

 necessary. The disinfection of all types of dairy ap- 

 paratus and utensils can be accomplished by thorough 

 cleansing, and by the use of steam or boiling water. The 

 disinfection of rooms and stables cannot be so readily 

 accomplished. 



Consideration must always be given to the resistance 

 of the organism it is desired to destroy. Those that 

 form spores are very resistant toward all chemical 

 agents, while those that do not produce these resistant 

 bodies are easily killed. In the dairy and factory, it is 

 often necessary to destroy the organisms that develop in 

 decomposing organic matter. Here, as in all disinfec- 

 tion, a thorough cleaning should precede the application 

 of any disinfectant. Some chemicals act as deodorants, 

 i. e., destroy the offensive odor, without removing the 

 cause. It is impossible effectually to destroy bacteria 

 embedded in a mass of organic matter, and through the 

 removal of the material itself, the larger part of the bac- 

 teria will be removed. The disinfectant then comes in 

 direct contact with the surface to be disinfected, conse- 

 quently destroys the bacteria not removed in the clean- 

 ing. 



All places in which dairy work of any kind is done 

 should be provided with an abundance of light and air. 



