44 PRACTICAL DAIRY BACTERIOLOGY 



it, the spores will develop. (See page 299.) If these plates be 

 cultivated under anaerobic conditions, the butyric bacteria will 

 have a chance to develop and will produce colonies in the 

 usual way, which subsequently may be isolated and studied. 

 But the study of anaerobic bacteria is too difficult for the be- 

 ginner. Moreover, these organisms are of so little importance in 

 dairy problems that it is not worth while to consider them 

 further here. The only conditions under which they become 

 of dairy importance is in the samples of old butter that they 

 have turned rancid, and this phenomenon is hardly important 

 enough to deserve here our special attention. 



ABNORMAL MILK BACTERIA 



Under this head is included a variety of bacteria which pro- 

 duces unusual fermentation in milk, and occasionally gives rise 

 to important dairy troubles. They are by no means always 

 found, and, by proper care, they may be completely avoided. 

 Some of those listed below are very rare and are placed here 

 for convenience' sake only ; others, however, are quite common. 



Slimy Milk. 1 This is one of the commonest of troublesome 

 dairy infections. There are two different types. In some cases 

 the milk is found to be slimy at the time it is drawn from the 

 cow. Such a trouble is due to a diseased condition of the 

 cow's udder, and is generally attributed to garget In such a 

 case it is frequently accompanied by bloody milk from the dis- 

 eased udder. Such milk should always be excluded from the 

 dairy. In fact, no milk that is bloody or slimy when drawn 



lAdametz. Landw. Jahr., p. 185, 1891. 

 Marshall. Bui. 140, Mich. Exper. Sta., 1897. 

 Ward. Bui. 165, Cornell Exper. Sta., 1899. 



Konig. Spieckermann and Tillman's Rev. Gen. d'Lait, ii., p. 115, 1902. 

 Gruber. Rev. Gen. d'Lait, ii., p. 97, 1902. 

 Harrison. Rev. Gen. d'Lait, v., p. 73, 1905. 

 Burri. Cent. f. Bact., II., xii., p. 371, 1906. 

 Weigmann. Milch. Zent., i., p. 5, 1905. 



