126 MODERN DAIEY PEACTICE. 



factive and other fermentative processes produce in the 

 creamery, but the bacteria themselves must be killed or 

 their development and reproduction must be checked. 

 Disinfection must therefore be considered far more im- 

 portant than deodorization; the latter cannot, however, be 

 neglected in the dairy practice, for dairy products, especially 

 milk, are extremely sensitive to all odors. 



On account of this sensitiveness a good many disin- 

 fectants, as carbolic acid, chloride of lime, etc., cannot be 

 used for factory disinfection. Nor is it advisable to make 

 use of poisons, as corrosive sublimate, in the disinfection 

 of a butter or cheese factory, although these are very 

 effective. 



Lime is used at several factories as a disinfectant, 

 especially in case of acidity in milk utensils, etc. The 

 disinfecting quality of this substance is, however, compara- 

 tively small. Liborius concludes from lengthy investiga- 

 tions that lime-water checks the development of micro- 

 organisms, but cannot destroy them completely. Migula 

 recommends to disinfect the yard outside the factory, floors, 

 etc., by a repeated sprinkling of a freshly prepared solu- 

 tion of slaked lime. 



Chloride of Lime is applied in breweries for this pur- 

 pose, but both on account of its strong odor and its cost it 

 will not be found adapted to creameries. Vitriol of zinc 

 is, on the other hand, a very suitable disinfectant; it is re- 

 ported to kill bacteria, and is also cheap. Other vitriols, as 

 copperas and blue vitriol, may also advantageously be used, 

 since they not only destroy bacteria, but prevent the rise 

 of bad odors in the creamery. On account of its poisonous 

 character blue vitriol must be applied with care; copperas 

 is cheap. Alexander MuJler recommends a preparation 



