VI] 



THE BACTERIA OF MILK 



of such micro-organisms in milk is a very rare one. 

 The bad influence they exert on the milk consists in 

 the fact that they cause it to rapidly coagulate. 

 In other cases they lead to the formation of 

 trimethylamin, and produce a herring-like smell and 

 flavour. 



Yellow Milk. This may be produced by the 

 bacillus synxanthus 

 a micro-organism be- 

 longing to the casein 

 group of ferments, to 

 be subsequently con- 

 sidered or other 

 micro-organism. The 

 organisms producing 

 it do not act alike. 

 Some produce a bril- 

 liant yellow colour, 

 while others resemble 

 rennet in their action, 



and first CUrdle the Fia 14. COLONIES OF BACILLUS ViOLACEtrs. 



(After Grace C. Frankland.) 



milk, the curd being 



then dissolved into a yellow or orange or amber- 

 coloured liquid. 



There are also certain kinds of organisms which 

 turn the milk green, and some which turn it violet. 

 As one of the causes of this last fault, the bacillus 

 violaceus has been identified (Fig. 14). 



