388 MILK 



water will answer the purpose when the solution is properly 

 prepared. 



The germicidal solution must be sprinkled on all surfaces of 

 the stable with considerable force in order to cause it to penetrate 

 all cracks and crevices. For a small stable a spraying pump 

 attached to a pail containing the disinfectant may be used. When 

 a larger stable is to be disinfected a barrel sprayer is convenient. 



After application of the disinfectant the walls and ceiling 

 should be covered with lime whitewash or the lime may be mixed 

 with the germicidal solution. Pope gives the following recipe 

 for such a mixture: "Slake 7-J pounds of lime, using hot water if 

 necessary to start action. Mix to a creamy consistency with 

 water. Stir 15 fluidounces of cresol (commercially known as 

 liquid carbolic acid) at least 95 per cent, pure, and make up to 

 5 gallons by adding water. In case compound solution of cresol 

 (liquor cresolis compositus) is used, add 30 fluidounces instead of 

 15, as in the case of cresol. Stir thoroughly. If to be applied 

 through a spray nozzle, strain through a wire sieve. Stir thor- 

 oughly when applying and keep covered when not in use." 



Miss Evans describes a streptothrix which she found in 18 out 

 of 21 samples of milk obtained from a herd of cows. 



MOLDS, YEASTS, AND TORUL^E IN MILK 



Molds, yeasts, and torulse are present in all milks. Torulse, as 

 a rule, do not produce marked changes, although there are excep- 

 tions to the rule. A special study of lactose-fermenting yeasts 

 has been made by Hastings, who found yeasts capable of produc- 

 ing violent fermentation from lactose widely distributed in milk, 

 whey, rennet, and cheese. Torulse multiply slowly, and in com- 

 petition with lactic acid bacteria rarely cause serious trouble. 



Among the molds, Oidium lactis is probably the most common 

 one in milk. It forms a felt-like layer on the surface of old milk 

 and digests the casein. Lactose is fermented, with production 

 of carbon dioxid, acids, and a small amount of alcohol. A peculiar 

 odor resembling that of Limburger cheese develops. 



Penicillium, mucor, and other molds are also commonly found 

 in milk. 



The presence of yeasts in milk is of interest inasmuch as they 

 are active in producing fermentations and aroma in fermented 

 milk beverages. Many such beverages are used and have been 

 used for ages. They vary in character according to the kinds of 

 micro-organisms that change the milk. While lactic acid bacteria 

 produce acidity and texture, yeasts produce characteristic flavor- 

 ing substances in these fermented milks. In some beverages 



