200 



CHEMISTRY OF FARM PRACTICE 



may be due to microorganisms; yellow color to chromogenic 

 organisms or to the fact that rhubarb has been eaten; 

 red color to the eating of rhubarb, madder, and also to several 



groups of bacteria, and green color is caused by pus-forming 

 bacteria. Any unusual color is to be regarded with instant 

 suspicion, and such milk should not be used until the source 

 and harmless character of the color is established. 



