388 MARKET MILK 



the ropy condition is usually accompanied by a bitter or foul 

 flavor. 



Bitter milk may be either the result of certain bacteria which 

 grow slowly at a temperature of between 40 and 50 degrees, 

 or it may be due to the physical condition of the cow yielding it, 

 in which case the bitter taste will be evident the moment it is 

 drawn from the udder. This condition often occurs with cows 

 that are being overfed on rich protein feeds. 



2- 



c3 * £^o£ 



Fig. 125. — Photomicrographs of the fat globules in 3 milks to show comparative sizes. 

 1. Grade Jersey. 2. Grade Holstein. 3. Human. (Courtesy Vermont Experimental Station.) 



All that has been said or intimated with regard to the effects 

 of dirt germs in the baby's milk holds just as true respecting the 

 germs that gain access from a dirty nursing bottle or nipple as 

 from the dirty tools of the milkman. Dairymen are often 

 blamed when carelessness in the consumer's own home is the 

 source of the trouble. A bottle of milk, if set into a pail of 

 water in which a chunk of ice is kept floating and the whole 

 set into the refrigerator, will keep sweet two or three times as 

 long as it will if set merely in the cool air of the same ice chest. 



