BUTTER-MAKING. 



Ropy Milk. The slimy or ropy condition of milk is not 

 common. It is sometimes found in milk handled by milk- 

 dealers and is caused by certain micro- 

 organisms. Aikman mentions the fact that 

 no less than eighteen different distinct organ- 

 isms have been identified as associated with 

 this slimy fermentation. Most of the inves- 

 tigators agree that two organisms are chiefly 

 responsible for this slimy condition. One of 

 these is Bacillus lactis viscosus.* This germ 

 has been found to be frequently present in 

 surface w r aters. The very fact that milk- 

 dealers in cities are occasionally troubled with 

 this sliminess in milk indicates that precau- 

 tions are essential in order to avoid the pres- 

 ence of this ferment in milk. This germ, when 

 it once gains entrance to a milk establishment, 

 is very difficult to eradicate. In order to 

 overcome this trouble it may be necessary 

 to cover the whole inside of the milk-store, 

 and all of the vessels used for handling the 

 milk, with sour coagulated milk. The lactic 

 acid germs present in this milk gains ascend- 

 FlG -i, l 2 -,~r slir ^7 ency over the germs causing sliminess, and 



milk; this milk . * 



would "string in that way the trouble may be eradicated. 



Streptococcus hollandicus f is another spe- 



ouf'in fine threads 

 several feet in 



length. (From Bui. cies which produces sliminess in milk. This 



62, Wis.) . . 



particular organism is used in Holland as a 

 starter. The starter containing this particular germ is added 

 to the milk used in the manufacture of Edam cheese, in order 

 to control or check the gassy fermentation which may be present 

 in it. 



Bitter Milk. This is one of the most common kinds of 

 abnormal milk, and like some of the others, may have more 



* Adametz Landw. Jhr., 1891, p. 185. 

 f Milch Zeit., 1889, p. 982. 



