growth of bitter milk bacteria. At temperatures at 

 which the lactic acid bacteria cease to grow normally, 

 the defect develops very rapidly. 



For this reason milk which has a tendency to bitter 

 fermentation should not be cooled to temperatures lower 

 than 50 degrees. 



Prompt shipment after milking and cooling, the 

 drying of cows old in milk, and careful examination of 

 stripper's milk are the remedies for this trouble. 



Fishy or Oily Milk . 



Milk, and especially cream, which is held over a 

 long time before shipment, occasionally acquires a very 

 disagreeable taste and odor, reminding one of fish-oil. 

 Such milk is termed "oily" or "fishy." The milk is unfit 

 for creamery purposes and only inferior butter can be 

 made of the cream. 



Cleanliness and prompt shipment to the creamery 

 after milking and cooling, as in the case of bitter milk, 

 is the remedy. 



Gassy Fermentation 



This trouble is caused by bacteria which, when in 

 the milk, cause practically all the milk-products -to be of 

 inferior and unreliable quality. The trouble is usually de- 

 tected after the milk has been worked and is for this 

 reason very dangerous and detrimental. 



The bacteria are found in immense numbers in filth 

 and dung. Their appearance in the milk is a sign <>f 

 gross neglect of the rules for clean milk production. 

 The strictest cleanliness is the only remedy for this evil. 



Slimy or Ropy Milk 



Slimy milk does not show abnormal immediately 

 a CUT milking. The trouble develops later and the milk 



50 



