CHAPTER VI. 



Fermentation- Test 



If a dairyman receives complaints about the clean- 

 liness of the milk, and of defects therein, he will at once 

 look into the matter and make sure that all the rules for 

 clean milk production are observed. If he cannot de- 

 lect the cause of the trouble, the fermentation-test should 

 l:e applied to the milk of each cow. This test is too com- 

 plicated and delicate to be made by the average farmer 

 and the help of a competent man from the creamery, 

 a milk-testing association or a veterinarian should be 

 acquired. 



The fermentation-test is made in the following 

 manner : 



A small quantity of the milk of each cow is put into 

 a sterilized test tube and subjected to a heat of 98 to 100 

 degrees Fahrenheit for the duration of 12 continuous 

 hours. This temperature is the most favorable for the 

 greater number of the bacteria that cause defective milk 

 and consequently provokes a very active development of 

 the same. 



After 12 hours the milk is examined and the names 

 of the cows giving 1 faulty milk noted. The milk of these 

 cows is not sent to the creamery until a further test has 

 proven it to be normal. 



The results of the fermentation-test enable the 

 dairyman to form conclusions about the efficiency and 

 the sanitary condition of his business. 



When all the tests show a same abnormality, he 

 knows that there is a general cause, which may origi- 

 nate in : 



1st. Mouldy and putrified feedstuff. 



2nd. Impure water for drinking and the cleaning 

 of the milking tools. 



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