FARM DAIRYING 



or who wait on the patients should never milk the 

 cows or care for the milk. If they do, the natural 

 result will be an outbreak of the disease. 



We know that many of the cows in the coun- 

 try are, to a more or less degree, affected with 

 tuberculosis. The milk from such cows should be 

 pasteurized even for the calves and pigs, or the 

 disease will spread, especially if it is located in the 

 cows' udders. The tuberculous animals should 

 be isolated from the herd. As the disease is not 

 hereditary, healthy calves may be got from such 

 cows, but the calves must never have their moth- 

 ers' raw milk. The study of bacteriology has 

 revealed these and many other truths to us. 



The bacteria which are of greatest aid to the 

 dairyman, and native to and most largely found 

 in milk, are the lactic acid germs. A pure culture 

 of these germs is used in butter and cheese mak- 

 ing, and gives the fine flavor and aroma so much 

 desired in these milk products. 



We have others which cause us trouble. There 

 are bacteria which turn milk blue, red, and occa- 

 sionally yellow. Others produce a curdling of the 

 milk without souring. Some produce gas accom- 

 panied by bad flavors; these latter cause much 

 trouble to cheese-makers. Some make the milk 

 very bitter, others give it a soapy taste, a fruity 



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