S A New Dairy Industry. 



bacterium of the streptococcus species produces a salty 

 taste in the milk which at such time is also slim}-. 



Bitter milk is not infrequently noticed in cows with 

 a protracted lactation — but may be an effect of food 

 given ; it has been noticed, for instance, after feeding 

 large quantities of young clover and always indicates 

 the presence of micro-organisms. 



The smell of freshly drawn milk is faintly like that 



of the skin of the animal and is probably pro- 

 duced by the presence of etheric acids of fat. 



The reaction of milk is generally " ampho- 

 tere," which means to say that it will turn 

 blue litmus paper red and also turn red litmus 

 paper blue, a condition based on the simul- 

 taneous presence of neutral and also of acid 

 alkaline phosphates and calcium casemates ; 

 one of these predominating turns the re- 

 action to that side. Boiled milk acquires an 

 intensified alkaline reaction. The boiling 

 point of milk is about 1° F. higher than that 

 of water, and its freezing point is 1° below 

 that of water. 



The specific gravity of milk, dependant on 

 its temperature, varies with the relative quan- 

 tities of its composing elements : water, butter- 

 o _ fat and solids. Instruments have been in- 

 densimeter. ven t e d to ascertain the specific gravity, for 

 instance, the lactodensimeter of Guevenne and Soxh- 

 let. By the aid of the specific gravity, with a known 

 amount of fat, the solids may be calculated. These 



