86 THE MILK QUESTION 



Slimy or ropy milk 



Under certain circumstances mucilaginous substances 

 develop in milk through abnormal fermentations. Slimy 

 milk has been obtained of such viscosity that it could be 

 drawn into threads ten feet in length and of such thinness 

 as to be scarcely visible. In Norway such milk is esteemed 

 a delicacy. In this country, however, it is objectionable. 

 Such milk appears to have no injurious properties un- 

 less the milk is slimy as the result of muco-purulent se- 

 cretions caused by diseased conditions in the mammary 

 glands. 



The bacteria which produce slimy or ropy milk are widely 

 distributed in nature. The Bacillics lactis viscosis of Adam- 

 etz is the commonest of these found in Europe. A similar 

 organism occurs in this country. It is a very hardy microbe 

 and finds its way into milk through the water supply and 

 other sources. When dairies become infected with this 

 organism it may become very troublesome and can only 

 be eradicated by thorough cleanliness and great care. 

 Sometimes it is necessary to resort to disinfection. The 

 other organisms producing sliminess in milk are the Mi- 

 crococcus frevdenreichii, two forms of streptococci, and 

 certain of the lactic acid bacteria. 



Bitter milk 



Freshly drawn milk sometimes has a bitter taste. In 

 other instances milk acquires such a taste on standing a few 

 hours. The former is due to improperly feeding the cows 

 with such herbs as lupine, wormwood, turnips, cabbages, 

 etc. When the bitter taste develops in milk some hours 

 old, it is due to the growth of certain bacteria in the milk 

 after it is drawn. The condition is very undesirable and 

 sometimes causes much trouble for the dairyman, but is 

 not known to be a cause of illness. According to Conn, 

 it is a micrococcus, and according to Weigmann, it is a 



