~ 
SECRETION AND CONTAMINATION OF MILK. ] 
Fig. 6.—Curds from milk of different quality as produced in the Wiscon- 
sin Curd Test. 
Upper figure, curd from a good milk. Large irregular holes mechanical. 
Middle figure, curd from tainted milk. Numerous small ‘‘pin holes” due 
to gas formed by rapid development of sugar-fermenting bacteria. 
Lower figure, curd from a foul milk. When received this milk showed 
no abnormal symptom, but the foul odor and spongy texture appeared in six 
to eight hours. 
By means of this test, the factory operator can detect with certainty the 
presence of taints in milk that are caused by the development of bacteria 
and molds. 
3 
