58 BUTTER-M AKING. 
Ropy Milk.—The slimy or ropy condition of milk is not 
common. It is sometimes found in milk handled by milk- 
dealers and is caused by certain micro- 
organisms. Aikman mentions the fact that 
no less than eighteen different distinct organ- 
isms have been identified as associated with 
this slimy fermentation. Most of the inves- 
tigators agree that two organisms are chiefly 
responsible for this slimy condition. One of 
these is Bacillus lactis viscosus.* This germ 
has been found to be frequently present in 
surface waters. The very fact that milk- 
dealers in cities are occasionally troubled with 
this sliminess in milk indicates that precau- 
tions are essential in order to avoid the pres- 
ence of this ferment in milk. This germ, when 
it once gains entrance to a milk establishment, 
is very difficult to eradicate. In order to 
overcome this trouble it may be necessary 
to cover the whole inside of the milk-store, 
and all of the vessels used for handling the 
milk, with sour coagulated milk. The lactic 
acid germs present in this milk gains ascend- 
ss es a alm ency over the germs causing sliminess, and 
would ‘string in that way the trouble may be eradicated. 
ae Streptococcus hollandicus } is another spe- 
length, (From Bul. cies which produces sliminess in milk. This 
62, Wis.) : : ‘ 
particular organism is used in Holland as a 
starter. The starter containing this particular germ is added 
to the milk used in the manufacture of Edam cheese, in order 
to control or check the gassy fermentation which may be present 
in it. 
Bitter Milk.—This is one of the most common kinds of 
abnormal milk, and like some of the others, may have more 
* Adametz Landw. Jhr., 1891, p. 185. 
{ Milch Zeit., 1889, p. 982. 
