MICROBES IN MILK

Taranaki Daily News, Volume L, Issue 59, 28 March 1907, Page 4

MICROBES IN MILK

London, January 16. "There are many kinds of bacteria in milk," Professor Maefaddyen said in the course of a lecture before the Polytechnic Health Society on Saturday. "The various families attack and sustain themselves on the constituents of the milk. One group lives on the nitrogenous products, one on the sugars, one on the fats. "Peculiar flavours in milk are caused by bacteria, as are discolorations of blue, red, or purple which are sometimes seen."If it were possible to draw the milk from the cow and keep it absolutely free from micro-organisms milk would never go sour. But the dairyman would suffer. The microbe which causes the lactic acid ferment abounds in the largest quantity. This group of bacilli ripens the cream for the making of butter and cheese, and aids the dairyman in his work. "The bacili increase very rapidly. If when cream is fresh there are 100,000 of these microbes in sixteen drops of milk, after twelve hours of the ripening process there will be 600,000,000 in the same quantity of fluid. "The flavour of the perfect cheese is due to the presence of bacteria and various moulds. It will, therefore, be seen that micro-organisms do not always constitute enemies but valuable friend* and allies. A large proportion of bacteria in milk is harmless to health. HARMFUL GERMS. "Of course, there are a number of harmful germs, such as the microbe of tuberculosis, the most common disorder in cattle, microbes of inflammatory diseases, and the bacilli of typhoid, diphtheria, or scarlet fever. "An adequate pasteurisation, or warming to a temperature of 150 degrees Fahrcn-heit, will destroy the tubercle bacillus. "Recent investigations have proved that Malta fever was spread by the goats, which harbored the bacteria in their skin. "1 can only suggest some remedies for destroying malignant bacteria in milk. It appears to me that the best results would be brought about if the dairymen and farmers in this country co-ordin-ated and co-operated as in Denmark. "The dairies, cowsheds, and milkmen and maids should be scrupulously clean. The general milk supply should be cooled off to a temperature of 50 degrees immediately alter the milk has been drawn. This prevents the increase of micro-organisms, as cold is their greatest euemv.

■'ln private families or hi dairy farma ilic milk should lie pasteurised, not boiled, as boiled milk is not so well adnpted to the feeding of young children. "With regard to the maimer in whichthe milk is delivered many people pin their faith to the hermetically sealed bottle. This is, of course, the best manner of conveyance, but unless the milk bottle is scalded every day it will become n source of danger, not a safeguard."