FARM AND DAIRY.

Taranaki Daily News, Volume LII, Issue 35, 6 March 1909, Page 6

FARM AND DAIRY.

TRACED TO UAOTJiiUA, There is no end to the things that are being laid at the door of bacteria. If there was one thing more than another that the ordinary dairy fanner would have wagered was not due to germs, it was turnipy llavour. But he would have lost his bet, for Dr Weigmann, a Herman, has traced the flavour to bacteria.

Or. Weigmann lir>t took account of the fact lhiiit pasteurisation usually dispelled the turnip flavour, and he then proceeded to examine for bacteria. He found that if milk was drawn under sceptic conditions, and then quickly .separated, and the cream was ripened withi a starter and churned at once, the llavour of turnip was nearly imperceptible. But the same milk drawu under! the usual conditions and left Co standi 12 hours before use gave turnipy butter, j Dr. Weigmann therefore suspected bac- : teria, and he searched and caught them, j They belong to that group of organisms | known as coji bacteria, and they abound in the manure of cows fed on turnips, i They seem to work in parties, the best' turnip Jlavour resulting from the joint operations of little microscopic creatures | called aetinomyces laetici acidi, and aho ( perhaps, some of tlie enzymes ami pep-; lonising bacteria,. The turnip llavour .coli bacteria are classed in the pseudonionaa family. The search brought to light also oilier sorts of bacteria, which gave the llavours of cabbage aud carrot : and it is ascertained that some of the coli bacteria concerned in the (jue-tiou may be found in oats, barley, corn, eic. The final view of the matter appears to be that the llavour due to turnips becomes associated after milking with certain bacteria which cause the turnip llavour in the milk to increase and become fixed after tin; milk is removed from the original sources of eontaminalion. Turnipy jlavour hi milk, therefore. may be pardoned and rectilied, but turnipy llavour in butter is a sign of gornis and dirtiness.