The Source of Bacteria in Milk.

Akaroa Mail and Banks Peninsula Advertiser, Volume XXIV, Issue 2130, 26 February 1897, Page 3

The Source of Bacteria in Milk.

l&'&lLVvqffii&'toit is erideiitly footed upon as one of the leading amthori-! ties in Scotland upon scientific matters ii elating to dairying, recently read a ipaper before the Glasgow DairyaaeoV on ihe eobject of " Pere «crfltures in butter-making." It mnet be 1 .admitted, he begins by seying, that the ■process ef ripening the milk or cream is, •of great importanise, and much cere nrast 1 be exercised during the tipening if good ibattor is to be ohtained. The Tipening, la caused by the wcthrrty of the bacteria within the ripening mass, and this is sproved by the facfc that milk devoid of bac'eria and allied organisms does not ripen, and c&n -never become seur. The; •bicteria are tot found in that part o? the iroilk vessel where the milk U made, bat are eupplied from one of the following fionrces ; the milk in the teat, the ekin of the cow, the dirt on the hands of the milker, the air and the pails and dishes.: Mr Campbell therefore insists upon <cleanlinesß in the milking operations : keeping the hands clean and not allowing them to become too wet when milkiog, keeping the floor of the cow-hoase damp, bo that there will not he duet in! the air to carry bacteria, and seeing that \ pails and dishes are kept thorongly sweet! :and clean, for the bacteria the latter , supply are more to be dreaded for their obnoxious character than theu numbers. The most frtdtfal eonrca, Mr ■ Oampbell con&idere, of the bacteria that pollute milk, taint it or turn in sour, are the exudations from the hands and teats through haying them too wet. He therefore advocates that each milker should be provided Jwith a clean, dry towel, upon which the hands could, when necessary, be freed from excess of jßoietuie. "