TURNIP FLAVOUR IN MILK.

Dominion, Volume 2, Issue 447, 4 March 1909, Page 2

TURNIP FLAVOUR IN MILK.

TRACED TO BACTERIA. ' There is no end to tho things that aro being laid at the door of bacteria. If there was ono tiling, more than another that the ordinary dairy farmer would have wagered lv,-is not due to germs, it was turnipy flavour. But lie would liavo lost his bet, for Dr. \Vcigmann, a German, has traced the flavour to bactcria. ' , Dr. Weigmaiin first took account of tlia fact that pasteurisation usually dispelled tho turnip flavour, and he then proceeded to examino for bacteria. Ho found that if milk was drawn under aseptic conditions; and then quickly separated, .and the cream was ripened with a starter and churned at once, the flavour of turnip was nearly imperceptible. But tho same milk drawn under the usual conditions and left to stand 12 hours before uso gavo turnipy butter. Dr. Weigmann therefore suspected bacteria, and he searched and caught them. They belong to that group of organisms known as coli bacteria, and tlioy abound in tho' manure of cows fed on turnips. They seem to work in parties, tho best turnip flavour resulting from tho joint operations of little microscopic creatures called actinomyces odorifor, penicillium brevicaule, and bacterium lactici acidi, and also, perhaps, somp of the enzymes and peptonizing bactcria. The turnip flavour coli bacteria aro classed in tho pscudom'onas family. The search brought to light also other sorts of bacteria, which give the flavours of cabbage and carrot; and it is ascertained that soino of tho coli bacteria concerned in tho question may bo found in oats, barley, corn, etc. Tho final view of the matter appears to bo that tho flavour due to turnips becomes associated after milking with certain bacteria which cause tho turnip flavour in tho milk to increase and become fixed after tho milk, is removed from tho original sources of contamination. Turnipy flavour in milk, therefore, .may bo pardoned and rectified, but turnipy flavour in butter is a sign of germs and dirtiness.