ROPY MILK OR CREAM.
In a recently published translation of tho celebrated work on “ Dairy Bacteriology " by Dr E. von Freudenrcich, there is a description of some of the organisms which are known to produce ropiness in milk. Professor Frc-udenreich mentions no loss than twelve species of bacteria which are known to produce slimy milk. These organisms have boon found in milk which had become slimy. But as to their origin, of only three can it be said with certainty how they came into the milk and whence they came. One was found in water, one in an inflamed udder, and the other on tho leaves of butterworth (Pingnieula vulgaris). As to the source of tho other varieties known to bacteriologists, nothing is said, and little is known. Freudenreicli himself, speaking of this disease of milk, so far as he has studied it in Switzerland, writes: “ Stringiness is hut rarely to be referred to disease of the udder, being almost always a fault duo to infection during and after milking."
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Bibliographic details
New Zealand Mail, Issue 1261, 30 April 1896, Page 6
Word Count
170ROPY MILK OR CREAM. New Zealand Mail, Issue 1261, 30 April 1896, Page 6
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