ROPEY MILK.

Waikato Times, Volume 110, Issue 18405, 12 August 1931, Page 12

ROPEY MILK.

CAUSED BY BACTERIA. Ropey milk is caused by bacteria Which find their way into milk from various sources, and are hard to eradicate. The specific micro-organisms consume the sugar of milk, using it to construct large slime capsules around their cells (writes Mr Chas. McGrath, In Qld. "Agricultural Journal}. One of the sources is stagnant water, and cows which are allowed to wade therein often produce ropey milk. Should there be cause to suspect this source of infection the cows should be prevented from having access to the water, and their flanks and udders should be washed with a suitable disinfectant. Some diseases of the udders of cows are a source of infection of the ndlk. Milk from cows suffering from any abnormal condition of the udder should not be used for human consumption. If there is any indication of udder derangement or ill-health of * cow a sample of the milk should be forwarded for bacteriological examination.

The organisms may be carried into the milk by use of unsterilised utensils, and the milk may in turn infbct all other utensils with which it may come in contact. In such cases it will be necessary to sterilise all utensils in use, including buckets, strainers, cans, separator parts, etc., by placing them in boiling water for at least ten minutes. Should a milking machine be in use It will be necessary thoroughly to cleanse and scald each part and then sterilise by passing a suitable disinfectant through it. A suitable disinfectant for the above purpose may be made as follows:— Stock Solution.—l2 oz. chloride of lime In one gallon of water. Keep in a covered glass or stoneware jar until settled. Solution for Use.—l oz. of the above solution to three gallons of water.