Praktische Molkerei Bakteriologie, für die der Einsatz von Schülern und Studenten, Milchmänner vorbereitet, und alle in die Probleme der Beziehung von Milch zur öffentlichen Gesundheit interessiert sind. n Die Oberfläche und andere UNTERDER - Oberfläche der Gelatine. Wenn wir entfernen und Studie selbst theseby, wir finden die meisten von Ihnen neutrales Organ zu -ismen. Sie nicht sauer oder Gerinnen der Milch, noch sie produzieren alle Änderungen in der IT, die spürbar unter ordinaryconditions sind. Weder scheinen sie Pathogene effectupon Personen Trinken die Milch zu haben, obwohl sie sein können presentin erhebliche Mengen. Bis zum heutigen Zeitpunkt, t

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Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . n the surface and others underthe- surface of the gelatin. If we will remove and study theseby themselves, we will find most of them to be neutral organ-isms. They do not sour or curdle the milk, nor do they pro-duce any changes in it that are noticeable under any ordinaryconditions. Neither do they seem to have any pathogenic effectupon persons drinking the milk, although they may be presentin considerable quantities. Up to the present time, therefore, we have no reason to regard them of any special significance todairymen. We need consider them no farther, beyond statingthat they are frequently present in considerable numbers. » Gorini. Cent. f. Bact. II., viii., p. 137, 1902. TYPES OF BACTERIA FOUND IN MILK 43 BUTYRIC ACID FERMENTATION The presence of butyric acid, accompanied by a rancid odor, is not uncommon in milk products. It is well known in samples of butter and, once in a while, is found in old samples of cheese. In milk, however, butyric acid fermentation rarely occurs. It. FIG. 22—BACTERIA OF BUTYRIC ACID (SHATTENFROH AND GRASSBERGER) is sometimes produced by certain types of bacteria (Fig. 22), which are practically always present in milk, although theyrarely have an opportunity to develop.^ These organisms arecommonly anaerobic, and will not develop in milk kept underordinary conditions. Moreover, the rapid growth of lacticbacteria in milk, in almost all cases, prevents the butyric acidgerms from developing at all. For these reasons, this fermenta-tion does not occur in ordinary milk, and in the common bac-teriological study of milk, butyric bacteria do not appear. Theycan, however, usually be found by a simple device, since themost common types of these organisms are spore producers andare, therefore, not killed by ordinary boiling temperatures. Ifmilk be. boiled for a few moments, and then plates be

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• bookcentury1900
• bookdecade1900
• bookidcu319
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