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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..af60dad --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #67134 (https://www.gutenberg.org/ebooks/67134) diff --git a/old/67134-0.txt b/old/67134-0.txt deleted file mode 100644 index eba4cf7..0000000 --- a/old/67134-0.txt +++ /dev/null @@ -1,791 +0,0 @@ -The Project Gutenberg eBook of Dairy Disagreeables Busy the -Bacteriologists, by F. H. Hall - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Dairy Disagreeables Busy the Bacteriologists - -Authors: F. H. Hall - H. A. Harding - L. A. Rogers - G. A. Smith - -Release Date: January 9, 2022 [eBook #67134] - -Language: English - -Produced by: Charlene Taylor, David E. Brown, and the Online Distributed - Proofreading Team at https://www.pgdp.net (This file was - produced from images generously made available by The - Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK DAIRY DISAGREEABLES BUSY THE -BACTERIOLOGISTS *** - - - - - - POPULAR EDITION. - - BULLETIN No. 183. DECEMBER, 1900. - - New York Agricultural Experiment Station. - - GENEVA, N. Y. - - [Illustration] - - DAIRY DISAGREEABLES BUSY THE BACTERIOLOGISTS. - - F. H. HALL, H. A. HARDING, L. A. ROGERS AND G. A. SMITH. - - PUBLISHED BY THE STATION. - - - - -BOARD OF CONTROL. - - - GOVERNOR THEODORE ROOSEVELT, Albany. - STEPHEN H. HAMMOND, Geneva. - AUSTIN C. CHASE, Syracuse. - FRANK O. CHAMBERLAIN, Canandaigua. - FREDERICK C. SCHRAUB, Lowville. - NICHOLAS HALLOCK, Queens. - LYMAN P. HAVILAND, Camden. - EDGAR G. DUSENBURY, Portville. - OSCAR H. HALE, North Stockholm. - MARTIN L. ALLEN, Fayette. - - -OFFICERS OF THE BOARD. - - STEPHEN H. HAMMOND, _President_. - WILLIAM O’HANLON, _Secretary and Treasurer_. - - -EXECUTIVE COMMITTEE. - - STEPHEN H. HAMMOND, - MARTIN L. ALLEN, - FRANK O. CHAMBERLAIN, - FREDERICK C. SCHRAUB, - LYMAN P. HAVILAND, - NICHOLAS HALLOCK. - - -STATION STAFF. - - WHITMAN H. JORDAN, SC. D., _Director_. - - GEORGE W. CHURCHILL, _Agriculturist and Superintendent of Labor_. - - WILLIAM P. WHEELER, _First Assistant_ (_Animal Industry_). - - FRED C. STEWART, M.S., _Botanist_. - - LUCIUS L. VANSLYKE, PH.D., _Chemist_. - - CHRISTIAN G. JENTER, PH.C., - [A]WILLIAM H. ANDREWS, B.S., - J. ARTHUR LECLERC, B.S., - [B]AMASA D. COOK, PH.C., - FREDERICK D. FULLER, B.S., - [B]EDWIN B. HART, B.S., - [A]CHARLES W. MUDGE, B.S., - [A]ANDREW J. PATTEN, B.S., _Assistant Chemists_. - - HARRY A. HARDING, M.S., _Dairy Bacteriologist_. - - LORE A. ROGERS, B.S., _Assistant Bacteriologist_. - - GEORGE A. SMITH, _Dairy Expert_. - - FRANK H. HALL, B.S., _Editor and Librarian_. - - VICTOR H. LOWE, M.S., - [C]F. ATWOOD SIRRINE, M.S., _Entomologists_. - - PERCIVAL J. PARROTT, A.M., _Assistant Entomologist_. - - SPENCER A. BEACH, M.S., _Horticulturist_. - - HEINRICH HASSELBRING, B.S.A., _Assistant Horticulturist_. - - FRANK E. NEWTON, - JENNIE TERWILLIGER, _Clerks and Stenographers_. - - ADIN H. HORTON, _Computer_. - -Address all correspondence, not to individual members of the staff, but -to the NEW YORK AGRICULTURAL EXPERIMENT STATION, GENEVA, N. Y. - -The Bulletins published by the Station will be sent free to any farmer -applying for them. - - - - -POPULAR EDITION[D] - -OF - -BULLETIN NO. 183. - -DAIRY DISAGREEABLES BUSY THE BACTERIOLOGISTS. - -F. H. HALL. - - -FLAVOR IN MILK AND ITS PRODUCTS. - -[Sidenote: =Flavor: How tested?=] - -Good flavor sells milk, cream, butter and cheese; poor flavor condemns -them. Flavor is that indescribable something, which, in good dairy -products, appeals pleasantly to our senses, but often passes unnoticed -because so familiar; in poor products it is equally indescribable, but -more often characterized in vigorous language, when “frowzy” butter, -“garlicy” milk, “bitter” cream or “strong” cheese present their -offensive odors and tastes. The ordinary consumer calls flavor the -“taste” of the article which tickles his palate; but the expert knows -that the nerves of smell play the larger part, and he depends for his -judgment largely upon a trained nose. Hence we see the butter judge -or cheese scorer pass the trier beneath his nostrils with deep-drawn -breath and meditative study of the aroma which arises. Smells, however, -cannot be measured in degrees or separated into their elements by the -spectroscope; therefore we have to depend upon general terms, often -differing with the different experts, in our discussion of flavor; yet -we have some well-marked classes which serve as a basis for reference. - -[Sidenote: =Faults of flavor classified.=] - -We can separate the faulty flavors into classes by their origin. The -minute particles thrown off by dairy products, whose impact upon tongue -or nostrils give rise to taste or smell, may come (1) from compounds in -the food of the cow or developed in her body (2) from matters, other -than germs, taken up by the milk while it stands in poorly-ventilated -stables or rooms reeking with foul smells, or (3) from substances which -are the direct or indirect result of the activity of living organisms -in the milk. - -Odors of the first class will be most noticeable while the milk is -warm from the cow and will not increase with time. They are really -far less common than dairymen generally believe and may be avoided -almost entirely by careful feeding. Garlic, turnips, cabbage and such -“fragrant” edibles will, of course, taint the milk if they are fed -within a few hours before milking; but when fed soon after the cows are -milked, the volatile oils to which these odors are due will generally -disappear from the animal’s system before the next morning or evening. - -Too often odors of the second class are assigned to the first, and -the old cow takes the blame for man’s fault; as milk very readily and -quickly takes up smells and tastes from its surroundings. When the -owner delivers milk to the factory and is told that it “smells bad,” he -forgets that he or his men let it stand in the uncleaned stable to draw -in the “cowy” and worse odors, while the cows were being fed and some -other chores attended to; or that they poured it into pails that lacked -a little of perfect sweetness; and he immediately says; “I’ve got to -stop feeding silage.” “The cows ate some cabbage trimmings last night,” -or, “Someone forgot to close the rye-field gate.” - -Odors of these two classes, due to volatile compounds in the milk, are -of most importance in the milk and cream trade, as the faults largely -disappear in making butter and cheese. Thorough æration is often -helpful in the removal of such flavors. - -Odors of the third class, except in some very rare cases where the -udder itself is the seat of colonies of bacteria, are not observed in -freshly-drawn milk. The bacteria, molds and yeasts which cause them -must have a chance to develop and to set up chemical changes in the -milk; and this rarely occurs to any great extent within 12 hours from -the time the milk is drawn. A high temperature, however, is favorable -to growth of these low forms of plant life; so in warm weather milk -faults are common. In butter-making, and in cheese-making, also, -the heat often used to ripen the cream and the high temperature at -which the milk is held in “setting” and “cooking” the curd, furnish -conditions very favorable to the germs present and they develop with -great rapidity. In their growth part of the milk is used for food and -in its breaking down into simpler compounds the aromatic substances -which make flavor, good or bad, are formed. - -The flavor of good milk and cream, then, is an inherent quality due -to the normal constituents of the milk; the flavors of butter, both -good and bad, except that due to the fat and to odors absorbed by the -milk, are held to be the result of bacterial action; the fundamental -flavors of cheese are probably due to chemical decomposition, started -by unorganized ferments known as enzyms; joined with which are other -flavors marking the individual cheeses, which are probably due to -bacteria; and it has recently been found that in some cases yeasts have -been the cause of bad flavor. - - -FISHY FLAVOR IN MILK. - -[Sidenote: =Ready Relief.=] - -This peculiar smell, as though the milk had set in a close room with -a barrel of not-too-fresh fish, was brought to the attention of the -Bacteriologist by a dealer who had already located it as coming from -the milk of a certain dairy. The dairyman is a more than ordinarily -careful milk-handler, who gladly coöperated with the Station in efforts -to locate the trouble in his herd. Bottles were supplied by the -Bacteriologist, which had been steamed to insure the death of all germ -life and then sealed. These sealed bottles were taken by the dairyman -to his farm; at milking time each was opened long enough to receive a -little milk from each quarter of the udder of a single cow; and then -re-sealed. All were brought to the Station; and, upon examination, the -odor was found only in the milk of one cow. The owner rejected her milk -and heard no further complaint, from the dealer, of bad smells. This -was the practical point; and it was thus easily and simply gained. - -[Sidenote: =Cause not found.=] - -From the scientist’s standpoint, though, only a beginning had been -made; the real cause of the trouble was as yet unknown; nor was any -satisfactory solution reached even after a long investigation. The -flavor could hardly come from the food, for all the cows were fed alike -and no objectionable weeds were found in their pasture. The cow seemed -perfectly healthy and no evidence of inflammation or disease could be -found on the udder or in the milk. Neither could any form of bacteria -be found in the milk, which, in cultures or introduced into the udder -of a healthy cow, would reproduce the fishy smell. - -[Sidenote: =Rare fault.=] - -At least two other cases of similar flavor have been known; but no -cause was evident in either case. The trouble is very infrequent, at -worst, and is here discussed mainly to show how easily a trouble due to -one cow can be located by taking individual samples of the milk; and -how cheaply gotten rid of by leaving out the objectionable product. - - -BITTER FLAVOR IN NEUFCHATEL CHEESE. - -[Sidenote: =An uncompleted study.=] - -A little better result than that in the study of fishy flavor was -reached in the investigation of a bitter flavor in Neufchatel cheese; -but this study also had to be left incomplete. The trouble in the -factory was easily remedied; and the germ responsible for the outbreak -was obtained in pure culture; but full study of the fault in all its -bearings was hindered by the refusal of the herd owner to admit that -the trouble was due to his milk. The investigation had to stop with the -guilty herd; it did not locate the original source of infection. - -[Sidenote: =Method of detection.=] - -This bitter flavor is not the same as the bitterness quite common in -milk and cream at certain seasons of the year; as the milk itself -tasted and smelled all right until well along in the process of -cheese-making when the curd was being ærated and drained. The flavor -was noticed in the factory in October and could not be checked, though -the maker took great pains to wash and scald all his utensils and -everything which touched the milk after it came from the farm. To -locate the trouble, samples were taken of the milk of each patron -and the cheese-making process started with each sample. In 18 hours -all the samples of curd appeared normal but two, which were gassy -and bad-smelling; and one of these, when drained and exposed to the -air, showed a pronounced bitter flavor. This sample proved to be from -the dairy which had furnished the milk for making the Neufchatel, -a milk specially selected because of its high fat-content. This -furnished direct proof that the fault lay in the milk, not in its -factory handling; and rejection of this milk ended the trouble in the -Neufchatel. As already stated, the study could not be carried into the -herd to see whether one cow, wrong stable surroundings, a stagnant pool -of water or contaminated dairy utensils were to blame for the trouble -in the factory. - -[Sidenote: =Bacteria blamable.=] - -Samples of this faulty milk were taken for laboratory study and various -bacteria and molds were separated. This was done by diluting the milk -with a sterilized fluid so that the germs were quite widely separated -when the milk was poured out in flat glass dishes. Each kind of germ -is marked by some peculiarity of growth which makes it possible to -distinguish between them; and pure cultures can be made by transferring -a little of the growing colony to a new dish of sterilized agar, -gelatin or other material suited to germ life. From these pure cultures -fresh milk from the Station herd was inoculated and small Neufchatel -cheeses made. No bitter flavor was noticed in similar check cheeses; -and the milk containing only one of the forms of germ life found -produced bitter cheese. The bitterness, as in the factory, was noticed -only after the curd was drained and ærated. Soft, poorly-drained curd -was free from the flavor though well inoculated with the short bacillus -which produced the bad flavor in well-dried curd. This shows that the -germ is one which requires exposure to the air to develop the bitter -compound in the cheese. Unfortunately this germ, when cultivated in -milk for some time lost the power of producing bitter cheese, so the -investigation came to an end. - - -SWEET FLAVOR IN CHEDDAR CHEESE. - -[Sidenote: =A new cause of cheese faults.=] - -By methods similar to those just given the cause of the common and -costly cheese fault known as “sweet flavor” has probably been found. -This investigation was demanded by the occurrence in some of the -best-conducted factories of outbreaks of the trouble which most -thorough cleansing and scalding fail to overcome. It is believed that -these attacks result in annual loss to the State of at least $10,000. -The trouble is of obscure origin and is peculiar in its development, -manifesting itself in flavors of varying intensity and character, from -a faint sweetness to a well-marked fruity smell and taste, and seeming -to appear and disappear without rule or method. This made study more -difficult than in the case of well-defined troubles; but its manner of -development in the cheese indicated some living germ as the cause; so -the attempt at solution of the problem was made from that standpoint. - -By cultural methods, study was made of the flora of good and poor -cheeses; that is, the various forms of plant life existing in these -cheeses were separated from each other and their forms, actions and -effects noted. These forms of life were mostly bacteria and yeasts; -and, contrary to the usual rule, it was the latter which finally seemed -to demand attention. - -Yeasts are plants a little higher in the scale of life than bacteria, -a little larger but still microscopic, and differing from bacteria in -their mode of reproduction, which is by budding of a new cell from -an old one rather than by division of an old cell into two new ones -of equal size. Their most characteristic action is the formation of -alcohol and carbon dioxide; which makes them indispensable in brewing -and bread making. - -In good cheeses almost no yeasts were found, but in the sweet-flavored -cheeses sometimes half of the germs present were yeasts; and they were -always found where the sweet flavor was noticed. Yeasts have not been -recognized, hitherto, as a cause for such cheese faults; but their -presence in such numbers cast strong suspicion upon them; which actual -work proved to be well founded, for pronounced cases of sweet flavor -developed in cheeses made from pure milk inoculated with the yeasts; -and the vat in which the cheese was made became contaminated so that, -without further intentional inoculation, sweet-flavored cheese was -produced where none had been known before. As yeasts have hitherto -played minor parts in dairy investigations, no classification of those -found has yet been made, nor has the exact flavor due to each one been -determined. Further study is being given to the subject. - - -RUSTY SPOT IN CHEDDAR CHEESE. - -[Sidenote: =Not a flavor.=] - -Rusty spot is not a flavor trouble, as spotted cheeses of this kind -may be all right in taste and smell. The spots, however, are offensive -to the eye and render the cheese salable only at a reduction in price, -if at all. From the Station investigations, continued for nearly two -years, along much the same lines as the flavor studies but with a -little more definite guide in color than in taste and smell, some -direct knowledge has been gained, though not as definite as could be -desired along preventive and remedial lines. - -[Sidenote: =Cause and conditions.=] - -The rusty spots are colonies of minute plants, bacteria, growing on -the walls of the air spaces within the cheese. The trouble usually -appears in May, often does little harm during the middle of the summer -and generally disappears in October. In cheese made with a high acid -content the moisture content of the air spaces within the cheese is -low, and without abundance of moisture the germs make little growth; -hence the spots are too small to be noticed. The marked influence, on -the germs of rusty spot, of this slight variation in the character -of the cheese probably accounts for the unexpected appearance and -disappearance of the spots from cheeses of an occasional day’s make in -infected factories. - -[Sidenote: =Cure.=] - -Where the spots are not too large or too plentiful, giving the cheese a -good high color covers up the rustiness so that it is not noticeable. -To get entirely rid of the trouble has bothered some of the best -cheese-makers, aided by good advisers; but plenty of hot water followed -by a liberal use of live steam on vats, cans and working utensils -should give good results. - - - - -FOOTNOTES: - - -[A] Connected with Fertilizer Control. - -[B] At Second Judicial Department Branch Station, Jamaica, N. Y. - -[C] Absent on leave. - -[D] This is a brief review of Bulletin No. 183 of this Station entitled -Notes on Some Dairy Troubles, by H. A. Harding, L. A. Rogers and G. -A. Smith. Anyone specially interested in the detailed account of the -investigations will be furnished, on application, with a copy of the -complete bulletin. The names of those who so request will be placed -on the Station mailing list to receive future bulletins, popular or -complete as desired. Bulletins are issued at irregular intervals as -investigations are completed, not monthly. - - - - -TRANSCRIBER’S NOTES: - - -Italicized text is surrounded by underscores: _italics_. - -Emboldened text is surrounded by equals signs: =bold=. - -*** END OF THE PROJECT GUTENBERG EBOOK DAIRY DISAGREEABLES BUSY THE -BACTERIOLOGISTS *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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H. Hall</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Dairy Disagreeables Busy the Bacteriologists</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Authors: F. H. Hall</p> -<p style='display:block; margin-top:0; margin-bottom:0; margin-left:2em;'>H. A. Harding</p> -<p style='display:block; margin-top:0; margin-bottom:0; margin-left:2em;'>L. A. Rogers</p> -<p style='display:block; margin-top:0; margin-bottom:0; margin-left:2em;'>G. A. Smith</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: January 9, 2022 [eBook #67134]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: Charlene Taylor, David E. Brown, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK DAIRY DISAGREEABLES BUSY THE BACTERIOLOGISTS ***</div> - -<div class="figcenter"><img src="images/cover.jpg" width="40%" alt="" /></div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="figcenter"><img src="images/title.jpg" alt="" /></div> - -<hr class="chap x-ebookmaker-drop" /> - - -<div class="titlepage"> - -<p>POPULAR EDITION.</p> -<hr class="tiny" /> -<p>BULLETIN No. 183. <span class="gap"> DECEMBER, 1900.</span></p> - -<hr class="tb" /> -<p><span class="xlarge"><span class="antiqua">New York Agricultural Experiment Station.</span></span></p> - -<p>GENEVA, N. Y.</p> - -<div class="figcenter"><img src="images/titleillo.jpg" alt="" /></div> - -<h1>DAIRY DISAGREEABLES BUSY THE BACTERIOLOGISTS.</h1> -<hr class="tb" /> -<p>F. H. HALL, H. A. HARDING, L. A. ROGERS AND G. A. SMITH.</p> -<hr class="tb" /> -<p>PUBLISHED BY THE STATION.</p> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p class="ph1">BOARD OF CONTROL.</p> -</div> - - -<div class="poetry-container"> -<div class="poetry"> -<p><span class="smcap">Governor Theodore Roosevelt</span>, Albany.<br /> -<span class="smcap">Stephen H. Hammond</span>, Geneva.<br /> -<span class="smcap">Austin C. Chase</span>, Syracuse.<br /> -<span class="smcap">Frank O. Chamberlain</span>, Canandaigua.<br /> -<span class="smcap">Frederick C. Schraub</span>, Lowville.<br /> -<span class="smcap">Nicholas Hallock</span>, Queens.<br /> -<span class="smcap">Lyman P. Haviland</span>, Camden.<br /> -<span class="smcap">Edgar G. Dusenbury</span>, Portville.<br /> -<span class="smcap">Oscar H. Hale</span>, North Stockholm.<br /> -<span class="smcap">Martin L. Allen</span>, Fayette.</p> -</div></div> - -<p class="ph1">OFFICERS OF THE BOARD.</p> - -<p class="center"><span class="smcap">Stephen H. Hammond</span>, <i>President</i>.<span class="gap"><span class="smcap">William O’Hanlon</span>, <i>Secretary and Treasurer</i>.</span></p> - - -<p class="ph1">EXECUTIVE COMMITTEE.</p> - -<table border="0" cellpadding="2" cellspacing="2" summary="table"> -<tr><td><span class="smcap">Stephen H. Hammond</span>,</td><td> <span class="smcap">Frederick C. Schraub</span>,</td></tr> -<tr><td><span class="smcap">Martin L. Allen</span>,</td><td> <span class="smcap">Lyman P. Haviland</span>,</td></tr> -<tr><td><span class="smcap">Frank O. Chamberlain</span>, </td><td> <span class="smcap">Nicholas Hallock</span>.</td></tr> -</table> - -<p class="ph1">STATION STAFF.</p> - -<table border="0" cellpadding="2" cellspacing="2" summary="table"> - - -<tr><td class="tdc" colspan="2" ><span class="smcap">Whitman H. Jordan, Sc. D.</span>, <i>Director</i>.</td></tr> - -<tr><td><span class="smcap">George W. Churchill</span>,</td><td> <span class="smcap">Harry A. Harding</span>, M.S.,</td></tr> -<tr><td class="tdr"> <i>Agriculturist and Superintendent of Labor</i>. </td><td class="tdr"> <i>Dairy Bacteriologist</i>.</td></tr> - -<tr><td><span class="smcap">William P. Wheeler</span>,</td><td> <span class="smcap">Lore A. Rogers</span>, B.S.,</td></tr> -<tr><td class="tdr"> <i>First Assistant</i> (<i>Animal Industry</i>). </td><td class="tdr"> <i>Assistant Bacteriologist</i>.</td></tr> - -<tr><td><span class="smcap">Fred C. Stewart</span>, M.S.,</td><td> <span class="smcap">George A. Smith</span>,</td></tr> -<tr><td class="tdr"> <i>Botanist</i>. </td><td class="tdr"> <i>Dairy Expert</i>.</td></tr> - -<tr><td><span class="smcap">Lucius L. VanSlyke, Ph.D.</span>,</td><td> <span class="smcap">Frank H. Hall</span>, B.S.,</td></tr> -<tr><td class="tdr"> <i>Chemist</i>. </td><td class="tdr"> <i>Editor and Librarian</i>.</td></tr> - -<tr><td><span class="smcap">Christian G. Jenter, Ph.C.,</span></td><td><span class="smcap">Victor H. Lowe</span>, M.S.,</td></tr> -<tr><td><span class="smcap">William H. Andrews</span>, B.S.,<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[A]</a></td><td><span class="smcap">F. Atwood Sirrine</span>, M.S.,<a id="FNanchor_3" href="#Footnote_3" class="fnanchor">[C]</a></td></tr> -<tr><td><span class="smcap">J. Arthur LeClerc</span>, B.S.,</td><td class="tdr"> <i>Entomologists</i>.</td></tr> -<tr><td><span class="smcap">Amasa D. Cook, Ph.C.,<a id="FNanchor_2" href="#Footnote_2" class="fnanchor">[B]</a></span></td><td><span class="smcap">Percival J. Parrott</span>, A.M.,</td></tr> -<tr><td><span class="smcap">Frederick D. Fuller</span>, B.S.,</td><td class="tdr"> <i>Assistant Entomologist</i>.</td></tr> -<tr><td><span class="smcap">Edwin B. Hart</span>, B.S.,<a id="FNanchor_2a" href="#Footnote_2" class="fnanchor">[B]</a></td><td><span class="smcap">Spencer A. Beach</span>, M.S.,</td></tr> -<tr><td><span class="smcap">Charles W. Mudge</span>, B.S.,<a id="FNanchor_1a" href="#Footnote_1" class="fnanchor">[A]</a></td><td class="tdr"><i>Horticulturist</i>.</td></tr> -<tr><td><span class="smcap">Andrew J. Patten</span>, B.S.,<a id="FNanchor_1b" href="#Footnote_1" class="fnanchor">[A]</a></td><td><span class="smcap">Heinrich Hasselbring</span>, B.S.A., </td></tr> -<tr><td class="tdr"><i>Assistant Chemists</i>. </td><td class="tdr"><i>Assistant Horticulturist</i>.</td></tr> - <tr><td> </td><td><span class="smcap">Frank E. Newton</span>,</td></tr> - <tr><td> </td><td><span class="smcap">Jennie Terwilliger</span>,</td></tr> - <tr><td> </td><td class="tdr"> <i>Clerks and Stenographers</i>.</td></tr> - <tr><td> </td><td> <span class="smcap">Adin H. Horton</span>,</td></tr> - <tr><td> </td><td class="tdr"> <i>Computer</i>.</td></tr> - - - - - -</table> - -<p>Address all correspondence, not to individual members of the staff, but -to the <span class="smcap">New York Agricultural Experiment Station, Geneva, N. Y.</span></p> - -<p>The Bulletins published by the Station will be sent free to any farmer -applying for them.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<span class="pagenum" id="Page_3">[3]</span> -<p class="ph1"><span class="smcap">Popular Edition</span><a id="FNanchor_4" href="#Footnote_4" class="fnanchor">[D]</a><br /> - -<span class="allsmcap">OF</span><br /> - -<span class="smcap">Bulletin No. 183</span>.<br /> -<br /> -<span class="large">DAIRY DISAGREEABLES BUSY THE BACTERIOLOGISTS.</span><br /> -<br /> -F. H. HALL.</p> -</div> - -<h2><span class="smcap">Flavor in Milk and Its Products.</span></h2> - -<div class="sidenote"><b>Flavor:<br /> -How tested?</b></div> - -<p>Good flavor sells milk, cream, butter and cheese; -poor flavor condemns them. Flavor is that indescribable -something, which, in good dairy products, -appeals pleasantly to our senses, but often -passes unnoticed because so familiar; in poor products it is -equally indescribable, but more often characterized in vigorous -language, when “frowzy” butter, “garlicy” milk, “bitter” -cream or “strong” cheese present their offensive odors and tastes. -The ordinary consumer calls flavor the “taste” of the article -which tickles his palate; but the expert knows that the nerves of -smell play the larger part, and he depends for his judgment largely -upon a trained nose. Hence we see the butter judge or cheese -scorer pass the trier beneath his nostrils with deep-drawn breath -and meditative study of the aroma which arises. Smells, however, -cannot be measured in degrees or separated into their elements -by the spectroscope; therefore we have to depend upon -general terms, often differing with the different experts, in our discussion -of flavor; yet we have some well-marked classes which -serve as a basis for reference.</p> - -<p><span class="pagenum" id="Page_4">[4]</span></p> - -<div class="sidenote"><b>Faults of<br /> -flavor<br /> -classified.</b></div> - -<p>We can separate the faulty flavors into classes by -their origin. The minute particles thrown off by -dairy products, whose impact upon tongue or nostrils -give rise to taste or smell, may come (1) from -compounds in the food of the cow or developed in -her body (2) from matters, other than germs, taken up by the -milk while it stands in poorly-ventilated stables or rooms reeking -with foul smells, or (3) from substances which are the direct or -indirect result of the activity of living organisms in the milk.</p> - -<p>Odors of the first class will be most noticeable while the milk is -warm from the cow and will not increase with time. They are -really far less common than dairymen generally believe and may -be avoided almost entirely by careful feeding. Garlic, turnips, -cabbage and such “fragrant” edibles will, of course, taint the -milk if they are fed within a few hours before milking; but when -fed soon after the cows are milked, the volatile oils to which these -odors are due will generally disappear from the animal’s system -before the next morning or evening.</p> - -<p>Too often odors of the second class are assigned to the first, and -the old cow takes the blame for man’s fault; as milk very readily -and quickly takes up smells and tastes from its surroundings. -When the owner delivers milk to the factory and is told that it -“smells bad,” he forgets that he or his men let it stand in the -uncleaned stable to draw in the “cowy” and worse odors, while -the cows were being fed and some other chores attended to; or -that they poured it into pails that lacked a little of perfect sweetness; -and he immediately says; “I’ve got to stop feeding silage.” -“The cows ate some cabbage trimmings last night,” or, “Someone -forgot to close the rye-field gate.”</p> - -<p>Odors of these two classes, due to volatile compounds in the -milk, are of most importance in the milk and cream trade, as the -faults largely disappear in making butter and cheese. Thorough -æration is often helpful in the removal of such flavors.</p> - -<p>Odors of the third class, except in some very rare cases where -the udder itself is the seat of colonies of bacteria, are not observed -in freshly-drawn milk. The bacteria, molds and yeasts which -cause them must have a chance to develop and to set up chemical -changes in the milk; and this rarely occurs to any great extent<span class="pagenum" id="Page_5">[5]</span> -within 12 hours from the time the milk is drawn. A high temperature, -however, is favorable to growth of these low forms of -plant life; so in warm weather milk faults are common. In -butter-making, and in cheese-making, also, the heat often used to -ripen the cream and the high temperature at which the milk is -held in “setting” and “cooking” the curd, furnish conditions -very favorable to the germs present and they develop with great -rapidity. In their growth part of the milk is used for food and in -its breaking down into simpler compounds the aromatic substances -which make flavor, good or bad, are formed.</p> - -<p>The flavor of good milk and cream, then, is an inherent quality -due to the normal constituents of the milk; the flavors of butter, -both good and bad, except that due to the fat and to odors -absorbed by the milk, are held to be the result of bacterial action; -the fundamental flavors of cheese are probably due to chemical -decomposition, started by unorganized ferments known as enzyms; -joined with which are other flavors marking the individual -cheeses, which are probably due to bacteria; and it has recently -been found that in some cases yeasts have been the cause of bad -flavor.</p> - - -<h2><span class="smcap">Fishy Flavor in Milk.</span></h2> - -<div class="sidenote"><b>Ready<br /> -Relief.</b></div> - -<p>This peculiar smell, as though the milk had set in -a close room with a barrel of not-too-fresh fish, -was brought to the attention of the Bacteriologist -by a dealer who had already located it as coming -from the milk of a certain dairy. The dairyman is a more than -ordinarily careful milk-handler, who gladly coöperated with the -Station in efforts to locate the trouble in his herd. Bottles were -supplied by the Bacteriologist, which had been steamed to insure -the death of all germ life and then sealed. These sealed bottles -were taken by the dairyman to his farm; at milking time each -was opened long enough to receive a little milk from each quarter -of the udder of a single cow; and then re-sealed. All were -brought to the Station; and, upon examination, the odor was -found only in the milk of one cow. The owner rejected her milk -and heard no further complaint, from the dealer, of bad smells. -This was the practical point; and it was thus easily and simply -gained.</p> - -<p><span class="pagenum" id="Page_6">[6]</span></p> - -<div class="sidenote"><b>Cause not<br /> -found.</b></div> - -<p>From the scientist’s standpoint, though, only a -beginning had been made; the real cause of the -trouble was as yet unknown; nor was any satisfactory -solution reached even after a long investigation. -The flavor could hardly come from the food, for all the -cows were fed alike and no objectionable weeds were found in -their pasture. The cow seemed perfectly healthy and no evidence -of inflammation or disease could be found on the udder or in the -milk. Neither could any form of bacteria be found in the milk, -which, in cultures or introduced into the udder of a healthy cow, -would reproduce the fishy smell.</p> - -<div class="sidenote"><b>Rare fault.</b></div> - -<p>At least two other cases of similar flavor have -been known; but no cause was evident in either -case. The trouble is very infrequent, at worst, -and is here discussed mainly to show how easily a trouble due to -one cow can be located by taking individual samples of the milk; -and how cheaply gotten rid of by leaving out the objectionable -product.</p> - - -<h2><span class="smcap">Bitter Flavor in Neufchatel Cheese.</span></h2> - -<div class="sidenote"><b>An uncompleted<br /> -study.</b></div> - -<p>A little better result than that in the study of fishy -flavor was reached in the investigation of a bitter -flavor in Neufchatel cheese; but this study also -had to be left incomplete. The trouble in the -factory was easily remedied; and the germ responsible for the outbreak -was obtained in pure culture; but full study of the fault in -all its bearings was hindered by the refusal of the herd owner to -admit that the trouble was due to his milk. The investigation -had to stop with the guilty herd; it did not locate the original -source of infection.</p> - -<div class="sidenote"><b>Method of<br /> -detection.</b></div> - -<p>This bitter flavor is not the same as the bitterness -quite common in milk and cream at certain seasons of -the year; as the milk itself tasted and smelled all -right until well along in the process of cheese-making -when the curd was being ærated and drained. The flavor -was noticed in the factory in October and could not be checked, -though the maker took great pains to wash and scald all his utensils -and everything which touched the milk after it came from the -farm. To locate the trouble, samples were taken of the milk of<span class="pagenum" id="Page_7">[7]</span> -each patron and the cheese-making process started with each -sample. In 18 hours all the samples of curd appeared normal -but two, which were gassy and bad-smelling; and one of these, -when drained and exposed to the air, showed a pronounced bitter -flavor. This sample proved to be from the dairy which had furnished -the milk for making the Neufchatel, a milk specially -selected because of its high fat-content. This furnished direct -proof that the fault lay in the milk, not in its factory handling; -and rejection of this milk ended the trouble in the Neufchatel. -As already stated, the study could not be carried into the herd to -see whether one cow, wrong stable surroundings, a stagnant pool -of water or contaminated dairy utensils were to blame for the -trouble in the factory.</p> - -<div class="sidenote"><b>Bacteria<br /> -blamable.</b></div> - -<p>Samples of this faulty milk were taken for laboratory -study and various bacteria and molds were -separated. This was done by diluting the milk -with a sterilized fluid so that the germs were -quite widely separated when the milk was poured out in flat glass -dishes. Each kind of germ is marked by some peculiarity of -growth which makes it possible to distinguish between them; and -pure cultures can be made by transferring a little of the growing -colony to a new dish of sterilized agar, gelatin or other material -suited to germ life. From these pure cultures fresh milk from the -Station herd was inoculated and small Neufchatel cheeses made. -No bitter flavor was noticed in similar check cheeses; and the -milk containing only one of the forms of germ life found produced -bitter cheese. The bitterness, as in the factory, was noticed only -after the curd was drained and ærated. Soft, poorly-drained curd -was free from the flavor though well inoculated with the short -bacillus which produced the bad flavor in well-dried curd. This -shows that the germ is one which requires exposure to the air to -develop the bitter compound in the cheese. Unfortunately this -germ, when cultivated in milk for some time lost the power of -producing bitter cheese, so the investigation came to an end.</p> - -<p><span class="pagenum" id="Page_8">[8]</span></p> - - -<h2><span class="smcap">Sweet Flavor in Cheddar Cheese.</span></h2> - -<div class="sidenote"><b>A new cause<br /> -of cheese<br /> -faults.</b></div> - -<p>By methods similar to those just given the cause -of the common and costly cheese fault known as -“sweet flavor” has probably been found. This -investigation was demanded by the occurrence in -some of the best-conducted factories of outbreaks -of the trouble which most thorough cleansing and scalding fail to -overcome. It is believed that these attacks result in annual loss -to the State of at least $10,000. The trouble is of obscure origin -and is peculiar in its development, manifesting itself in flavors of -varying intensity and character, from a faint sweetness to a well-marked -fruity smell and taste, and seeming to appear and disappear -without rule or method. This made study more difficult than -in the case of well-defined troubles; but its manner of development -in the cheese indicated some living germ as the cause; so the attempt -at solution of the problem was made from that standpoint.</p> - -<p>By cultural methods, study was made of the flora of good and -poor cheeses; that is, the various forms of plant life existing in -these cheeses were separated from each other and their forms, actions -and effects noted. These forms of life were mostly bacteria -and yeasts; and, contrary to the usual rule, it was the latter -which finally seemed to demand attention.</p> - -<p>Yeasts are plants a little higher in the scale of life than -bacteria, a little larger but still microscopic, and differing from -bacteria in their mode of reproduction, which is by budding of a -new cell from an old one rather than by division of an old cell into -two new ones of equal size. Their most characteristic action is -the formation of alcohol and carbon dioxide; which makes them -indispensable in brewing and bread making.</p> - -<p>In good cheeses almost no yeasts were found, but in the sweet-flavored -cheeses sometimes half of the germs present were yeasts; -and they were always found where the sweet flavor was noticed. -Yeasts have not been recognized, hitherto, as a cause for such -cheese faults; but their presence in such numbers cast strong -suspicion upon them; which actual work proved to be well -founded, for pronounced cases of sweet flavor developed in cheeses -made from pure milk inoculated with the yeasts; and the vat in -which the cheese was made became contaminated so that, without<span class="pagenum" id="Page_9">[9]</span> -further intentional inoculation, sweet-flavored cheese was produced -where none had been known before. As yeasts have -hitherto played minor parts in dairy investigations, no classification -of those found has yet been made, nor has the exact flavor due -to each one been determined. Further study is being given to -the subject.</p> - - -<h2><span class="smcap">Rusty Spot in Cheddar Cheese.</span></h2> - -<div class="sidenote"><b>Not a flavor.</b></div> - -<p>Rusty spot is not a flavor trouble, as spotted -cheeses of this kind may be all right in taste and -smell. The spots, however, are offensive to the -eye and render the cheese salable only at a reduction in price, if -at all. From the Station investigations, continued for nearly two -years, along much the same lines as the flavor studies but with a -little more definite guide in color than in taste and smell, some -direct knowledge has been gained, though not as definite as could -be desired along preventive and remedial lines.</p> - -<div class="sidenote"><b>Cause and<br /> -conditions.</b></div> - -<p>The rusty spots are colonies of minute plants, -bacteria, growing on the walls of the air spaces -within the cheese. The trouble usually appears -in May, often does little harm during the middle -of the summer and generally disappears in October. In cheese -made with a high acid content the moisture content of the air -spaces within the cheese is low, and without abundance of moisture -the germs make little growth; hence the spots are too small -to be noticed. The marked influence, on the germs of rusty spot, -of this slight variation in the character of the cheese probably -accounts for the unexpected appearance and disappearance of -the spots from cheeses of an occasional day’s make in infected -factories.</p> - -<div class="sidenote"><b>Cure.</b></div> - -<p>Where the spots are not too large or too plentiful, -giving the cheese a good high color covers up the -rustiness so that it is not noticeable. To get -entirely rid of the trouble has bothered some of the best cheese-makers, -aided by good advisers; but plenty of hot water followed -by a liberal use of live steam on vats, cans and working utensils -should give good results.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p class="ph1">FOOTNOTES:</p> - - -<div class="footnote"> - -<p><a id="Footnote_1" href="#FNanchor_1" class="label">[A]</a> Connected with Fertilizer Control.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_2" href="#FNanchor_2" class="label">[B]</a> At Second Judicial Department Branch Station, Jamaica, N. Y.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_3" href="#FNanchor_3" class="label">[C]</a> Absent on leave.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_4" href="#FNanchor_4" class="label">[D]</a> This is a brief review of Bulletin No. 183 of this Station entitled Notes -on Some Dairy Troubles, by H. A. Harding, L. A. Rogers and G. A. Smith. -Anyone specially interested in the detailed account of the investigations -will be furnished, on application, with a copy of the complete bulletin. -The names of those who so request will be placed on the Station mailing -list to receive future bulletins, popular or complete as desired. Bulletins -are issued at irregular intervals as investigations are completed, not monthly.</p> - -</div> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<div class="transnote"> -<p class="ph1">TRANSCRIBER’S NOTE:</p> - - - -<p>The cover image for this eBook was created by the transcriber and is entered into the public domain.</p> -</div></div> - - -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK DAIRY DISAGREEABLES BUSY THE BACTERIOLOGISTS ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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