Outlines of dairy bacteriology, 10th edition: A concise manual for the use of students in dairyingRussell, H. L. (Harry Luman)
Science
Outlines of dairy bacteriology, 10th edition: A concise manual for the use of students in dairying
Russell, H. L. (Harry Luman)
Dairy microbiology
There are three possible ways by which milk may be preserved: (1)
The removal of bacteria that have gained entrance to it; (2) The
prevention of growth of the contained bacteria; (3) The destruction
of the contained organisms. In practice at least two and sometimes
all of these methods are employed. The prevention of contamination,
a subject discussed in Chapter III is in reality one of the most
efficient means of preserving milk. In milk production, as
elsewhere, prevention is preferable to cure. Milk produced under
such conditions that its germ content is but a few thousand per
cubic centimeter will keep much longer than that handled in the
ordinary manner.
It might naturally be supposed that any method by which dirt is
removed from milk would improve the keeping quality of milk, due to
the reduction of bacteria, yet while the straining of the milk at
the time of milking removes dirt of various kinds, it does not
appreciably enhance the keeping quality, owing to the fact that the
bacteria adherent to the dirt particles are washed off in straining,
and pass through the pores of the strainer.
=Filtration of milk.= It is possible to remove all bacteria from water
and other fluids and thus render them sterile by passing through
filters of unglazed porcelain. This process can not be used with
milk for the fat globules are larger than the bacteria (see Fig. 6)
and any process that would remove the latter would also remove the
former. The term "filtration" is applied to a process used in some
European cities for the removal of the insoluble dirt that has been
introduced into the milk. Suitable containers are filled with layers
of coarse sand at the bottom and with finer sand at the top. The
milk is introduced at the bottom and is forced upward through the
sand. Such a filtering process is a very efficient means of removing
the dirt; but unless the filters are kept scrupulously clean, the
bacteria are likely to grow in the filtering material, so that the
number of organisms in the milk may actually be increased by the
filtering process. It is necessary to remove the sand daily and
thoroughly wash and sterilize the same. The extra care required in
keeping these sand filters in sanitary condition has been the great
objection to their employment in this country. Filters of other
material such as cellulose have been employed but with no marked
success.
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