SOUR MILK COSTS FARMERS DOLLARS Usually Result of Carelessness Careless Careless- S ness ff Sour milk muk costs producers thousands of dollars a year and usually Is caused by using unclean utensils or falling failing to cool th the milk properly says Prof Proto L. L H. H Burgwald of ot the department department depart depart- ment meat of ot dairy lairy technology of ot the Ohio State university A little A little care on the part of ot the f farmer would a avoid voId this loss says Professor Protessor Burgwald Milk l Is an Ideal medium for the growth of ot bacteria All AU that the bacteria bac bac- teria texia require when Introduced Into the milk Is the proper temperature and they will multiply very rapidly In growing they break down the milk sugar sugar In the milk and ond convert It Into lactic acid which In turn sours soura the milk mUk But the bacteria will grow very slowly If it at all at a temperature below below below be be- low 50 degrees Fahrenheit Milk coming from the normally healthy cow Is 15 practically free tree from bacteria so when large numbers of ot bacteria are found It means menns either that they have hove been been Introduced after atter milking through the use of ot unclean utensils or that the milk has not been promptly and properly r cooled and the bacteria have multiplied very rapidly The public Judges the quality of ot the milk by the length of time which It will keep sweet The milk plant ha has to use some test which will determIne determine determine de de- de- de termine In advance how long the milk will keep sweet This test takes the form torm of ot a bacteria count under a compound compound com corn pound microscope an alcohol test or ora ora ora a meth lene blue test The blue color pf pt the milk c caused used by the addition of ot blue dye disappears more or less quickly according to the number number num aura ber of bacteria present The test however an actual count of ot the bacteria present Is the one most commonly used