Show SOUR FARMERS DOLLARS Ps usually of ness says expert sour alek co costs ats producers thousands or of dollars i a year and ana itsu usually alli la Is caused by using unclean utensils or falling to gocool ceol the mirk mint properly says bays prof 14 H Hi Burgwald of the department 0 of f dalry dairy technology of the ohio state slate uni university vesley A lettle are on the part of the farmer would a void avoid th this Is I 1 loss says Prof professor sor burgwald 1 milk Is an ideal medium for the tha growth of bacteria ali that the bac terla aire when ce d into t the I 1 8 milk la Is 0 per temperature and they will multiply very rapidly in growing they break down the milk sugar luthe in the milk milkana mil kand and convert it into in to lactic add which in turn sours the tha milk but the bric bacteria teria will grow very slowly lyp if at atall all ai at a temperature bow below 10 w 60 50 degrees fahrenheit ahk ak coming atrom fro iii the normally healthy F cow wara ily free rom f bacteria sa so when jorge large numbers of bacteria are found J it t means either 1 that they have been introduced after milking through the hiie use of ii unclean utensils or that the milk has hot ho di been promptly and properly cooled and iw the bacteria have multiplied very vex rapidly the public judges the bality of the milk ay by the length leng lof time which it will keep sweet the milk plant bant has hai to use some test aist which will de termine n long the milk will keep sweet this test takes the form of ofa a b bacteria a iw count under a co compound M ai microscope ve anjal inal cobol test or a blue test the blue color of lk caused by the addition of roethyl cne blue dye disappears more or less according to the num her ber of bacteria pre present sent the atoe test however hb wever an actual count ciuni of the bacteria presents present la Is the one most commonly used |