Show A ROPY MILK OFTEN CAN BE AVOIDED condition due to bacterial contamination of water frequently in fit the spring odthe of the year vear hero ere are outbreaks of ropy milk this illis condition Is due tt t bacterial contamination coming principally front from surface face water anti in some borne cases from reeds feeds it is entirely different from the ropy or stringy milk due to the diseased condition of the udder according to charles N X dr d socrate professor of animal husbandry colorado agricultural college in the latter case the Is tip apparent parent in the milk when it Is drawn in the case of bacterial contamination the ropy condition develops from 12 to 24 henrs after milking the remedy for this trouble Is entirely a matter of sanitary precautions the cow should be thoroughly cleaned to avoid manure or other dirt particles falling into the milk the utensils should be thoroughly sterilized also while the cow Is generally recognized as one source of this trouble it Is frequently overlooked that unclean utensils may also be it a pause the utensils frequently become a source of contamination due to improper washing or to the use of contaminated water to overcome this they should all be thoroughly sterilized elebey oy by the use of a chlorine solution 0 by steaming steaming Is generally the most em effi dent clent method although this la Is rather on many farms due to the lack of facilities for eft efficient lelent st erIll ration utensils should be steamed for five minutes nt at degrees fahrenheit the organism causing the trouble however will be killed hilled at a somewhat lower temperature in most cases sterilization may be secured by scalding the utensils in boiling water where steaming facilities are not available this practice Is not recommended because frequently the water Is only lukewarm after it has been turned over all of the aten utensils 8 I 1 IS such water hits has but little value tor for sterilization in order to secure sterilization by scalding the utensils should be placed in a container full of boiling water which Is left over the fire during the time it is being used |