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The Wide Distribution of Ropy Milk Organisms in City Milk Supplies

Dairy Research Division, Frederick C. Mathews Company, Detroit, Michigan

ABSTRACT

The occurrence of the viscid condition in milk, commonly called ropy milk, constitutes one of the most serious causes of complaints with which milk dealers have to contend. Ropy milk is harmless but the viscid, slimy consistency is not familiar to the consumer, and the detection of the condition causes loss of trade. Ropy milk is more common in the raw product but occurs in pasteurized milk and its repression calls for vigilance on the part of the employees of establishments marketing this product.

EARLY OBSERVATIONS

In 1898, the writer began the study of a series of outbreaks of ropy milk, and embodied these observations in two bulletins. The outstanding facts observed were: the relation of Bacterium lactis viscosum (Adametz) to the trouble, the ability of the organism to grow at unusually low temperatures where acid producing organisms are relatively inactive, the relation of faulty scalding of milk utensils to the continuance of the trouble and the frequent occurrence of the organisms in air and floor dust.