DISADVANTAGES OF MILK

You know, that by using the usual method of milking we will not get milk completely free from microorganisms. However, we will not call it defective, if only after several or several dozen hours it becomes sour clean. Only the extremely changed milk is considered defective.
The defects of the milk are visible either immediately after milking, or they reveal themselves only later after a few or even several dozen hours. The defects in the milk immediately after milking are usually the result of changes, which occurred in the animal's body under the influence of the milk period, feed or diseases. Later defects arise almost entirely from bacterial contamination.
Milk with colostrum. Previously, we learned about the distinct properties of colostrum. The milk mixed with it should be considered defective in the cheese dairy and as a harmful admixture even then, when there is little of it. This is because a loose clot and poorly drying grain of slurry are obtained. The cheese tends to bloat and rot on the surface.
Cow milk at the calving. The milk of drying cows also has a different chemical composition, and renneted does not solidify properly. Due to the heavy consumption of phosphate in the production of the fetus, it usually has less than 13,5 acidity according to Marshall (Marshall degrees correspond to quantity 0,1 normal lye used to neutralize phenolphthalein 90 cm of milk). however, it contains a lot of table salt, which makes, that the taste is salty or bitter. Milk from drying cows should not be processed in the cheese dairy, if you do not get more from a cow from one milking than 1 kg or if you only milk once a day.
Defects caused by feed. When the defect occurs immediately after milking and in the milk of all cows in the stable, it was probably the feed that caused it. The effect of the feed is mainly seen in the taste and aroma of the milk.
The bitter taste gives the milk vetch in a larger quantity, turnip, brukiew, pea soup, hop alfalfa in excess, wormwood, lupine, not boiled potatoes, tasznik and common chamomile.
The unpleasant taste and smell are imparted to bran milk containing a lot of tares and ergot, on the leaves of trees, especially chestnuts and maples, after the thistles, potato wedges, acorns and chestnuts. A very unpleasant taste and smell similar to these plants is found in garlic and onions, and in plants containing terpenes. In general, certain feed ingredients may pass into the milk depending on their quantity and the animal's organism's tendency. The same applies to the medications administered to the animal, like iodine, mercury etc..
In feverish diseases, toxins can enter the milk from the body (poisons produced by bacteria to weaken the attacked organism). Such milk is completely unsuitable for processing into cheese.
Unripened milk, that is, dysgenetic. It happens from time to time, that bacteria do not grow in milk, the milk does not mature. Besides, it seems normal. The cause of this microbial paralysis on the composition of the milk is one-sided feeding of the wrong species. The defect disappears after changing the feed to a better and mixed feed (Gorini). Perhaps, that bacteriophages are active in this case.
Sick cows' milk. Milk from overworked cows may have an unfavorably changed chemical composition, sick, feverish, finally flying strong. Such milk does not stand cooking, he creates. Sometimes milk behaves in a similar way, even immediately after milking, in hot and muggy weather, which seems to indicate the influence of barometric pressure (in the superstitions of the people: thrown charms).
Influence of udder inflammation. The chemical change of milk is influenced by very different forms and periods of mastitis, ranging from mild catarrhs, and ending with acute inflammation (mastitis), wherein the milk is contaminated with the same bacteria, which cause mastitis, usually harmful to human health.
In case of catastrophe, it is replaced, that is, mild inflammation of the tubules and the mammary sinus of the mammary gland caused by various bacteria, a dirty yellow or greenish-yellow layer of cream forms on the milk, and on the bottom a greenish sediment of oil. The acidity is usually low, for it is 7 do 8°M, salty taste, especially milk from the first teats.
Acute severe mastitis is caused by streptococci (Streptococcus mastitidis), which produce lactic acid. Fresh milk does in this case 19 up to 27 ° acidity according to Marshall. Its taste is salty, bitterish, disgusting. The cheesecake flakes remain on the sieve, which is the easiest way to recognize the disease from the very beginning. Because the mentioned streptococcus destroys the cells of the udder, the milk contains blood and pus later on, which settle at the bottom of the vessel and are often already visible on the strainer. This inflammation is contagious and spreads to other animals. (It is necessary to isolate the sick art and disinfect the milking person's hands).
Such bacteria from the coli-aerogenes group and some purulent ones are the cause of acute inflammation of the udder. They develop stronger, when the cows are not milked clean. In the initial stage of light inflammation, the milk contains cheesecake flakes, besides, it does not differ much from a healthy one. In severe cases, it becomes dense, dirty yellow, smelly, contains pus and blood, forms a yellowish precipitate. Its acidity is always low. Gives a violet color with alizarin. Coli-aerogenes wzdymają, As you know, cheeses, during mastitis they get into the milk in large amounts. Therefore, if only for this reason, such milk cannot be processed into cheese.
Milk from cows suffering from foot-and-mouth disease is also not accepted into the cheese factory, highly developed tuberculosis, especially lists, for smallpox, anthrax, selestnicę.
Milk of cows suffering from infectious abortion under the influence of Banga bacteria (brucella abortus Bang) can be used in the cheese factory. Admittedly, with this infection, raw sweet milk can be dangerous to human health, it is, however, in the sour milk that the germ in question dies 48 hours, and ripened cheeses no longer contain them. This milk cannot be used in sweet cream cheeses eaten fresh. Of course, it is forbidden to deliver cow's milk, which miscarried, until they recover from the miscarriage.
Bloody milk happens after the udder is injured.