Can Thunderstorms Spoil Milk?

By 1927, Edward Holyoke Farrington was presenting this explanation as a matter of fact in A Guide to Quality in Dairy Products, published by the University of Wisconsin. “A thick, sultry atmosphere usually precedes thunder showers and provides favorable conditions for the growth of milk-souring bacteria,” Farrington wrote. He also noted another significant factor: “the condition of the milk cans.” If milk is stored in unsanitized vessels that already harbor bacterial cultures, it will curdle even faster when exposed to the warm, wet air bacteria love. “No effect from thunder and lightning on milk and cream will be noticed,” Farrington assured readers, so long as the milk was chilled, and “if the cows are clean, the milk cans are clean, and all the utensils carefully sterilized.”