MICROBES IN CHEESE-MAKING. 155 



grade to those of the European market, we may look for the expansion of 

 the industry. 



What the future may develop cannot be foretold. The problem is a 

 large one, but the fruits of successful solution are great. Students of 

 dairy bacteriology recognize the possibilities and have in recent years 

 turned their attention quite largely to this subject. From continued 

 experiments and investigations we may confidently expect some prac- 

 tical results, and it is not at all improbable that in a few years at all 

 events, we may see an almost complete revolution in the manufacture of 

 cheeses, especially in such a large country as this, where the possibilities 

 for the development of cheese manufacture are almost unlimited, and 

 where the demand must be as varied as the population. 



