128 Repoht of TJiK Bacteriologist op the 



mined \vith a thoroughness that allows of safe generalization from 

 the data obtained. 



In order that the reader may see the relation of this piece of 

 work to the problem that is being studied, let the following facts 

 be borne in mind. 



the DANISH situation. 



Dairying is one of the principal industries of Denmark and 

 during the past two decades the government has fostered it both 

 by the equipment of experts to study its problems and by pro- 

 tective legislation. 



In 1890 Dr. Storch aimoiinced that, by changing the kind of 

 bacteria that grow in ripening cream, he was able to change the 

 flavor of the butter. 



Dr. Bang, after studying the conditions under which tubercu- 

 losis was distributed among cattle, perfected a system of separating 

 the diseased animals from the healthy ones and gradually replac- 

 ing the former. In carrying out his plan, the feeding of calves 

 upon the skim milk brought from the creamery was found to be 

 a source of danger, but this could be removed by heating the milk 

 momentarily to 85°C. (185°F.). 



As the result of these and other investigations, there has spread 

 over Denmark a peculiar method of making butter — a method, 

 so successful that, to-day, Danish butter is a standard of excellence 

 wherever it is known. 



Cleanliness in all details and an intelligent appreciation of tbe 

 relation of bacteria to butter-making are widespread, but the key- 

 note of their system is preparation of the starter itself and the 

 cream to receive the starter. 



By a starter they rarely mean the mixture of bacteria, desirable 

 and undesirable, which commonly receives that title in New York. 

 They mean a mixture of known kinds, each of which has been 

 found desirable in itself. This united action of several species 

 gives a better flavor to the butter than could be obtained from 

 any single species. 



