26 A Neiv Dairy Industry. 



tegrate the more complicated matter and are able to 

 reduce it to the primary ingredients of composition. 

 When we look at a fluid or other matter in a state 

 of decomposition, under the microscope, we notice 

 strewn over the entire field a complexity of threads, 

 longer and shorter tubes or cylinders and egg-shaped 

 bodies, and going 011 between all these is seen a slug- 

 gish rotatory movement of one or more of the chain 

 of cylinders, possibly, too, a worm-like movement of 

 the spiral threads. By the means of different cultures 

 we are able to separate the several organisms of 

 this intricacy, when w r e shall find that the spiral 

 threads and the small tubes are parts or spores of a 

 mould fungus, and the small oval bodies are prohably 

 ferments, while those that we saw in the most active 

 motion belong to a series of organisms which have- 

 one peculiarity in common they multiply with ex- 

 traordinary rapidity by breaking up into pieces and 

 every one of these pieces forms a young germ. Every 

 liquid, be it of animal or vegetable origii^ when ex- 

 posed to the air, contains a large number of such 

 organisms. Milk is no exception and it contains 

 them not only when it commences to turn to visible 

 decomposition but immediately after leaving the 

 udder, yes, even in the lower part of the udder itself. 

 Thus it is easily explained why milk decomposes so 

 rapidly after having been drawn. How and by what 

 route do these organisms enter milk ? Are they 

 already present in the glands of the udder or do they 

 enter the milk later? These questions can 1 r j |:osi~ 



