RELATION OF BACTERIA TO DAIRY INDUSTRY. 8 1 



species of bacteria he is helpless. It is true that 

 much can be done to remedy these difficulties by 

 the exercise of especial care in the barns of the 

 patrons of the creamery. If the barns, the cows, 

 the dairies, the milk vessels, etc., are all kept in 

 condition of strict cleanliness, if especial care is 

 taken particularly at the seasons 

 of the year when trouble is likely 

 to arise, and if some attention is 

 paid to the kind of food which the 

 cattle eat, as a rule the cream will 

 not become infected with injurious FIG. 22. Dairy 

 bacteria. It may be taken as a ^'% 

 demonstrated fact that these ma- aroma in butter, 

 lign bacteria come from sources of 

 filth, and the careful avoidance of all such sources 

 of filth will in a very large measure prevent their 

 occurrence in the cream. Such measures as these 

 have been found to be practicable in many cream- 

 eries. Creameries which make the highest priced 

 and the most uniform quality of butter are those 

 in which the greatest care is taken in the barns 

 and dairies to insure cleanliness and in the han- 

 dling of the milk and cream. With such attention 

 a large portion of the trouble which arises in the 

 creameries from malign bacteria may be avoided. 

 But these methods furnish no sure remedy 

 against evils of improper species of bacteria in 

 cream ripening, and do not furnish any sure 

 means of obtaining uniform flavour in butter. 

 Even under the very best conditions the flavour 

 of the butter will vary with the season of the 

 year. Butter made in the winter is inferior to 

 that made in the summer months ; and while this 

 is doubtless due in part to the different food 

 which the cattle have and to the character of the 



