PART VI 

 BACTERIA IN MILK AND RELATED PRODUCTS 



CHAPTER XXXIII 

 MILK AS A FOOD 



AT some remote period in the history of mankind, 

 the shepherd made his appearance among the hunters 

 and the fishermen. He was richer than his neighbors, 

 for he possessed tame animals that followed him over 

 the plains. He was more certain than were his brethren 

 of an abundant supply of food. His possessions came to 

 include, in time, sheep, goats, horned cattle,, and other 

 animals. Their flesh, their wool, their hides, and their 

 bones furnished him food and materials for his garments, 

 his tents, and his various implements. Many years must 

 have passed, however, after the domestication of these 

 animals, before the shepherd realized more fully that 

 he could secure food from them without destroying 

 them. The time came at last when he learned to know 

 that the milk of these animals was an important food 

 for him as well as for his children. Still later, his widen- 

 ing knowledge taught him that certain milk products 

 are not as perishable as the milk itself. So cheese and 

 butter were added to his list of foods. 



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