Souring of Milk 359 



goes practically no change at all, and may be kept sweet 

 and wholesome for almost an indefinite length of time. 

 Similarly, under the same circumstances, milk with 

 few bacteria will pass through undesirable changes 

 less quickly than will milk with many bacteria. It was 

 the recognition of these facts that has made possible the 

 striking improvement in the methods of milk-production 

 and distribution. It is the aim now of every progressive 

 dairyman to secure milk that is as free from bacteria 

 as is consistent with its economical production, and to 

 treat it so as to suppress the multiplication of those that 

 gain entrance in spite of his care. It is clear, thus, that 

 it is highly important for the dairyman to know how 

 bacteria may find their way into his milk. 



