BACTERIA AND ENZYMES IN AGRICULTURE 279 



acid bacteria have been shown to play the most prominent 

 part. 



In addition to being able to control the products of the 

 dairy, the scientific dairyman must also understand the 

 causes of the various abnormal and deleterious fermentations 

 which may from time to time take place. These are mainly 

 dependent on the invasion of so-called wild bacteria, whose 

 nature and chemical activities have to be studied. It would 

 lead too far to consider these difficulties here. 



Although of recent years some attempts have been made 

 in England to introduce scientific precision into dairy work, 

 very much yet remains to be done. We are still very far 

 from applying to the manufacture of dairy products the same 

 standard of scientific thoroughness which has been so long 

 worthily upheld in other fields of agricultural investigation, 

 notably at the seventy-year-old experimental statfon at 

 Rothamsted. 



