LACTIC BACTERIA IN MILK. 1 07 



lence, not because they are most common around the dairy, 

 but because, of all species of bacteria, they seem to be best 

 adapted to a life in milk and capable, in ordinary milk, of 

 taking possession of the milk to the final more or less com- 

 plete exclusion of other types of microorganisms. Though 

 other species have the start of them at first, the lactic organ- 

 isms soon overtake the others, surpass them in influence and, 

 finally, cut off the action of other types of bacteria. The 

 lactic organisms may, therefore, be looked upon as protecting 

 the milk from the action of other bacteria. This fact is of 

 the utmost importance in understanding dairy processes and 

 the relation of milk bacteria to the public health. It will be 

 best, ho.wever, for us to consider the bearing of these con- 

 clusions upon various dairy problems where they come up 

 naturally, and the subject will, therefore, be postponed to be 

 taken up again in succeeding chapters. 



