THE DEVELOPMENT OF CITY MILK SUPPLY 

 PROBLEMS 



H. A. HARDING 



While records of fermentative changes in milk and its 

 products extend back practically to the dawn of history, little 

 significance can be attached to observations of the details of 

 germ life in the dairy prior to the beginning of modern bacter- 

 iological technique in 1881. 1 



About 1890 there was a widespread development of in- 

 terest regarding germ life in the dairy. Adametz 2 in Austria 

 and de Freudenreich 3 in Switzerland were then at work on 

 cheese problems, Storch 4 in Denmark and Weigmann 5 in 

 Germany were busy with the relations between germ life and 

 flavors in butter, while in America Conn 6 was examining the 

 bacteria in cream and Sedgwick 7 had made some observations 

 on the bacteria in city milk. 



In connection with the World's Fair in Chicago in 1893, 

 Conn displayed a collection of dairy bacteria illustrating the 

 changes which these germs were able to produce in milk and 

 cream. Whatever else this exhibit may have accomplished, it 

 was an important factor in convincing Dean Henry that 



1 R. Koch, Zur Untersuchung von pathogenen Organismen in Mitt, auft 

 dcm Kaiserl. Gesundheitsamte, 1, pp. 1-18, 1881. 



2 L. Adametz, Bakteriologische I'ntersuchungen iiber den Reifungspro- 

 zess der Kase in Land. Jahr., 18, pp. 227-270, 1889. 



3 Ed. v. Freudenreich, Bakteriologische Untersuchung en iiber den Reif- 

 nngsprozess des Emmenthalerkiises in Milch. Zeit., 21, pp. 368-369, 1892. 



*V. Storch, 18 Beretning kgl. Veter. og Landbohojskoles Laborat. /. 

 landokon. Forsog. Kjobenhavn., 1890. 



^H. Weig-mann, Landw. Wochcnbl. /. Schleswig-Holstein, 40, p. 549, 

 1S90. Also Milch Zeit., 19, p. 593, 1890. 



* H. W. Conn, Bacteria in Milk, Cream and Butter in Storrs Agr. Exp. 

 Station Ann. Rept., 2 (1889), 52-67, 1890. 



7 W. T. Sedgwick and Batchelder, A Bacteriological Examination of the 

 Boston Milk Supply in Boston Medical and Surgical Journal, 126, pp 

 25 ff., 1892. 



