16 Dairy Bacteriology. 



their relation toward external influences such as heat, 

 etc., many of these are affected in a manner similar to 

 the vital ferments. 



Among the organized class of ferments are those that 

 directly affect the character of sugar- containing fluids, 

 such as the yeasts and most of the bacteria. A great 

 many of these organized ferments accomplish their effect 

 indirectly through the agency of the enzymes that they 

 themselves excrete. For instance, many of the abnormal 

 fermentations in milk are caused by bacteria that are able 

 to form various enzymes . 



