182 Dairy Bacteriology. 



tunity for the development of poisonous decomposition 

 products. 



191. Prevention of cheese defects. In attempting 

 to treat the various defects or diseases found in cheese, 

 no uniform method can be applied in all cases. Exclud- 

 ing faults due to manufacturing methods, most of the 

 troubles traceable to bacteria originate in the milk before 

 it comes to the factory. 



In some instances the maker can repress or subdue the 

 influence of these undesirable ferments by changing his 

 methods somewhat to suit the varying conditions. But 

 what he must insist upon under all circumstances is that 

 the milk shall be handled by the patron in such a way as 

 to exclude as far as possible all conditions favoring the 

 access of any organisms into it. If this is done and pains 

 are taken to point out to the individual patron the way 

 in which his milk becomes infected, then the maker may 

 expect to reap the reward for his teachings in the im- 

 proved condition of the milk. 



