1G4 LIFE ON THE FARM. 



flavor objectionable to some people. However, it 

 is the safest plan. 



Certain chemicals added to milk will kill the 

 bacteria present and keep the product fresh for a 

 long time. Some of these are poisons, but so small 

 a quantity is needed that harmful results need 

 not follow. However, in the hands of ignorant 

 or unskilled persons, the use of such chemicals 

 is a dangerous experiment and should not be 

 resorted to. 



PART BACTERIA PLAY IN MAKING BUTTER AND CHEESE. 



In butter-making, bacteria play a leading part. 

 Fresh cream is sweet, but before it can be made 

 into butter with a good flavor, it must undergo 

 changes. These changes are called "ripening." 

 Cream, when kept at the right temperature, sours, 

 and the souring is necessary to give the product 

 the right flavor. Several species of bacteria often 

 work in the same cream, and the butter made from 

 such cream is not of good quality. Each species 

 produces its own peculiar flavor. 



Butter-makers are very careful to exclude all 

 kinds of bacteria except those that give the desired 

 flavor and aroma. This is not always possible; but 

 care and scientific methods have done a great deal 

 to improve the quality of butter. Some butter- 

 makers have almost absolute control over the 

 species and growth of bacteria in their factories, 



