222 PRACTICAL DAIRY BACTERIOLOGY 



One reason that the oleomargarine products have acquired 

 such a large market is because the manufacturers so quickly 

 learned that the butter flavor which they wished could be ob- 

 tained by the aid of bacteria growing in milk. They seized 

 upon this idea earlier than butter-makers did, and utilized this 

 flavor-producing power of bacteria some years before the but- 

 ter-makers had awakened to the necessity of controlling their 

 cream ripening. 



