MODERN DAIRY PRACTICE, 



INTRODUCTION. 

 BACTERIA AND THEIR RELATION TO DAIRYING. 



' ' Dairying is an art the success of which 

 depends almost entirely on the extent to which 

 we succeed in controlling the various fermen- 

 tation processes in their course." 



ERNST KRAMER. 



THE great importance of bacteria in the dairy industry 

 is at present admitted by all who have given the subject any 

 thought. A knowledge of the nature and characteristics 

 of these minute organisms will help us to understand more 

 thoroughly the various manufacturing processes of the 

 dairy and will throw light on problems that often perplex 

 the dairyman. Since the changeable nature of dairy 

 products makes it especially desirable to study all means 

 at our disposal in order, if possible, to increase their keep- 

 ing quality, an inquiry into the influence of trie* bacteria in 

 the dairy will be of the highest value to the practical 

 dairyman and to all who handle milk and milk products. 

 It will teach us not only to produce goods that will keep 

 well, but to care for them afterwards so that they do not 

 prematurely spoil. 



