HOUSEHOLD BACTERIOLOGY 



Bad 



Flavor 



tires taken to insure cleanliness are a revelation even 

 to the neatest housewife. 



Not all bad flavors in butter are due to the wrong 

 bacteria or to molds. The food and physical condition 

 of the cow may affect the flavor of the milk and there- 

 fore of the butter, but certain distinctive tastes or 

 appearances, as an oily or soapy taste, bitter or ropy 

 milk, red, blue and other colors in milk, which were 

 formerly attributed to diet or 

 disease in the cow are now be- 

 lieved to be the work of various 

 micro-organisms. Fig. 35. 



These are diseases in the milk 

 as much as the fermentations in 

 our bodies brought about by 

 germs of consumption or diph- 

 theria are diseases. Both are 

 the work of germs which have gained access through, 

 or are working under wrong conditions. 



Health in the human body as well as health in food 

 supplies means conditions unfavorable for the growth 

 of any germs or those conditions favorable only for 

 the growth of helpful forms. For this end the bac- 

 teriologist is always working. 



Fig. 35. A Bacterium 

 Which Makes Mill- 

 Red. 



Ripening 

 Cheese 



Cheese is made from the casein of the milk and is 

 a most valuable proteid food. However, it is seldom 



