KIND OF GERMS FOUND IN MILK 01 



For this purpose, it is sufficient to classify the bacteria into 

 three groups, viz., (i) those which are harmful to the butter- 

 making industry, (2) those which are beneficial, and (3) those 

 which are indifferent, or produce neither good nor bad results. 



From the farmer's or milk-producer's standpoint, none of 

 these bacteria are desirable. Each milk-producer should make 

 it a point to prevent their entrance and suppress their develop- 



FIG. 10. Shows plate exposed one-half minute under cow's udder treated by merely, 

 brushing with the hand; each little spot represents a colony of some kind of 

 bacteria. (Bui. 87, Nebraska.) 



ment in milk and cream to as great an extent as possible. The 

 creamery operator should endeavor to suppress all of the harmful 

 germs, and foster the development of the desirable ones. 



The germs which are desirable belong to the acid-producing 

 types, such as Streptococcus lacticus, and the associated flavor 

 and aroma-producing types, such as Streptococcus citrowrus. 



The harmful bacteria include those which produce bitter 

 milk, red milk, blue milk, yellow milk, slimy milk, gas, and 



