16 UNIVERSITY OF WISCONSIN STUDIES 
without increasing the price of the product to an extent 
that would limit its use. It became more and more evident 
that freedom of the municipal supplies of milk from 
pathogenic organisms could never be insured by inspection 
at the point of production. These two facts indicated to 
every opened-minded person the necessity of pasteurization 
of milk. The medical profession is on the one hand the most 
radical group and on the other the most conservative. As a 
group the medical men could see no use, no advantage, in the 
pasteurization of milk and until the process was favored by 
the physicians, its extension was slow. 
The work done from 1894 to 1900 laid the foundation for 
the rational pasteurization of milk and cream. It involved 
a study of the effect of heat on the physical properties of 
milk and a study of the resistance of the tuberele organism 
to heat. It was shown that milk could be so treated as to 
insure its freedom from pathogenic organisms and yet retain 
its original chemical and physical properties to such an extent 
as not to mike it undesirable from the standpoint of the 
distributor or the consumer. The development of the pasteur- 
izine process has been along the lines that were laid down 
in the first publication on this subject from the Wisconsin 
Experiment Station. Many of the facts discovered and the 
points emphasized did not exert the influence they deserved 
to exert. They were rediscovered by later workers at a time 
when the world was ready to aceept them. This is the fate 
of the pioneer in scicnee. 
At the time Dean Russell came to the Experiment Station, 
research work on the factors concerned in the production of 
cheddar cheese was being carried on under the leadership 
of Dr. 8. M. Babeock. The first bacteriological paper in this 
field, Gas-Producing Bacteria and the Relation of the Same to 
Cheese, was published in the report of the Experiment Station 
for 1895. This was quickly followed by other papers dealing 
with the bacterial flora of cheese and their réle in the ripen- 
ine of cheese and the importance of the quality of milk in the 
cheese industry. The development of the Wisconsin Curd Test 
gave to the cheese maker a means of testing the milk delivered 
