tiO 



Fl'.RMENTS IN MTLK 



for analytical ov similar ])uri)(jses. As low and high tempera- 

 tures are so effective in prcjducing unfavorable conditions, these 

 should be chiefly employed in controlling the growth of micro- 

 organisms in the dair\' industry. 



Kind of Germs Found in Milk. — The number of species of 

 germs found in milk has not yet been dehnitely established, due 

 chiefly to the fact that it is in soine instances difficult for bacteri- 

 ologists to differentiate one species from another. The descrip- 



%'( 





id 



Fig. g. — Shows a plate exposed one-half minute under a ro\Y's udder treated with a 

 5 per cent solution (jf earbolie aeid. (iiul. 87, Nebraska.) 



tion of one species of bacteria by two different bacteriologists 

 may vtiry considerably, as the ch;ir;icteristics of the germs 

 depend so much upon the conditions ])re\-ailing throughout the 

 classihctition pnxess. Over 200 different species have been 

 described. It is possible, howex'cr, though all of these types 

 ma>' hti\e different morphological and plnsiological character- 

 istics as described by different bacteriologists, that some two or 

 more of the 200 types may belong to one species. 



