KIXU OF GERMS I-OUND IN .MILK 



CI 



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

 three groups, viz., (il th(jse which are harnilul to the butler- 

 making industry, (2) those which are beneficial, and (,^i those 

 which are indifferent, or produce neither good nor bad rc-^ult?. 



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

 these bacteria are desiraljle. Each milk-producer shoufl make 

 it a point to pre\-ent their entrance and sujjprcss their devclop- 



FiG. 10. — Shows plate exposed one-half minute under cow's udder treated Ij,\' merely 

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

 bacteria. (Bui. 87, Nebraska.) 



ment in milk and cream to as grettt 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 lacticiis, and the associated fla\-or 

 and aroma-producing types, such as Streptococcus citvovorus. 



The harmful bacteria include those wliich produce bitter 

 milk, red milk, blue milk, \-ellow milk, slim}- milk, gas, and 



