58 
HOUSEHOLD BACTERIOLOGY 
Bad 
Flavor 
Ripening 
Cheese 
nres 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 Milk 
Red. 
CHEESE 
Cheese is made from the casein of the milk and is 
a most valuable proteid food. However, it is seldom 
