Q2 STORRS AGRICULTURAL EXPERIMENT STATION. 
product in very large quantities, and their market is much 
more dependent upon the grade of their product than is the 
market for butter. Some of these oleo factories have their 
own bacteriological laboratories, where experiments are going 
on constantly and where they can obtain their own pure cul- 
tures and make use of the very best results of the most recent 
advances in bacteriology. The wide application of bacteria 
in the manufacture of oleomargarine products should be a 
lesson to the butter-maker. 
III. BACTERIOLOGY IN CHEESE-MAKING IN EUROPE, 
During the last few years a considerable majority of the 
students of dairy bacteriology have turned their attention from 
the study of milk and butter to the study of cheese. The rea- 
son for this is a practical one. It has been recognized for some 
time that the character of the different varieties of cheese is 
due, at least in considerable degree, to the peculiar kinds of 
fermentation which take place in the cheese during the ripen- 
ing. In the cheeses which are popular in the markets of 
Europe, the variety of flavor is very great. One who goes 
through the markets in the different countries of the Continent 
is especially struck with the extremely great differences be- 
tween the different kinds of cheese, and the great number of 
varieties which are popular in different localities. If these 
differences are due to types of fermentation it would be plainly 
a matter of great practical value to dairying if there could be 
discovered some strictly scientific method of producing the 
different varieties. The bacteriologist who shall discover the 
means of applying in a practical way to cheese making the 
facts which have been discovered in connection with bacteri- 
ology will not only gain a great reputation for himself, but will 
undoubtedly reap a large amount of financial profit at the 
same time. 
The problems connected with cheese offer, therefore, a very 
fertile field for research. In the application of bacteriology 
to butter-making it has been thought that perhaps no further 
great improvement can be made now that we have actually 
learned to control the flavor of butter, at least to a considerable 
degree, by the use of pure cultures. But in the operation of 
cheese-making there are almost limitless possibilities, because 
