

APPLICATIONS OF BACTERIOLOGY IN EUROPE. 99 
IV. SUMMARY OF MORE IMPORTANT APPLICATION OF 
DAIRY BACTERIOLOGY IN EUROPE. 
The following is a summary of the statements above regard- 
ing the more important practical applications of bacteriology 
to dairying in Europe: 
I. A knowledge of the action of bacteria upon milk has 
led to a very careful guarding of milk from contamination. 
This has been directed first to the cow, second to the conditions 
in the cow stall, third to the cleaning of the milk vessels, and 
fourth to the methods of handling the milk. 
2. The demonstration of the agency of milk in distribut- 
ing disease has led to the taking of great pains to prevent the 
milk from coming in the vicinity of disease germs. This has 
resulted in (1) the attempt to exclude all persons, who have 
contact with contagious diseases, from any participation in 
handling the milk ; (2) greater care in regard to the water used 
in the dairy; and (3) the attempt to exclude from the dairy 
herd all animals suffering from any sort of udder disease. 
3. Proper regulations can be better enforced by large 
business firms than by public statute, and partly as a result of 
this, the milk supply of the large cities is passing into the hands 
of a few large firms. 
4. AAs the public has learned how disease is distributed by 
milk the demand for sterilized milk has grown until it can be 
purchased in most cities from the ordinary milk men. The 
dislike of the taste of sterilized milk and the belief that steriliz- 
ing makes it somewhat less easily digested have led to the 
adoption of the process of pasteurizing, though it is rather 
slow in coming into use. 
5. The use of bacteria cultures for cream ripening in the 
process of butter-making is confined chiefly to Denmark and 
North Germany. In Denmark over ninety-five per cent. of 
the butter is made by the use of artificial pure cultures of bac- 
teria inoculated into pasteurized cream. The results have 
been highly satisfactory to the Danish butter-makers. Oleo- 
margarine is largely made by the use of pure cultures. 
6. Up to the present no important practical applications 
of bacteriological knowledge have been made in the process of 
cheese-making. The only instance in practice where bacteria 
are artificially inoculated into milk to produce cheese ripening 
is in the use of “slimy whey” in the making of Holland 
cheeses. Ree CN Me 
