he manufacture of all of these types of cheese, troubles are
likely to develop, due to an abnormal bacterial condition of the
milk.

It will be seen from what has been said that the bacteria are
essential factors in cheese ripening, and that the cheese industry,
like the butter industry, may be called a true fermentation
industry. Close co-operation must exist between the milk producer,
and the maker so that the type of fermentation that goes on in the
milk can be controlled. A recognition of the fundamental principles
governing these fermentations, both normal as well as abnormal, is
now regarded as an essential part of the training of the dairy
manufacturer of today.

CHAPTER IX.

BACTERIA IN MARKET MILK.

Within the last decade attention has been especially directed toward
the quality of milk that is furnished to the people in the cities.
This has come about, in part, in connection with the demands made
for better and purer food of every kind. These demands are reflected
in the pure-food laws enacted by the federal government, and by the
various states and municipalities. Another factor that has focused
attention on the milk supplies has been the belief that it plays an
important role in the production and distribution of disease,
especially among children. The rapid growth of cities in all of the
great countries of the world, the higher standard of living, and the
greater demand for milk and other dairy products, has, of necessity,
widened the zone from which the milk supply of any particular city
must be drawn. Milk is now an article of export and of import; some
of the great cities draw a portion of their supply from farms
hundreds of miles away. This means that a longer time must elapse
between the time of production and consumption, necessitating the
exercise of greater care in production and handling in order to
preserve the milk until it reaches the consumer.

In the past in the cities, as in the smaller towns at present, the
supply was largely furnished by the producer directly to the
consumer. This direct contact afforded the consumer the opportunity
of informing himself of the conditions under which his milk supply
was produced if he desired. The advent of the middleman in the
business, and the gathering of the milk from many hundreds of farms,
and its redistribution to thousands of homes has made it impossible
for the individual consumer to learn anything of the conditions
surrounding produ