Bacteria In Cheese

Doctors Vaughan and MóClyniuirls liuve been engaged since the first of October in the study of the bacteriolsy of Michigan eheese. Through the State Board of Health and the kituli:ess off the maniifaetureis of cheese, they have obtained the prodiu-ts of more than flfty factories iu the state. Kaili of these samples has been subïnitted to a ihorough bacteriológica! examínation. iAt lie same time, Professor Spalding has studied the more important molds in thia eheese. The object 1s to ascertain wlwt i f any genas in the eheese have a deleterious effect, and to separate thero f rom germs which have a -beiieficial effect. So. f ar, harmful bacteria have been found practlcally in every sample examined. Tlie study now will bc .ui endeavor to ascertain means by whicli these harmful germs mafy be excluded in the manufacture of eheese. A report will be made upon the subject at the next meeting of the Michigan Dahymen.