THE MITE-Y ATOM.

Pelorus Guardian and Miners' Advocate., Volume 8, Issue 30, 12 April 1907, Page 2

THE MITE-Y ATOM.

A professor of the Swiss Dairy School at Sonnlal has compiled statistics of the number of microorganisms found in cheese. His experiments '(says “Grocery”) lead to the conclusion that every gramme (one-thirtieth part of an ounce) of fresh Emmenthaler (Swiss) cheese contains between 90,000 and 100,000 living germs. After two months the number has increased to 800,000. Cream cheese contains a still larger number of animalculae, a gramme harbouring after three weeks 750,000 rising to 2,000,000 after a month and a half. These figures apply only to the centre of the cheEse, while close to the rind families numbering 5,500,000 bacteria may be found in every gramme of cheese. In about 1 till, of cream cheese, the professor estimates, there are us many germs as there are human beings on the face of the earth. It is supposed that all or most of these microbes are ■‘friendly” ones, and assist in the digestive process, We hope so ! .