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New Zealand Tablet, 11 April 1912, Page 29

The souring of milk is a ripening - process carried out by little bacteria, and due not. to ; the bacteria themselves, but to something that they produce. Though they cause mischief in the household jug, they do-good work in the dairy. ' These bacteria do not grow for a little time after entering the ; milk, ' and at first even fall in number, but they soon become strong and active. Fifteen, grains of butter two hours after, it was made contained 50,000,000 lactic bacteria, but after thirty days they decreased to 300,000. : The different varieties of cheese entirely depend on the kind of bacteria 'used.-