=Spontaneous fermentation of milk.= The normal souring of milk is due to a mixture of these two groups of bacteria. The relative proportions existing between the two in any sample of milk is dependent on a number of factors, most important of which is the degree of cleanliness exercised in the production of the milk. Where careless conditions obtain under which dust and manure particles find their way into milk, it becomes more abundantly seeded with gas-generating bacteria, and consequently, the type of fermentation is undesirable. If, however, the milk is drawn into clean utensils and care is taken to exclude dirt, the pure lactic acid types are able to control the character of the changes produced, and a clean, pleasant tasting liquid results. It will be seen that things are well arranged by nature; one of the most important food products undergoes a type of decomposition that is not offensive and when produced under clean conditions, the sour milk is as healthful a food as is the fresh product. Thus there is every reason for cleanliness in the production of milk, for cleanliness' sake and because clean milk means better products, and greater returns to everyone, producer and dealer. There are other kinds of acid-forming bacteria in milk but they are of small importance compared with those just discussed. Some of the bacteria derived from the inside of the udder of the cow form acid, but these forms grow very slowly in milk at ordinary temperatures, and have no influence on the keeping quality. [Illustration: Fig. 21.--Different Types of Curds. The flask on the left shows the soft curd produced by the bacteria that curdle the milk without the production of acid. The flask on the right shows the gassy curd formed by butyric acid bacteria in heated milk.]