In studying the peculiarities of any special organism, not only is it necessary that these cultural and microscopical characters should be closely observed, but special experiments must be carried out along different lines, in order to determine any special properties that the germ may possess. Thus, the ability of any form to act as a fermentative organism can be tested by fermentation experiments; the property of causing disease, studied by the inoculation of pure cultures into animals. A great many different methods have been devised for the purpose of studying special characteristics of different bacteria, but a full description of these would necessarily be so lengthy that in a work of this character they must be omitted. For details of this nature consult standard reference books on bacteriological technique. CHAPTER III. CONTAMINATION OF MILK. No more important lesson is to be learned than that which relates to the ways in which milk is contaminated with germ life of various kinds; for if these sources of infection are thoroughly recognized they can in large measure be prevented, and so the troubles which they engender overcome. Various organisms find in milk a congenial field for development. Yeasts and some fungi are capable of growth, but more particularly the bacteria. ~Milk a suitable bacterial food.~ The readiness with which milk undergoes fermentative changes indicates that it is well adapted to nourish bacterial life. Not only does it contain all the necessary nutritive substances but they are diluted in proper proportions so as to render them available for bacterial as well as mammalian life. Of the nitrogenous compounds, the albumen is in readily assimilable form. The casein, being insoluble, is not directly available, until it is acted upon by proteid-dissolving enzyms like trypsin which may be secreted by bacteria. The fat is relatively resistant to change, although a few forms are capable of decomposing it. Milk sugar, however, is an admirable food for many species, acids and sometimes gases being generally produced. ~Condition when secreted.~ When examined under normal conditions milk always reveals bacterial life, yet in the secreting cells of the udder of a healthy cow germ life is not found. Only when the gland is diseased are bacteria found in any abundance. In the passage of the milk from the secreting cells to the outside it receives its first infection, so that when drawn from the animal it generally contains a considerable number of organisms. [Illustration: FIG. 5. Microscopic appearance of milk showing relative size of fat globules and bacteria.]