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New Zealand Herald, Volume XXVIII, Issue 8555, 1 May 1891, Page 5

It appears that after six years' investigation and study, Dr. Storch, of Copenhagen, eventually succeeded in isolating the microbe to which is due the aroma and flavour of milk. He has named it lactic acid bacteria. Like any other ferment, it can be cultivated, and ic is reported that the doctor is now in a position to place it on the market. Through the discovery of this micro' e, and the ferment being placed on the market, dairymen would be able to purchase it to mix with their milk in just such quantities as would give butter the delicious flavour required; though the writer of this paragraph is of opinion that delicious butter depends more on the feed of cattle and the manipulation of the article than of microbes. It is said that !>r. Storch stumbled upon the discovery of the bacteria while in the course of investigations into the subject of the acetitication of cream. But he also found another microbe, the one that communicates the disagreeable taste to butter, set down sometimes to the impure food of cows'. Dr. Storch found this microbe in abundance in the product of the best dairies, and ho suggests that the bacteria should be procured from the laboratory, mixed with pure,* fresh cream, and then each batch of cream l.i. the milk factory mixed with this vaccine' matter, and churned at a certain stage of fermentation ; some of this cream kept, and each succeeding batch of cream impregnated with the microbes, just as yeast leavens bread. This will be a new and somewhat amusing idea for some of our dairy people, who will want to know what next scientists are about to suggest for making good butter.