The flavor of good milk and cream, then, is an inherent quality due to the normal constituents of the milk; the flavors of butter, both good and bad, except that due to the fat and to odors absorbed by the milk, are held to be the result of bacterial action; the fundamental flavors of cheese are probably due to chemical decomposition, started by unorganized ferments known as enzyms; ed with which are other flavors marking the individual cheeses, which are probably due to bacteria; and it has recently been found that in some cases yeasts have been the cause of bad flavor.

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