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Outlines of dairy bacteriology A concise manual for the use of students in dairying   By: (1872-1953)

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OUTLINES

OF

DAIRY BACTERIOLOGY

A CONCISE MANUAL FOR THE USE OF STUDENTS IN DAIRYING

BY

H. L. RUSSELL

Dean of the College of Agriculture University of Wisconsin

AND

E. G. HASTINGS

Professor of Agricultural Bacteriology University of Wisconsin

TENTH EDITION

MADISON, WISCONSIN H. L. RUSSELL 1914

Copyright 1914

BY

H. L. RUSSELL AND E. G. HASTINGS

PREFACE TO THE TENTH EDITION.

This text was originally the outgrowth of a series of lectures on the subject of dairy bacteriology to practical students in the winter Dairy Course in the University of Wisconsin. The importance of bacteriology in dairy processes has now come to be so widely recognized that no student of dairying regards his training as complete until he has had the fundamental principles of this subject.

The aim of this volume is not to furnish an exhaustive treatise of the subject, but an outline and sufficient detail to enable the general student of dairying to obtain as comprehensive an idea of the bacteria and their effects on milk and other dairy products as may be possible without the aid of laboratory practice. When possible the dairy student is urged to secure a laboratory knowledge of these organisms, but lacking this, the student and general reader should secure a general survey of the field of bacteriology in relation to dairying.

In this, the tenth edition, the effort has been made to include all of the recent developments of the subject. Especially is this true in regard to the subject of market milk, a phase of dairying that has gained greatly in importance in the last few years. The changes in the methods of handling market milk have been marked. The results of these changes in influencing the quality of milk offered to the consumer are fully discussed.

H. L. R.

E. G. H.

CONTENTS

Structure, Growth and Distribution of Bacteria 7

Methods of Studying Bacteria 20

Contamination of Milk 28

Infection of Milk with Pathogenic Bacteria 62

Fermentations of Milk 82

Preservation of Milk 113

Bacteria and Butter Making 136

Bacteria and Cheese Making 161

Bacteria in Market Milk 189

CHAPTER I.

STRUCTURE, GROWTH AND DISTRIBUTION.

=Relation of bacteriology to dairying.= The arts which have been developed by mankind have been the outgrowth of experience. Man first learned by doing, how to perform these various activities, and a scientific knowledge of the underlying principles which govern these processes was later developed.

The art of dairying has been practiced from time immemorial, but a correct understanding of the fundamental principles on which the practice of dairying rests is of recent origin. In working out these principles, chemistry has been of great service, but in later years, bacteriology has also been most successfully applied to the problems of modern dairying. Indeed, it may be said that the science of dairying, as related to the problems of dairy manufacture is, in large degree, dependent upon an understanding of bacteriological principles. It is therefore essential that the student of dairying, even though he is concerned in large measure with the practical aspects of the subject, should acquire as complete an understanding of these principles as possible.

While bacteriology is concerned primarily with the activities of those microscopic forms of plant life known as the bacteria, yet the general principles governing the life of this particular class of organisms are sufficiently similar to those governing the molds and other types of microscopic life that affect milk and its products to make it possible to include all of these types in a general consideration of the subject... Continue reading book >>




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