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Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying By: H. L. (Harry Luman) Russell (1866-1954) |
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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 EIGHTH EDITION
THOROUGHLY REVISED MADISON, WISCONSIN
H. L. RUSSELL
1907
Copyrighted 1905
BY
H. L. RUSSELL
STATE JOURNAL PRINTING COMPANY,
Printers And Stereotypers,
Madison, Wis. Transcriber's note: For Text: A word surrounded by a cedilla such as ~this~ signifies that
the word is bolded in the text. A word surrounded by underscores like
this signifies the word is italics in the text. For numbers and
equations, underscores before bracketed numbers in equations denote a
subscript. Minor typos have been corrected.
PREFACE.
Knowledge in dairying, like all other technical industries, has grown
mainly out of experience. Many facts have been learned by observation,
but the why of each is frequently shrouded in mystery. Modern dairying is attempting to build its more accurate knowledge upon
a broader and surer foundation, and in doing this is seeking to
ascertain the cause of well established processes. In this, bacteriology
is playing an important rĂ´le. Indeed, it may be safely predicted that
future progress in dairying will, to a large extent, depend upon
bacteriological research. As Fleischmann, the eminent German dairy
scientist, says: "The gradual abolition of uncertainty surrounding dairy
manufacture is the present important duty which lies before us, and its
solution can only be effected by bacteriology." It is therefore natural that the subject of Dairy Bacteriology has come
to occupy an important place in the curriculum of almost every Dairy
School. An exposition of its principles is now recognized as an integral
part of dairy science, for modern dairy practice is rapidly adopting the
methods that have been developed as the result of bacteriological study.
The rapid development of the subject has necessitated a frequent
revision of this work, and it is gratifying to the writer that the
attempt which has been made to keep these Outlines abreast of
bacteriological advance has been appreciated by students of dairying. While the text is prepared more especially for the practical dairy
operator who wishes to understand the principles and reasons underlying
his art, numerous references to original investigations have been added
to aid the dairy investigator who wishes to work up the subject more
thoroughly. My acknowledgments are due to the following for the loan of
illustrations: Wisconsin Agricultural Experiment Station; Creamery
Package Mfg. Co., Chicago, Ill.; and A. H. Reid, Philadelphia, Pa. H. L. Russell.
University of Wisconsin.
CONTENTS.
CHAPTER I. Structure of the bacteria and conditions governing
their development and distribution 1 CHAPTER II. Methods of studying bacteria 13 CHAPTER III. Contamination of milk 19 CHAPTER IV. Fermentations in milk and their treatment 62 CHAPTER V. Relation of disease bacteria to milk 82 Diseases transmissible from animal to man
through diseased milk 84 Diseases transmissible to man through infection
of milk after withdrawal 94 CHAPTER VI. Preservation of milk for commercial purposes 102 CHAPTER VII. Bacteria and butter making 134 Bacterial defects in butter 156 CHAPTER VIII. Bacteria in cheese 160 Influence Of bacteria in normal cheese processes 160 Influence of bacteria in abnormal cheese processes 182
CHAPTER I. STRUCTURE OF THE BACTERIA AND CONDITIONS GOVERNING THEIR DEVELOPMENT AND
DISTRIBUTION.
Before one can gain any intelligent conception of the manner in which
bacteria affect dairying, it is first necessary to know something of the
life history of these organisms in general, how they live, move and
react toward their environment... Continue reading book >>
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