Outlines of dairy bacteriology, 10th edition A concise manual for the use of students in dairying

=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 v...

=Necessity of artificial cultivation.= The bacteria are so extremely small, that it is impossible to study individual germs separately without the aid of powerful microscopes. L...

=Spoiling of milk.= Materials of animal origin are peculiarly prone to undergo changes, rendering them unfit for use, and of these, milk is exceedingly susceptible to such chang...

That the disease-producing, or pathogenic bacteria, are able to infect milk supplies is shown by the fact that numerous epidemics of contagious disease have been directly traced...

Milk, under normal conditions, is always contaminated with bacteria coming from the most varied sources. If it is produced under clean conditions, the number of bacteria will be...

It has been shown in a previous chapter that milk becomes contaminated with a multitude of bacteria not only on the farm where it is produced, but during the various stages prio...

In the making of butter it is necessary to concentrate the milk fat into a small volume. This process, known as creaming, may be accomplished by gravity, if the milk is allowed...

Butter, such as that of the sweet-cream type that is highly esteemed in many parts of the world, may be made without the aid of bacteria, but no important kind of cheese can be...

Within the last decade attention has been especially directed toward the quality of milk that is furnished to the people in the cities. This has come about, in part, in connecti...