Practical Dairy Bacteriology: Prepared for the Use of Students Dairymen, and All Interested in the Problems of the Relation of Milk to Public Health (Classic Reprint)
Excerpt from Practical Dairy Bacteriology: Prepared for the Use of Students Dairymen, and All Interested in the Problems of the Relation of Milk to Public Health IT 18 about twenty years since the serious study of the bacteria in milk began; for while, in an incidental way, certain problems were investigated earlier, not until about 1890 was it recognized that the subject had a large field of practical ap plications. The development of Dairy Bacteriology has been due to the work of scientists on both sides of the Atlantic ...
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Excerpt from Practical Dairy Bacteriology: Prepared for the Use of Students Dairymen, and All Interested in the Problems of the Relation of Milk to Public Health IT 18 about twenty years since the serious study of the bacteria in milk began; for while, in an incidental way, certain problems were investigated earlier, not until about 1890 was it recognized that the subject had a large field of practical ap plications. The development of Dairy Bacteriology has been due to the work of scientists on both sides of the Atlantic and this country has contributed no less than Europe to our present knowledge. As the study has progressed it has appeared that the bacteri ology of milk products has an intimate relation to two different classes of problems. I. The problems arising in the dairy proper and affecting many questions relating to milk, butter and cheese, It is no exaggeration to say that the development of the knowledge and application of dairy bacteriology has revolutionized all phases of dairying, until all processes, from the milking to the final consumption of the completed product, have been modified by bacteriological knowledge. The time has come when it is no longer possible to be a successful dairyman without a knowl edge of milk bacteria. To-day all courses planned for the study of dairying devote more or less time to the subject, and the student who fails to acquire some practical knowledge of the relation of bacteria to milk products is not properly trained to make a practical dairyman. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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