Bacteriology of Milk
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Book Overview
"Bacteriology of Milk" delves into the intricate world of microorganisms found in milk and their impact on its quality and safety. This historical work explores the methods used in the early 20th century to identify, classify, and control bacteria in milk, providing insights into the challenges faced by dairy farmers and public health officials of the time.
Harold Swithinbank's detailed observations and analyses offer a valuable glimpse into the foundations of modern dairy science and food safety practices. The book examines various aspects of milk production, from the farm to the consumer, highlighting the importance of hygiene and proper handling techniques. Readers interested in the history of microbiology, food science, and public health will find this book to be a fascinating and informative resource.
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This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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