Outlines of Dairy Bacteriology...
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Book Overview
"Outlines Of Dairy Bacteriology" provides a comprehensive overview of the microorganisms found in milk and dairy products. This book delves into the bacteriological aspects of milk production, handling, and processing, offering insights into the types of bacteria involved, their effects on milk quality, and methods for controlling their growth.
Authored by Harry Luman Russell, the book examines topics such as the sources of bacterial contamination in milk, the role of bacteria in milk fermentation, and the principles of pasteurization and sterilization. It further explores the use of bacterial cultures in the production of various dairy products like cheese and yogurt.
This work serves as a valuable resource for students, researchers, and professionals in the dairy industry, offering foundational knowledge in dairy bacteriology and its practical applications.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
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.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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