Release date is 2010-05-14

Structure, growth and distribution of bacteria -- Methods of studying bacteria -- Contamination of milk -- Infection of milk with pathogenic bacteria -- Fermentations of milk -- Preservation of milk -- Bacteria and butter making -- Bacteria and cheese making -- Bacteria in market milk.

Produced by Stacy Brown, Peter Vachuska, Julia Miller and
the Online Distributed Proofreading Team at
https://www.pgdp.net

"Outlines of Dairy Bacteriology" by H. L. Russell and E. G. Hastings is a scientific publication written in the early 20th century. This manual serves as a comprehensive guide for students in dairying, focusing on the principles of bacteriology relevant to dairy products and processes. It covers essential topics such as bacterial structure, growth, contamination of milk, and the impact of bacteria on dairy manufacturing. The opening of the text introduces the fundamental importance of bacteriology in modern dairying, explaining that while dairying has ancient roots, the scientific understanding of the underlying principles is relatively new. It emphasizes the need for dairy students to grasp bacteriological concepts to ensure the quality and safety of milk and dairy products. It discusses the characteristics of bacteria, their growth conditions, and the significance of contamination sources—particularly in the context of practical applications in dairy farms. Overall, the beginning sets the stage for a detailed exploration of how bacteria affect the dairy industry and the methods of managing their influence. (This is an automatically generated summary.)

Original publication data not identified