BY
Dean of the College of Agriculture
University of Wisconsin
AND
Professor of Agricultural Bacteriology
University of Wisconsin
TENTH EDITION
MADISON, WISCONSIN
H. L. RUSSELL
1914
Copyright 1914
BY
H. L. RUSSELL and E. G. HASTINGS
This text was originally the outgrowth of a series of lectures onthe subject of dairy bacteriology to practical students in thewinter Dairy Course in the University of Wisconsin. The importanceof bacteriology in dairy processes has now come to be so widelyrecognized that no student of dairying regards his training ascomplete until he has had the fundamental principles of thissubject.
The aim of this volume is not to furnish an exhaustive treatise ofthe subject, but an outline and sufficient detail to enable thegeneral student of dairying to obtain as comprehensive an idea ofthe bacteria and their effects on milk and other dairy products asmay be possible without the aid of laboratory practice. Whenpossible the dairy student is urged to secure a laboratory knowledgeof these organisms, but lacking this, the student and general readershould secure a general survey of the field of bacteriology inrelation to dairying.
In this, the tenth edition, the effort has been made to include allof the recent developments of the subject. Especially is this truein regard to the subject of market milk, a phase of dairying thathas gained greatly in importance in the last few years. The changesin the methods of handling market milk have been marked. The resultsof these changes in influencing the quality of milk offered to theconsumer are fully discussed.
H. L. R.
E. G. H.
| Structure, Growth and Distribution of Bacteria | 7 |
| Methods of Studying Bacteria | 20 |
| Contamination of Milk | 28 |
| Infection of Milk with Pathogenic Bacteria | 62 |
| Fermentations of Milk | 82 |
| Preservation of Milk | 113 |
| Bacteria and Butter Making | 136 |
| Bacteria and Cheese Making | 161 |
| Bacteria in Market Milk | 189 |
STRUCTURE, GROWTH A