Outlines Of Dairy Bacteriology - A Concise Manual For The Use Of Students In Dairying - Tapa blanda

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CONTENTS CHAPTER I Structure. Growth and Distribution of Bacteria ..................... 7 I1 Methods of Studying Bacteria ........ 20 I11 Contamination of Milk ............. 28 IV Infection of Milk with Pathogenic Bacteria ....................... 63 V Fermentations of Milk ............. 82 V1 Preservation of Milk ............... 113 V11 Bacteria and Butter Xaking ........ 136 V111 . Bacteria and Cheese Rlaking .... l ... 161 IS Bacteria in Market Milk ............ 189 CHAPTER I. GROWTH AND DISTRIBUTION. Relation of bacteriology to dairying. The arts which have been developed by mankind have been the outgrowth of experience. Man first learned by doing, how to perform these various activities, and a scientific knowledge of the underlying principles which govern these , processes was later developed. The art of . dairying has been practiced from time immemorial, but a correct understanding of the fuhdamental principles on which the practice of dairying rests is of recent origin. In working out these principles, chemistry has been of great service, but in later years, bacteriology has also been most successfully applied to the problems of modern dairying. ndeed, it may be said that the science of dairying, as related to the problems of dairy manufacture is, in large degree, dependent upon an understanding of bacteriological principles. It, is therefore essential that the student of dairying, even though he is concerned in large measure with the practical aspects of the subject, should acquire as complete an sunderstanding of these principles as possible. While bacteriology is concerned primarily with the activities of those microscopic forms of plant life known as the bacteria, yet the general principles governing the life of this particular class of organisms are sufficiently similar to those governing the molds and other types of microscopic life that affect milk and its products to make it possible to include all of these types in a general consideration of the subject. Nature of bacteria. The vegetable kingdom to which the bacteria belong consists of plants of the most varying size and nature...