9780260965936 - The Four Essential Factors in the Production of Milk or Low Bacterial Content: April 30, 1918 (Classic Reprint) de Ayers, S. Henry (3 resultados)

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: New. Print on Demand. This compelling book explores the crucial factors that influence the bacterial content of fresh milk, delving into the work of an author who conducted a series of experiments to determine the most effective methods for producing milk of low bacterial count. The author's research encompassed a range of conditions, from extremely unsanitary to relatively clean, and identified three essential factors: the use of sterilized utensils, clean cows and udders, and the small-top pail. Through rigorous experimentation, the author demonstrates the profound impact of each factor, highlighting the importance of hygiene and proper handling techniques in safeguarding milk quality. This book offers valuable insights for anyone seeking to understand the intricacies of milk production and the measures necessary to ensure its safety and freshness. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.