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russellhl2777827778-8

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CHAPTER I.CHAPTER II.CHAPTER III.CHAPTER IV.CHAPTER V.CHAPTER VI.CHAPTER VII.CHAPTER VIII.CHAPTER I.CHAPTER II.CHAPTER III.CHAPTER IV.CHAPTER V.CHAPTER VI.CHAPTER VII.CHAPTER VIII.
Outlines of Dairy Bacteriology, 8th edition, by
H. L. Russell This eBook is for the use of anyone anywhere at no cost and with almost no restrictionswhatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg Licenseincluded with this eBook or online at www.gutenberg.netTitle: Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in DairyingAuthor: H. L. RussellRelease Date: January 11, 2009 [EBook #27778]
Outlines of Dairy Bacteriology, 8th edition, by 1
 
Language: EnglishCharacter set encoding: ISO-8859-1*** START OF THIS PROJECT GUTENBERG EBOOK DAIRY BACTERIOLOGY, 8TH EDITION ***Produced by Mark C. Orton, Linda McKeown, Josephine Paolucci and the Online Distributed ProofreadingTeam at http://www.pgdp.net.OUTLINESOFDAIRY BACTERIOLOGYA CONCISE MANUAL FOR THE USE OF STUDENTS IN DAIRYINGBYH. L. RUSSELLDEAN OF THE COLLEGE OF AGRICULTURE, UNIVERSITY OF WISCONSINEIGHTH EDITION THOROUGHLY REVISEDMADISON, WISCONSIN H. L. RUSSELL 1907Copyrighted 1905 BY H. L. RUSSELLSTATE JOURNAL PRINTING COMPANY, Printers And Stereotypers, Madison, Wis.Transcriber's note:For Text: A word surrounded by a cedilla such as ~this~ signifies that the word is bolded in the text. A wordsurrounded by underscores like
this
signifies the word is italics in the text. For numbers and equations,underscores before bracketed numbers in equations denote a subscript.Minor typos have been corrected.PREFACE.Knowledge in dairying, like all other technical industries, has grown mainly out of experience. Many factshave been learned by observation, but the
why
of each is frequently shrouded in mystery.Modern dairying is attempting to build its more accurate knowledge upon a broader and surer foundation, andin doing this is seeking to ascertain the cause of well-established processes. In this, bacteriology is playing animportant rôle. Indeed, it may be safely predicted that future progress in dairying will, to a large extent,depend upon bacteriological research. As Fleischmann, the eminent German dairy scientist, says: "Thegradual abolition of uncertainty surrounding dairy manufacture is the present important duty which lies beforeus, and its solution can only be effected by bacteriology."
Outlines of Dairy Bacteriology, 8th edition, by 2
 
It is therefore natural that the subject of Dairy Bacteriology has come to occupy an important place in thecurriculum of almost every Dairy School. An exposition of its principles is now recognized as an integral partof dairy science, for modern dairy practice is rapidly adopting the methods that have been developed as theresult of bacteriological study. The rapid development of the subject has necessitated a frequent revision of this work, and it is gratifying to the writer that the attempt which has been made to keep these Outlines abreastof bacteriological advance has been appreciated by students of dairying.While the text is prepared more especially for the practical dairy operator who wishes to understand theprinciples and reasons underlying his art, numerous references to original investigations have been added toaid the dairy investigator who wishes to work up the subject more thoroughly.My acknowledgments are due to the following for the loan of illustrations: Wisconsin AgriculturalExperiment Station; Creamery Package Mfg. Co., Chicago, Ill.; and A. H. Reid, Philadelphia, Pa.H. L. Russell. University of Wisconsin.CONTENTS.
Outlines of Dairy Bacteriology, 8th edition, by 3

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