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
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
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