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Dairy Bacteriology

Nature volume 52, page 220 | Download Citation



AN English translation of Dr. Freudenreich's little book appears very appropriately at the present juncture, when serious efforts are at length being made to raise the standard of our dairy produce by providing special courses of study for those engaged in its production. Although some of the peripatetic instruction on dairy-work instituted in various districts by local County Councils has not been attended with the success anticipated, yet there can be no doubt that systematic training in this direction is very urgently required. As the translator truly remarks: “Not only Denmark, but America, France, Germany, and Switzerland are far ahead of us in these matters, and compete against home dairy products with only too much success, while Australia is rapidly becoming another serious rival.” The information contained in “Dairy Bacteriology” as to the scientific origin of some of the troubles with which, in actual practice, the manufacturer of dairy produce is only too well acquainted, will doubtless be a revelation to many, whilst the instructions given for their successful elimination from the dairy, should at any rate impress the student with the hopelessness of attempting such delicate operations as are involved in dairy work without an adequate knowledge of the various parts played by bacteria in dairies.

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