Abstract
THIS little book gives an excellent account of the relation between milk and its products and bacteria and allied organisms. It is written in simple language, and might be read with profit by those engaged in the “milk” industries who have had little scientific training. After a few introductory pages upon the nature of bacteria, the bacterial contamination of normal milk is discussed, and plain directions are given for its reduction, milk vessels, water supply, milking, cooling, and the sanitary control of dairies being all dealt with. The various fermentations that occur in milk, milk from diseased cows, the sterilisation of milk, cream ripening, artificial starters, butter and cheese, are some of the subjects considered in later chapters, and the book concludes with directions for the bacteriological analysis of milk and for some of the simpler chemical determinations. A full bibliography is appended, but the titles are too contracted; in many instances it is difficult to recognise the publication to which reference is made.
Bacteria in Milk and its Products.
By Prof. H. W. Conn Pp. vii + 306. (London: Rebman, Ltd., 1903.) Price 6s. net.
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HEWLETT, R. Bacteria in Milk and its Products . Nature 69, 28 (1903). https://doi.org/10.1038/069028c0
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DOI: https://doi.org/10.1038/069028c0