EIGHTH EDITION
Thoroughly Revised
MADISON, WISCONSIN
H. L. RUSSELL
1907
Copyrighted 1905
BY
H. L. RUSSELL
STATE JOURNAL PRINTING COMPANY,
Printers And Stereotypers,
Madison, Wis.
Transcriber's note: Minor typos have been corrected.
Knowledge in dairying, like all other technical industries, has grownmainly out of experience. Many facts have been learned by observation,but the why of each is frequently shrouded in mystery.
Modern dairying is attempting to build its more accurate knowledge upona broader and surer foundation, and in doing this is seeking toascertain the cause of well-established processes. In this, bacteriologyis playing an important rôle. Indeed, it may be safely predicted thatfuture progress in dairying will, to a large extent, depend uponbacteriological research. As Fleischmann, the eminent German dairyscientist, says: "The gradual abolition of uncertainty surrounding dairymanufacture is the present important duty which lies before us, and itssolution can only be effected by bacteriology."
It is therefore natural that the subject of Dairy Bacteriology has cometo occupy an important place in the curriculum of almost every DairySchool. An exposition of its principles is now recognized as an integralpart of dairy science, for modern dairy practice is rapidly adopting themethods that have been developed as the result of bacteriological study.The rapid development of the subject has necessitated a frequentrevision of this work, and it is gratifying to the writer that theattempt which has been made to keep these Outlines abreast ofbacteriological advance has been appreciated by students of dairying.
While the text is prepared more especially for the practical[Pg iv] dairyoperator who wishes to understand the principles and reasons underlyinghis art, numerous references to original investigations have been addedto aid the dairy investigator who wishes to work up the subject morethoroughly.
My acknowledgments are due to the following for the loan ofillustrations: Wisconsin Agricultural Experiment Station; CreameryPackage Mfg. Co., Chicago, Ill.; and A. H. Reid, Philadelphia, Pa.
Chapter I. Structure of the bacteria and conditions governing their development and distribution 1
Chapter II. Methods of studying bacteria 13
Chapter III. Contamination of milk 19
Chapter IV. Fermentations in milk and their treatment 62
Chapter V. Relation of disea