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EXPERIMENTAL DAIRY 

 BACTERIOLOGY 



By H. L. RUSSELL, Dean of the College of Agriculture, University of Wisconsin, 



and E. G. HASTINGS, Assistant Professor of Agricultural 



Bacteriology, University of Wisconsin 



Newizmo. Cloth. 147 pages. Illustrated. List price, $1.00; mailing price, $i. 



THE purpose of the course here outlined is to train the 

 student in those bacteriological processes that are 

 necessary for him to comprehend thoroughly before 

 he is in a position to appreciate the relation of microorganisms 

 to dairy processes. This work is of fundamental importance 

 to the student who wishes to learn the nature of the biological 

 changes going on in milk and its products, whether he is con- 

 cerned purely with the practical sideof dairying or is interested 

 in the cognate work of dairy chemistry or dairy bacteriology. 



The attempt has been made to keep the scope of this work 

 within the realm of dairy bacteriology, and not to encroach 

 upon the field of dairy manufactures. 



The methods presented are believed to be the best in use 

 at the present time. A committee of the American Public 

 Health Association now has under consideration the formu- 

 lation of standard methods for milk analysis, but these have 

 not as yet been published. The methods of media making 

 are those recommended by the Laboratory Section of the 

 American Public Health Association, and, while more com- 

 plicated than those usually described in text-books, are surely 

 more desirable in establishing uniform methods. 



A plate counter, which will be found of much practical 

 value and convenience, will be provided free of charge with 

 each copy of this book. 



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