1'RKFACK Vll 



of filth and umvholosomencss under which milk has commonly 

 boon produced, have led to the active interest, on the part of 

 health officials, in the nature of the public milk supply and 

 primarily in bacteriological problems. A lack of proper in- 

 formation on the part of health officials as to the conditions 

 am! possibilities of the dairy, and on the part of the dairymen 

 as to the necessities and demands of the public and the method 

 of meeting them, is to-day resulting in constant friction. 



It is to meet the demand from both of these sources that 

 the present book is written. It is designed on the one hand 

 for dairy students and on the other for all who are interested 

 in dairy products from the standpoint of their production, their 

 distribution, or their consumption. For this reason it combines 

 the practical with the theoretical. 



In the first part is given a general discussion of the facts 

 known concerning the relation of the bacteria in milk, and in 

 the second part will be found practical directions for bacteriolog- 

 ical analysis and methods of bacteriological study. It is hoped 

 that thus the work may prove of use both as a manual for 

 dairy students and as a reference book for dairymen and 

 health officials who may be interested in all problems relative 

 to the bacteria of milk. 



H. W. CONN, 



Middletown, Ct., 



October, 1907. 



