AUTHOR'S PREFACE 



IN order to avoid the inclusion of superfluous matter in this 

 work on Dairy Bacteriology, I have, on the one hand, omitted 

 from the teaching of dairy practice everything which is not 

 exactly of bacteriological interest, and, on the other hand, from 

 the bacteriological side everything which is not of interest in dairy 

 practice. It is, therefore, assumed that the reader will have 

 obtained from other sources a knowledge of dairy practice, and 

 that through the study of this book he will obtain some guidance 

 in the bacteriological technique. 



This work is not a treatise, but only a text-book, for which 

 reason one must not expect to find in it mention of every single 

 microorganism to which is ascribed the power of affecting milk 

 or dairy products in one way or another. I have purposely 

 scrutinised the literature on the subject as closely as possible, 

 and through my own investigations I have sought to form an 

 opinion as to the actual conditions. The book is in all details 

 built up on my own experiences, culled from twenty -five years 

 of research work, and I, therefore, feel that I can confidently 

 recommend it to my pupils. 



ORLA-JENSEN. 

 Copenhagen. 



