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Dairy Bacteriology

BERNARD W. HAMMER, Professor of Dairy Bacteriology, Iowa State College. Published by John Wiley and Sons, Inc., New York, 1928

ABSTRACT

The importance of microorganisms in the dairy is not appreciated as much as it should be by many who are engaged in the distribution of milk and in the manufacture of the various dairy products. One reason for this lack of appreciation has been the absence of any book which presents in an adequate manner the part which the various microorganisms play in the dairy. The book concerning which this note is being written will remove all reason for such unacquaintance with the roles of microorganisms in milk and its products, since it presents in a clear, attractive, and adequate manner the general facts concerning the relation of microorganisms to the dairy. In its 473 pages one will find presented practically every subject in the field of dairy bacteriology, and in such a manner as to be understandable, not only to the student of dairying, but to those who are actually engaged in dairy manufacturing and who may have had little acquaintance previously with the subject of dairy bacteriology.