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Leche, su Producción Higienica y Control Sanitario (Milk, Its Hygienic Production and Sanitary Control) (In Spanish)

By Dr. Mario Ramos Cordova, Head of Laboratory of the National Association of Pure Milk Producers, Mexico City, Mexico. VI. 251 pp. Numerous tables, figures, and references. Mexico City. Published by the author, Reforma No. 330 (1960). Price U. S., $8.

University of Illinois, Urbana

ABSTRACT

The book is divided into two sections. The first one deals with the sanitary production of milk, and factors affecting its chemical composition. The different sources of contamination are discussed from the interior of the udder and from external sources involving saprophytic and pathogenic bacteria and their control, including the essentials of sanitary milking practices. The cleaning and sterilizing of utensils, pails, cans, and dairy processing equipment; milk-filtering, clarifying, standardizing, cooling, homogenizing, bottling, and the various pasteurizing processes and sterilization; the modern theories of milk fermentations and the off-flavors of milk.

The second section of the book is more technical, and concerns the laboratory control of milk quality, including chemical, physical, and bacteriological tests.

Finally, there are two appendices. The first is a table showing the average chemical composition of Mexican feeds and the second summarizes the cost of milk production in the Mexico City area.