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In: Microbiology·Science - Biology·Science - Earth/Agricultural/Farming
Public-domain ebook sourced from Project Gutenberg #27778.
Outlines of Dairy Bacteriology, eighth edition, is a concise instructional manual aimed at students and practitioners of dairying. The work opens with a preface that frames dairy science as a discipline built on practical experience, then argues that modern progress depends on a deeper understanding of bacterial processes. Russell cites the German dairy pioneer Fleischmann to underscore the urgency of eliminating uncertainty through bacteriology, and he outlines the book’s purpose: to explain the principles behind milk contamination, fermentation, disease transmission, and preservation, while also providing references for more advanced investigation. The table of contents reveals a systematic treatment of bacterial structure, methods of study, and their impact on milk, butter, and cheese, establishing the text as a comprehensive guide for anyone seeking to grasp the microbiological foundations of dairy work.
Written in the early twentieth‑century scientific prose of an academic lecturer, the book combines clear definitions with detailed descriptions of microscopic morphology, growth conditions, and physiological behavior. Its style is methodical, occasionally quoting historical figures such as Leeuwenhoek, and it reflects the period’s emphasis on empirical observation and classification. Readers who appreciate a thorough, textbook‑like approach, particularly students of dairy science, agricultural educators, and early‑career dairy technicians, will find the work both informative and directly applicable to the practical challenges of milk handling and product quality.
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Minor typos have been corrected.
PREFACE.
Knowledge in dairying, like all other technical industries, has grown mainly out of experience. Many facts have been learned by observation, but the why of each is frequently shrouded in mystery.
Modern dairying is attempting to build its more accurate knowledge upon a broader and surer foundation, and in doing this is seeking to ascertain the cause of well-established processes. In this, bacteriology is playing an important role. Indeed, it may be safely predicted that future progress in dairying will, to a large extent, depend upon bacteriological research. As Fleischmann, the eminent German dairy scientist, says: "The gradual abolition of uncertainty surrounding dairy manufacture is the present important duty which lies before us, and its solution can only be effected by bacteriology."
It is therefore natural that the subject of Dairy Bacteriology has come to occupy an important place in the curriculum of almost every Dairy School. An exposition of its principles is now recognized as an integral part of dairy science, for modern dairy practice is rapidly adopting the methods that have been developed as the result of bacteriological study. The rapid development of the subject has necessitated a frequent revision of this work, and it is gratifying to the writer that the attempt which has been made to keep these Outlines abreast of bacteriological advance has been appreciated by students of dairying.
While the text is prepared more especially for the practical dairy operator who wishes to understand the principles and reasons underlying his art, numerous references to original investigations have been added to aid the dairy investigator who wishes to work up the subject more thoroughly.
My acknowledgments are due to the following for the loan of illustrations: Wisconsin Agricultural Experiment Station; Creamery Package Mfg. Co., Chicago, Ill.; and A. H. Reid, Philadelphia, Pa.
H. L. Russell. University of Wisconsin.
CONTENTS.
CHAPTER I. Structure of the bacteria and conditions governing their development and distribution 1
CHAPTER II. Methods of studying bacteria 13
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