Classification of Dairy Bacteria
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"Classification of Dairy Bacteria," originally published in 1906, offers a detailed exploration into the bacteriology of milk and dairy products. This historical work provides insights into the methods used to classify and understand the various types of bacteria present in milk, cream, butter, and cheese. Authored by H W. b. 1859 Conn, W M Esten, and William A Stocking, the book serves as a valuable resource for those interested in the historical context of food science and the early study of microorganisms. It explores the techniques and observations that were foundational to modern dairy sc...
"Classification of Dairy Bacteria," originally published in 1906, offers a detailed exploration into the bacteriology of milk and dairy products. This historical work provides insights into the methods used to classify and understand the various types of bacteria present in milk, cream, butter, and cheese. Authored by H W. b. 1859 Conn, W M Esten, and William A Stocking, the book serves as a valuable resource for those interested in the historical context of food science and the early study of microorganisms. It explores the techniques and observations that were foundational to modern dairy science, making it a significant contribution to the field. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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