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Dairy Bacteriology
Bacterial counts on milk. Milk fermentations. Contamination of milk and cream and its control. Growth of organisms in milk and cream. Body cells in milk. Spread of diseases through milk and its derivatives. Preservation of milk and cream. Milk enzymes. Bacteriology of evaporated, sweetened condensed, and dry. Bacteriology of ice cream. Bacteriology of butter cultures. Bacteriology of butter. Bacteriology of cheese. Tests for the general quality of milk and cream.
B.W. Hammer
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