Milk, its nature and composition : a handbook on the chemistry and bacteriology of milk, butter and cheese / by C. M. Aikman.

Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: Milk, its nature and composition : a handbook on the chemistry and bacteriology of milk, butter and cheese / by C. M. Aikman. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    It is hoped that the work may possess interest for the general reader as well as for the farmer and student of agriculture, as milk is such a widely used article of diet, and exercises such an important influence on public health as a propagator of disease. The science of dairying is largely dependent on the science of bacteriology, and this latter science is as yet in its infancy. As, however, the strides at present being made in the study of bacteriology are enormous,—as witness the fact that between the years 1890 and 1892 some 1,013 papers on the subject were published,—we may hope that the mystery still surrounding many problems in dairying will soon be dispelled. Bacteriology has already done much for the butter-maker in furnishing him with “ pure cultures ” of bacteria, and enabling him to secure a more uniform product than was hitherto possible. These pure cultures are not as yet used, so far as the Author is aware, in this country, but their use is now general in such countries as Denmark, Germany, Sweden, and Holland. It is much to be desired that our farmers should not be behind the foreigner in this matter. Readers interested in the practice of dairying are referred to the English edition of Professor Fleisch-