Summary:
"Outlines of Dairy Bacteriology, 8th edition" by H. L. Russell is a scientific publication written in the early 20th century. This manual is designed for students in the field of dairying, providing them a concise overview of how bacteria influence dairy production and the principles underlying their effects. The text delves into topics such as bacteria's structure, their growth conditions, and their roles in processes like milk fermentation, ultimately highlighting the essential nature of bacteriology in modern dairy science. The opening of the work introduces the significance of bacteriology in dairying, noting how much of the knowledge in this field has evolved from observation and practical experiences. It emphasizes the necessity for dairy students and operators to understand bacterial life since modern dairy practices increasingly depend on bacteriological research. The manual aims to illuminate the processes behind dairy-related phenomena, such as the spoilage of milk due to bacterial contamination, thus providing foundational knowledge for both practical operators and researchers in the industry. (This is an automatically generated summary.)