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The four essential factors in the production of milk of low bacterial content

Author: S Henry Ayers; Lee Briggs Cook; Paul W Clemmer; United States. Department of Agriculture.
Publisher: Washington, D.C. : U.S. Dept. of Agriculture, 1918.
Series: Bulletin of the U.S. Department of Agriculture, no. 642.
Edition/Format:   Print book : National government publication : EnglishView all editions and formats
Database:WorldCat
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Additional Physical Format: Online version:
Ayers, S. Henry (Samuel Henry).
Four essential factors in the production of milk of low bacterial content.
Washington, D.C. : U.S. Dept. of Agriculture, 1918
(OCoLC)755264512
Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: S Henry Ayers; Lee Briggs Cook; Paul W Clemmer; United States. Department of Agriculture.
OCLC Number: 16572498
Notes: Caption title.
"April 30, 1918."
Description: 63 pages, 6 pages of plates : illustrations ; 24 cm.
Contents: Factors influencing the sanitary quality of milk. pp. 1. Objects of the investigation --
Description of barn and methods used in the production of milk. pp. 3. Methods of sampling and making the bacterial count --
The experimental work. pp. 5. Contamination of milk by unsterilized utensils. pp. 25. Contamination of milk by manure and dirt. pp. 32. The three most essential factors in the production of milk at low bacterial content. pp. 38. A practical demonstration of six farms. pp. 39. Bacterial counts of of fresh milk on the average farm. pp. 43. The effect of temperature on the growth of bacteria in milk. pp. 45. Summary. pp. 58. Conclusions. pp. 59. Literature cited. pp. 61.
Series Title: Bulletin of the U.S. Department of Agriculture, no. 642.
Responsibility: by S. Henry Ayers, Lee B. Cook, and Paul W. Clemmer.

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