Abstract
DR. HAMMER'S book covers considerable ground in an interesting and comprehensive manner, and will doubtless be of great use to students of dairy bacteriology and dairy husbandry. It deals with the normal and abnormal microbiology of milk, cream, butter, and cheese, the methods of preservation of dairy products, and tests for quality of milk and cream. Sections are devoted to the bacteriology of evaporated, sweetened, condensed and powdered milks, ice cream and fermented milks (Bulgarian butter-milk, Acidophilus milk, etc.). The subject of butter cultures (‘starters’) is well treated, and the importance of the presence of the ‘associated’ citric acid fermenting organisms (Streptococcus citrovorus and S. paracitrovorus) in addition to the lactic acid bacteria, is stressed.
Dairy Bacteriology.
By Prof. Bernard W. Hammer. (Wiley Agricultural Series.) Pp. xii + 473. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1928.) 25s. net.
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ST. J.-B., R. [Book Reviews]. Nature 124, 685 (1929). https://doi.org/10.1038/124685c0
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DOI: https://doi.org/10.1038/124685c0