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The Four Essential Factors In The Production Of Milk Of Low Bacterial Content

The Four Essential Factors In The Production Of Milk Of Low Bacterial Content

Paperback

AgricultureBiologyGeneral World History

ISBN10: 1276743831
ISBN13: 9781276743839
Publisher: Nabu Press
Published: Mar 2 2012
Pages: 66
Weight: 0.23
Height: 0.14 Width: 6.14 Depth: 9.21
Language: English

The Four Essential Factors In The Production Of Milk Of Low Bacterial Content offers a detailed examination of best practices in early 20th-century dairy farming aimed at improving milk quality. Authored by Samuel Henry Ayers, Lee Briggs Cook, and Paul Wescoe Clemmer, this work identifies key areas essential for minimizing bacterial contamination during milk production.

The text emphasizes the importance of hygiene and sanitation in every stage of the process, providing practical advice to farmers and dairy workers. This historic publication is valuable for those studying the evolution of food safety standards and the challenges faced in early efforts to ensure public health through improved agricultural practices. It serves as a reminder of the advancements made in understanding and controlling microbial contamination in food production.

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General World History