Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 I stumbled across this while trying to figure out whether or not the straining process milk goes through is actually healthy... while it didn't answer my question, what I got to read of it was quite enjoyable. I've been looking for a book like this for some time, and apparently it has been around since 1908! The parts are as follows: structure and growth of bacteria, bacteria in air and water, bacteria and sewage, bacteria in relation to soil fertility, bacteria in barnyard manure, bacteria in milk and related products, bacteria in relation to preservation, bacteria and fermentation. There's even a section on fodder! Bacteria in Relation to Country LifeBy Goodale Lipman Full copy available here: http://books.google.com/books?id=xNxAAAAAIAAJ & printsec=titlepage It is a good source to cite regarding the faults of pasteurization too: " while the souring of milk is in itself objectionable to the dairyman and the consumer it is none the less a protection against the growth of other germs whose products may not be as harmless The lactic acid bacteria do not produce spores and are all destroyed in the process of pasteurization The spore bearing decay bacteria are now given a free field and when the temperature conditions are favorable they multiply rapidly and produce unpleasant tastes and odors in the milk The substances thus produced from the casein and albumin may prove more or less harmful and at times, decidedly poisonous. " -Lana, who is looking forward to getting the time to read the whole book. " There is nothing more useful than sun and salt. " - Latin proverb Quote Link to comment Share on other sites More sharing options...
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