Dairy bacteriology : a short manual for the use of students in dairy schools, cheese-makers and farmers / by Ed. von Freudenreich ; translated from the German by J.R. Ainsworth Davis.

  • Davis J. R. Ainsworth.
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: Dairy bacteriology : a short manual for the use of students in dairy schools, cheese-makers and farmers / by Ed. von Freudenreich ; translated from the German by J.R. Ainsworth Davis. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    Australia is rapidly becoming another serious rival. In 1892 the foreign butter imported into this country was valued at £11,965,190, the foreign milk (condensed or preserved) at ,£930,288, and the foreign cheese at £5,416,784. Rather more than half the butter came from Denmark and Sweden. Fortunately agricultural education in Britain is at last being properly organized, and the importance of bacteriology in dairying is gradually being realized. The present work was first published in German 1 during 1893, an improved French translation 2 by the author following in 1894, during which year a still further improved Italian translation 3 was made by Dr. Carlo La Marca. The book has also been translated into Hungarian by Professor Vincent von Nagy. All the author's additions to the French and Italian editions have been taken advantage of by the present translator, and Dr. von Freudenreich has been so good as to furnish further manuscript notes, so that the English translation is more complete than the other issues. A few trivial additions (marked Tr.) have been made by the translator. 1 Die Bakteriologie in der Milchwirthschatt, CARL SALLMANN, Basel, 1893. 3 Les Microbes et leur R6le dans La Laiterie, CARRE, Paris, 1894. 3 I Microbi nel Latte e nella Lavorazione del Latte, ClOLFl, Cassino, 1895.