Description

Essentials of Milk Hygiene is a comprehensive guide to the production and handling of milk, written by C.O. Jensen and first published in 1907. The book covers a wide range of topics related to milk hygiene, including dairy and milk inspection, the hygienic production of milk, and best practices for handling and storing milk. Jensen begins by discussing the importance of milk as a food source and the risks associated with consuming contaminated milk. He then delves into the specifics of dairy and milk inspection, including the various tests and procedures used to ensure the quality and safety of milk. The book also covers the hygienic production of milk, including the proper care and feeding of dairy cattle, the maintenance of clean and sanitary milking facilities, and the use of appropriate equipment and techniques to minimize the risk of contamination. In addition, Jensen provides detailed guidance on the handling and storage of milk, including the importance of proper temperature control, the use of pasteurization and other sterilization methods, and the potential hazards of raw milk consumption. Overall, Essentials of Milk Hygiene is a valuable resource for anyone involved in the production, distribution, or consumption of milk, offering practical advice and best practices for ensuring the safety and quality of this important food source.For Students Of Dairying And Sanitarians.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world’s literature in affordable, high quality, modern editions, that are true to their original work.