Dairy Disagreeables Busy the Bacteriologists

"Dairy Disagreeables Busy the Bacteriologists" by Hall, Harding, Rogers, and Smith is a scientific publication written in the early 20th century. This bulletin addresses various issues related to flavors and quality in dairy products, particularly milk and cheese, and investigates the bacterial influences that affect these flavors. It serves as a resource for dairy farmers and producers to understand and mitigate flavor problems in their products. The content of the book delves into specific flavor faults found in dairy products, such as fishy or bitter flavors in milk and cheese. It presents case studies where the authors conducted investigations, isolating factors like cow feed, storage conditions, and bacterial presence that could lead to undesirable flavors. The authors detail practical methods for detection and remedying these issues, emphasizing the role of bacteria, and offering solutions like appropriate cleaning practices and monitoring cow diets. Additionally, it highlights the importance of flavor in selling dairy products and the need for dairy scientists to understand these phenomena for better production practices. (This is an automatically generated summary.)

Information on this author is scarce, but their work continues to inspire readers.