Essentials of Bacteriology for Dairy Farming, 10th Edition: A Concise Guide for Dairy Students is a centuries-old source of knowledge in the field of bacteriology, written by distinguished authors EG Hastings and GL Russell. Beginning with the fundamental principles of bacteriology, this book provides the reader with an in-depth understanding of the biology of milk and dairy products. Describes the role of bacteria in the production of dairy products, including cheese, yogurt, and butter, as well as control methods to help prevent contamination of products by harmful microorganisms. The book contains clear instructions and practical advice aimed at improving the quality and safety of dairy products. Whether you are a dairy student, a professional baguette, or simply interested in science, Basics of Bacteriology for the Dairy Farm will be a reliable source of knowledge and an excellent addition to your library."