Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . FIG. 71—STEAM STERILIZER 270 PRACTICAL DAIRY BACTERIOLOGY again for 20 minutes. Set aside another 24 hours and steamagain. The bouillon is now sterile and can be kept indefinitely.. FIG. 72—FILTERING CULTURE MEDIA THROUGH ABSORBENT COTTONThe upper funnel containing cheese cloth, the lower absorbent cotton If the bouillon or any part of it is to be made into agar orgelatin as shown below, the neutralization and sterilization maybe omitted. *No.

Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . FIG. 71—STEAM STERILIZER 270 PRACTICAL DAIRY BACTERIOLOGY again for 20 minutes. Set aside another 24 hours and steamagain. The bouillon is now sterile and can be kept indefinitely.. FIG. 72—FILTERING CULTURE MEDIA THROUGH ABSORBENT COTTONThe upper funnel containing cheese cloth, the lower absorbent cotton If the bouillon or any part of it is to be made into agar orgelatin as shown below, the neutralization and sterilization maybe omitted. *No. Stock Photo

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Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . FIG. 71—STEAM STERILIZER 270 PRACTICAL DAIRY BACTERIOLOGY again for 20 minutes. Set aside another 24 hours and steamagain. The bouillon is now sterile and can be kept indefinitely.. FIG. 72—FILTERING CULTURE MEDIA THROUGH ABSORBENT COTTONThe upper funnel containing cheese cloth, the lower absorbent cotton If the bouillon or any part of it is to be made into agar orgelatin as shown below, the neutralization and sterilization maybe omitted. *No. 5. Agar Culture Medium. a. To 500 c.c. bouillon prepared as in (3) add 1.5% of agar LABORATORY WORK IN DAIRY BACTERIOLOGY 271 (7-S gtn.). Allow the agar to soak in the cool bouillon forYi hour. Place in a stew pan and record the exact weight of

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RM2AKMABD–Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . WHAT ARE BACTERIA? II spore formation is the chief means by which the raicroscopistseparates the different figures from each other. Figures 9 and 10show the method by which some of the common molds producetheir spores. The studying of molds for the purpose of dis-. ^ iL -CL dl st FIG. 10—COMMON MOLDj ASPERGILLUSMycelium and method of forming spores tinguishing spores, does not, however, belong to our immediatesubject. Such types as are concerne

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