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Milk Fermentations and Their Relations to Dairying is a leading text in the field of dairy science. This comprehensive guide explores the fermentation of milk and its relation to the dairy industry. With detailed information on the physiology of dairy fermentation and the microbial ecology of milk, this must-read resource is an essential reference for students, researchers, and industry professionals alike. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.