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of Testing Milk ano
A HANDBOOK PREPARED FOR THE USE OF DAIRY
19 O 7
CoPYRIGHT, 1906, 1907, BY
[ENTERED AT STATIONERS’ HALL, LONDON, ENGLAND)
To attain the highest degree of success in the production of milk and in the manufacture of its products, it has become essential to acquire some knowledge of the methods of testing milk and milk products. The application of these methods to dairying has resulted in lifting the dairy industry to a higher plane of intelligence, and in effecting changes of great economic importance, among which may be briefly mentioned: (1) Greater justice rendered milk producers in paying for milk according to its quality. (2) Prevention of large losses, once very common, in the manufacture of butter and cheese. (3) Improvement of methods of manufacture through better control of details. (4) Increase of yield of products made from a given amount of milk. (5) Improvement in the uniformity and quality of manufactured dairy products.
This little book has been prepared for the use of dairy students, cheese-makers, butter-makers, producers of milk, operators in condenseries, managers of shipping-stations, milk-inspectors, and others interested. Physicians who are specialists in infant-feeding will find the book useful in testing human milk as well as cows' milk that is modified or to be modified.
No previous chemical training is required for Operating successfully the methods described. Any intelligent person who can labor with painstaking patience and appreciate the value of attention to little details should be able to master these methods with a rea