This book presents reliable information, in a non-technical manner, on the composition, nutritive value, manufacture, chemistry, and bacteriology of milk and dairy products.

The book introduces the reader to the broad aspects of the dairy industry and the possibilities of bringing in new techniques.

Contents:

1. Milk as a Food 1
2. Milk Fat  25
3. The Milk Proteins  37
4. Lactose  49
5. The Minerals and Water in Milk  57
6. The Vitamins in Milk  71
7. Dairy Microbiology and Sanitation  92
8. Antibiotics-Pesticides-Radioactivity 134
9. Grades and Classes of Milk 149
10. Flavors-Flavor and Other Defects 157
11. Pasteurization Procedures 165
12. Fluid Milk Products 192
13. Cream  214
14. Cultures-Fermented Milk Products 221
15. Concentrated Milk Products 233
16. Ice Cream and Related Products  249
17. Dry Milk Products  270
18. Butter  292
19. Cheese  315
20. The Testing of Milk-Dairy Arithmetic  373
21. Imitation Milk Products 416
Index 428