Testing Milk And Its Products: A Manual For Dairy Students, Creamery And Cheese Factory Operators, Food Chemists And Dairy Farmers (1913)

""Testing Milk and Its Products"" is a comprehensive manual written in 1913 by dairy expert Edward Holyoke Farrington. The book is designed to be a practical guide for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers who are interested in testing the quality of milk and dairy products. The manual covers a wide range of topics related to milk testing, including the chemical composition of milk, methods for testing milk quality and purity, and techniques for testing the quality of butter, cheese, and other dairy products. The book also includes detailed instructions on how to use various instruments and equipment commonly used in the dairy industry, such as lactometers, cream testers, and centrifuges.In addition to providing practical guidance on milk testing, the book also delves into the history and science of dairy farming and production. The author explains the importance of maintaining high standards of hygiene and sanitation in the dairy industry, and provides tips for preventing contamination and spoilage of milk and dairy products.Overall, ""Testing Milk and Its Products"" is a valuable resource for anyone involved in the dairy industry, from students and researchers to farmers and producers. Its clear and concise instructions, combined with its in-depth coverage of the science and history of dairy farming, make it an essential reference for anyone interested in the production and testing of milk and dairy products.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.