Description

“”Testing Milk and Its Products: A Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists and Dairy Farmers”” is a comprehensive guidebook written by Edward Holyoke Farrington in 1913. The book provides detailed instructions and guidelines for testing milk and dairy products, including cream, butter, and cheese. It is intended for use by dairy students, creamery and cheese factory operators, food chemists, and dairy farmers. The book covers a wide range of topics, including the composition and properties of milk, the various methods of testing milk and dairy products, and the equipment needed for testing. It also includes information on the legal standards for milk and dairy products, as well as practical advice on the management of dairy herds and the handling of milk and dairy products. Overall, “”Testing Milk and Its Products”” is a valuable resource for anyone involved in the dairy industry, providing a wealth of information on the science and practice of milk testing and quality control.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.