Dairy Chemistry (Classic Reprint)

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Excerpt from Dairy Chemistry This work is the outgrowth of a course of lectures given by the author for a number of years to the students of the Agricultural Department of the University of Minnesota. During recent years material progress has been made in dairying, and in writing this book it has been the aim briefly to incorporate the results of the more important investigations on the subject. In the preparation of the work extensive use has been made of the bulletins and reports of the Agricultural Experiment Stations of the United States and of other works on the subject. It is the aim to present in as concise a form as possible the principal changes that take place in the handling of milk and in its manufacture into butter and cheese. While our present knowledge of some phases of the subject is incomplete, there are many facts that are known and have been found very useful as an aid in the production of dairy products of the highest sanitary and market value. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.