The Chemistry of Dairying

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Excerpt from The Chemistry of Dairying: An Outline of the Chemical and Allied Changes Which Take Place in Milk, and in the Manufacture of Butter and Cheese, And the Rational Feeding of Dairy Stock Example. - Dish weighs grams, milk used weighs grams. The dish and milk solids weigh grams. The dish and milk ash weigh grams. What is the per cent. Of solids in this milk? What is the per cent. Of ash? 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.