Preface 



THE PURPOSE of this book is to acquaint the 

 buttermaker with facts and methods that will 

 assist him in the economical manufacture of 

 butter of attractive flavor, good body, uniform 

 color and superior keeping quality; to place before the 

 teacher and student of buttermaking the newer knowl- 

 edge of the science and art of butter manufacture; to 

 bring the investigator and research worker in close 

 touch with the real problems of the butter industry; 

 and to point out to those in charge of food control the 

 possibilities and limitations of composition and prop- 

 erties of commercial butter. 



This book deals with the several phases of the but- 

 ter industry, from the care and handling of the milk 

 and cream on the farm to the table of the consumer, 

 with special emphasis of the causes and practical pre- 

 vention of the multitude of butter defects. 



It represents the author's best knowledge on the 

 subject, derived from practical experience in com- 

 mercial buttermaking, from scientific investigation and 

 research of the problems of economy of manufacture 

 and of production of quality, from the most authentic 

 experimental data of other investigators throughout 

 the dairy world, and from a profound study of the 

 several sciences intimately related to buttermaking. 



O. F. HUNZIKER. 



Chicago, Feb. i, 1920. 



574322 



