PREFACE. 



THE manufacture of butter and cheese has been carried 

 on by man from time immemorial. But there are uses 

 of milk and its products that are comparatively new. 

 Modern man has invented and discovered many ways of 

 increasing the commercial value of milk and its products 

 by using them for a great variety of purposes. 



These uses for milk are here grouped together and treated 

 under the one head " Dairy Technology." This sub- 

 ject treats of the production and preparation of sanitary, 

 certified, modified, fermented, dried and condensed milks, 

 the manufacture of ice cream, renovated butter, oleo- 

 margarine, milk sugar, casein, etc. 



At the present time information on these subjects is 

 widely scattered and somewhat indefinite. It is the pur- 

 pose of this work to give experiences and results of work 

 carried on by the authors; to secure from bulletins, papers, 

 addresses, and other sources, reliable data dealing with 

 these subjects; and to compile and arrange this material 

 in such manner as to be a ready reference for the student 

 of this phase of dairying. 



The authors realize that many of the subjects treated 

 are in the midst of a transitional period. Future experi- 

 ments are likely to add valuable information. The writers 

 have endeavored to obtain the best possible present in- 

 formation along the various lines discussed, and they hope 

 to make changes and additions as rapidly as the authentic 

 information can be secured. 



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