Modern Methods 

 of Testing Milk 

 and Milk Products 



A Handbook Prepared for the Use of Dairy Students, 

 Butter-makers, Cheese-makers, Producers of Milk, Oper- 

 ators of Condenseries, Managers of Milk Shipping 

 Stations, Milk Inspectors, Physicians, etc. :: :: :: 



By LUCIUS L. VAN SLYKE 



Chemist of the New York Agricultural Experiment Station 



This book should be in the hands of every dairyman, teacher, and stu- 

 dent. It contains a comprehensive discussion of the chemistry of cow's 

 milk, embodying the most recently developed facts. The numerical data 

 given are fresh and largely at first hand, representing American condi- 

 tions, instead of being stale, miscellaneous data taken from European 

 sources, so much of which has little application or value for American 

 dairymen. Some errors that have been long incorporated in dairy litera- 

 ture on the composition of milk are here corrected. The publishers aie 

 aware that the author's long-continued study of the chemistry of milk has 

 made him a recognized authority in this field, and has peculiarly fitted 

 him to treat this subject in a satisfactory manner. 



The various methods of testing milk and its products are brought up to 

 date ; they are presented in the most concise manner that is consistent 

 with completeness, clearness, and accuracy : irrelevant matter is omitted. 

 The aim has been to include all necessary material and omit all that is 

 unnecessary. 



After the description of the details of each method, there follows a brief 

 summary in short, sharp statements that stick in the mind and enable the 

 student to grasp almost at a glance the essential steps to be followed, and 

 the important precautions to be observed. 



Considerable new matter is presented. The portion on " Methods of 

 Testing and Scoring Butter, Cheese, Milk, etc.," is a feature that will* 

 commend itself to dairy teachers, students, and inspectors. Several valu- 

 able tests, easy of execution, are given for the detection of renovated butter, 

 of oleomargarine, and of other adulterants of dairy products. Methods are 

 given for the determination of fat in the milk powders which are recently 

 coming into the market, and which are destined to be of great commercial 

 importance to dairymen. 



The chapter 011 the " Arithmetic of Milk and Milk Products" is another 

 desirable feature of the book which will prove exceedingly helpful to 

 every dairy teacher, student, and worker. We believe that the general 

 arrangement of the material in this book is one that will meet the ap- 

 proval of those who have occasion to use it most. 



Fully Illustrated, 5x7 inches. Substantially 

 bound in cloth. Price* 75 cents 



ORANGE JUDD CO. 



439-441 Lafayette Street, - - New York 



