PEEFACE 



MUCH interest has been evoked during the last few 

 years in dairy education. This has manifested itself 

 in the institution of a number of dairy schools in 

 various parts of the country. Unfortunately, the 

 literature available to English readers on the science 

 of dairying is still of a very limited and imperfect 

 nature. Most of it deals rather with the art or 

 practice of dairying than with the scientific side of 

 the question. 



The aim of the present volume is to give a short 

 popular statement of the more important facts of the 

 Chemistry and Bacteriology of Milk. 



No attempt is made to deal with the practice of 

 butter and cheese-making; but it is hoped that the 

 scientific principles (so far as they are known) under- 

 lying these processes are stated in such a manner 

 that they may be of assistance in explaining the 

 operations of the dairy. 



