PREFACE 



To attain the highest degree of success in the pro- 

 duction of milk and in the manufacture of its pro- 

 ducts, it has become essential to acquire some knowl- 

 edge of the methods of testing milk and milk products. 

 The application of these methods to dairying has re- 

 sulted in lifting the dairy industry to a higher plane 

 of intelligence, and in effecting changes of great 

 economic importance, among which may be briefly 

 mentioned: (i) Greater justice rendered milk pro- 

 ducers in paying for milk according to its quality. (2) 

 Prevention of large losses, once very common, in the 

 manufacture of butter and cheese. (3) Improvement 

 of methods of manufacture through better control of 

 details. (4) Increase of yield of products made from 

 a given amount of milk. (5) Improvement in the uni- 

 formity and quality of manufactured dairy products. 



This little book has been prepared for the use of 

 dairy students, cheese-makers, butter-makers, produc- 

 ers of milk, operators in condenseries, managers of 

 shipping-stations, milk-inspectors, and others inter- 

 ested. Physicians who are specialists in infant-feed- 

 ing will find the book useful in testing human milk as 

 well as cows' milk that is modified or to be modified. 



No previous chemical training is required for oper- 

 ating successfully the methods described. Any intel- 

 ligent person who can labor with painstaking patience 

 and appreciate the value of attention to little details 

 should be able to master these methods with a rea- 



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