Milk and Its Products 



BY HENRY H. WING 



Professor of Dairy Husbandry in Cornell University 



New revised edition. With new illustrations. Cloth, 12mo, $1.50 



The revolution in dairy practice, brought about by 

 the introduction of the centrifugal cream separator 

 and the Babcock test for fat, by a more definite 

 knowledge regarding the various fermentations 

 that so greatly influence milk, and the manufac- 

 ture of its products, have demanded the publi- 

 cation of a book that shall give to the dairyman, 

 and particularly to the dairy student, in simple, 

 concise form, the principles underlying modern 

 dairy practice. Such has been Professor Wing's 

 purpose in this work. This is not a new edition of 

 the author's very successful volume published 

 under the same title many years ago; it is, in reality, 

 an entirely new book, having been wholly reset 

 and enlarged by the addition of new matter, both 

 text and illustrations. The author's aim has been 

 at all times to give the present state of knowledge 

 as supported by the weight of evidence and the 

 opinions of those whose authority is highest. 



THE MACMILLAN COMPANY 



Publishers 64-66 Fifth Avenue New York 



