THE RURAL SCIENCE SERIES 



Milk and Its Products 



A Treatise upon the Nature and Qualities of Dairy Milk, and the Manufacture of 



Butter and Cheese 



By HENRY H. WING 



Assistant Professor of Dairy Husbandry in the Cornell University 

 FIFTH EDITION 311 PAGES 33 ILLUSTRATIONS $1.00 



IN this volume the whole field of dairying is intelligently consid- 

 ered. The production and character of the lacteal fluid are first 

 discussed, and then in order are taken up the marketing of milk, 

 the production and handling of butter, cheese, and all the products 

 of the dairy. Although the book is up to date in its science, it is 

 none the less a complete guide to modern dairy practice. The illus- 

 trations serve to point the practical recommendations of the text. 

 No recent work on dairying has been so well received as this. 



84 Milk and lit Products. 



these strainers should be cleansed with great care, 

 and should be frequently renewed. 



Treatment after limiting. So soon as the milk is 

 drawu^it should be rapidly brought to a temperature 

 slightly below the surrounding atmosphere. While it 

 is being cooled it should be stirred to prevent the 

 cream from rising, and in milk that has been cooled 

 in this way there will be comparatively little tendency 

 afterward for the cream to separate from the milk. 

 Milk so treated is in an ideal condition for consump- 

 tion, even though the .consumer may consider the 

 quality poor because of the slight tendency of the 

 cream to form- on the surface. 



Afratitm nf milk. Milk when drawn from the cow 

 contains a certain amount of dissolved gases. These 

 gases contain more or less 

 of what is known as animal 

 odor, the amount, of this 

 odor depending very largely 

 upon the physical condition 

 of the animal at the time 

 the milk is drawn. Some- 

 times the amount is very 

 slight and scarcely notice- 

 able, at other times it is so 

 great as to be extremely of- 

 fensive. These gases and 

 the accompanying odor are 

 easily removed from the 

 milk b.v r.\]K>snre of the 



cooler and 



MILK AND ITS PRODUCTS includes chap- 

 ters on: Secretion of Milk; Composition 

 of Milk; Testing of Milk; Ferments and 

 Fermentations of Milk, and their Control; 

 Market ^Milk ; Separation of Cream ; Ripen- 

 ing of Cream; Churning; Finishing and 

 Marketing Butter; Milk for Cheese -Mak- 

 ing ; Cheddar Cheese -Making ; Varieties 

 of Cheese; By- Products of the Dairy; 

 Butter and Cheese Factories ; Statistics 

 and Economics of the Dairy Industry; 

 Appendix, comprising useful rules and 

 tests, metric system, dairy laws, and 

 references to dairy literature. 



"The book is a mine of valuable in- 

 formation, and ought to be in the hands 

 of all progressive dairymen." New Eng- 

 land Farmer. 



