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 daiiying has been so well received as this. 



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. 



