PREFACE TO THIRD EDITION 



THE science of dairying is constantly broadening. The 

 methods and art of manufacturing the best quality of butter 

 have gradually changed in conformity with the scientific prin- 

 ciples involved, and no one should now undertake to manufac- 

 ture butter until he has made a careful study of the principles 

 governing the best methods of manufacture. 



The authors admit that, in our present state of knowledge 

 and experimental progress, it is in some instances difficult to 

 distinguish well-established facts from those not universally 

 confirmed; hence, it has been their object to give only informa- 

 tion supported by the preponderance of experimental evidence. 



The first and second editions of this book have been received 

 by the dairy schools and the practical creamerymen m a manner 

 indicating that the work has met with general approval. The 

 third edition has been carefully revised, and additional chapters 

 have been added. The new chapters are : first, Defects Found in 

 Butter Some of the Causes and their Prevention; second, 

 Neutralization of Cream; third, Milk and its Products as Foods 

 High Value of Milk Fat; fourth, Cold Storage and Butter for 

 Storage Purposes; fifth, New Tests, including Accurate Method 

 of Determining Per Cent of Fat in Buttermilk, Skim-milk and 

 Ice Cream. The authors' endeavor has been to bring the book 

 strictly up to date, and to include the latest and most approved 

 methods in dairying. 



The authors believe that the subject of dairying should no 

 longer be treated as a whole, and for this reason have treated 

 special branches of the subject. In this volume they have en- 

 deavored to give such scientific information as relates to the 

 manufacture of butter. 



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