PREFACE 



THIS work is the outgrowth of a course of lec- 

 tures given by the author for a number of years to 

 the students of the Agricultural Department of the 

 University of Minnesota. During recent years 

 material progress has been made in dairying, and 

 in writing this book it has been the aim briefly 

 to incorporate the results of the more important 

 investigations on the subject. In the prepara- 

 tion of the work extensive use has been made 

 of the bulletins and reports of the Agricultural 

 Experiment Stations of the United States and of 

 other works on the subject. It is the aim to present 

 in as concise a form as possible the principal changes 

 that take place in the handling of milk and in its 

 manufacture into butter and cheese. While our 

 present knowledge of some phases of the subject is 

 incomplete, there are many facts that are known 

 and have been found very useful as an aid in the 

 production of dairy products of the highest sanitary 

 and market value. 



It is believed that a knowledge of the general 

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