M 



THE RURAL SCIENCE SERIES 



ILK AND ITS PRODUCTS: A 



Treatise upon the Nature and Qualities of 

 Dairy Milk, and the Manufacture of But- 

 ter and Cheese. By HENRY H. WING, Assis- 

 tant Professor of Dairy Husbandry in the Cornell 

 University. 



208 PACES-33 ILLUSTRATIONS-SI .00 



In this volume the whole field of dairying is in- 

 telligently considered. The production and charac- 

 ter 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 i 

 up to date in its science, it is none the less a com- 

 plete guide to modern dairy practice. The illustra- 

 tions serve to point the practical recommendations 

 of the text. No recent work on dairying has been 

 so well received as this. 



MILK AND ITS PRODUCTS includes chapters on: Secretion of 

 Milk ; Composition of Milk ; Testing of Milk ; Ferments and Fer- 

 mentations of Milk, and their Control ; Market Milk ; Separation of 

 Cream ; Ripening of Cream ; Churning ; Finishing and Marketing 

 Butter; Milk for Cheese-Making; Cheddar Cheese-Making; Varie- 

 ties of Cheese; By-Products of the Dairy; Butter and Cheese Fac- 

 tories; 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 information, and ought to be in the 

 hands of all progressive dairymen." New England Farmer. 



