INTRODUCTION 



The conception of this ''Story of Milk" dates many 

 years back. In his Hfe-long study of problems con- 

 nected with dairy farming and milk industries in two 

 of the world's greatest dairy countries, Denmark and 

 the United States, the author has felt the need of a 

 concise handbook covering this interesting subject. In 

 his forty years of work in the manufacture and dis- 

 tribution of dairy and milk-food preparations he has 

 been brought constantly into contact with men and 

 women interested in the production of milk and has 

 found a persistent demand for a book that might be 

 consulted by anybody in regard to questions related to 

 these greatest of all foods, which are, or ought to be, 

 a most important part of the daily diet of children and 

 adults alike, at all times, everywhere. 



There was a time during the war when, frightened 

 by the soaring of the price which had remained re- 

 markably low for many years, much too low in fact 

 compared with the cost of other food, people began to 

 cut down the consumption of milk to an alarming 

 extent. Even the National Food Administration for 

 a short time recommended saving in the ^\Tong place, 

 forgetting that, at the highest figures reached during 

 the temporary shortage, milk was still one of the cheap- 

 est of foods and that it was absolutely indispensable 

 for growing children and exceedingly beneficial for men 

 and women who were called upon to exercise their 

 physical and mental powers as never before. But with 



