INTRODUCTION 



The following pages are from Chapter III of a book to be pub- 

 lished shortly, entitled THE STORY OF MILK, a manual for the 

 Domestic Science student and a guide for the Housewife and all who 

 desire to know something about the handling and use of milk and 

 its products. 



The Story of Milk covers the following subjects: 



I. The Production, Composition and Characteristics of Milk, 

 Testing Milk, Milk Ferments, Pasteurization, etc. 



II. Milk Supply and Creamery Products, Cream, Butter, Butter- 

 milk, Ice Cream, etc. 



III. Cheese and other Milk Products, Milk Sugar, Milk 

 Powder, Condensed Milk, etc. 



IV. Milk as a Food, Food Value, Milk for Infants and Growing 

 Children, Milk Cookery including numerous recipes, etc. 



The present chapter is issued in advance to meet an urgent 

 demand for a brief outline of the art of cheese making. 



For more complete directions in cheese making students are 

 referred to "A B C in Cheese Making" by J. H. Monrad, Urner- 

 Barry Co., No. 173 Chambers St., New York, and other technical 

 works. 



Readers interested in "THE STORY OF MILK" may order 

 the book through book stores or from the publishers. 



THE MOHAWK BOOK COMPANY 



Little Falls, N. Y. 



