FOREWORD 



THE object of this book is to provide authorita- 

 tive and up-to-date information on the relation 

 of temperature, humidity and pressure to the 

 manufacture of dairy products. 



Because of his professional standing and wide ex- 

 perience with every phase of the dairy industry, 

 Professor Walter W. Fisk, of Cornell University, 

 was asked to prepare the material. 



Professor Fisk is in no way connected with The 

 Foxboro Co., Inc., and no restriction of any kind 

 was imposed upon him. He was at liberty to write 

 what he wished. Each branch of the dairy industry 

 has been analyzed from the standpoint of tempera- 

 ture, humidity and pressure, and discussed in the 

 light of the best practices of the most successful 

 dairymen. No theories that have not proved to be 

 commercially practical are presented. 



The result is an unbiased, authoritative treatise 

 on some of the most significant phases of dairy 

 operation. 



With the hope that we have contributed to dairy 

 improvement and progress this book is dedicated to 

 the dairy industry. 



THE FOXBORO CO., INC. 



July 1, 1922 



