A Manual of Milk Products 



By W. a. stocking, Jr. 



Professor of Dairy Bacteriology in the New York State College of 

 Agriculture at Cornell University 



$2.00 



This is tbe most recent addition to the Rural Manual 

 Series under the editorship of L. H. Bailey. The work 

 is intended to serve as a reference book covering the 

 entire subject of milk and its products. There are 

 chapters on The Chemical Composition of Milk, The 

 Factors Which Influence Its Composition, Physical 

 Properties, The Various Tests Used in the Study of 

 Milk, The Production and HandHng of Milk, Butter 

 Making, The Cream Supply, Butter Making on the 

 Farm, Cheese Making, and the Bacteriology of Dairy 

 Products. 



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