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Physik der Milchwirtschaft

(Physics of the Milk Industry.) OTTO RAHN AND PAUL F. SHARP. Paul Parey, Berlin. 1928. 227 pages, 48 illustrations

ABSTRACT

As stated by the authors in the preface, this is the first attempt to assemble into book form the mass of data dealing with the physics of milk. In view of the nature of the material presented, however, it would probably be more accurate to term the treatise "The physico-chemical aspects of milk and its products."

The data have been arranged so as to serve the technical as well as the research workers, hence there is necessarily a duplication of some of the material. For example—Chapters I-IX inclusive deal directly with the physical properties and various phenomena concerned with milk, cream and butter in terms of viscosity, milk foam, creaming, butter formation, butter structure, and water content of butter. Chapters X-XV deal with the following products: whipped cream, lactose, ice cream, casein, cheese, condensed milks, and dry milk. It is evident that the material in these chapters must necessarily duplicate some of the material in the preceding ones.