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Milk and Milk Products

Clarence Henry Eckels, Willes Barnes Combs, and Harold Macy, University of Minnesota. Published by McGraw-Hill Book Company, New York, 1929

ABSTRACT

Milk and Milk Products. CLARENCE HENRY ECKLES, WILLES BARNES COMBS, AND HAROLD MACY, University of Minnesota. Published by McGraw-Hill Book Company, New York, 1929.

This book was prepared to serve as a text for the first course in dairy manufactures in colleges of agriculture. It is based upon the experiences of the authors in teaching this course. Their accomplishments in teaching will recommend this book to everyone concerned with the teaching of the introductory course in dairying.

The book covers the composition and properties of milk, a brief survey of bacteriology, methods of testing, the processing of market milk, and the manufacture of butter, cheese, ice cream, dry milk, condensed milk, and milk by-products.

The introduction, giving the history and development of the dairy industry, is especially interesting even to an advanced student. The authors are to be commended for having omitted the customary chapter on the physiology of milk secretion and the over-used diagramatic section of a cow's udder.