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Methods of Analyzing Dairy Products

ABSTRACT

FOREWORD

In 1927, the Committee on Bacteriological Methods of the American Dairy Science Association began a series of reports dealing with the various laboratory procedures suitable for the bacteriological analysis of dairy products. This committee has functioned through the agency of subcommittees, composed of those who are especially interested in certain phases of the dairy industry.

The Sub-committee on Bacteriological Methods for Ice Cream published the first of these reports in 1927.¹ This was followed by a report on Microbiological and Chemical Methods of Analyzing Butter in 1930¹ and by one on Bacteriological Methods of Analysis of Dry Milk and Related Powders in 1932.¹

The revisions of the Ice Cream and Butter Reports as well as the Dry Milk and Related Powders Report are also issued as separates and these may be purchased at cost from the chairman of the general committee, Dr. R. S. Breed, Geneva, New York.

The objective of these committees has been to make available in condensed form various methods for the analysis of dairy products.

¹ See references on pages 287, 299 and 306