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Cheese and Feemented Milk Foods. Frank Kosikowski, Department of Dairy and Food Science, Cornell University, Ithaca, New York

Lithographed by Edwards Brothers, Inc., Ann Arbor, Michigan. 1966. 429 p. Subject index. $15

Purdue University, Lafayette, Indiana

ABSTRACT

This book was written for the dairy industry and for students of technical schools. The author suggests that when used by university students it be supplemented by other texts. A unique feature is the generous amount of space allotted to its 186 figures, composed of many full-page photographs and pen-and-ink sketches. The book pages are 8.5- by 11-in. size.

The author has had certain experiences which are reflected in the book. He took part in a meeting concerned with recent advances in the science and practice of cheese-making, held at Poligny, France, in 1952, and was the recipient of a Fulbright grant in France in 1955. Dr. Kosikowski also served as consultant to the Food and Agriculture Organization of the United Nations and is co-author of Advances in Cheese Technology, FAO Agricultural Series 38, 1958.

The following chapter titles are contained in the book: 1. Origins and Potentials. 2. The Fermentation of Milk.