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Book Review

Lincoln, Nebraska.

ABSTRACT

The Technical Control of Dairy Products by Timothy Mojonnier and Hugh Charles Troy is a real attempt to assemble an extensive treatise on the testing, analyzing and standardizing of dairy products and the manufacture of ice cream, condensed and evaporated milks. Beginning with a description of the dairy plant laboratory and its equipment a detailed technical discussion of the average composition of milk and the nature of milk constituents is presented in the form of an introduction into the field of dairy manufacturing.

In subsequent six chapters are given precise directions and pointed precautions in regards to sampling and testing various dairy products for butterfat and total solids. A brief history of the various tests for butterfat is related and emphasis is made regarding the Mojonnier butterfat test or the modified Röse-Gottlieb method as employed in connection with the Mojonnier Tester.

Several methods of standardizing milk, cream and condensed milks for butterfat and solids not fat plus detailed calculations for condensed milks are illustrated by formulas of typical problems and by the aid of extensive tables.