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Review of Dairy Literature

A Review of the Fourth Edition of the Standard Methods of MUk Analysis. E. G. Hastings.

A number of scientific associations in this country have been active in the development of methods of analyses, both chemical and bacteriological, to be used in controlling the quality of many products. The methods may relate to the commercial value of the products or to their healthfulness. Probably foremost among these associations in the development of methods for controlling healthfulness of foods, especially water and milk, has been the American Public Health Association through its Laboratory Section.

The Association published the first edition of "Standard Methods for the Bacteriological Examination of Milk" in 1910. The second edition was issued in 1916, and the third in 1920. The fourth which is entitled "Standard Methods of Milk Analysis" since it contains both bacteriological and chemical methods was published in 1923. It includes the bacteriological methods formulated by committees of the Laboratory Section of the American Public Health Association, of the American Dairy Science Association, and of the International Association of Dairy and Milk Inspectors. Doctor R. S. Breed of the New York Experiment Station, Geneva, has acted as referee for these various committees.