CHEMIST TO THE AYLESBURY DAIRY COMPANY.
Contents.—I. Introductory.—The Constituents of Milk. II. The Analysis of Milk. III. Normal Milk: its Adulterations and Alterations, and their Detection. IV. The Chemical Control of the Dairy. V. Biological and Sanitary Matters. VI. Butter. VII. Other Milk Products. VIII. The Milk of Mammals other than the Cow.—Appendices.—Tables.—Index.
" ... In our opinion the book is the best contribution on the subject that has yet appeared in the English language."—Lancet.
At Press, Fully Illustrated.