F.W. Woll
The book is useful to the dairy students, factory operators, dairymen, food chemists, and others interested in the testing or analysis of milk and its products. The subject has been largely treated in a popular manner; accuracy and clearness of statement, and systematic arrangement of the subject matter have, however, been constantly kept in mind. Complete directions for making tests of milk and other dairy products are given; difficulties which the beginner may ...