In this book the author has endeavoured to include all the necessary information for the routine control of milk (raw, pasteurized and sterilized) and also (hopefully) of cream. It is thus written for those concerned with laboratory work in collecting-depots and pasteurizing-dairies, and it may also be found useful by dairy farmers and producer-retailers who wish to run their own laboratories. It is intended to be a practical manual for the bench worker. A brief ...
