This book is intended to contain working directions for the analysis of milk and dairy-products; the estimation of all constituents of diagnostic value is shortly described in detail, and is in many cases illustrated by photographs of chemists actually carrying out the determination. A chapter on the application of analysis of the solution of problems usually placed before the chemist is included, and a very short summary of the composition of milk and its products is given. In the appendix the composition and preparation of the various solution is detailed. This work will afford assistance to analysts, health officers, dairy students and those engaged in the supervision of dairies; with this object in view the more simple tests have been described in a manner which will render their working by persons other than chemists possible.
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