Excerpt from Analysis of Milk and Milk Products The first edition of this book was quite favorably received by competent critics, but it was noted that the analysis of butter and cheese was too brie y treated. It is hoped that this objection has been removed in the present edition. A large amount of matter has been added concerning those topics; all the processes of analysis which have practical value in detecting butter adulteration have been given in detail, many from the latest publication of the A. O. A. C. A large ...
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Excerpt from Analysis of Milk and Milk Products The first edition of this book was quite favorably received by competent critics, but it was noted that the analysis of butter and cheese was too brie y treated. It is hoped that this objection has been removed in the present edition. A large amount of matter has been added concerning those topics; all the processes of analysis which have practical value in detecting butter adulteration have been given in detail, many from the latest publication of the A. O. A. C. A large addition has been made to the Chapter on Cheese, and a brief note on the fermented milk beverages. Other features have not been neglected. Considerable matter has been added in relation to the determination of lactose, among which may be mentioned Wiley and Ewell's recently described process of double dilution and polarization, and Allen's manipulation of Pavy's solution. The tables for determining total solids by Hebner and Richmond's formula have been recalculated according to Richmond's corrected formula. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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