Abstract
THIS is a handbook for the chemist's laboratory, and deals especially with the matters on which his opinion will be asked, and with the methods of examination he may employ. Although of considerable size, it by no means includes the whole subject of dairy chemistry. The relations of the cow's diet to milk production, and its influence on the quality of the milk, and also the chemistry of dairy operations, are not discussed, though some parts of these subjects are referred to by the way. The author has had peculiarly favourable opportunities for becoming a master of his subject, and the book is full of information which will be valuable to the dairy chemist. Nevertheless, it is not unfrequently disappointing. The different parts of the subject are treated with very different degrees of fulness, and the expositions are not always clear. The book will be of most use to those who are already acquainted with the subject.
Dairy Chemistry: a Practical Handbook for Dairy Chemists and others having control of Dairies.
By H. Droop Richmond. Pp. xix + 384. (Charles Griffin and Co., 1899.)
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Dairy Chemistry: a Practical Handbook for Dairy Chemists and others having control of Dairies . Nature 61, 176 (1899). https://doi.org/10.1038/061176d0
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DOI: https://doi.org/10.1038/061176d0