Abstract
THIS volume covers a very wide range, and is intended to be used as a text-book of dairying in secondary and technical schools. It deals first with the composition and properties of milk, and gives particulars of the methods employed in the detection of adulteration. Two chapters are devoted to bacteria and the important part they play in dairying. A later chapter gives working details of the two best known rapid methods for the estimation of fat in milk. The first of these— the Babcock test—is not employed commercially in Great Britain, but is common in Australia, New Zealand, and Canada, whereas the second test— the Gerber—is universally practised in this country.
Science of Dairying: a Text-book for the use of Secondary and Technical Schools.
By W. A. G. Penlington. Pp. viii + 260. (London: Macmillan and Co., Ltd., 1915.) Price 2s. 6d.
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Science of Dairying: a Text-book for the use of Secondary and Technical Schools . Nature 96, 142 (1915). https://doi.org/10.1038/096142b0
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DOI: https://doi.org/10.1038/096142b0