Abstract
WITH the progress of technical instruction in dairying a need has arisen for a little handbook on milk composition and simple methods of milk analysis for lairy managers. There is also a need for a short handbook of dairy analysis for the trained chemists who find themselves called upon to undertake analyses of milk, cream, butter, and cheese in the laboratories of agricultural colleges and institutions. Mr. Richmond has attempted to serve both purposes in one little volume, and, as might be expected, the result is not entirely successful. For the chemist the illustrations of laboratory assistants performing simple laboratory operations, such as using a wash-bottle, are, to say the least, unnecessary, while to the dairy manager who is not a chemist the directions for the more difficult analyses would be quite unintelligible.
The Laboratory Book of Dairy Analysis.
By H. Droop Richmond Pp. viii + 90. (London: C. Griffin and Co., Ltd., 1905.) Price 2s. 6d. net.
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D., T. The Laboratory Book of Dairy Analysis . Nature 73, 558 (1906). https://doi.org/10.1038/073558b0
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DOI: https://doi.org/10.1038/073558b0