Abstract
THIS book has been awaited with considerable interest by chemists and others working in a field much wider than that of milk production only. The extent of the interest is, indeed, a measure of the economic importance to-day of milk, not only as a substance for consumption more or less unmodified, but also as a raw material both for food products and in industrial processes.
The Chemistry of Milk
By Dr. W. L. Davies. (Monographs on Applied Chemistry, Vol. 10.) Pp. xii + 522. (London: Chapman and Hall, Ltd., 1936.) 25s. net.
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BACHARACH, A. Dairy Science. Nature 138, 625–626 (1936). https://doi.org/10.1038/138625a0
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DOI: https://doi.org/10.1038/138625a0
