The book is useful to the dairy students, factory operators, dairymen, food chemists, and others interested in the testing or analysis of milk and its products. The subject has been largely treated in a popular manner; accuracy and clearness of statement, and systematic arrangement of the subject matter have, however, been constantly kept in mind.

Complete directions for making tests of milk and other dairy products are given; difficulties which the beginner may meet are considered in detail. It is expected that a factory operator or practical dairyman, by exercising common sense and ordinary care, can obtain sufficient knowledge of the subject through a study of the various chapters of this book.

Introduction, Composition of milk and its products, Sampling milk, The babcock test-milk, The babcock test-cream, The Babcock test-other milk products, The lactometer and its application, Testing the acidity of milk and cream, Testing the purity of milk, Testing milk on the farm, Composite samples of milk, Cream testing at creameries, Calculation of butter and cheese yields, Calculating dividends, Chemical analysis of milk and its products and appendix.