Henry Hiram Wing

A Treatise Upon the Nature and Qualities of Dairy Milk, and the Manufacture of Butter and Cheese

Milk and Its Products

James Alfred Foord

Methods of Milking

A Treatise Upon the Nature and Qualities of Dairy Milk and the Manufacture of Butter and Cheese

Excerpt from Milk and Its Products: A Treatise Upon the Nature and Qualities of Diary Milk and the Manufacture of Butter and Cheese Milk constituents Colostrum Specific gravity The fats The volatile fats The non-volatile fats The albuminoids The sugar The ash Other constituents Variations in quality of milk. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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