Hjem

"A Laboratory Handbook for the Analysis of Milk, Butter and Cheese" is a comprehensive guide designed for students and practitioners in dairy science and food chemistry. Originally published in 1905, this handbook provides detailed methods for the chemical analysis of milk, butter, and cheese. It covers a wide range of tests and procedures essential for determining the quality and composition of these dairy products.

The book includes practical instructions for setting up a laboratory and conducting accurate analyses, making it an invaluable resource for those involved in the dairy industry. With its clear explanations and thorough coverage, this handbook remains a relevant and informative guide for understanding the analytical techniques used in dairy product evaluation.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.