THE STORY OF MILK TEXT

curd but causes the milk to curdle quicker; less rennet makes the process slower. Diluted milk will not curdle firmly, and the failure of milk to make a smooth coagulum of the usual consistency and in the usual time, the temperature being right and the regular amount of a standard rennet being used, is a never-failing proof that something is the matter with the milk. It has been changed from its natural condition by over-heating in pasteurization or by watering or doctoring, or it has not been properly ripened. Footnote 9: W. O. Atwater, Farmers’ Bulletin No. 142. Footnote 10: Dr. E. V. McCollum in “Hoard’s Dairyman.” Footnote 11: Prepared for “The Story of Milk” by A. Louise Andrea. ------------------------------------------------------------------------ BIBLIOGRAPHY Cheese Making; John W. Decker, Columbus, O. The Milk Question; M. J. Rosenau, Houghton-Mifflin Co., Boston. The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk; J. L. Sammis and A. T. Bruhn, Bulletin 165, Bureau of Animal Industry, Washington, D. C. Dairy Laboratory Guide; Charles W. Melick, D. Van Nostrand Company, New York City. Handbook for Farmers and Dairymen; F. W. Woll, John Wiley & Sons, New York City. Testing Milk and Its Products; E. H. Farrington and F. W. Woll, Mendota Book Company, Madison, Wis. Farmers’ Clean Milk Book; Dr. Charles E. North, John Wiley & Sons, New York. Ost og Osteproduktion; G. Ellbrecht, Nordisk Forlag, Copenhagen, Denmark. Outlines of Dairy Bacteriology; N. L. Russell, Madison, Wis. A B C in Butter Making; J. H. Monrad, Urner-Barry Co., New York. A B C in Cheese Making; J. H. Monrad, Urner-Barry Co., New York. Dairy Chemistry; Henry Droop Richmond, Charles Griffin and Company, Ltd., London. Milk, its Nature and Composition; C. M. Aikman, Adams and Charles Black, London. Milk and Its Products; H. H. Wing, The Macmillan Co., New York. Principles and Practice of Buttermaking; G. L. McKay and C. Larsen, John Wiley & Sons, New York. Science and Practice of Cheese Making; L. L. Van Slyke and Chas. A. Publow, Orange Judd Company, New York. Agricultural Bacteriology; H. W. Conn, P. Blakiston’s Son & Co., Philadelphia. Creaming Milk by Centrifugal Force; J. D. Frederiksen, Little Falls, N.Y. The Common Sense of the Milk Question; John Spargo, The Macmillan Company, New York. Practical Dairy Husbandry; X. A. Willard, Excelsior Publishing House, New York. Maelkeri Bakteriologi; Orla Jensen, Copenhagen. Maelkeribruget i Danmark, Bernhard Boggild, Copenhagen. Mejerivaesenet i Nord-Amerika; J. D. Frederiksen, Copenhagen. Modern Dairy Guide; Martin H. Meyer, Madison, Wis. La Laiterie; A. F. Pouriau, Librairie Audot, Lebroc & Cie, Paris. The Dairying Industry in Canada; J. A. Ruddick, Dept. of Agriculture, Ottawa, Canada. Canadian Dairying; Henry H. Dean, William Briggs, Toronto. The Business of Dairying; Clarence B. Lane, Orange Judd Co., New York. Questions and Answers on Buttermaking; Chas. A. Publow, Orange Judd Company, New York. The Prolongation of Life; Elie Metchnikoff, G. P. Putnam’s Sons, New York. The Bacillus of Long Life; Loudon M. Douglas, G. P. Putnam’s Sons, New York. The Book of Butter; Edward Sewall Guthrie, The Macmillan Co., New York. The Care and Feeding of Children; L. Emmett Holt, M. D., D. Appleton & Co. Printed in the United States of America ------------------------------------------------------------------------ The following pages contain advertisements of a few of the Macmillan books on kindred subjects. ------------------------------------------------------------------------ The Book of Ice Cream BY WALTER N. FISK _Cloth, 12 mo_ This book is intended to aid the student and the commercial manufacturer in better understanding the principles of making and handling ice cream. It is not primarily intended as a recipe-book, although many recipes are included in the text. The first five chapters consist in a general discussion of the materials used in the manufacture of ice cream as well as the stabilizers and fillers and flavoring materials. The next chapter deals with the classification of ice creams, and here the recipes are given. The equipment and refrigeration are then explained in a separate chapter, followed by three chapters devoted to the actual making of ice cream. The concluding pages are taken up with an analysis of the qualities of ice cream and of the bacteriology of its manufacture. Such a discussion should be useful both to the student in the class-room and the progressive manufacturer. * * * * * THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York ------------------------------------------------------------------------ THE RURAL TEXT-BOOK SERIES EDITED BY L. H. BAILEY Butter BY E. S. GUTHRIE Professor in the Dairy Department, New York State College of Agriculture, Cornell University * * * * * _Cloth, 12mo, $1.75._ A practical discussion of the general characteristics of butter, and of all of the problems connected with its manufacture and marketing, together with a brief history of the product. Among the topics considered are the history of butter; composition and food value of butter; cleansing and care of dairy utensils; care of milk and cream; cream separation; grading milk and cream and neutralizing acidity; pasteurization; cream ripening; churning, washing, salting and packing butter; flavors of butter; storage of butter; marketing; whey butter, renovated and ladled butter; margarine, and testing. ------------------------------------------------------------------------ The Book of Cheese BY CHARLES THOM Mycologist in charge of Microbiological Laboratory, Bureau of Chemistry, United States Department of Agriculture; formerly Investigator in Cheese at Connecticut Agricultural College AND WALTER W. FISK Assistant Professor of Dairy Industry, New York State College of Agriculture at Cornell University _Cloth, 12mo, $1.90._ An exposition of the processes of making and handling a series of important varieties of cheese. The kinds considered are those made commercially in America or widely met in the trade here. The relation of cheese to milk and to its production and composition has been presented in so far as required for this purpose. After a general statement on cheese, the authors consider the following subjects: The milk in its relation to cheese; Coagulating materials; Lactic starters; Curd making; Classification of cheese; Cheese with sour milk flavor; Soft cheeses ripened by mold; Soft cheeses ripened by bacteria; Semi-hard cheeses; The hard cheeses; Cheddar cheese making; Composition and yield of cheddar cheese; Cheddar cheese ripening; The Swiss and Italian groups; Miscellaneous varieties and by-products; Cheese factory construction, equipment, organization; History and development of the cheese industry in America; Testing; Marketing; Cheese in the household. ------------------------------------------------------------------------ A Manual of Milk Products BY W. A. STOCKING, JR. Professor of Dairy Bacteriology in the New York State College of Agriculture at Cornell University _Cloth, 12mo, $2.50_ This is a very recent addition to the Rural Manual Series under the editorship of L. H. Bailey. The work is intended to serve as a reference book covering the entire subject of milk and its products. There are chapters on The Chemical Composition of Milk, The Factors Which Influence Its Composition, Physical Properties, The Various Tests Used in the Study of Milk, The Production and Handling of Milk, Butter Making, The Cream Supply, Butter Making on the Farm, Cheese Making, and the Bacteriology of Dairy Products. Milk and Its Products BY HENRY H. WING Professor of Dairy Husbandry in Cornell University _New Revised Edition, with new illustrations, cloth, 12mo, $1.60_ The revolution in dairy practice, brought about by the introduction of the centrifugal cream separator and the Babcock test for fat, by a more definite knowledge regarding the various fermentations that so greatly influence milk, and the manufacture of its products, have demanded the publication of a book that shall give to the dairyman, and particularly to the dairy student, in simple, concise form, the principles underlying modern dairy practice. Such has been Professor Wing’s purpose in this work. This is not a new edition of the author’s very successful volume published under the same title many years ago; it is, in reality, an entirely new book, having been wholly reset and enlarged by the addition of new matter, both text and illustrations. The author’s aim has been at all times to give the present state of knowledge as supported by the weight of evidence and the opinions of those whose authority is highest. ------------------------------------------------------------------------ ● Transcriber’s Notes: ○ Footnotes have been gathered and moved to their own section. ○ Missing or obscured punctuation was silently corrected. ○ Typographical errors were silently corrected. ○ Inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book. ○ Text that was in: italics is enclosed by underscores (_italics_); bold by is enclosed by “equal” signs (=bold=).