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This book is intended primarily for the dairyman, and tells about the judging of cows and the production of milk, butter and other milk products, from the point of view of the dairyman. Interesting chapters are those on the bacteriology of milk, the production of certified milk, the manufacture of ice-cream and of the various cheeses, legal standards for dairy products, dairy laws, etc. Numerous references to reports and bulletins bearing on the production of milk are also given. The book is one of the rural science series of Cornell University, and in its revised and enlarged form, after many printings, is a standard book on dairy practice.
Milk and Its Products. JAMA. 1913;60(23):1828. doi:10.1001/jama.1913.04340230074051
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