This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Skim Milk And Milk Substitutes For Calf Feeding, Volumes 189-196; Issue 193 Of Bulletin (Purdue University. Agricultural Experiment Station) Otto Frederick Hunziker, Ralph Elmer Caldwell Purdue University Agricultural Experiment Station, 1916 Calves; Milk as feed

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Testing Cream For Butterfat, Volumes 145-152 Otto Frederick Hunziker Purdue University Agricultural Experiment Station, 1910 Cream; Milkfat

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Cream Testing Balances, Volumes 189-196; Issue 189 Of Bulletin (Purdue University. Agricultural Experiment Station) Otto Frederick Hunziker, Glenn Lee Ogle, George Spitzer Purdue University Agricultural Experiment Station, 1916 Cream

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Moisture Control Of Butter: Conditions Under Control Of The Buttermaker, Methods Of Moisture Control, Factors Which Influence The Per Cent Of Moisture Found In Butter After Manufacture, Volumes 153-161 Otto Frederick Hunziker, George Spitzer, Horace Carter Mills Purdue University Agricultural Experiment Station, 1912 Cooking; Specific Ingredients; Dairy; Butter; Cooking / Specific Ingredients / Dairy

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The Care And Handling Of Milk; Volume 203 Of Bulletin (Cornell University. Agricultural Experiment Station) Otto Frederick Hunziker Cornell University, 1902 Milk hygiene

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Investigations Concerning The Germicidal Action In Cow's Milk; Volume 197 Of Bulletin (Cornell University. Agricultural Experiment Station) Otto Frederick Hunziker Cornell University, 1901 Technology & Engineering; Food Science; Milk; Technology & Engineering / Food Science

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Why Do Cream Tests Vary?: Factors Affecting Richness Of Cream: Relation Of Butter Fat To Butter, Volumes 145-152 Otto Frederick Hunziker Purdue University Agricultural Experiment Station, 1911 Cream; Milkfat

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The Estimation Of Fat In Unsweetened Evaporated Milk By Modified Methods; Issue 134 Of Bulletin (Purdue University. Agricultural Experiment Station) Otto Frederick Hunziker, George Spitzer Purdue University Agricultural Experiment Station, 1909 Evaporated milk; Milk, Evaporated; Milkfat

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Test Of Three Protein Concentrates And Two Leguminous Roughages In Milk Production; Issue 203 Of Bulletin (Purdue University. Agricultural Experiment Station) Otto Frederick Hunziker, Ralph Elmer Caldwell Purdue University Agricultural Experiment Station, 1917 Technology & Engineering; Agriculture; General; Dairying; Milk yield; Technology & Engineering / Agriculture / Animal Husbandry; Technology & Engineering / Agriculture / General

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making; Issue 208 Of Bulletin (Purdue University. Agricultural Experiment Station) Otto Frederick Hunziker Purdue University Agricultural Experiment Station, 1917 Technology & Engineering; Agriculture; General; Butter; Dairy processing; Technology & Engineering / Agriculture / Animal Husbandry; Technology & Engineering / Agriculture / General; Technology & Engineering / Food Science

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Moisture Control Of Butter: Factors Not Under Control Of The Buttermaker, Volumes 153-161 Otto Frederick Hunziker, George Spitzer, Horace Carter Mills Purdue University Agricultural Experiment Station, 1912 Cooking; Specific Ingredients; Dairy; Butter; Cooking / Specific Ingredients / Dairy

PREFACE This book treats of the various phases of the condensed milk and powdered milk industry. It discusses every step in the process of manufacture, following the milk from the farmers door to the finished product in the pantry of the consumer. The processes of condensing and desiccating milk, skim milk, buttermilk and whey are given special attention and the defects of the product, their causes and prevention are explained in detail. The inception of this publication is the result of innumerable and persistent calls for definite and reliable information on the sub- ject of condensed milk and milk powder, from manufacturers in this country and in foreign lands from parties contemplating embarking in the business from national and state experiment stations which are oftentimes called upon to investigate condensed milk defects from dairy schools desiring to give instruction on the subject from national and state pure food, departments, seeking cerning the possibilities and limitations of manufacture, information con- in their efforts to formulate and enforce standards and laws and from com- mercial chemists in need of reliable methods of analyses of these special dairy products. The information contained in this volume represents the authors experience, covering a period of twelve years, in the practical manufacture of condensed milk, as expert advisor to milk condensing concerns in the United States, Canada and Australia, and as visitor of condensed milk and milk powder factories in this country and in Europe. It is the authors hope that the information contained herein may serve as a guide to manufacturers, investigators, teachers and food authorities, alike that it may assist in abetter understanding and wider dissemination of the principles, phenomena and facts involved in the processes of manufacture and that it may lift the obstructing veil of unnecessary secrecy which has hovered over these industries since their beginning, curtailing their development and depriving them of much of the light of advanced science to which they are justly entitled and which they need for their greatest development for the lasting benefit of the producer, manufacturer and consumer alike. Purdue University, March, 1914. PREFACE FOR SECOND EDITION O. F. HUNZIKER. Since the issuance of the First Edition of this treatise many changes have taken place in the various phases of the Condensed Milk Industry. Old processes have been modified and improved, new processes have been invented, the equipment used for manu- facture has undergone changes, new tests have been devised for the determination of the composition of the finished products and the entire status of the industry has yielded to an unexpected, unfore- seen and important evolution. Of the most outstanding new features in this edition may be mentioned the chapters on the Continuous Concentrator, the Stand- ardization of Condensed Milk and Milk Powder, Malted Milk, the Mojonnier Test, Bacteriological Analyses. Important additions have also been made to the chapters on History of the Industry, Volume of Output, Markets, Exports, Imports, Cost of Manufac- ture and the various processes of manufacture of Condensed Milk, Condensed Buttermilk and Milk Powder...