Richmond, Henry Droop. <br/><br/>
Richmond's Dairy chemistry / 
revised by J.G. Davis and F.J. Macdonald 
 - 5th ed.  based on the previous revision by G. D. Elsdon, and G. H. Walker 
 - London :  C. Griffin and company, limited,  1953. 
 - vii, 603 p. :  ill. ;  23 cm. 
<br/><br/> CONTENTS<br/><br/>PART 1: GENERAL AND THEORETICAL<br/>The composition of milk<br/>The constituents of milk<br/>Variations in the composition of milk<br/>Milk mammals other than the cow<br/>Formulae for milk calculations<br/>Detection of the adulteration of milk<br/>Cream<br/>Condensed and dried milk<br/>Butter and the examination of butter fat<br/>e.tc<br/><br/>PART 2: ANALYTICAL METHODS<br/>Specific gravity, total solids, ash, freezing point and acidity of milk<br/>The determination of fat in milk<br/>The determination of proteins, sugars, citric acid and lecithin in milk<br/>The determination of preservatives in milk<br/>The detection and determination of enzymes<br/>The determination of visible dirt in milk<br/>The analysis of sour milk<br/>e.tc 
<br/><br/>Includes bibliographical references. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Agricultural chemistry.<br/>Milk--Analysis.<br/>Milk--Testing.
<br/><br/><label>Dewey Class. No.: </label>637.127  / RIC