Milk.

The foundation for this book was laid during a connection of thirteen years with the Department of Hygiene and Bacteriology of the University of Chicago, in which position the author conducted laboratory and lecture courses on "The Sanitary Aspect of Milk Supplies." The opening chapter is devoted to a brief but lucid review of the historical evolution of the dairy industry. There follow chapters which present in detail the physiology of lactation, and the physical and chemical properties of milk. The technical methods used in the physical and chemical examination of milk are described in detail, as are also those related to adulterations. There is a complete discussion of the sources and kinds of micro-organisms in milk. The subject of milk-borne infections is treated in a lucid manner with due regard to the relative importance of the different diseases. Separate chapters are devoted to certified milk, pasteurization, and control of