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Fundamentals of Dairy Science

JAMA. 1935;104(14):1271. doi:10.1001/jama.1935.02760140075036.
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ABSTRACT

This scientific and technological monograph, prepared by present or former members of the staff of the Research Laboratories of the Bureau of Dairy Industry and published under the auspices of the American Chemical Society, presents to advanced students and research workers a well digested survey of more important knowledge in the field of dairy science, basic data, fundamental observations, and unbiased discussions of research. The subject matter is arranged so as to bring together topics of similar scientific classification rather than under the usual headings of specific dairy products, part I being devoted to the constituents of milk, part II to the physical chemistry of milk and milk products, part III to the microbiology of milk and milk products, and part iv to the nutritional value of milk and milk products, and the physiology of milk secretion. The monograph should stimulate, guide and facilitate research along those lines in dairy

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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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