The second edition of this welcome textbook on milk and milk products continues the reputation earned by the earlier edition. The book is primarily designed as a textbook for students in agricultural colleges; it therefore contains much material that could well be omitted for medical readers. Despite this duplication, which is necessary to preserve the functions for which the book is intended, the volume affords a mass of information on milk and dairy products that will interest the physician and the general reader. There are chapters touching on common dairy processes, the manufacture of butter, cheese and ice cream, and the methods of preparing evaporated milk and dry milk. There is no mention in the book of curd tension and methods of determining this property, nor is there any discussion of milk that has been treated to modify the curd.