Fundamentals of Dairy Science

The Chemical Catalog Company, New York, 1928."Fundamentals of Dairy Science" is the first book published in the English language that deals with dairy science as a science.Its publication is a recognition of the importance of dairy science and it should assist in promoting a better understanding of and the need of research in certain phases of this branch of science.This book was written by "Associates of Lore A. Rogers" in the research laboratories of the Bureau of Dairy Industry, United States Department of Agriculture and dedicated to him in recognition of his contributions to pure science and its applications to industry.It is a valuable contribution to dairy science and its applications.The book is divided into four parts which deal with "The Constituents of Milk," "The Physical Chemistry of Milk and its Products," "The Microbiology of Milk and Milk Products," "The Nutritive Value of Milk and Milk Products.The Physiology of Milk Secretion."It is noteworthy that the authors did not include studies of the breeding of dairy cattle and only a limited amount of material on feeding is presented as a part of the physiology of milk secretion.The 28 authors of the book have written parts of or entire chapters treating subject material that has been in their special field of work.They present the status of our knowledge as given in the literature, in new unpublished material, and as critically interpreted by them.The extensiveness of the survey of existing literature is evident from the fact that 1332 references are given, yet some investigations that one might expect to find in this book are absent.Of necessity, there is much difference in the technicality and clearness of presentation due primarily to the variety of material presented, but to some extent to the styles of the different authors.It should be stated that those who edited the book were successful in correlating the contributions to make a uniform book and one which is surprisingly free from errors for so ex~ensive a publication.A reviewer would be extremely presumptuous to critically comment upon the material presented in a book of this character.One cannot be able to do more than accept a contribution on milk fat by Geo.E. Holm, on pigments of milk by L. S. Palmer, on acid-base equilibria by 331